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Famoso Neapolitan Pizzeria

102 - 5149 Country Hills Boulevard NW Calgary AB T33A 5K8 · Food - General

Official record from Alberta →

Inspection summary

Famoso Neapolitan Pizzeria has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on August 25, 2026, recorded 7 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 26 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 7 times across 7 separate inspections, most recently on August 25, 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?

  • 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 3 separate inspections, most recently on August 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 27 times across 8 separate inspections, most recently on August 25, 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?

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

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violations cited on August 25, 2026:Dough crates were stored on the floor by the walk-in cooler.Store food items at least 6 inches off the floorPrevious violations:1. Dough crates were stored on the floor by the walk-in cooler.2. Dough crate was stored on the garbage bin.Ensure dough containers are stored at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation cited on August 25, 2026:Paper towels were not stored in a paper towel dispensers at the handwashing sinks opposite the pizza oven and the bar area.Store paper towels in suitable paper towel dispenser.Previous violation:There was no paper towel at the handwashing sink opposite the pizza oven. Additional paper towels were available but were not stored in a suitable dispenser.Store paper towels in suitable paper towel dispenser.
    • 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?
      • Repeat violation:A house fly was noted on the front service counter.Contact your pest control professional to eradicate the house fly in the facility.Previous violation:A significant amount of house flies was noted in the dishwashing area, dough prep area, and supply closet.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains and marking was noted on the ceiling in the mop sink room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on August 25, 2026:Deep grooves were noted on the food preparation cutting board and the red cutting board in the tea preparation area.Resurface or replace the cutting boards.Recurring violation cited on August 18, 2026:Deep grooves were noted on the food preparation cutting board and the red cutting board in the tea preparation area.Resurface or replace the cutting boards.Previous violation:Deep grooves were noted on the prep cooler cutting board, blue and red cutting boards.Resurface or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations cited on August 25, 2026:There was no dipper well installed for the 8 flavours of ice cream. Two ice-cream scoops were stored in an ice bath.Previous violations:1. An ice-cream scoop was submerged in stagnant water in a black insert next to the ice-cream freezer. It was observed that 8 flavours of ice cream are being sold in the facility.2. There was no dipper well installed in the facility.Install a dipper-well or adjust to selling only one flavour of ice cream.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dough crates were stored on the floor by the walk-in cooler.2. Dough crate was stored on the garbage bin.Ensure dough containers are stored at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine test strip available has been expired since 2023.Obtain a valid iodine test strip to measure the sanitizer concentration of the glasswasher.
    • 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 paper towel at the handwashing sink opposite the pizza oven. Additional paper towels were available but were not stored in a suitable dispenser.Store paper towels in suitable paper towel dispenser.
    • 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?
      • Repeat violation:A house fly was noted on the front service counter.Contact your pest control professional to eradicate the house fly in the facility.Previous violation:A significant amount of house flies was noted in the dishwashing area, dough prep area, and supply closet.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains and marking was noted on the ceiling in the mop sink room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. An ice-cream scoop was submerged in stagnant water in a black insert next to the ice-cream freezer. It was observed that 8 flavours of ice cream are being sold in the facility.2. There was no dipper well installed in the facility.Install a dipper-well or adjust to selling only one flavour of ice cream.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on August 18, 2026:1. Deep grooves were noted on the food preparation cutting board and the red cutting board in the tea preparation area.Resurface or replace the cutting boards.Previous violation:Deep grooves were noted on the prep cooler cutting board, blue and red cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on August 18, 2026:1. Debris build-up was noted underneath the counter where dishes, and pizza combo are stored.2. Debris build-up was noted underneath the glasswasher in the front bar area.3. The top of the dishwasher was dirty.4. The top of the ice machine was cluttered and had debris build-up. (Corrected During Inspection).5. Cleaning is required in the kitchen specifically hard-to reach areas.Repeat violations was cited on November 21, 2025:1. Debris build-up was noted underneath the counter where dishes, and pizza combo are stored.2. Debris build-up was noted underneath the glasswasher in the front bar area.5. The top of the dishwasher was dirty.6. The top of the ice machine was cluttered and had debris build-up.Clean the indicated areas.Previous violations:Sanitation issue noted during inspection that allow the black flies to thrive. The following needs cleaning:1) Dried sauce and grease on the walls and baseboards. 2) Food debris and water build-up underneath the dishwasher. 3) Dust build-up on the ceiling tiles in the back prep area.Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler did not wash their hands before wearing gloves and commencing work.Food handler was instructed to discard the gloves, wash their hands before wearing gloves.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles were not labelled to identify their contents.The 200ppm quat sanitizer bottles were promptly labelled to identify their contents.Ensure sanitizer spray bottles are adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh Pomodoro sauces were stored on the hot holding unit with a surface temperature of 47°C.The sauces were heated on the stove to above 60°C before transferring it on the hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink adjacent the pizza oven area was obstructed with pizza trays and not in use.Handwashing sink must be accessible at all times to facilitate convenient access to handwashing.Fix the handwashing sink.
    • 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?
      • Repeat violation:A house fly was noted on the front service counter.Contact your pest control professional to eradicate the house fly in the facility.Previous violation:A significant amount of house flies was noted in the dishwashing area, dough prep area, and supply closet.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains and marking was noted on the ceiling in the mop sink room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:1. There was build-up of debris on the green dishwashing racks.2. Dirt and dust buildup on the ice machine.3. Food debris was accumulated on the interior and exterior of the white refrigerator in the dough prep area.4. Food debris and dirt was accumulated in bins storing cooking utensils and equipment.Thoroughly clean and sanitize these equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board, blue and red cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations was cited on November 21, 2025:1. Debris build-up was noted on the fire extinguisher.2. Debris build-up was noted underneath the counter where dishes, and pizza combo are stored.3. Water was pooling underneath the unused handwashing sink adjacent the pizza oven area. (Corrected During Inspection).4. Debris build-up was noted underneath the glasswasher in the front bar area.5. The top of the dishwasher was dirty.6. The top of the ice machine was cluttered and had debris build-up.Clean the indicated areas.Previous violations:Sanitation issue noted during inspection that allow the black flies to thrive. The following needs cleaning:1) Dried sauce and grease on the walls and baseboards. 2) Food debris and water build-up underneath the dishwasher. 3) Dust build-up on the ceiling tiles in the back prep area.Thoroughly clean the indicated areas.
  4. Monitoring Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain testing paper for the Quats surface sanitizer.
    • 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?
      • A significant amount of house flies was noted in the dishwashing area, dough prep area, and supply closet.Implement additional pest control measures such as the installation fly light or fly tape to control and eliminate the presence of files. As well as increased sanitation in these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:1. There was build-up of debris on the green dishwashing racks.2. Dirt and dust buildup on the ice machine.3. Food debris was accumulated on the interior and exterior of the white refrigerator in the dough prep area.4. Food debris and dirt was accumulated in bins storing cooking utensils and equipment.Thoroughly clean and sanitize these equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no temperature charts, no dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Take and record the cooler and freezer temperatures, dishwasher and food surface sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation issue noted during inspection that allow the black flies to thrive. The following needs cleaning:1) Dried sauce and grease on the walls and baseboards. 2) Food debris and water build-up underneath the dishwasher. 3) Dust build-up on the ceiling tiles in the back prep area.Thoroughly clean the indicated areas.
  5. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:The ice well in the bar was directly connected to a drainage system.A device for the display, storage, preparation or processing of food or drink shall be indirectly connected to a drainage system as per The National Plumbing Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:There was build-up of debris on the dishwashing racks.Clean or replace dishwashing racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no temperature charts, no dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Take and record the cooler and freezer temperatures, dishwasher and food surface sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation issue noted during inspection that allow the black flies to thrive. The following needs cleaning:1) Dried sauce and grease on the walls and baseboards. 2) Slight Food debris and water build-up underneath the dishwasher. More cleaning at these areas.
  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Utensil was stored in less than 100ppm Quat sanitizer.Change the quat sanitizer more often to maintain strength at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream scoops were stored in stagnant 25 degrees C. water.Store in ice water or wash after each use.
    • 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?
      • REPEAT VIOLATION:Numerous Black flies were found in the front and back area by the dishwasher. Black flies were landing on cutting boards, dishes, cleaning cloths, shelves, walls and storage containers. Sanitation issues noted. Previous Report1) Black flies were found in the premise. Remove black flies. 2) Sanitation issues noted during the inspection that may allow black flies to thrive in the premise. Do a detail cleaning of the premise.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION:The ice well in the bar was directly connected to a drainage system.A device for the display, storage, preparation or processing of food or drink shall be indirectly connected to a drainage system as per The National Plumbing Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:There was build-up of debris on the dishwashing racks.Clean or replace dishwashing racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried dough on the wooden pizza paddles especially along the handles.Clean and sanitizer after lunch and dinner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) Dust build-up on the air vents and debris build-up underneath equipment. 2) Dried up sauce and dust on the bricks and vent underneath the pizza oven.1 to 2) Clean these areas. 3) No cleaning schedule, no temperature charts, no dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Take and record the cooler and freezer temperatures, dishwasher and food surface sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation issue noted during inspection that allow the black flies to thrive. The following needs cleaning:1) Food debris build-up underneath the front pizza handling area.2) Dried sauce and grease on the walls and baseboards. 3) Dust/flour build-up on front pizza handling area shelves and air vents.4) Dried sauces on vent covers. 5) Dust and grease build-up on pizza oven top. 6) Food debris and water build-up underneath the dishwasher. 7) Debris build-up on the storage racks. 8) White substance noted underneath the glasswasher. Entire kitchen needs a detail cleaning to remove food and water source for black flies.
  7. Risk Management Inspection

    6 infractions

    • 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?
      • 1) Black flies were found in the premise. Remove black flies. 2) Sanitation issues noted during the inspection that may allow black flies to thrive in the premise. Do a detail cleaning of the premise.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ice well in the bar was directly connected to a drainage system.A device for the display, storage, preparation or processing of food or drink shall be indirectly connected to a drainage system as per The National Plumbing Code.
    • 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 cover above the pizza toppings in refrigerated inserts was not properly installed.Secure the light cover and ensure the light fixture is protected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was build-up of debris on the dishwashing racks.Clean or replace dishwashing racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and debris build-up underneath equipment. 2) Dried up sauce and dust on the bricks and vent underneath the pizza oven.1 to 2) Clean these areas. 3) No cleaning schedule, no temperature charts, no dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Take and record the cooler and freezer temperatures, dishwasher and food surface sanitizer.
  8. Risk Management Inspection

    6 infractions

    • 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?
      • 1) Black flies were found in the premise. Remove black flies. 2) Sanitation issues noted during the inspection that may allow black flies to thrive in the premise. Do a detail cleaning of the premise.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor finishing was wearing off in the back kitchen.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ice well in the bar was directly connected to a drainage system.A device for the display, storage, preparation or processing of food or drink shall be indirectly connected to a drainage system as per The National Plumbing Code.
    • 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 cover above the pizza toppings in refrigerated inserts was not properly installed.Secure the light cover and ensure the light fixture is protected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was build-up of debris on the dishwashing racks.Clean or replace dishwashing racks.2) There was food splatter on the unit above the line cooler for pizza toppings.3) Water and food debris had accumulated in the bottom compartment of the line cooler for pizza toppings.Clean equipment.4) Recipe was taped to the flip lid of the cooler. There was food debris on the paper.The recipe and tape were removed during the inspection as this menu item is no longer being served. Display recipes in a manner that facilitates cleaning such as laminating the paper.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the front prep shelves, walls, air vents, on top of the pizza oven, pizza boxes, lights and wires. 2) Food debris build-up on the walls3) Debris and dried syrups build-up underneath the bar glasswasher and ice wells. 4) Debris build-up underneath equipment. 5) Dried up sauce and dust on the bricks and vent underneath the pizza oven.1 to 5) Clean the entire premise. 6) No cleaning schedule, no temperature charts, no dishwasher and food surface sanitizer charts. Provide a cleaning schedule. Take and record the cooler and freezer temperatures, dishwasher and food surface sanitizer.
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