Skip to content
Loading map…

Famoso Neapolitan Pizzeria

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

Official record from Alberta →

Inspection summary

Famoso Neapolitan Pizzeria has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on December 8, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on February 5, 2025. 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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 5, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 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.

Nearby inspected facilities

Own this business? Add a badge to your website