Francesco's Food & Coffee
3413 26 Avenue SW Calgary AB T3E 0N3 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no approved food contact surface sanitizer prepared at the time of inspection.A 100-ppm bleach solution was made in a spray bottle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine testing strips were not available to verify the concentration of bleach sanitizer.REQUIREMENT: Obtain and regularly use sanitizing strips when preparing bleach-based sanitizing solutions for surfaces and dishwashing.
- 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?
- **November 27, 2025 - Issue remains reoccurring**No pest control records were available.REQUIREMENT: A monthly pest control record must be maintained and readily available.
- 20. Do food handlers at the facility have adequate food safety training?
- Recurring violation:Food handler did not provide a food safety certificate.Enrol food handler in a food safety training.Previous violation:There was no evidence of food safety training.Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
- 23. Is the facility maintained in a clean and sanitary condition?
- High-touch surfaces appear to not to be routinely or thoroughly cleaned and sanitized, as indicated by the build-up of debris/residue on the handle of the bottom handles of the prep cooler in the sandwich preparation area.REQUIREMENT: Ensure all high tough surfaces are routinely cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths used to wipe the espresso wand was stored in a container.New cleaning cloths were being used.Fresh quat sanitizer solution was prepared and measured at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled.Chemical spray bottles were labelled to identify their contents.
- 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?
- No pest control record was available.
- 20. Do food handlers at the facility have adequate food safety training?
- Recurring violation:Food handler did not provide a food safety certificate.Enrol food handler in a food safety training.Previous violation:There was no evidence of food safety training.Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Tongs were kept on the handle of the countertop cupboard.2) An ice scoop was stored in stagnant water with a surface temperature 19.6°C. There were seven different ice cream flavours.3) The black cotton divider leading to the basement was dirty.-Launder the black cotton.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Behind the basement stairs was accumulated with dirt.2. The basement was disorganized.Clean and sanitize the indicated areas, organize the basement and ensure they are maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Recurring violation:Package containing chocolate was unlabelled.container was promptly labelled.Ensure foods are adequately labelled to identify their content.Previous violation:Packaged cheeses were only labeled with the product name.Label foods to indicate their sources.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of the sandwich kept on the top prep cooler was measured at 9.2°C.Previous violations:1. Sandwiches were kept on the top cooler compartment measured between 9°C to 13°C.Sandwiches were promptly kept in the prep cooler.Adjust or service the prep cooler. Develop a temperature log and monitor the temperature daily and ensure perishable foods under refrigeration area kept at 4°C or less at all times.2. No thermometer was kept in the cooler.Obtain a thermometer and keep it in the cooler to monitor the temperature.3. Prep cooler was measured at 4°C.Previous violation:Cheeses in the line cooler measured between 6.4 to 7C. The temperature setting was adjusted during the inspection.Monitor food temperatures regularly and ensure perishable foods are kept at 4C or less under refrigeration.
- 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?
- No pest control record was available.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No quat test strip available.Ensure quate test strips are available to measure the sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- Recurring violation:Food handler did not provide a food safety certificate.Enrol food handler in a food safety training.Previous violation:There was no evidence of food safety training.Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring violation:Floor between the 3-compartment sink and stove was lifting, cracked and unsmooth.Floors must be smooth, non-absorbent to moisture and easily cleanable. surfacesPrevious violation:The floor between the dishwasher and stove was lifting.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Behind the basement stairs was accumulated with dirt.2. The basement was disorganized.Clean and sanitize the indicated areas, organize the basement and ensure they are maintained in a sanitary condition at all times.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
9 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Recurring violation:Package containing chocolate was unlabelled.container was promptly labelled.Ensure foods are adequately labelled to identify their content.Previous violation:Packaged cheeses were only labeled with the product name.Label foods to indicate their sources.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bag was kept on the counter in the kitchen area. The bag was removed and stored at a separate location where food is not being prepared or handled.Materials not associated with food must be stored separately from food preparation/handling area.2. Pancetta Calabrese Bell Land, roasted turkey breast and capicola cooked pork shoulder were stored at the top layer above the cheese, sauce containers and milk in the fridge located at the kitchen.Food items were promptly stored below the cheese, sauce containers and milk.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Sandwiches were kept on the top cooler compartment measured between 9°C to 13°C.Sandwiches were promptly kept in the prep cooler.Adjust or service the prep cooler. Develop a temperature log and monitor the temperature daily and ensure perishable foods under refrigeration area kept at 4°C or less at all times.2. No thermometer was kept in the cooler.Obtain a thermometer and keep it in the cooler to monitor the temperature.3. Prep cooler was measured at 4°C.Previous violation:Cheeses in the line cooler measured between 6.4 to 7C. The temperature setting was adjusted during the inspection.Monitor food temperatures regularly and ensure perishable foods are kept at 4C or less under refrigeration.
- 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?
- No pest control record was available.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No quat test strip available.Ensure quate test strips are available to measure the sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- Recurring violation:Food handler did not provide a food safety certificate.Enrol food handler in a food safety training.Previous violation:There was no evidence of food safety training.Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring violation:Floor between the 3-compartment sink and stove was lifting, cracked and unsmooth.Floors must be smooth, non-absorbent to moisture and easily cleanable. surfacesPrevious violation:The floor between the dishwasher and stove was lifting.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Behind the basement stairs was accumulated with dirt.2. The basement was disorganized.Clean and sanitize the indicated areas, organize the basement and ensure they are maintained in a sanitary condition at all times.
- 02. Is all food in this facility from an approved source and/or properly labelled?