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MadeFresh Foods

14620 112 Avenue NW Edmonton AB T5M 2T9 · Food - General

Official record from Alberta →

Inspection summary

MadeFresh Foods has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on February 12, 2026, found no infractions.

2 of 5 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 26, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on January 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 on January 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 26, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Red curry paste container in the raw meat room was found past its expiration date (expired 2024/03/03). Operators were unsure whether it was still used in any recipes. Corrected onsite: the paste container was discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in the spray bottle solution in the fish cutting area in the walk-in cooler. Regularly change sanitizer solutions and verify QUAT sanitizer concentrations. Maintain QUAT sanitizer solutions at 200 ppm.The bottle was removed for refilling with a new solution. The QUAT sanitizer dispenser was functioning properly.
    • 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 at Station 4 in the raw meat room was leaking a large amount of water from behind the pipes when the hot water foot pedal/faucet was activated. There was no access to hot water at the sink.2. K2 room - difficult to access hot water at the hand sink. Ensure foot pedals/faucets are properly functioning.Please repair the sinks and foot pedals. Ensure that all hand sinks and foot pedals are functioning properly and that hot water is easily accessible at all sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher final rinse temperature gauge was not showing an increase in temperature. A technician was onsite during the inspection and confirmed that repairs will take place soon.Please ensure the dishwasher is maintained in good working order and the final rinse temperature can be verified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A scoop in the trehalose sugar container in the rice cooking room had a build-up of food debris.- Two whisks with stuck food debris were observed in the clean utensil rack in the main production area.- A metal strainer in poor repair (metal pieces protruding) was found in clean utensil rack in the main production area.- A silicone spatula was chipped/worn in clean utensil rack in the main production area.Ensure all utensils are in good repair and are maintained in a clean and sanitary condition. Corrected onsite. Damaged utensils were discarded. unsanitary utensils were removed for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation observed in rooms K2 and K3 along the walls and on ceiling tiles. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Along floor edges/corners in the rice cooking room- Mobile shelving wire cartsPlease clean and maintain.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal baseboard in the "C1" cooler is observed to be in disrepair. Ensure that the indicated baseboard is repaired to render the surface smooth and easy to clean.
  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in washing bay in disrepair. Numerous floor tiles were cracked rendering surface not smooth and easy to clean.

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