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FRESON BROS. - Food

10904 101 Avenue Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

FRESON BROS. - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 26, 2026. The most recent inspection, on April 2, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on March 10, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on March 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on January 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3/10. There were cookies and muffins that were displayed without protection from customer contamination. The cookies and muffins were moved at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/10. Grocery Freezer1) One of the light fixture covers was cracked. Replace light fixture cover. 2) A couple of the light bulbs were dim and the weren't providing adequate light. Replace light bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/10. There was remaining dust around the deli cooler condenser fan. Please clean this area. Dark spots were observed on the ceiling surfaces of some walk‑in cooling units. Ensure that all ceiling areas within the walk‑in cooling units are thoroughly cleaned. Remove any buildup, stains, or dark spots, and maintain a regular cleaning schedule to prevent recurrence.***OUTSTANDING: As of February 12, 2026, Dark spots in some walk‑in cooling units needs proper cleaning (both deli and produce departments).
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dark spots were observed on the ceiling surfaces of some walk‑in cooling units. Ensure that all ceiling areas within the walk‑in cooling units are thoroughly cleaned. Remove any buildup, stains, or dark spots, and maintain a regular cleaning schedule to prevent recurrence.***OUTSTANDING: As of February 12, 2026, Dark spots in some walk‑in cooling units needs proper cleaning (both deli and produce departments).
  4. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • DELI DEPARTMENT:Chemicals were found stored in the underneath cabinet of the rotisserie‑chicken oven, alongside equipment and utensils used for chicken preparation.All chemicals must be stored in an appropriate, designated chemical‑storage area separate from any food, food‑contact surfaces, equipment, or utensils used for food preparation. Remove the chemicals from the area immediately and ensure they are relocated to a compliant storage location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • DELI DEPARTMENT:No thermometer found in the hot holding unit for rotisserie chicken. Ensure a thermometer is available for the hot holding unit to make sure that the chicken is maintained above 60 degrees Celsius, and records are retained. THIS VIOLATION WAS DOCUMENTED DURING PREVIOUS INSPECTION. IF IT IS RESOLVED PLEASE SEND A PHOTOGRAPHIC EVIDENCE.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • DELI DEPARTMENT:The hand wash sink (nearby rotisserie chicken oven) has:- Low pressure for water.- No soap available at the station. According to the manager, staff gets soap from the 3-comp handwash sink which is not conveniently located.- Paper towel dispenser is not convenient to reach.Ensure the following:- Pressure of water is maintained.- Immediately place a temporary potable liquid handwash soap until a permanent liquid handwash soap dispenser is installed.- Install the paper towel dispenser conveniently reachable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI DEPARTMENT:Few ceiling tiles in storage area are missing, leaving open gaps in the ceiling.Ensure ceiling tiles in storage area are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI DEPARTMENT:A can opener was observed to be unclean. According to the manager, the can opener is not currently in use. However, unclean equipment stored in food‑handling areas can still pose a contamination risk.If the can opener is not in use, remove it from the food‑preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • PRODUCE DEPARTMENT:Cutting boards were observed to have stains and deep cutting marks. These conditions make them difficult to clean and sanitize effectively and can lead to potential cross‑contamination risks.Replace the damaged cutting boards with new, food‑grade boards. Cutting boards must be smooth, non‑absorbent, and free of excessive scoring to allow proper cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dark spots were observed on the ceiling surfaces of some walk‑in cooling units. Ensure that all ceiling areas within the walk‑in cooling units are thoroughly cleaned. Remove any buildup, stains, or dark spots, and maintain a regular cleaning schedule to prevent recurrence.

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