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Tito's / Fresh 2 Go

10 Knowledge Way Grande Prairie AB T8W 2V9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh 2 go: 2. The display cooler containing cakes was observed with temperatures ranging from 13 °C to 18 °C. The gauge on the display cooler was reading 61 °F.2. Ensure the display cooler is capable of maintaining food at 4 °C or below before using it to store high-risk or perishable items. Until repairs are completed and proper temperatures are achieved, the unit may only be used to store prepackaged, shelf‑stable products. An "out of order sign was placed on the display cooler during the inspection.Update Feb 10, 2026: The display cooler is noted at 9 °C. Parts for the display cooler are on order, and only low‑risk foods are being stored in it at this time.Titos:3. A bulb is missing from the hot holding unit. 3. Ensure all bulbs are installed in the hot holding unit, and that the unit is maintained according to the manufacturer’s instructions.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh 2 go: 2. The display cooler containing cakes was observed with temperatures ranging from 13 °C to 18 °C. The gauge on the display cooler was reading 61 °F.2. Ensure the display cooler is capable of maintaining food at 4 °C or below before using it to store high-risk or perishable items. Until repairs are completed and proper temperatures are achieved, the unit may only be used to store prepackaged, shelf‑stable products. An "out of order sign was placed on the display cooler during the inspection.Update Feb 10, 2026: The display cooler is noted at 9 °C. Parts for the display cooler are on order, and only low‑risk foods are being stored in it at this time.Titos:3. A bulb is missing from the hot holding unit. 3. Ensure all bulbs are installed in the hot holding unit, and that the unit is maintained according to the manufacturer’s instructions.
  4. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fresh 2 Go: 1. The three-compartment sink tap appears to be dripping. 1. Ensure all taps are maintained in good repair and free of leaks.Tito's: 3. A piece of cardboard with aluminum and tape is on a shelving unit and is not cleanable.3. Ensure all surfaces are smooth, durable, easily cleanable, and in good repair; otherwise, remove the cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh 2 go: 2. The display cooler containing cakes was observed with temperatures ranging from 13 °C to 18 °C. The gauge on the display cooler was reading 61 °F.2. Ensure the display cooler is capable of maintaining food at 4 °C or below before using it to store high-risk or perishable items. Until repairs are completed and proper temperatures are achieved, the unit may only be used to store prepackaged, shelf‑stable products. An "out of order sign was placed on the display cooler during the inspection.Update Feb 10, 2026: The display cooler is noted at 9 °C. Parts for the display cooler are on order, and only low‑risk foods are being stored in it at this time.Titos:3. A bulb is missing from the hot holding unit. 3. Ensure all bulbs are installed in the hot holding unit, and that the unit is maintained according to the manufacturer’s instructions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In Tito's:1.Aluminum trays appear worn and used.1. Ensure single-use disposable items such as Aluminum are discarded after use.2. Excess tape was observed on the prep‑cooler top, creating a surface that cannot be adequately cleaned and sanitized.2. Ensure all equipment is free of tape so that all surfaces remain smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:Tito's: -Grease trap-Handwashing sink area. -Buckets near hot holding.-Silver Fridge -Ice cream machine. Ensure all areas are maintained in a clean and sanitary condition.
  5. Demand Inspection

    5 infractions

    • 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?
      • Fresh 2 Go: 1. Temperature logs are not being maintained. 1. Ensure temperature logs are being maintained for hot holding and cold holding units.Update Feb 10, 2026: Logs present and not filled out.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fresh 2 Go: 1. The three-compartment sink tap appears to be dripping. 1. Ensure all taps are maintained in good repair and free of leaks.2. A cupboard is in disrepair. 2. Ensure all cupboards are maintained in good repair.Tito's: 3. A piece of cardboard with aluminum and tape is on a shelving unit and is not cleanable.3. Ensure all surfaces are smooth, durable, easily cleanable, and in good repair; otherwise, remove the cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh 2 go: 1. The sushi bin rice lid is cracking. 1. Ensure all lids are maintained in good repair.2. The display cooler containing cakes was observed with temperatures ranging from 13 °C to 18 °C. The gauge on the display cooler was reading 61 °F.2. Ensure the display cooler is capable of maintaining food at 4 °C or below before using it to store high-risk or perishable items. Until repairs are completed and proper temperatures are achieved, the unit may only be used to store prepackaged, shelf‑stable products. An "out of order sign was placed on the display cooler during the inspection.Update Feb 10, 2026: The display cooler is noted at 9 °C. Parts for the display cooler are on order, and only low‑risk foods are being stored in it at this time.Titos:3. A bulb is missing from the hot holding unit. 3. Ensure all bulbs are installed in the hot holding unit, and that the unit is maintained according to the manufacturer’s instructions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In Tito's:1.Aluminum trays appear worn and used.1. Ensure single-use disposable items such as Aluminum are discarded after use.2. Excess tape was observed on the prep‑cooler top, creating a surface that cannot be adequately cleaned and sanitized.2. Ensure all equipment is free of tape so that all surfaces remain smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:Tito's: -Grease trap-Handwashing sink area. -Buckets near hot holding.-Silver Fridge -Ice cream machine. Ensure all areas are maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Fresh 2 Go:The food-safe sanitizer was not mixed prior to food handling.Ensure food-safe sanitizer is prepared and available at each workstation before handling any food items.Staff mixed a bleach-based sanitizer during the inspection. The solution tested at 200 ppm using a chlorine test strip.
    • 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?
      • Fresh 2 Go: 1. Temperature logs are not being maintained. 1. Ensure temperature logs are being maintained for hot holding and cold holding units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fresh 2 Go: Raw eggs are stored above containers of salad dressing. Ensure all raw eggs, meat, and sea food is stored below ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh 2 Go:1. The temperature of the Instapot containing rice was measured at approximately 40 °C.1. Ensure all high-risk food products are hot held at 60 °C or above. During the inspection, the temperature setting of the holding unit was adjusted, and the unit subsequently reached 60 °C.2. The display cooler containing cakes was observed with temperatures ranging from 13 °C to 18 °C. The gauge on the display cooler was reading 61 °F.2. Ensure all high-risk foods such as cheesecake are stored at 4 °C or below.During the inspection, the high-risk cakes were relocated to the functioning prep cooler.Tito's: 3. The gravy is noted between 40 °C and 44 °C.3. Ensure all high-risk food products including gravy are hot held at 60 °C or above.During the inspection, the temperature setting of the holding unit was adjusted, and the unit subsequently reached 60 °C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Fresh 2 Go:Thermometer is unavailable to verify hot holding temperatures. Ensure a thermometer is available at all times to verify hot holding temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fresh 2 Go: 1. The three-compartment sink tap appears to be dripping. 1. Ensure all taps are maintained in good repair and free of leaks.2. A cupboard is missing and one is in disrepair. 2. Ensure all cupboards are maintained in good repair.Tito's: 3. A piece of cardboard with aluminum and tape is on a shelving unit and is not cleanable.3. Ensure all surfaces are smooth, durable, easily cleanable, and in good repair; otherwise, remove the cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fresh 2 go: 1. The sushi bin rice lid is cracking. 1. Ensure all lids are maintained in good repair.2. The display cooler containing cakes was observed with temperatures ranging from 13 °C to 18 °C. The gauge on the display cooler was reading 61 °F.2. Ensure the display cooler is capable of maintaining food at 4 °C or below before using it to store high-risk or perishable items. Until repairs are completed and proper temperatures are achieved, the unit may only be used to store prepackaged, shelf‑stable products. An "out of order sign was placed on the display cooler during the inspection.Titos:3. A bulb is missing from the hot holding unit. 3. Ensure all bulbs are installed in the hot holding unit, and that the unit is maintained according to the manufacturer’s instructions.4. Cooler #3 is out of order and requires repair.4. Ensure all coolers are maintained in good repair, alternatively, ensure the cooler is removed or kept clean, with an out of order sign on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:Fresh 2 go: -Wall by the pots, pans, and garbage can.-Sushi rice lids.-Wall by freezer in the back.-Microwave. -Side of the ice machine. Tito's: -Grease trap-Handwashing sink area. -Floors -Three-compartment sink area. -Hot holding unit. -Buckets near hot holding.-Parts of the wall and ceiling behind the fry-factory deep fryers. -Silver Fridge-The fan. -Display cooler vent.-Ice machine-Ice cream machine. Ensure all areas are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 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?
      • 1. pH strips were unavailable during the inspection.2. The pH of the sushi rice is not being tested and recorded.1.Please purchase pH test strips.2.Please ensure the pH of the sushi rice is at or below 4.6. Please document the sushi rice's pH and the date and time the rice was made. Education was provided to the manager on how to test sushi rice with a test strip during the inspection. Update February 20, 2024:Sushi log is being filled out, however, please include the pH of the sushi rice on the form.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning: -Cutting boardPlease clean the indicated area and ensure all surfaces, walls, floors, ceilings, and equipment are kept in a clean and sanitary condition.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap and bleach are mixed in the sanitizer bucket. Please ensure the sanitizer bucket contains bleach only and the concentration of bleach sanitizer is at 100 ppm. Staff replaced the sanitizer during the inspection.
    • 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?
      • 1. pH strips were unavailable during the inspection.2. The pH of the sushi rice is not being tested and recorded.1.Please purchase pH test strips.2.Please ensure the pH of the sushi rice is at or below 4.6. Please document the sushi rice's pH and the date and time the rice was made. Education was provided to the manager on how to test sushi rice with a test strip during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean tongs were hanging near the handwashing sink and were potentially exposed to droplet contamination from handwashing. Please store the clean tongs in a manner that prevents potential contamination.Staff moved the tongs during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning: -Wall by prep table. -Cutting boardPlease clean the indicated area and ensure all surfaces, walls, floors, ceilings, and equipment are kept in a clean and sanitary condition.