Freson Bros. - Grocery
4416 48 Street Stony Plain AB T7Z 1L4 · Food - General
8 inspections
- Demand Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Food items from an unapproved source (Pillar Grove Estates) were being sold in this facility. Food items were removed from the shelves and put on hold. Do not sell this product unless you get approval from AHS.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
12 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli: Fried bone‑in chicken pieces were measured at 18.2 °C using infrared thermometer. The operator confirmed that the tray had been held at room temperature for more than two hours. The operator was instructed to discard the chicken. The operator was educated on the temperature danger zone and the risks of time‑temperature abuse associated with high‑risk foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli: Chicken was measured at 45 °C using an infrared thermometer, and an internal temperature of 49 °C was measured using a probe thermometer in the hot holding unit. A review of the temperature log indicated that the product had been within the acceptable temperature range earlier in the morning. The operator was instructed to reheat the chicken to a minimum internal temperature of 74 °C, adjust the heat settings, and continue monitoring temperatures to ensure proper hot holding.PHI rechecked the temperature of the hot holding unit after 30 minutes and measured temperatures above 60 °C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Deli, Meats: No paper towels were observed at the handwashing sink. The operator was instructed to restock handwashing supplies to ensure proper handwashing practices.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery: The handwashing sink at the entrance was not operational. Employees were observed using the sink at the back of the bakery; however, this sink contained a dirty wiping cloth and several empty beverage containers placed inverted inside it for drying. Upon request, the operator removed the dirty wiping cloth and beverage containers. The operator was instructed to ensure that designated handwashing sinks are fully functional, used exclusively for handwashing, and kept free of any items to support proper hand hygiene practices.Produce: Access to the handwashing sink was obstructed by a food cart and a garbage container. The operator was instructed to maintain unobstructed access to the handwashing sink at all times to support proper hand hygiene.Deli: Knifes were observed in a designated handwashing sink. Handwashing sinks are to be used solely for handwashing purposes.
- 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?
- Warehouse: A significant gap was observed beneath the back exterior door. The operator was instructed to repair it, as it may permit potential pest entry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Grocery: Canned food items were found on the sales floor with damage to the rim and lid seam. Cans with compromised seams must not be offered for sale, as damage may affect the integrity of the container and contaminate the product. The operator was instructed to remove the item from sale and inspect the surrounding stock for additional damaged cans.
- 20. Do food handlers at the facility have adequate food safety training?
- The operator demonstrated a lack of knowledge regarding accurate temperature recording for hot holding units. PHI educated the operator on properly recording and entering temperature results to ensure accurate tracking and verification of food safety controls.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli: Metal scoops were observed stored with the handle in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the scoop with the handle extended out of the product or in a designated clean holder to prevent cross‑contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meats: Broken lids were observed on seasoning containers. The operator was instructed to replace the lids to prevent contamination and protect the contents from potential exposure to dust, debris, and other contaminants.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli: A meat slicer was observed with dried food debris. Please ensure that all food equipment is washed, sanitized, and properly air-dried before storage. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure safe operation of the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli: Dust accumulation was observed on the evaporator fans in the walk‑in cooler and on the ceiling in the dishwashing area. The operator was instructed to clean the affected areas to maintain proper sanitation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli: Raw chicken drumsticks were found on the floor of the walk‑in cooler beneath the storage racks. Upon request, the operator removed the raw chicken. The operator was instructed to thoroughly clean and sanitize the affected area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Ready-to-eat salad was stored below raw meat. Operator threw the salad out at time of inspection2. carboard box was stored directly on cut up lettuce, ensure the lettuce is discarded and do not store potentially contaminated items directly on-top of ready-to-eat food items.
- 23. Is the facility maintained in a clean and sanitary condition?
- Raw meat juices were leaking directly onto the floor in the walk-in cooler. Ensure this is cleaned up and store meat products in a manner that it does not leak onto the floor (put in food grade containers for example).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some sanitizer solutions in the bakery area and produce room measured 50ppm quats. New sanitizer solutions were prepared immediately measuring 200ppm quats to ensure proper sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The standup cooler in the kitchen area had a water leak from inside the top of the cooler. Please repair the cooler.4°C was measured in the cooler. No concerns was noted with regards to the temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris build up was observed at the bottom inside the standup cooler in the kitchen area. Dust build up was also observed on the cooler fans. The standup cooler was cleaned immediately upon request.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed at the multiple food preparation counters at the facility.Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Improper scoops (disposable cups without handles) were being used to portion dry food items such as flour in the kitchen area. The staff present removed the cups during inspection to be replaced with proper scoops with handles.Ensure proper scoops with handles are always used to portion food items at the facility to prevent food contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Prepared patties were left open in a walk-in freezer. The patties were stored opposite the walk-in freezer fans.Please device a means of covering the patties or other meat/food items during storage, to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items (jackets) were stored on shelves with food utensils/items at the bakery and meat smoking sections. The staff present removed the jackets during inspection.Ensure personal items are always stored separately from food items or items used for food preparation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sinks at the pizza and meat sections were not operational. Please repair the handwashing sinks to facilitate proper handwashing.2. The paper towel dispenser at the pizza section was not in a proper working condition. Please repair/replace the dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?