Skip to content
Loading map…

FRESON BROS. - Food

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

5 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.
  5. Risk Management Inspection

    4 infractions

    • 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.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The emergency exit door when closed have spacing between the weatherstripping and the floor.Ensure the weatherstripping is intact to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEAT PREP AREA:Light fixture covers are missing in the prep area. The light fixture by the hand washing sink is not functional. Ensure the lights are shatterproof or have a light cover to protect the food from physical contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI DEPARTMENT:The cutting board is not adequately cleaned, has stains, and has lots of black knife marks/grooves.-Ensure the cutting board is thoroughly cleaned & sanitized. As an alternative, resurfacing the cutting board can be considered to prevent any potential food contamination.