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Sr. Frango's

324 Windermere Road NW Edmonton AB T6W 2Z8 · Food - General

Official record from Alberta →

Inspection summary

Sr. Frango's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 27, 2025. The most recent inspection, on March 13, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 5 times across 3 separate inspections, most recently on February 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on April 16, 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 February 6, 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?

  • 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 April 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 6, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 50 ppm. The operator was instructed to manually prepare the sanitizer solution to achieve a concentration of 200 ppm until the dispenser is repaired and functioning properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • FEB 10, 2026: No sanitizer test strips were available. The operator was instructed that test strips must be readily accessible and used regularly to verify that sanitizer concentrations meet required standards for effective sanitation.April 16, 2025: Quat sanitizer test papers could not be located.
    • 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 documents was provided to PHI for review on site and via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling was observed to have accumulated dust and debris around the air ducts. The operator was instructed to clean the affected area to maintain proper sanitation and prevent potential contamination.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unused wiping cloths left on counters and no premade sanitizer solutions present in the food handling areas.- 100 ppm chlorine solutions were prepared as the Quat sanitizer container was not dispensing.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle labelled as sanitizer was not sanitizer but instead a cleaner.- Ensure all containers of cleaning supplies are properly labelled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Determined through staff interview: Improper cooling procedures are being followed. Staff informed that the foods would be left out to cool at room temperature for several hours.- Cool high risk foods rapidly: Divide into smaller portions, use quick chill units, ice water baths or stirring frequently, store foods in pre-chilled shallow pans and place them in the fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the hot holding display case and in the upright cabinet (kitchen) were measured between 45-50C, need to be held at greater than 60C.- The temperature settings were not turned up high enough. Staff were instructed to reheat the foods to greater than 74C and then hot hold at greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers could not be located.
  4. Risk Management Inspection

    0 infractions

  5. Initial 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)?
      • Quat sanitizer test papers are not available.- Test papers must be available to measure the concentration of sanitizing agents.
  6. Demand Inspection

    0 infractions

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