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Famoso Neapolitan Pizzeria

125 Stewart Green SW Calgary AB T3H 3C8 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine at the back kitchen had a notable black residue in an approximately 2" x 2" area on both side of the bin. This area was not in contact with the ice.REQUIREMENT: Clean and sanitize the ice bin routinely and thoroughly.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle labelled 'Sink and Surface Sanitizer' contained disinfectant Hydrogen Peroxide. The disinfectant was not being used in the kitchen area, according to the manager.REQUIREMENT: Re-label this bottle so that it accurately describes the content/solution inside.
    • 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?
      • The back kitchen, front kitchen, and bar area had a moderate to severe small fly (presumed fruit fly) infestation. According to the Manager, pest control was contacted regarding the issue, but pest control reports show an inconclusive treatment plan.REQUIREMENT: Take any necessary actions immediately to eliminate the infestation. Consult with a licensed pest control operator who can work towards a plan and begin taking any treatments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine at the back kitchen had a notable black residue in an approximately 2" x 2" area on both side of the bin. This area was not in contact with the ice.REQUIREMENT: Clean and sanitize the ice bin routinely and thoroughly.
  3. Monitoring 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?
      • No hot water available at the back prep/ hand 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?
      • Small flies noted around the dishwashing area and in the mop closet
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two baseboard/ wall tiles beside the gelato cooler had fallen offReplace tiles. All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium build-up noted inside ice machine
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 27, 2024The pizza prep cooler was measured between 8C to 11C in the bottom compartment. There was a clear gap in top inserts exposing the cooler to the ambient room temperature air.Repair & adjust so the cooler is maintaining foods at 4C or lower.---below comments were from previous inspections regarding the same cooler.Recurring violation:The pizza prep cooler was measured at 11.1°C. Display unit indicated 11.5°C.The temperature of foods inserts measured between 13°C to 16°C:Adjust or replace as needed.Recurring violations:1. The pizza prep cooler beside the pizza oven was measured at 9.9°C. Temperature of foods in inserts measured between 8.9°C to 14°C:Adjust or replace cooler.Food under refrigeration must be maintained at 4°C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) Buildup of dust and grime was noted on the kitchen wall.2) Top of the dishwasher had dust and debris buildup.3) Dust had accumulated underneath the shelves close to the prep cooler at the back kitchen.Thoroughly clean the indicated areas.Previous violations:The follow areas were dirty:1. Underneath the prep freezers were accumulated with dirt and food debris.2. Top of the dishwasher was accumulated with dirt and debris.3. Ice machine area was cluttered with cartons.4. Dry storage area had dust and food debris build up.5. Dust and grime build buildup were noted on the walls, ceiling and air vents.6. Paper towel holder at the bar handwashing sink area was dirty.7. Underneath the dishwasher area was dirty.8. Underneath the back handwashing sink was dirty.9. The sink and surface test strip container was dirty.Ensure the indicated areas are clean, organized and maintained in a sanitary condition at all times.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:The pizza prep cooler was measured at 11.1°C. Display unit indicated 11.5°C.The temperature of foods inserts measured between 13°C to 16°C:Adjust or replace as needed.Recurring violations:1. The pizza prep cooler beside the pizza oven was measured at 9.9°C. Temperature of foods in inserts measured between 8.9°C to 14°C:Adjust or replace cooler.Food under refrigeration must be maintained at 4°C or below at all times.2. Food inserts were filled above the fill line.Ensue foods are not filled above the food inserts line.Previous violations:1. Bucket of garlic butter stored at room temperature, measured 23.4 degrees C. Butter was discarded.**Ensure garlic butter is stored at 4 degrees C and below or at 60 degrees C and above.2. The ambient temperature of the lower drawer of the front prep cooler where noodles were stored was measured at 9.8 degrees C. Temperature of foods measured:Boiled chicken - 10 degrees CNoodles – 9 degrees C.Operator stated ice was being used to maintain he temperature of the cooler as cooler was in disrepair, ice was melted at the time of inspection.**Repair/Replace cooler**Do not store high-risk foods in cooler until cooler is repaired.**Ensure all high-risk foods are stored and maintained at or below 4 degrees C.3. Ambient temperature of the pizza prep cooler beside the pizza oven was measured at 8.2 degrees C. Temperature of foods in inserts measured:Chicken chunks – 6 degrees CGrated cheese – 6.4 degrees CSalami – 8 degrees C.**Adjust/Repair/Replace cooler**Ensure all high-risk foods are stored and maintained at or below 4 degrees C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards were replaced.New cutting boards have been ordered.Previous violation:Deep groves were noted on the cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) Buildup of dust and grime was noted on the kitchen wall.2) Top of the dishwasher had dust and debris buildup.3) Dust had accumulated underneath the shelves close to the prep cooler at the back kitchen.Thoroughly clean the indicated areas.Previous violations:The follow areas were dirty:1. Underneath the prep freezers were accumulated with dirt and food debris.2. Top of the dishwasher was accumulated with dirt and debris.3. Ice machine area was cluttered with cartons.4. Dry storage area had dust and food debris build up.5. Dust and grime build buildup were noted on the walls, ceiling and air vents.6. Paper towel holder at the bar handwashing sink area was dirty.7. Underneath the dishwasher area was dirty.8. Underneath the back handwashing sink was dirty.9. The sink and surface test strip container was dirty.Ensure the indicated areas are clean, organized and maintained in a sanitary condition at all times.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Buckets of croutons stored in the front food prep area was uncovered.Ensure foods are covered to prevent food contamination.Previous violations:1. Buckets of croutons stored in the front food prep area was uncovered.**Cover foods during storage to protect food from contamination.2. Open metal can containing left over grated cheese was stored in the pizza prep cooler.**Ensure left over foods in metal cans are transferred into food grade containers for storage to protect food from contamination from leaching metals.3. Bus pan containing meat and chicken were stored on the floor under the storage shelves in the walk-in cooler.**Do not store food on the floor. **Store food items at least 6 inches above the floor to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labelled to identify their contents.Label the sanitizer spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. The pizza prep cooler beside the pizza oven was measured at 9.9°C. Temperature of foods in inserts measured between 8.9°C to 14°C:Adjust or replace cooler.Food under refrigeration must be maintained at 4°C or below at all times.2. Food inserts were filled above the fill line.Ensue foods are not filled above the food inserts line.Previous violations:1. Bucket of garlic butter stored at room temperature, measured 23.4 degrees C. Butter was discarded.**Ensure garlic butter is stored at 4 degrees C and below or at 60 degrees C and above.2. The ambient temperature of the lower drawer of the front prep cooler where noodles were stored was measured at 9.8 degrees C. Temperature of foods measured:Boiled chicken - 10 degrees CNoodles – 9 degrees C.Operator stated ice was being used to maintain he temperature of the cooler as cooler was in disrepair, ice was melted at the time of inspection.**Repair/Replace cooler**Do not store high-risk foods in cooler until cooler is repaired.**Ensure all high-risk foods are stored and maintained at or below 4 degrees C.3. Ambient temperature of the pizza prep cooler beside the pizza oven was measured at 8.2 degrees C. Temperature of foods in inserts measured:Chicken chunks – 6 degrees CGrated cheese – 6.4 degrees CSalami – 8 degrees C.**Adjust/Repair/Replace cooler**Ensure all high-risk foods are stored and maintained at or below 4 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available to measure the sanitizer agent concentration.Obtain quat test strip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The follow areas were dirty:1. Underneath the prep freezers were accumulated with dirt and food debris.2. Top of the dishwasher was accumulated with dirt and debris.3. Ice machine area was cluttered with cartons.4. Dry storage area had dust and food debris build up.5. Dust and grime build buildup were noted on the walls, ceiling and air vents.6. Paper towel holder at the bar handwashing sink area was dirty.7. Underneath the dishwasher area was dirty.8. Underneath the back handwashing sink was dirty.9. The sink and surface test strip container was dirty.Ensure the indicated areas are clean, organized and maintained in a sanitary condition at all times.