FRESON BROS. - Food

115 3 Avenue Manning AB T0H 2M0 · Food - General

2 inspections

1. Monitoring InspectionJan 20, 2026

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Meat DepartmentGround meat in the cooler on the rack was not covered and was directly under the condenser on the cooler. This is a contamination risk. Ensure all food is covered to prevent contamination.Bakery DepartmentScoops left in the salt and coarse sugar containers with handles in contact with the food items. This is a cross-contamination risk.Scoops must be stored in a manner that keeps the scoops clean and does not risk contamination of the product.
   • 09. Are chemicals stored and handled in a safe manner?
     • Sanitizer spray bottle in the meat department was not labeled correctly. All chemical containers must be labeled to identify the contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Records of temperatures of hot food in the deli department are recorded in degree Celsius but some are too high to be accurate - e.g. 189 degree C. The food handler may be using a thermometer that is set to Fahrenheit. Ensure that temperature records are reviewed with staff and the correct temperature scale is used.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Testing of sanitizer concentrations are not recorded to indicate what the sanitizer level was or if it needed to be adjusted to reach the correct level.Some sanitizer spray bottles had quats sanitizer below 100 ppm. Staff must be regularly checking the sanitizer concentration is the dishwashing sinks and spray bottles to assure the quats sanitizer is maintained at 200 ppm and utensils and equipment are adequately sanitized.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Electrical outlet in the meat department next to the handwash station does not have a cover. An electrical outlet cover must be installed.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Flooring in front of the meat cutting area and some walk-in coolers are starting to pit.A plan to repair damage to the floors is required.
2. Monitoring InspectionOct 23, 2024

   9 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Employees are using dishwashing sinks to wash their hands as the handwashing stations in the bakery and deli are not functioning properly. Paper towel was also not available at the bakery sink, and the roll on the deli paper towel dispenser was only dispensing thin strips. When asked how they were drying their hands, the deli employee indicated that they were using a reusable towel. Education was provided on proper handwashing to this employee. Handwashing stations must be maintained and fully stocked. Employees must be educated on proper handwashing techniques. Install signage with descriptions/steps for proper handwashing procedures at all handwash stations in the facility.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Inspected meats are stored in a cooler with uninspected meats in a manner that could result in cross contamination. Uninspected meats must be stored separately from inspected meats.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Personal items, such as jackets, are stored in the bakery area. These items must be stored away from food handling areas.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Sanitizer test strips are expired. Obtain new test strips. This is a repeat violation.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwash sink in the deli is not supplying water. This must be corrected as soon as possible. Employees are using a dish washing sink to wash hands currently.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The bakery handwash station takes a very long time to supply warm water, and it will not maintain a steady stream of water. This must be corrected. Hand wash stations must supply warm water for handwashing and supply water for at least 20 seconds for proper hand washing to occur. This is an ongoing issue for both the bakery and deli department handwash stations. Warm water is not available for a considerable length of time. A solution must be found so that warm water is available quickly at these handwash stations. This is still an issue and must be corrected. Employees are using dishwashing sink to wash hands rather than use the designated hand wash station. Water is very cold for a long time, then when it does warm up it is very hot.
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • A wild game tag was observed in an empty box in the uninspected meat cooler, it was not clearly associated with the animal that it came in with. The tags must always be kept with the meat and must be supplied back to the customer.
   • 20. Do food handlers at the facility have adequate food safety training?
     • The manager of the facility could not confirm if any staff had food safety training. There must be one trained staff member per shift. It is recommended that the Store, Deli and Butcher managers have food safety training.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The bulk bins in the bakery need cleaning. The cooler containing uninspected meat had a power saw, knife and rolling table that were stored without proper cleaning and sanitizing. Equipment must be cleaned and sanitized after use, and between use on different animals. Cleaning records are not available for review by the executive officer on site. Manager indicated that they are stored at head office. Cleaning records must be available for review during inspections.