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Fruiticana 33

26 - 140 East Chestermere Drive Chestermere AB T1M 1M1 · Food - General

Official record from Alberta →

Inspection summary

Fruiticana 33 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on October 7, 2026, recorded 5 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 33 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 9 times across 4 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 2, 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 2 times across 2 separate inspections, most recently on October 2, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 12, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 14 times across 4 separate inspections, most recently on October 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not sanitizing dishes after washing. Ensure staff are trained in proper two compartment sink method and that dishes are sanitized in an approved sanitizer such as 100ppm chlorine.October 7, 2026 - Only one drain plug was available for two compartment sink. Ensure two drain plugs are available so that two compartment sink dishwashing method can be followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located at time of inspection. Ensure chlorine test strips are available.October 7. 2026 - Test strips that were onsite did not have appropriate range of detection. Obtain chlorine test strips that measure 0-200ppm chlorine.
    • 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?
      • Food handling permit was not displayed. Please ensure food handling permit is displayed in a location visible to the public.October 7, 2026 - Food handling permit was available but not displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Drywall around cut out between kitchen and front service area is damaged. Refinish so that it is smooth, easy to clean and non-porous. 2. There was a piece of particle board in walk in cooler used as shelving that was mouldy and damaged. Discard. Ensure all shelving is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of food debris in the following areas:- walls and ceilings of kitchen- walls of walk in cooler and floor around area where milk is displayed- shelving of walk in cooler- floor of walk-in freezer- three compartment sink 2. A written cleaning schedule was available for retail portion of facility, but there was no cleaning schedule for kitchen. Develop written cleaning schedule for kitchen.
  2. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available. Ensure an approved sanitizer solution such as 100ppm chlorine is available for sanitizing prep surfaces and utensils.2. Contaminated cleaning cloths were observed in the kitchen. Reusable cloths must be stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry ingredients were stored in a bin without a lid. Cover bin with lid to ensure that food is protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in several locations around facility including potatoes stored directly on kitchen floor and boxes of produce stored directly on floor in walk in cooler. Food was moved to shelving during inspection. Ensure all food is stored 6 inches from floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on shelves directly beside food or on prep surfaces in kitchen. Ensure all personal items are stored away from food and food prep areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A whole chicken was thawing in standing water in three compartment sink. The chicken was removed during the inspection and cooked. Thawing must be done under cold running water, in the fridge or as part of the cooking process. 2. Samosas, pakora and other high-risk foods were on trays in kitchen at room temperature. Samosas, paneer, and milk measured approximately 20 degrees Celsius and were discarded. Pakora were placed back into refrigerator during the inspection. High risk food including cooked vegetables must be stored under temperature control at all times (below 4 degrees Celsius or above 60 degrees Celsius).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not sanitizing dishes after washing. Ensure staff are trained in proper two compartment sink method and that dishes are sanitized in an approved sanitizer such as 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located at time of inspection. Ensure chlorine test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in kitchen did not have soap and paper towel available. Install paper towel dispenser and ensure soap and paper towel are kept stocked at hand sink. 2. Hand sink in front area where sweets are served did not have paper towel. Ensure hand sink is kept stocked with soap and paper towel at all times.
    • 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?
      • 1. Overhead door was open at time of inspection. Keep exterior doors closed to prevent pest entry. 2. There was a sticky fly trap above food handling area in kitchen. Do not use hanging sticky traps above food handling areas as they can lead to contamination of food.
    • 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?
      • Food handling permit was not displayed. Please ensure food handling permit is displayed in a location visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked basic food safety knowledge. Please have one staff in kitchen complete food safety training from list attached in email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall surrounding service window between kitchen and front area was damaged. Patch and repaint so that wall is smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall of kitchen shared with walk in cooler was covered in plastic wrap. Plastic was damaged in some areas making the wall hard to clean. Remove plastic to ensure that wall can easily be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty dishes were stored in various locations around the kitchen including on the shelf containing clean dishes. Place used dishes into the sink to prevent contamination of clean dishes and utensils. Ensure dishes are properly washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of food debris, grease and dust throughout kitchen, walk in cooler and walk in freezer. Clean:- floors, walls and ceilings of kitchen- floors, ceiling and shelving of walk-in cooler- floor of walk-in freezer- floor of receiving area - cart outside kitchen with blender- three compartment sink - front produce display fridge including walls where mould growth was visible2. Organization is required throughout the kitchen and in back areas. Remove any unused equipment from facility. Declutter kitchen areas to facilitate easy cleaning. Additional shelving may be required to ensure that dry foods remain organized in kitchen.3. No written cleaning schedule was available. Develop written cleaning schedule for facility.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry ingredients were stored in a bin without a lid. Cover bin with lid to ensure that food is protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located at time of inspection. Ensure chlorine test strips are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall surrounding service window between kitchen and front area was damaged. Patch and repaint so that wall is smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall of kitchen shared with walk in cooler was covered in plastic wrap. Plastic was damaged in some areas making the wall hard to clean. Remove plastic to ensure that wall can easily be cleaned and sanitized.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer spray bottle in the kitchen measured 0ppm chlorine. 2. The sanitizer bucket in the front service area measured 0ppm chlorine. Ensure chlorine sanitizer is maintained at 100ppm chlorine.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were contaminated cloths on counter and shelf. Remove cloths. Use single use paper towel for sanitizing surfaces or ensure cloths are stored in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several containers of food in stand up cooler and prepared food in walk in cooler were not covered. Ensure all prepared food is covered to prevent contamination. 2. Buckets of sauces and boxes of vegetables were stored directly on the floor in walk in cooler. Ensure all food is stored at least 6 inches off floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mixer was set up in back loading area directly outside kitchen. Drywall in this area is unfinished and there is garbage and recycling stored close by. This is not a suitable area for food preparation. Move mixer and ensure all food preparation occurs within kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pakora was stored on top of display cooler at room temperature. This was placed into cooler during the inspection. Pakora is a high risk product and must be held under 4 degrees Celsius or above 60 degrees Celsius at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located at time of inspection. Ensure chlorine test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at hand sink in front service area was not in dispenser. Place paper towel in dispenser to prevent contamination of paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall surrounding service window between kitchen and front area was damaged. Patch and repaint so that wall is smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning was required in the following areas:- floor of walk in freezer- floor of walk in cooler- cooler in kitchen- kitchen floor, particularly hard to reach areas under equipment and in corners2. The following areas were disorganized and require organization:- walk in cooler- cooler in kitchen- shelving in kitchen- corner of kitchen by service window
  5. Risk Management Inspection

    2 infractions

    • 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?
      • The weatherstripping at back man door was in disrepair and there was a gap underneath the door. Repair weatherstripping to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was duct tape around floor drain in kitchen. Remove duct tape and ensure surface is smooth and easy to clean.2. The hand sink tap had a slow leak. Repair.
  6. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sweets on display were not fully covered and vulnerable to contamination from the public. Ensure all sweets are fully covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were stored directly on the floor in kitchen and in walk in cooler. Ensure all food is stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including a toque, sweater and backpack were stored on shelving with dry ingredients. Ensure all personal items are stored in a designated area way from food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut potatoes soaking in water, cut onion, and cut cucumber was being stored at room temperature. This was discarded during the inspection. Cut vegetables are considered high risk foods and must be stored under temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in kitchen did not have hot water. Repair hand sink so that hot water is available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink where sweets were. Ensure this hand sink is stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk in cooler were unfinished mdf and were therefore porous. Replace or finish these shelves so they are impervious to moisture. *Cited again January 27, 2025
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen was cluttered and disorganized. Organize dry goods and remove any unnecessary items. This will allow easier cleaning. 2. The following areas were dirty and require cleaning:- floor behind cooler where sweets are stored- floor in kitchen- cooking equipment in kitchen- stand up cooler in kitchen
  7. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were some food products in plastic clam shell containers that had no label. Manager stated they are from franchisor. Please ensure these products are labelled according CFIA requirements so that their source is known.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk in cooler were unfinished mdf and were therefore porous. Replace or finish these shelves so they are impervious to moisture.
  8. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were some food products in plastic clam shell containers that had no label. Manager stated they are from franchisor. Please ensure these products are labelled according CFIA requirements so that their source is known.

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