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Famoso Neapolitan Pizzeria

11750 Jasper Avenue NW Edmonton AB T5K 0N3 · Food - General

10 inspections

  1. Monitoring 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 glasswasher and dishwasher were not providing a positive sanitizer test due to empty sanitizer containers attached to the units. The supervisor replaced the containers, and a satisfactory sanitizer concentration was achieved thereafter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The internal surfaces of the ice machine were observed to be dirty. Please conduct thorough cleaning and sanitizing of the equipment.2. Dust accumulation was observed on the fan grill and surrounding fan areas of the walk-in cooler. Please conduct thorough cleaning.
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy carrots were observed in the walk-in cooler. The bin containing the carrots were taken out for discarding by the staff during inspection.Ensure food is monitored, use the FIFO method and edible food is used for prep and served.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was not at adequate concentration. Fresh solution was prepared and tested between 200-400ppm of quats.Ensure sanitizer solution is maintained between 200ppm-400ppm of quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups and bowls with no handles were stored in the bulk food. Staff took them out during inspection. Ensure scoops with handles stored out of the food and used in bulk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat ball/sauce in in the hot holding unit was measured at 45C internally using a probe thermometer. Food was reheated to 74C, staff indicated food placed in the unit within the past 1.5 hours.Ensure high risk food is cooked to appropriate temperature before placing in the hot holding that has been confirmed to be over 60C. The temperature of hot held food should be monitored every 2 hours.
    • 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?
      • February 5, 2025:Ongoing concern;What appears to be a small cockroach was seen on trap in the front area. Facility is still working with pest control company to manage concern.Nov 23, 2023: Pest control reports indicate cockroaches were caught by the ice machine. Please continue to clean, remove any standing water and work with the pest control company Oct 6, 2023: Two dead cockroaches (nymphs) were noted on a trap in the dining area. The facility is being monitored and treated accordingly by a pest officer.
  3. Risk Management Inspection

    2 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?
      • Nov 23, 2023: Pest control reports indicate cockroaches were caught by the ice machine. Please continue to clean, remove any standing water and work with the pest control company Oct 6, 2023: Two dead cockroaches (nymphs) were noted on a trap in the dining area. The facility is being monitored and treated accordingly by a pest officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • NOv 23, 2023: PHI was notified that more trays have been ordered. Nov 22, 2023: The dishwasher trays have many grooves, bits of plastic are flaking off, and some corners are worn away.Ensure these trays are smooth, easily cleanable, and in good repair. Recommend getting new ones.
  4. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage can was stored in front of the hand sink obstructing it from use.Ensure nothing is stored in front of or inside the hand sink. It must be accessible at all times for handwashing.
    • 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?
      • Nov 23, 2023: Not observed at this inspection as pest control reports were not onsite for review and monitoring boards could not be seen. Oct 6, 2023: Two dead cockroaches (nymphs) were noted on a trap in the dining area. The facility is being monitored and treated accordingly by a pest officer.
    • 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?
      • Pest control reports were not onsite for review.Ensure monthly pest control reports are available upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher trays have many grooves, bits of plastic are flaking off, and some corners are worn away.Ensure these trays are smooth, easily cleanable, and in good repair. Recommend getting new ones.
  5. Risk Management Inspection

    2 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?
      • Two dead cockroaches (nymphs) were noted on a trap in the dining area. The facility is being monitored and treated accordingly by a pest officer.
    • 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 leak was noted on a plumbing fixture behind the ice machine in the back kitchen.Repair all plumbing leaks in the food premise. Cockroaches are highly attracted to moisture.
  6. 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?
      • One live cockroach (adult) was noted on a trap in the dining area. Mice dropping and 2 dead mice on traps were noted in the dining area. The facility is being monitored and treated accordingly by a pest officer.
    • 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 walls and baseboards throughout the facility are in disrepair. Multiple mouse holes and nesting sites were noted on walls in the facility.The entire wall and baseboards in the food premise need to fix or replace to prevent pest harborage in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are holes on the ceiling that allow pest entry into the facility.Repair or replace disrepair ceiling tiles in the facility to prevent pest entry.
    • 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 leaks were noted on plumbing fixtures behind the ice machine in the back kitchen.Repair all plumbing leaks in the food premise. Cockroaches are highly attracted to moisture.
    • 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 plumbing line beneath a hand sink in the back kitchen area is missing a drain plug cover. Replace the missing plug cover on the drainpipe.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles (3) in the back kitchen were not smooth and easy to clean.Replace the ceiling tiles noted in the back kitchen that are not washable.
  7. Risk Management Inspection

    11 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two raid bug spray containers were observed in the facility.DISCARD RAID IINSECTICIDE SPRAY BOTTLES FOUND IN THE KITCHEN. ONLY A LICENSE PESST CONTROL OFFICER CAN APPLY CHEMICALS IN A FOOD PREMISE.
    • 15. Is the facility free of a pest infestation?
      • There is evidence of a heavy pest infestation. Cockroaches, mice, and house flies were observed in the facility. The pest monitoring traps in the facility had 6 dead mice. Live and dead cockroaches (>70) at different developmental stages were observed on glue traps. Mouse holes and nests areas are present on multiple wall areas in the facility.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management (IPM) program within the facility to eliminate the pest infestation.- Use bleach water solution to clean and dispose all mice droppings observed in the facility.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, or debris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.
    • 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 floor in the front service, bar and back kitchen areas are still in disrepair. The floor inside the walk-in cooler is also in disrepair. Multiple floor tiles were missing.Replace the flooring in the front service area, bar, back kitchen and walk in cooler.SEND IN A REPAIR PLAN WITHIN 1 WEEK AND START RENOVATION WORK IN THE FOOD PREMISE.Dec 20, 2022: OUTSTANDING. The violation below requires corrective action. Required action: Send me a plan by Dec 30, 2022 identifying how you will be making the repairs and when you plan on having it completed. Nov 24, 2022: The floors throughout the back kitchen are in disrepair. The floor needs to be repaired in the back kitchen, especially underneath the three-comp sink. The uneven surface of floor can allow water to remain stagnant in the lower levels of the floor and provide a breeding site for pests e.g. flies. Timeline to complete: 3 months.
    • 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 ventilation system in the dining area is not in proper working order. Dining room air appeared hot and had smoky or burning smell from the kitchen ovens.Contact a technician to assess the food premise HVAC and makeup air unit system.
    • 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 walls and baseboards throughout the facility are in disrepair. Multiple mouse holes and nesting sites were noted on walls in the facility.The entire wall and baseboards in the food premise need to fix or replace to prevent pest harborage in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are holes on the ceiling that allow pest entry into the facility.Repair or replace disrepair ceiling tiles in the facility to prevent pest entry.
    • 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 leaks were noted on plumbing fixtures behind the ice machine and beneath the hand sink at the bar.Repair all plumbing leaks in the food premise. Cockroaches are highly attracted to moisture.
    • 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 plumbing line beneath a hand sink in the back kitchen area is missing a drain plug cover. A plastic bag was used to cover the drainpipe.Replace the missing plug cover on the drainpipe.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles (3) in the back kitchen were not smooth and easy to clean.Replace the ceiling tiles noted in the back kitchen that are not washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mice droppings were noted on the outside of the dough mixer in the back kitchen area.Deep clean and sanitize the dough mixer (interior and exterior).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grunge, grease, debris, food particles and filth were observed on kitchen equipment (dough mixer), walls, floor and ceiling throughout the facility.Deep clean and sanitize the entire food premise including but not limited to: floor, walls, ceiling, cooking equipment, walk in cooler, grease traps and plumbing fixtures.
  8. Risk Management Inspection

    11 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two raid bug spray containers were observed in the facility.DISCARD RAID IINSECTICIDE SPRAY BOTTLES FOUND IN THE KITCHEN. ONLY A LICENSE PESST CONTROL OFFICER CAN APPLY CHEMICALS IN A FOOD PREMISE.
    • 15. Is the facility free of a pest infestation?
      • There is evidence of a heavy pest infestation. Cockroaches, mice, and house flies were observed in the facility. The pest monitoring traps in the facility had 6 dead mice. Live and dead cockroaches (>70) at different developmental stages were observed on glue traps. Mouse holes and nests areas are present on multiple wall areas in the facility.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management (IPM) program within the facility to eliminate the pest infestation.- Use bleach water solution to clean and dispose all mice droppings observed in the facility.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, or debris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.
    • 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 floor in the front service, bar and back kitchen areas are still in disrepair. The floor inside the walk-in cooler is also in disrepair. Multiple floor tiles were missing.Replace the flooring in the front service area, bar, back kitchen and walk in cooler.SEND IN A REPAIR PLAN WITHIN 1 WEEK AND START RENOVATION WORK IN THE FOOD PREMISE.Dec 20, 2022: OUTSTANDING. The violation below requires corrective action. Required action: Send me a plan by Dec 30, 2022 identifying how you will be making the repairs and when you plan on having it completed. Nov 24, 2022: The floors throughout the back kitchen are in disrepair. The floor needs to be repaired in the back kitchen, especially underneath the three-comp sink. The uneven surface of floor can allow water to remain stagnant in the lower levels of the floor and provide a breeding site for pests e.g. flies. Timeline to complete: 3 months.
    • 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 ventilation system in the dining area is not in proper working order. Dining room air appeared hot and had smoky or burning smell from the kitchen ovens.Contact a technician to assess the food premise HVAC and makeup air unit system.
    • 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 walls and baseboards throughout the facility are in disrepair. Multiple mouse holes and nesting sites were noted on walls in the facility.The entire wall and baseboards in the food premise need to fix or replace to prevent pest harborage in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are holes on the ceiling that allow pest entry into the facility.Repair or replace disrepair ceiling tiles in the facility to prevent pest entry.
    • 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 leaks were noted on plumbing fixtures behind the ice machine and beneath the hand sink at the bar.Repair all plumbing leaks in the food premise. Cockroaches are highly attracted to moisture.
    • 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 plumbing line beneath a hand sink in the back kitchen area is missing a drain plug cover. A plastic bag was used to cover the drainpipe.Replace the missing plug cover on the drainpipe.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles (3) in the back kitchen were not smooth and easy to clean.Replace the ceiling tiles noted in the back kitchen that are not washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mice droppings were noted on the outside of the dough mixer in the back kitchen area.Deep clean and sanitize the dough mixer (interior and exterior).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grunge, grease, debris, food particles and filth were observed on kitchen equipment (dough mixer), walls, floor and ceiling throughout the facility.Deep clean and sanitize the entire food premise including but not limited to: floor, walls, ceiling, cooking equipment, walk in cooler, grease traps and plumbing fixtures.
  9. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two raid bug spray containers were observed in the facility.DISCARD RAID IINSECTICIDE SPRAY BOTTLES FOUND IN THE KITCHEN. ONLY A LICENSE PESST CONTROL OFFICER CAN APPLY CHEMICALS IN A FOOD PREMISE.
    • 15. Is the facility free of a pest infestation?
      • There is evidence of a heavy pest infestation. Cockroaches, mice, and house flies were observed in the facility. The pest monitoring traps in the facility had 6 dead mice. Live and dead cockroaches (>70) at different developmental stages were observed on glue traps. Mouse holes and nests areas are present on multiple wall areas in the facility.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management (IPM) program within the facility to eliminate the pest infestation.- Use bleach water solution to clean and dispose all mice droppings observed in the facility.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, or debris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.
    • 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 floor in the front and back kitchen areas are still in disrepair. Multiple floor tiles were missing.SEND IN A REPAIR PLAN WITHIN 1 WEEK AND START RENOVATION WORK IN THE FOOD PREMISE.Dec 20, 2022: OUTSTANDING. The violation below requires corrective action. Required action: Send me a plan by Dec 30, 2022 identifying how you will be making the repairs and when you plan on having it completed. Nov 24, 2022: The floors throughout the back kitchen are in disrepair. The floor needs to be repaired in the back kitchen, especially underneath the three-comp sink. The uneven surface of floor can allow water to remain stagnant in the lower levels of the floor and provide a breeding site for pests e.g. flies. Timeline to complete: 3 months.
    • 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 ventilation system in the dining area is not in proper working order. Dining room air appeared hot and had smoky or burning smell from the kitchen ovens.Contact a technician to assess the food premise HVAC and makeup air unit system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are holes on the ceiling that allow pest entry into the facility.Repair or replace disrepair ceiling tiles in the facility to prevent pest entry.
    • 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 walls and baseboards throughout the facility are in disrepair. Multiple mouse holes and nesting sites were noted on walls in the facility.The entire wall and baseboards in the food premise need to fix or replace to prevent pest harborage in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mice droppings were noted on the outside of the dough mixer in the back kitchen area.Deep clean and sanitize the dough mixer (interior and exterior).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grunge, grease, debris, food particles and filth were observed on kitchen equipment (dough mixer), walls, floor and ceiling throughout the facility.Deep clean and sanitize the entire food premise including but not limited to: floor, walls, ceiling, cooking equipment, walk in cooler, grease traps and plumbing fixtures.
  10. Demand Inspection

    13 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mouse droppings were noted on canned foods stored on a shelf in the back dry storage area.Deep clean and sanitize the exterior of all canned food containers in the dry storage area contaminated with mice droppings.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar cooler temperature was measured at 11C. All dairy products in this cooler were transferred into the walk-in cooler.Do not use the bar cooler to store perishable foods until it has been fixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the pizza dressing cooler was measured at 14C. Remove all high risk foods from the defective cooler into the walk-in cooler.Do not use the defective cooler to store perishable foods until it has been fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher.An old bleach container with a degrade concentration connected to the dishwasher was immediately replaced with a new concentrated bleach container, the equipment was primed by a kitchen staff, couple of cycles ran and 100ppm chlorine was measured at plate in the Sanitize cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature glasswasher at the bar is not in proper working order. Zero ppm chlorine was measured at glass level in the Sani cycle.Use the kitchen dishwasher to clean and sanitize all glassware from the bar until the glasswasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink had a plastic bag around it so staff could not use it. Staff said that the plumber had been in to try to unclog it but would be coming back due to challenges with the way the pipes were. Ensure this hand sink is repaired and accessible.
    • 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?
      • Mice droppings were noted on the floor beneath shelves in the dry storage area.- Remove equipment from the wall and clean all mice droppings noted in the food premise.- Identify all points of entry (holes on walls, floor and ceiling) and have them seal to prevent pest entry.- Holes on walls around plumbing fixtures need to be seal.- Remove any unused material from the food premise that create harborage site for pest.- Store all foods, customer disposables and takeout bags in pest proof containers with lids.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **SEND IN A PLAN OR REPAIR IMMEDIATELYDec 20, 2022: OUTSTANDING. The violation below requires corrective action. Required action: Send me a plan by Dec 30, 2022 identifying how you will be making the repairs and when you plan on having it completed. Nov 24, 2022: The floors throughout the back kitchen are in disrepair. The floor needs to be repaired in the back kitchen, especially underneath the three-comp sink. The uneven surface of floor can allow water to remain stagnant in the lower levels of the floor and provide a breeding site for pests e.g. flies. Timeline to complete: 3 months.
    • 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 ventilation system in the dining area is not in proper working order. Dining room air appeared hot and had smoky or burning smell from the kitchen ovens.Contact a technician to assess the food premise HVAC and makeup air unit system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar glasswasher is not in proper working order.Do not use the glasswasher to clean and sanitize glassware until it has been fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar cooler and the pizza dressing cooler are not in proper working order.Repair the defective coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Client takeout bags contaminated with mouse droppings were immediately discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particles, debris, and soil are present on hard to reached areas in the front service area, back kitchen preparation area, floor/wall in the dishwashing area and dry storage areas.Remove equipment from the wall and clean the above-mentioned areas.