3413 26 Avenue SW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 novembre 2025
Non conformeThere was no approved food contact surface sanitizer prepared at the time of inspection., , A 100-ppm bleach solution was made in a spray bottle.
Chlorine testing strips were not available to verify the concentration of bleach sanitizer., , REQUIREMENT: Obtain and regularly use sanitizing strips when preparing bleach-based sanitizing solutions for surfaces and dishwashing.
**November 27, 2025 - Issue remains reoccurring**, , No pest control records were available., , REQUIREMENT: A monthly pest control record must be maintained and readily available.
Recurring violation:, Food handler did not provide a food safety certificate., Enrol food handler in a food safety training., , Previous violation:, There was no evidence of food safety training., , Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
High-touch surfaces appear to not to be routinely or thoroughly cleaned and sanitized, as indicated by the build-up of debris/residue on the handle of the bottom handles of the prep cooler in the sandwich preparation area., , REQUIREMENT: Ensure all high tough surfaces are routinely cleaned and sanitized.
Francesco's Food & Coffee se trouve dans le quartier KILLARNEY/GLENGARRY. KILLARNEY/GLENGARRY, Calgary compte 64 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 août 2026, 37 (58%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 15 novembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
5 infractions
There was no approved food contact surface sanitizer prepared at the time of inspection., , A 100-ppm bleach solution was made in a spray bottle.
Chlorine testing strips were not available to verify the concentration of bleach sanitizer., , REQUIREMENT: Obtain and regularly use sanitizing strips when preparing bleach-based sanitizing solutions for surfaces and dishwashing.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Sinatra's Pizzeria
KILLARNEY/GLENGARRY
**November 27, 2025 - Issue remains reoccurring**, , No pest control records were available., , REQUIREMENT: A monthly pest control record must be maintained and readily available.
Recurring violation:, Food handler did not provide a food safety certificate., Enrol food handler in a food safety training., , Previous violation:, There was no evidence of food safety training., , Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
High-touch surfaces appear to not to be routinely or thoroughly cleaned and sanitized, as indicated by the build-up of debris/residue on the handle of the bottom handles of the prep cooler in the sandwich preparation area., , REQUIREMENT: Ensure all high tough surfaces are routinely cleaned and sanitized.
6 infractions
Cleaning cloths used to wipe the espresso wand was stored in a container., New cleaning cloths were being used., Fresh quat sanitizer solution was prepared and measured at 200 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
Chemical spray bottles were not labelled., Chemical spray bottles were labelled to identify their contents.
No pest control record was available.
Recurring violation:, Food handler did not provide a food safety certificate., Enrol food handler in a food safety training., , Previous violation:, There was no evidence of food safety training., , Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
1) Tongs were kept on the handle of the countertop cupboard., 2) An ice scoop was stored in stagnant water with a surface temperature 19.6°C. There were seven different ice cream flavours., 3) The black cotton divider leading to the basement was dirty., -Launder the black cotton., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1. Behind the basement stairs was accumulated with dirt., 2. The basement was disorganized., , Clean and sanitize the indicated areas, organize the basement and ensure they are maintained in a sanitary condition at all times.
8 infractions
Recurring violation:, Package containing chocolate was unlabelled., container was promptly labelled., Ensure foods are adequately labelled to identify their content., , Previous violation:, Packaged cheeses were only labeled with the product name., , Label foods to indicate their sources.,
The internal temperature of the sandwich kept on the top prep cooler was measured at 9.2°C., , Previous violations:, 1. Sandwiches were kept on the top cooler compartment measured between 9°C to 13°C., Sandwiches were promptly kept in the prep cooler., Adjust or service the prep cooler. , Develop a temperature log and monitor the temperature daily and ensure perishable foods under refrigeration area kept at 4°C or less at all times., , 2. No thermometer was kept in the cooler., Obtain a thermometer and keep it in the cooler to monitor the temperature., , 3. Prep cooler was measured at 4°C., , Previous violation:, Cheeses in the line cooler measured between 6.4 to 7C. The temperature setting was adjusted during the inspection., , Monitor food temperatures regularly and ensure perishable foods are kept at 4C or less under refrigeration.,
No pest control record was available.
No quat test strip available., Ensure quate test strips are available to measure the sanitizer concentration.
Recurring violation:, Food handler did not provide a food safety certificate., Enrol food handler in a food safety training., , Previous violation:, There was no evidence of food safety training., , Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
Recurring violation:, Floor between the 3-compartment sink and stove was lifting, cracked and unsmooth., Floors must be smooth, non-absorbent to moisture and easily cleanable. surfaces, , Previous violation:, The floor between the dishwasher and stove was lifting., , Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.,
Deep groves and scratched surfaces were noted on the prep cooler cutting boards., Resurface or replace cutting boards.
1. Behind the basement stairs was accumulated with dirt., 2. The basement was disorganized., , Clean and sanitize the indicated areas, organize the basement and ensure they are maintained in a sanitary condition at all times.
9 infractions
Recurring violation:, Package containing chocolate was unlabelled., container was promptly labelled., Ensure foods are adequately labelled to identify their content., , Previous violation:, Packaged cheeses were only labeled with the product name., , Label foods to indicate their sources.,
1. Sandwiches were kept on the top cooler compartment measured between 9°C to 13°C., Sandwiches were promptly kept in the prep cooler., Adjust or service the prep cooler. , Develop a temperature log and monitor the temperature daily and ensure perishable foods under refrigeration area kept at 4°C or less at all times., , 2. No thermometer was kept in the cooler., Obtain a thermometer and keep it in the cooler to monitor the temperature., , 3. Prep cooler was measured at 4°C., , Previous violation:, Cheeses in the line cooler measured between 6.4 to 7C. The temperature setting was adjusted during the inspection., , Monitor food temperatures regularly and ensure perishable foods are kept at 4C or less under refrigeration.,
1. A bag was kept on the counter in the kitchen area. , The bag was removed and stored at a separate location where food is not being prepared or handled., Materials not associated with food must be stored separately from food preparation/handling area., , 2. Pancetta Calabrese Bell Land, roasted turkey breast and capicola cooked pork shoulder were stored at the top layer above the cheese, sauce containers and milk in the fridge located at the kitchen., , Food items were promptly stored below the cheese, sauce containers and milk.
No pest control record was available.
No quat test strip available., Ensure quate test strips are available to measure the sanitizer concentration.
Recurring violation:, Food handler did not provide a food safety certificate., Enrol food handler in a food safety training., , Previous violation:, There was no evidence of food safety training., , Provide an approved food safety certificate or successfully complete an approved food safety course and provide documentation.
Recurring violation:, Floor between the 3-compartment sink and stove was lifting, cracked and unsmooth., Floors must be smooth, non-absorbent to moisture and easily cleanable. surfaces, , Previous violation:, The floor between the dishwasher and stove was lifting., , Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.,
Deep groves and scratched surfaces were noted on the prep cooler cutting boards., Resurface or replace cutting boards.
1. Behind the basement stairs was accumulated with dirt., 2. The basement was disorganized., , Clean and sanitize the indicated areas, organize the basement and ensure they are maintained in a sanitary condition at all times.