Skip to content
Loading map…

Francine's Bar

306 Centre Street SE Calgary AB T2G 2B8 · Food - General

Official record from Alberta →

Inspection summary

Francine's Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 22, 2025. The most recent inspection, on December 29, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 22, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times on December 22, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Initial Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink is installed adjacent to food preparation areas. There are two dump sinks installed at the bar, adjacent to the ice bin. Food must be protected at all times. Install splash guards to prevent contamination of food.
  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink is installed adjacent to food preparation areas. There are two dump sinks installed at the bar, adjacent to the ice bin. Food must be protected at all times. Install splash guards to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a chest freezer in the basement area and it was not turned on. Could not confirm the temperature. Ensure all freezers and coolers are turned on and confirm the temperature measures 4C or below.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • When the low-temperature dishwasher was in use, the water pressure and quantity was disrupted at the two-compartment sink.Consult with a professional to address the water pressure and quantity issue. Water should not be disrupted when operating other components connected to the same plumbing system.
    • 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?
      • There is a gap on the bottom right and left of the back exit door. All entry points to the facility must be tightly fitted to prevent the entry of pests. Install/repair the weatherstripping and ensure no light is visible.
    • 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. Baseboards were missing in the corner near the staircase. The facility must have baseboards to ensure proper cleaning and to prevent potential pest harboring. Install baseboards.

Nearby inspected facilities

Own this business? Add a badge to your website