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Franco's Steak & Pizza

14059 Victoria Trail NW Edmonton AB T5Y 2B6 · Food - General

Official record from Alberta →

Inspection summary

Franco's Steak & Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on May 26, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on May 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 26, 2026. 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?

  • 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 once on May 26, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 12, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper cooling procedure was observed. A small bowl of gravy at 49 degrees C was left to cool on the kitchen counter at room temperature. The operator moved the bowl into the walk-in cooler during inspection for faster cooling.2. The temperature of meat source and soup in the hot holding unit was measured to be 31 degrees C and 52 degrees C respectively. The food items were moved to the hot holding unit from the cooler less than 2 hours before inspection. The staff was advised to quickly re-heat the food items up to 74 degrees before placing them in the hot holding unit and temperature maintained above 60 degrees.Previously cooked food items cannot be moved into the hot holding unit from the cooler. They must be reheated quickly up to 74 degrees C before placed inside the hot holding unit and temperature maintained above 60 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine container connected to the glass washer at the bar was empty. A new bottle was connected during inspection.Please monitor your sanitizer solutions and ensure they are replaced when empty.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were expired.2. QUATS test strips were not available.Correction:-Ensure that chlorine test strips and QUATS test strips are available and not expired.-Education provided on chlorine and QUATS sanitizer.May 26, 2026: Chlorine and Quat test strips observed at the facility had expired. Obtain new test strips.Note that this is an on-going violation and must be corrected.
    • 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?
      • Pest control records were not observed. Implement and maintain monthly pest control and ensure records are kept for review during inspection.A checklist that can be used will be sent with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the food preparation area was missing a cover. Replace the missing cover.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units containing soup were observed to be at 50*C.Temperature dial of the hot holding unit was set to medium.Correction:-Adjusted the dial to high.-Education provided to maintain temperatures at or above 60*C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were expired.2. QUATS test strips were not available.Correction:-Ensure that chlorine test strips and QUATS test strips are available and not expired.-Education provided on chlorine and QUATS sanitizer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Observed expired food permit was displayed at the bar area.Correction:-Ensure that the most recent food permit is displayed in the food establishment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler across from the pizza oven had a hard time keeping the foods <4C.Re-inspection next week.

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