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FRESON BROS. - Food

5020 49 Street Barrhead AB T7N 1A4 · Food - General

Official record from Alberta →

Inspection summary

FRESON BROS. - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 20, 2026, recorded 1 infraction.

5 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 12 times across 7 separate inspections, most recently on May 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 18, 2023. 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 December 18, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 7 separate inspections, most recently on September 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 6 times across 4 separate inspections, most recently on September 12, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

14 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator washes, rinses and sanitizes the water bottles, but does not ensure the bottles are not contaminated by substances that may absorb into the containers. Staff shall the bottles are free from any contamination, including odors.The manager instructed the staff to ensure no unusual smells are present on retuned bottles.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The can opener in the deli, and its holder has a buildup of food debris. More routine cleaning is needed. This area shall be cleaned and sanitized.2)The probe thermometer on the corner table has a buildup on food debris. The probe thermometer should be cleaning and sanitizing after every use.
  5. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No soap was available for the dishwasher. Staff state they wash the dishware prior to being placed in the dishwasher. Please ensure soap is available for the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The baker's hand sink has no soap or paper towels. A hand sink is required to be equipped with soap and paper towels. These items shall be stocked at the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The can opener in the deli, and its holder has a buildup of food debris. More routine cleaning is needed. This area shall be cleaned and sanitized.2)The probe thermometer on the corner table has a buildup on food debris. The probe thermometer should be cleaning and sanitizing after every use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup around the freezer door seal. Action shall be taken to minimize the ice buildup as it will cause moisture to enter the freeze and create ice/frost that can fall on food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single use container is being used as a salt scoop in the bakery. Single use containers shall not be used as a scoop. A scoop that can be cleaned and sanitized shall be obtained.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The deli 3rd compartment sanitizer sink was <200ppm. The sanitizer in use shall be between 200-400ppm. A new sanitizer solution was made.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food prep was occurring in the front part of the deli, but a sanitizer solution was not available. When food preparation is occurring, a sanitizer solution shall be available. A sanitizer pail was filled at the time of inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No soap was available for the dishwasher. Staff state they wash the dishware prior to being placed in the dishwasher. Please ensure soap is available for the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test Strip are required in the water room to ensure the right concentration of sanitizer is required. Test Strips shall be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The baker's hand sink has no soap or paper towels. A hand sink is required to be equipped with soap and paper towels. These items shall be stocked at the hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sandwich cooler in the deli was at 94F. No food is present in the cooler. The cooler should be unplugged as it is malfunctioning. The cooler was unplugged during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The can opener in the deli, and its holder has a buildup of food debris. More routine cleaning is needed. This area shall be cleaned and sanitized.2)The probe thermometer on the corner table has a buildup on food debris. The probe thermometer should be cleaning and sanitizing after every use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup around the freezer door seal. Action shall be taken to minimize the ice buildup as it will cause moisture to enter the freeze and create ice/frost that can fall on food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single use container is being used as a salt scoop in the bakery. Single use containers shall not be used as a scoop. A scoop that can be cleaned and sanitized shall be obtained.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer residual is at 100ppm. The sanitizer shall be change more frequently to ensure a 200ppm residual is present. The saniztier from the source was tested and was found to be acceptable (200-400ppm).
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer for the drinking water bottle wash is 200Chlorine. The stock chlorine solution appeared to be discoloured. A new bottled was obtained and staff will monitor the stock chlorine solution to ensure it does not change color. The staff will manually make a 200ppm sanitizing solution to sanitize the water jugs. he chemical company has been contacted to repair/replace the dispenser.2)The deli sanitizer was noted to be 100ppm. The sanitizer manufacturer states the sanitizer shall be between 200-400ppm. The sanitizer shall be made manually (10ml per 5L) or obtained from another department until the dispenser is repaired. The chemical company has been contacted to repair/replace the dispenser.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No chlorine testing strips were available at the water bottling station. Test strips shall be obtained, and the sanitizer solution tested each bottling session. Test Strips have been ordered. A few strips were left with the operator until their order has been delivered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There is a buildup of debris on the deli dishwasher. Actions shall be taken to clean the dishwasher to prevent the debris from falling on clean dishes.2)The spice bins in the deli have a buildup of debris on the outside of the bin. The outside of the bin shall be cleaned and sanitized to prevent cross-contamination.3)The potato slicer in the deli has been cleaned4) The meat slicer in the meat department has food debris present under the slicer cover, and on the backside of the slicer. The meat slicer has reportedly not been used in sometime and will be removed from the area.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer for the drinking water bottle wash is 0ppm Chlorine. The stock chlorine solution was clear with a black precipitate. The stock chlorine solution was changed and a 200ppm chlorine solution was obtained. The operator will dispose of all water made that is in the back room.2)The deli sanitizer was noted to be 100ppm. The sanitizer manufacturer states the sanitizer shall be between 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unwrapped meat (custom cut) is being stored above packaged meat. Packaged meat shall be stored above the unwrapped meat, to prevent juices from contaminating the packaging and shelving.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No chlorine testing strips were available at the water bottling station. Test strips shall be obtained, and the sanitizer solution tested each bottling session.2)Sanitizer solutions is not being tested. This includes the deli, water bottling room and meat dept (test strips were yellowed). Sanitizer solutions shall be tested daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There is a buildup of debris on the deli dishwasher. Actions shall be taken to clean the dishwasher to prevent the debris from falling on clean dishes.2)The spice bins in the deli have a buildup of debris on the outside of the bin. The outside of the bin shall be cleaned and sanitized to prevent cross-contamination.3)The potato slicer in the deli has food debris present. The potato slice was used the day before. Food equipment shall be cleaned in a timely manner to prevent bacterial growth and the production of their toxins.4) The meat slicer in the meat departmet has food debris present under the slicer cover, and on the backside of the slicer. Action shall be taken to cover the slicer when not in used to prevent cross contamination. The slicer shall be cleaned and sanitized.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in sanitary condition. Plastic rice storage container between the roaster oven and stove in the Deli has significant debris (oil splatter/dust) on the lid. All equipment shall be maintained in a clean and sanitary condition to ensure protection from contamination. Please ensure to have equipment cleaned more frequently.
  14. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution present in the Bakery area. Staff were able to fill a sanitizer bottle with sanitizer solution. Please ensure that surface sanitizer solutions are present during food preparation/handling to prevent contamination of food that comes into contact with food preparation surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ready to eat foods are being stored beside raw food items in the Butcher/Meat Department. No signs of cross contamination were noted on the ready to eat foods. Candied Salmon/Smoked-Peppered Salmon was stored beside raw salmon pin wheels. Butcher manager was able to move raw salmon onto a bottom shelf and the ready to eat foods were stored on a shelf above. Raw food items shall be stored separately from ready to eat foods to prevent cross contamination. Please ensure that ready to eat foods are stored above raw food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the water bottling room, new bottle caps are being stored in a plastic bag, which was open in a cardboard box. Please ensure that bottle caps are covered or bag is closed to prevent contamination from the air vent located directly above the bottle cap storage or splash back from the sanitizing sink & hand-washing station.
    • 09. Are chemicals stored and handled in a safe manner?
      • A blue spray bottle labeled "salad bar" had a clear liquid inside, however there was no label confirming the contents inside the bottle. Deli Manager stated that the bottle was used when there was a salad bar, which is no longer there. Manger was able to discard bottle. Please ensure that chemicals, cleansers & similar agents are labeled correctly to identify the contents to prevent accidental usage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two turkey's in the roaster in the Deli were temperature probed and found to be at 30 degrees C internal. The overnight cooking program was not selected, which resulted in the correct temperature not being maintained. Turkey's were discarded by the Deli Manager. Please ensure foods are cooked to the correct temperatures & correct length of time to prevent bacterial growth. Hot holding of cooked foods shall be above 60 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Spray bottle was found in the second hand washing sink in the Deli (near the sandwich preparation station). Please ensure that hand-washing sinks are unobstructed in food preparation areas. Hand wash stations must be accessible for the use of workers at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils in the dish pit of the Deli are not being maintained in good repair. 1. Metal mesh strainer had frayed metal pieces sticking out2. Metal spider strainer/skimmer had a metal piece sticking out & debris stuck to itDeli Manager discarded the two items as directed by the inspector. Please ensure utensils are maintained in good repair and cleaned to prevent contamination of food products that they come into contact with.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in sanitary condition. 1. BBQ Seasoning container on shelf has a plastic single use container with no handle stored inside. Please switch this out and use a scoop with a handle2. Pork Rub Seasoning container on shelf has a scoop handle that has significant debris built up3. Plastic rice storage container between the roaster oven and stove has significant debris (oil splatter/dust) on the lid.All equipment shall be maintained in a clean and sanitary condition to ensure protection from contamination. Please ensure to have equipment cleaned more frequently.
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