5139 Mullen Road NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Freson Bros. - Grocery is in the MACTAGGART neighbourhood. MACTAGGART, Edmonton has 26 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 25, 2026, there are 21 (81%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Crumbl Cookies
MACTAGGART
This restaurant has been inspected 11 times since October 24, 2023, with 8 in compliance, 3 not in compliance, and 0 closures on record.
No violations
No violations
No violations
No violations
No violations
10 violations
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.
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.
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.
No violations
5 violations
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.
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.
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.
No violations
7 violations
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.
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.
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. ,
No violations
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.
Warehouse: Light was observed coming through from the back exterior door, indicating a gap that may serve as a potential entry point for pests.
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.
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
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.
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.
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.
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.
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.
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.
Fly tape was being hung above food handling areas. , , Ensure fly tape is stored in a place that protects food from potentially being contaminated.
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.
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.