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FRESON BROS. - Food

7900 99 Avenue Peace River AB T8S 1Y7 · Food - General

Official record from Alberta →

Inspection summary

FRESON BROS. - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 11, 2026, recorded 8 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 6 times across 4 separate inspections, most recently on May 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on January 21, 2025. 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 3 times across 3 separate inspections, most recently on January 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 21, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 10 times across 4 separate inspections, most recently on May 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Monitoring Inspection

    8 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Water Bottling - There were no records of monitoring of the hydrogen peroxide sanitizer used for sanitizing the water bottles. Sulfuric acid used for titration appears to have expired in 2014.Sanitizer concentration must be monitored with appropriate test equipment.January 28, 2025 - New test strips have been ordered.May 11, 2026 - Test strips were not available at the testing the bottling station. No records available for monitoring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery section:One handwash sink was out of stock for liquid handwash soap.Ensure all handwash sinks are supplied with liquid handwash soaps, paper towels at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Deli section - Sausage room:1. Handwash sink accessibility was blocked with utensils and trolleys.2. Handwash sink was not supplied with soap and paper towels.1. Ensure handwash sink is easily accessible at all times.2. Ensure handwash sink is supplied with liquid handwash soap and paper towels.
    • 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 Department - Unfinished wood exposed in walk-in cooler on the bottom sides of walls.The wood must be finished so that it is not permeable to moisture, and this area can be effectively cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery section:One light in the walk-in cooler is not functioning.Ensure light in the walk-in cooler is repaired or replaced.
    • 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 section:Exhaust hood ventilation system service date is passed due date of April 2026.Ensure exhaust hood ventilation and fire suppression systems are serviced by a professional service provider.
    • 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 section:One tile was missing in dry storage area.Ensure missing tile is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat department - Build-up of dirt noted in the corners of walk-in cooling unit. Cleaning must improve.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops left in cornstarch, brown sugar, and rye bulk containers with the handles in contact with the food. This is a cross-contamination risk. Ensure that scoops are stored in an appropriate place.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli 1. Deli meats and cheeses in display coolers 55-1, 55-2 and 55-3 measured 10 degrees Celsius and above during the cooler defrost cycle. The food temperature remained in the danger zone too long for the food to be considered safe. Deli meats were still above 10 degrees Celsius more than 30 minutes after the defrost cycle had ended. There are 4 defrost cycles each 24 hours according to the refrigeration technician.This food was removed and discarded during the inspection. 2. Salad bar foods are left out all day without temperature monitoring. Temperature logs of the food put out on the salad bar must be monitored and the temperature recorded. Food that is not kept at or below 4.0 degrees Celsius must be discarded after 2 hours.3. Cheeses, pizzas and other foods in display coolers were above the load limits marked on the units. This will allow food to get too warm. Ensure all food in open coolers are kept below the load limits. Food that is not maintained at or below 4.0 degrees Celsius must be discarded after 2 hours.Temperature logs must be started for all buffet food and available for review. Temperature logs must also be kept for all high-risk food items in the coolers. This should not be left to the automated system as it only records unit temperatures and not food temperatures.January 28, 2025 - Temperature of the deli open display still not acceptable. Records have been started for the salad line and coolers but were incomplete.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Water Bottling - There were no records of monitoring of the hydrogen peroxide sanitizer used for sanitizing the water bottles. Sulfuric acid used for titration appears to have expired in 2014.Sanitizer concentration must be monitored with appropriate test equipment.January 28, 2025 - New test strips have been ordered.
    • 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 Department - Unfinished wood exposed behind the package wrapping machine. The wood must be finished so that it is not permeable to moisture and this area can be effectively cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat Department - Walk-in freezer handle is broken and the door is kept closed with a water bottle.The door handle must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat department - Build-up of dirt noted in the corners. Cleaning must improve.
  3. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Grocery - Good Start Plus baby formula, expired as of Sept. 22 2024, was removed from the shelves during the inspection. Ensure that the dates on baby food are monitored and product removed from shelves as required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Starbucks - chlorine sanitizer solution in containers was below 10 ppm. Solution replaced during the inspection. Ensure the chlorine sanitizer solution is monitored and maintained at 100 ppm chlorine. Staff should regularly test the solution and replace as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Deli - Food handler noted not washing her hands before putting on gloves. Ensure all food handlers know to wash their hands before putting on gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops left in cornstarch, brown sugar, and rye bulk containers with the handles in contact with the food. This is a cross-contamination risk. Ensure that scoops are stored in an appropriate place.
    • 09. Are chemicals stored and handled in a safe manner?
      • Deli - Spray bottle containing quats sanitizer was not labeled correctly.Ensure all chemical bottles are labeled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli 1. Deli meats and cheeses in display coolers 55-1, 55-2 and 55-3 measured 10 degrees Celsius and above during the cooler defrost cycle. The food temperature remained in the danger zone too long for the food to be considered safe. Deli meats were still above 10 degrees Celsius more than 30 minutes after the defrost cycle had ended. There are 4 defrost cycles each 24 hours according to the refrigeration technician.This food was removed and discarded during the inspection. 2. Salad bar foods are left out all day without temperature monitoring. Temperature logs of the food put out on the salad bar must be monitored and the temperature recorded. Food that is not kept at or below 4.0 degrees Celsius must be discarded after 2 hours.3. Cheeses, pizzas and other foods in display coolers were above the load limits marked on the units. This will allow food to get too warm. Ensure all food in open coolers are kept below the load limits. Food that is not maintained at or below 4.0 degrees Celsius must be discarded after 2 hours.Temperature logs must be started for all buffet food and available for review. Temperature logs must also be kept for all high-risk food items in the coolers. This should not be left to the automated system as it only records unit temperatures and not food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Water Bottling - There were no records of monitoring of the hydrogen peroxide sanitizer used for sanitizing the water bottles. Sulfuric acid used for titration appears to have expired in 2014.Sanitizer concentration must be monitored with appropriate test equipment.
    • 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 Department - Unfinished wood exposed behind the package wrapping machine. The wood must be finished so that it is not permeable to moisture and this area can be effectively cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat Department - Walk-in freezer handle is broken and the door is kept closed with a water bottle.The door handle must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat department - Build-up of dirt noted in the corners. Cleaning must improve.
  4. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovations started in store without plans being submitted for review. GM indicated that the water and ice packaging areas are being moved as well as some non-food areas.He will contact corporate office and get plans submitted.
  5. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Incorrect label on sanitizer spray bottle. Bottles came in empty with the wrong label already in place. Bottle was labeled properly during the inspection.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quats sanitizer solution in bucket was too low. Bucket refilled with quats sanitizer solution at 200 ppm. Staff should be checking sanitizer concentration regularly.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing cleaning and sanitizing chemicals were not properly labeled. All chemical containers must be clearly labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open cheese display and the fresh pizza display had items above the cooler load limits. Temperatures of the cheese and pizzas above the load limits were too high. Food temperature must be maintained at or below 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine concentration of the mechanical dishwasher was too low. Rinse aid line was used temporarily to ensure chlorine sanitizer was available. The dishwasher must be serviced so that it is functioning correctly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a build-up of food debris and grease on the outside of the dishwasher. The dishwasher must be cleaned.
  7. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was not labeled correctly. All chemical containers must be labeled to indicate contents.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Racks were blocking the emergency exit from the bakery.

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