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Chez Francois

1716 Bow Valley Trail Canmore AB T1W 2X3 · Food - General

Official record from Alberta →

Inspection summary

Chez Francois has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 11, 2025. The most recent inspection, on March 17, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 once on March 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on March 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 2 separate inspections, most recently on March 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on February 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff mentioned that sometimes hands are washed by dipping them inside the sanitizer buckets during service. - Please ensure that all handwashing occurs under running water with soap and paper towels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips onsite were expired and faded, not able to accurately read the concentration. - Please replace the test strips.
    • 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 to the right of the main cook line was initially blocked with rolling cart. Cart was moved. - Please ensure this sink is always accessible for staff.
    • 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) Some of the wooden shelves in the dry storage area have chipped paint exposing raw/porous wood. - Please repaint/reseal these shelves, ensure they are smooth, impervious to moisture, and easily cleanable.2) Two of the lights in the kitchen were missing covers. - Please ensure that the bulbs are shatterproof or that the lights have appropriate covers.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in freezer were stored on the floor. - Please ensure that all food products are stored at least 15 cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled spray bottle in the back prep area. - Please ensure all chemicals used have appropriate labels to prevent misuse.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring underneath the deep fryer on the right end of the main cook line was observed to be damaged, making these surfaces difficult to easily clean. Repair floor to render a smooth, easily cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some utensils (spatulas, spoons) were damaged. - Please replace any cooking utensils that are damaged with deep grooves that cannot be cleaned properly. 2) Some cooking utensils had tape on the ends. - Please remove the tape as it is not smooth and cannot be cleaned properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. There was some debris by the mop sink and behind equipment on the main cook line. - Please clean these areas.

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