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Franco's Family Dining

6627 177 Street NW Edmonton AB T5T 4K3 · Food - General

Official record from Alberta →

Inspection summary

Franco's Family Dining has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on September 28, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 4 separate inspections, most recently on September 28, 2026. For example: Is the facility free of a pest infestation?

  • 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 3 times across 3 separate inspections, most recently on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 12, 2023. 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 4 times across 3 separate inspections, most recently on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Glue monitoring trap (1) located in the rear kitchen area contained multiple cockroaches. The facility continues to work with the pest control operator to monitor and address the issue.
    • 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?
      • Install or replace the door sweep at the rear exit door. A large gap was observed beneath the door, which may allow pest entry.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler, steaks were observed stored above sliced pepperoni. Reorganize food storage to prevent cross contamination. Clean the shelving where meat drippings and food debris were observed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag containing single use lids/packaging was observed being stored directly on top of a container of croutons on the cook line.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in the lounge was empty on detergent.
    • 15. Is the facility free of a pest infestation?
      • Evidence of cockroach activity (live) was noted on sticky traps in the rear hallway near the exit door, particularly in the area near the hot water tank.
    • 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?
      • Install or replace the door sweep at the rear exit door. A large gap was observed beneath the door, which may allow pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler on the right hand side with the wooden interior was observed with a broken plastic insert with food inside.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored directly on walk-in cooler floor. Please keep food containers 6'' off the floor. Operator indicated that stands will soon be installed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer was detected at the bar glasswasher. The facility ran out of sanitizer. Maintain chlorine at 100 ppm. Operator was instructed to sanitize glassware in the back dishwasher or connect to a bleach bottle until sanitizer is resupplied. Operator later provided photos with new sanitizer bottle and confirmed chlorine concentration at 100 ppm.
    • 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?
      • Observed pest activity noted near the dishwashing area. Operators remain diligent with cleaning and sanitizing.Operator indicated working with a pest control company. Pest control records were not available for review. Please keep pest control records onsite for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dusty ceilings observed in kitchen. Please clean and maintain. The operator provided photos showing cleaned ceiling vents and tiles.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket available. Ensure wet cleaning cloths being stored inside between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 3 medium size pail of red sauce or pasta noodles full left on back counter to cool down. Please break down the volume and or put in shallow pan to aid with faster and even cooling.
    • 15. Is the facility free of a pest infestation?
      • Observed cockroach activity in premise. Operator indicated working with pest control company.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizer spray bottle observed. Spray bottle was labeled during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A rag was being used to dry hands at the handwashing sink near the bev station. Staff member brought a roll of paper towels. Please place the paper towels into a dispensing unit (dispenser or paper towel holder).

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