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Frank 'N' Fries

12011 111 Avenue NW Edmonton AB T5G 0E7 · Food - General

Official record from Alberta →

Inspection summary

Frank 'N' Fries has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on December 29, 2025, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 5 separate inspections, most recently on October 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 26, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid hand soap or paper towel provided in dispensers at the hand sink.REQUIRED ACTION: provide liquid soap and paper towel in dispensers at the hand sink.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bag of hamburger buns was sitting in the hand sink.It was removed during the inspection.REQUIRED ACTION: ensure that the hand sink remains free of all objects at all times in order to be accessible for hand washing.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips purchased are for use with pools and hot tubs, and will not measure in the 100-200 ppm chlorine range required for testing your sanitizing solution. Ensure that you obtain chlorine test strips that can measure in the 100-200 ppm range.The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon-scented bleach was found to be used to preparation of the food-contact surface sanitizer. *Do not use lemon-scented bleach (or bleach containing fibre guard) as this contains a chemical/perfume that can remain on surfaces. Use only regular, unscented bleach for preparation of a 100 ppm chlorine solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Grease accumulation in the catch trays below cooking equipment/grill. These trays must be cleaned out at the end of each weekend to prevent attracting pests. -some dead cockroaches noted on the floor in the back storage room (no new or live activity noted on glue boards present). Cleaning required in order to prevent attraction of pests and to facilitate future pest monitoring.
  7. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
  8. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.

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