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Freson Bros. - Grocery

5139 Mullen Road NW Edmonton AB T6R 0S9 · Food - General

Official record from Alberta →

Inspection summary

Freson Bros. - Grocery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on June 9, 2026, found no infractions.

8 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 3 separate inspections, most recently on February 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 10, 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 7 times across 3 separate inspections, most recently on February 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 on February 10, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery: Dirty wiping cloths were found on the connection lines and in the basins of the 3‑compartment sink near the cinnamon station. The operator was instructed to discontinue this practice and either discard the soiled cloths or store them properly in a sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Deli: The PHI observed that sanitizer concentrations in the sanitizer buckets were not being monitored. When asked, staff confirmed they do not verify sanitizer concentration. Staff were instructed to implement routine sanitizer‑strength checks to ensure effective sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Produce: No test strips were available to verify the sanitizer concentration. The Produce Manager confirmed that testing had not been performed for the past month due to a shortage of supplies. The operator then obtained test strips from the Deli department.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Deli: No soap was available at the hand‑wash sink, and the soap dispenser was missing. The operator was instructed to restock the required supplies to ensure proper hand‑hygiene practices, including providing a temporary hand‑soap option until the automatic dispenser is installed.
    • 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: Light was observed coming through from the back exterior door, indicating a gap that may serve as a potential entry point for pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Grocery: A canned product was 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?
      • Deli: It was demonstrated that the operator did not have adequate knowledge of how to check sanitizer concentration. PHI provided education to the operator on the proper procedure for checking sanitizer concentration
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery: 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery: The walk‑in cooler ceiling was observed to have accumulated dust and debris around the air ducts. The operator was instructed to clean the affected area to maintain proper sanitation and prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Produce: Debris accumulation was observed on the floor beneath the racks in the walk-in cooler. The operator was advised to ensure thorough cleaning and maintain the area in a sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm and 50 ppm quats sanitizer detected in a spray bottle solution and wiping cloth solution, needs to be at minimum 200 ppm. Ensue that wiping cloths are being immersed in the sanitizer solution after each use instead of being left on counters.Sanitizer concentrations must be tested frequently and changed when the concentration falls below the required strength.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Restaurant: Each pizza stored at ambient temperature was not equipped with its own timer to ensure the maximum hold time of 2 hours is not being exceeded. This is a condition of the Time As A Public Health Control approved for this product. Ensure that written procedures are maintained on site for staff training/referencing and review by Alberta Health Services.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages stored in food handling areas in several areas of the bakery.Staff personal belongings must be stored away from foods, food equipment, food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual washing procedures are being followed. Do not rinse the dishware after the sanitizing step.Proper manual washing procedures are Wash with warm soapy water -> Rinse -> Sanitize -> Air Dry. Manager to review with all Bakery staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food ingredient scoops are being stored with the handles in contact with the foods.Store the dispensers in a holder or out of the food bins.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being left out on surfaces in the food prep area. All used cleaning cloths must be stored in a container of approved sanitizer or be laundered between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no sanitizer buckets in place for the different food handling stations except the produce handling area. Ensure there are buckets of sanitizer present throughout the food handling area for cleaning.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Pizza is displayed for 2 hours using time as a public health control and then pulled from service and wrapped into individual portions if not served. No written procedure for how to use this process, which foods use this process, labelling food that is using this process, or discarding expired food was being kept.All high-risk foods left at room temperature must be discarded after 2 hours and cannot be reserved to customers. Ensure written procedures are also in place for this process.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The tumbler was not being cleaned between different foods.Ensure that the tumbler is regularly cleaned and sanitized before a different food is placed inside.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly tape was being hung above food handling areas. Ensure fly tape is stored in a place that protects food from potentially being contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the trays and containers of food in the cooler were not being properly labelled and dated.Ensure all foods in the cooler are labelled with dates to ensure proper turnover.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee personal items such as phone, water bottles, and handbags were noted being stored in the food handling area.Ensure that all items not associated with food handling are stored in a separate area.
  11. Demand Inspection

    0 infractions

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