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FRESON BROS. - Food

5032 53 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

FRESON BROS. - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on September 18, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on September 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 4, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on September 4, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on April 2, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the bakery and deli areas were observed on the countertop outside of sanitizer solution. - QUAT cloths on the countertop in the bakery area measured sanitizer solution concentrations greater than the 400 ppm maximum of test strips present- A dry cloth was used in place of sanitizer solution in the deli area during high-risk food handlingCorrected during inspection:- Cleaning cloths were relocated into sanitizer solution
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The following unsafe hand hygiene practices were observed:- Employee entering the deli area from outside did not perform hand hygiene. Employee donned gloves without hand hygiene- Poor hand hygiene was observed - a quick rinse with minimal soap was observedCorrection:- Ensure all employees perform proper hand hygiene when entering the food preparation and servicing areas. Ensure hand hygiene is performed before donning gloves for service.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Bug zapper in the deli area is located directly above the food preparation counter top- Fruit flies were present on a container of sliced tomatoes that was uncovered in the deli area- Vegetables on the deli area mobile cart were placed without additional barrier or protection.Correction:- Relocate the deli area bug zapper, or limit the used food preparation counter space so food items are not located directly below the unit.- Utilize containers or barriers for food products transported on the mobile cart- Sliced tomatoes were discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food safe temperature practices were observed:- Ground meat product in the area between the bakery and deli was held on the countertop and measured with a surface temperature of 18.6*C. The internal temperature of the meat product was measured to be 11.8*C.- Roast meat in the deli area was on the counter top and measured a temperature of 24.4*C. Staff were not aware of the purpose of the roast meat product.Corrected during inspection:- The ground meat product was relocated into the refrigeration unit.- The roast meat product in the deli area was discarded- Education provided: refrain from setting out high risk food products until food preparation is to occur.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the deli service area was obstructed with dirty dishes.Corrected during inspection:- Dishes were relocated into the multi-basin sink.- Education provided
    • 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?
      • Fruit flies were observed in the deli area.Correction:- trap, remove, or limit the presence of fruit flies in the deli area.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not on display.Correction:- Print and post the up-to-date food handling permit
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared in the Bakery or Produce areas during food handling.Wet cleaning cloths were observed in the bakery and produce areas.Corrected during inspection:- A measured 200 ppm QUAT sanitizer solution bucket was prepared in each area. Soiled cleaning cloths were replaced or placed into the sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The hand-sink in the produce area was obstructed by dirty dishes at the time of inspection during food handling.Corrected during inspection:- The obstruction was removed and the hand-sink was returned to an operational state.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of diced tomatoes was observed to be stacked directly on top of diced surimi (imitation crab) in the produce area.Corrected during inspection:- The tomato container was removed from the surimi product- Education provided on-site
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of Sandwich meat in the produce area during food preparation was measured at 12.7*CThe temperature of sausage mix pizza topping in the loading area during food preparation was measured at 15.0*CCorrected during inspection:- Operators were instructed to relocate the high risk food products to the refrigeration unit, and to work in smaller batches for food preparation
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution bottle in the butchering area was measured to contain a concentration of 0 ppm QUAT.Corrected during inspection:- QUAT sanitizer solution bottle was replenished.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Risk Management Inspection:- The work had not yet been scheduled, a follow-up time period of 14 days was agreed upon.Previously sited violation:The Bakery ceiling ventilation / air circulation units were observed to have an accumulation of dust on their surfaces and around their perimeterCorrection:- Clean and sanitize the bakery ceiling ventilation units and surrounding area in a manner that removes the accumulation of dust and debris
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli Area:- Rounded scoops were observed in the bulk Au Jus powder and bulk Chia seed containersCorrected during inspection:- The rounded scoops were removed from the bulk containers and discardedEducation provided:- Bulk product scoops must be composed of a non-porous, easily cleanable, and break-resistant material (non-glass, non-ceramic) that is equipped with a handle that differentiates the food contact and handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat Processing Area:- Wrapped frozen turkey was observed thawing in water in 3-compartment sinkCorrected during inspection:- Cold running water was turned on over the turkey to allow for sufficient water turnover while thawing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Bakery ceiling ventilation / air circulation units were observed to have an accumulation of dust on their surfaces and around their perimeterCorrection:- Clean and sanitize the bakery ceiling ventilation units and surrounding area in a manner that removes the accumulation of dust and debris
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