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FRESON BROS. - Food

4714 50 Avenue Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

FRESON BROS. - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on July 9, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on June 2, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on June 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on June 15, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The deli area mobile carts were observed with old food mess on their surfacesCorrection:- Clean and sanitize the mobile carts in the deli area in a manner that removes old food messPreviously cited violation:- The deli area mobile cart was observed with old food mess on its surfaceCorrections observed:The Deli area coffee machine dispenser was observed to have been cleanedThe Deli area cutting board was observed to have been cleaned.Correction:- Clean and sanitize the deli are mobile food cart
  3. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Risk management inspection 2 June 2026:- Cauliflower in the walk-in deli refrigeration unit was observed with evidence of spoilage and was held in a large tray with old food mess. Corrected during inspection:- The cauliflower was discardedCorrection:- Routinely inspect product for evidence of spoilage- Clean and sanitize food containers in a manner that removes old food mess and debrisPreviously cited violation:Produce contained in the deli walk-in refrigeration unit were observed with evidence of spoilage.- Blue white mould-like growths were observed on citrus stored in a large bin of mixed produce- Yellow peppers contained in the large bin of mixed produce were observed with wrinkling and mould-link growths along their stems and surfacesDuring inspection:- Citrus and peppers with evidence of spoilage were discardedCorrection:- Inspect the remaining produce and remove any produce with signs of spoilage
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2 June 2026:- Partially wrapped greens were observed in direct contact with the shelving unit in the deli cooler areaPreviously cited violation:7 May 2026:- Green onions were observed on a mobile food cart in direct contact with the cart surface. Old food mess was observed on the surfaces of the cart.- Meat products were observed in the deli area walk-in refrigeration unit stored above ready to eat fruits.Previously cited violation:- Vegetables in the deli area walk-in refrigeration unit were observed in direct contact with the shelving units.- Open meat products were observed in the deli area walk-in refrigeration unit stored above ready to eat fruits, vegetables, and lettuce productsCorrected during inspection:- Vegetables were relocated into a food grade containerCorrection:- Relocate any unwrapped food products into food grade storage containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The deli area mobile cart was observed with old food mess on its surfaceCorrections observed:The Deli area coffee machine dispenser was observed to have been cleanedThe Deli area cutting board was observed to have been cleaned.Correction:- Clean and sanitize the deli are mobile food cart
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Produce contained in the deli walk-in refrigeration unit were observed with evidence of spoilage.- Blue white mould-like growths were observed on citrus stored in a large bin of mixed produce- Yellow peppers contained in the large bin of mixed produce were observed with wrinkling and mould-link growths along their stems and surfacesDuring inspection:- Citrus and peppers with evidence of spoilage were discardedCorrection:- Inspect the remaining produce and remove any produce with signs of spoilage
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 7 May 2026:- Green onions were observed on a mobile food cart in direct contact with the cart surface. Old food mess was observed on the surfaces of the cart.- Meat products were observed in the deli area walk-in refrigeration unit stored above ready to eat fruits.Previously cited violation:- Vegetables in the deli area walk-in refrigeration unit were observed in direct contact with the shelving units.- Open meat products were observed in the deli area walk-in refrigeration unit stored above ready to eat fruits, vegetables, and lettuce productsCorrected during inspection:- Vegetables were relocated into a food grade containerCorrection:- Relocate any unwrapped food products into food grade storage containers- Rearrange food placement in the walk-in deli area refrigeration unit in a manner where high-risk food products are not stored above ready-to-eat foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Imitation crab was observed on the deli area mobile cart and measured a temperature of 19.4*C- Sour cream dip containers were observed on the deli area prep counter and measured a temperature of 19.0*CCorrected during inspection:- Operator was instructed to work in smaller batches and to immediately relocate all high risk food produces into the refrigeration unit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Deli area grease capture range ventilation unit was observed to be due for servicing April 2026Correction:- Service the grease capture range ventilation unit in the deli area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The deli area mobile cart was observed with old food mess on its surface- Deli area coffee machine dispenser was observed with old coffee grounds on its surface- The deli area cutting board was observed with old food mess and stainingCorrection:- Clean and sanitize the deli are mobile food cart- Clean and sanitize the dispenser surface of the deli area coffee machine- Clean and sanitize the deli area cutting board
  5. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Grapes, blueberries and dill in the deli-area walk-in cooler were observed with signs of spoilage.- Infant snack pouches were observed being held past the date of expiry Corrected during inspection:- Food products with signs of spoilage were discarded- Infant products held past expiry were discarded
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Surface sanitizer was not prepared in the butchering area during food handling.- Wet cleaning cloths were observed on the countertops outside of sanitizer solutionCorrected during inspection:- Cleaning cloths were replaced or placed into sanitizer solution- Sanitizer solution bucket was prepared for the butchering area Correction:- Store cleaning cloths in sanitizer solution between uses- Ensure sanitizer solution is prepared at all times during food handling
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand hygiene and glove use was observed in the deli area.- A food operator was observed scratching their nose immediately prior to putting on gloves and food handling- The deli-area hand sink was dry indicating hand-hygiene had not been performed prior to glove useCorrection:- Perform hand hygiene before any food handling, including prior to donning gloves
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Vegetables in the deli area walk-in refrigeration unit were observed in direct contact with the shelving units.- Open meat products were observed in the deli area walk-in refrigeration unit stored above ready to eat fruits, vegetables, and lettuce productsCorrected during inspection:- Vegetables were relocated into a food grade containerCorrection:- Relocate any unwrapped food products into food grade storage containers- Rearrange food placement in the walk-in deli area refrigeration unit in a manner where high-risk food products are not stored above ready-to-eat foods
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bulk sauce containers labeled "refrigerate after opening" were observed out in the butcher area.Corrected during inspection:- Bulk sauce containers were relocated into the refrigeration unit.
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