Sr. Frango's
324 Windermere Road NW Edmonton AB T6W 2Z8 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions