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Famoso Neapolitan Pizzeria

1437 99 Street NW Edmonton AB T6N 0B4 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Mouse droppings were observed in food such as flour and on single-use disposable take-out containers that were not discarded once contaminated.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - Some of the aprons within the facility were in poor physical condition and a few did not appear to be clean. One apron had a thick layer of food stuffs and grime on the surface and was stored with clean aprons.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no soap, no sanitizer was installed in the glasswasher in the bar: the chlorine container was empty of any chemical, the soap was not installed. The soap line/pump system does not function properly or as required. The glasswasher was in use.
    • 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 in the front pizza kitchen lacked soap and paper towel for proper and frequent 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?
      • ** - Evidence of mice was identified from observing fecal matter, urine, nesting material, and apparent mouse holes in all areas of the food facility. A live unidentified beetle was observed in the front pizza kitchen.
    • 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?
      • ** Weatherstripping was in poor repair and/or inadequate to prevent the entry of mice and other pests to external doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Spray foam was found used on surfaces within food facilities (walls, floors, etc.) creating surfaces that were not smooth, cleanable, durable, and nonabsorbent. Evidence of mouse activity was observed on areas with spray foam such as chewing, urine, and mouse rubbings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - both the dishwashing sinks in the dish pit and the 2-compartment sink faucets were actively leaking water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces. Ie. Ice scoop was stored in a dirty container. A container used to house ice was stored in the dirt on top of the ice machine. The temporary disposable sales label was not removed from containers and the container thoroughly washed before being used for food storage. Cutting boards were stored on top of mouse droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. Many types of food equipment that were broken were in use ie. fractured wood pizza paddles, lids, containers.** - Tape was used to repair equipment appeared to have a mold-like substance on the adhesive aspect of the tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment in use throughout was in poor sanitary condition with an accumulation of dirt, grime, mouse biomatter, and food debris, which includes but is not limited to: utensil holders, all walk/in cooler doors and door edges, the walk in cooler ceiling and shelving, all containers, all container lids, the bar pop gun holder, all pizza pans, all wire rack shelving in both kitchens and in the bar, all shelving in the kitchen, industrial mixer, rolling carts, all counters, all cupboards, all ledges. Due to the lack of chemicals on the glasswasher: all glassware and cups must be cleaned again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime, food debris, mouse fecal matter and urine, which includes but is not limited to: floors, walls, all child high chairs, every seating “bench” cavity/storage, all motors of coolers and freezers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime and biomaterial which includes but is not limited to: washroom toilets, toilet lids, urinals, baby change tables, stall doors, bathroom entry doors.
  3. Monitoring Inspection

    14 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Mouse droppings were observed in food such as flour and on single-use disposable take-out containers that were not discarded once contaminated.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - Some of the aprons within the facility were in poor physical condition and a few did not appear to be clean. One apron had a thick layer of food stuffs and grime on the surface and was stored with clean aprons.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - no soap, no sanitizer was installed in the glasswasher in the bar: the chlorine container was empty of any chemical, the soap was not installed. The soap line/pump system does not function properly or as required. The glasswasher was in use.
    • 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 in the front pizza kitchen lacked soap and paper towel for proper and frequent 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?
      • ** - Evidence of mice was identified from observing fecal matter, urine, nesting material, and apparent mouse holes in all areas of the food facility. A live unidentified beetle was observed in the front pizza kitchen.
    • 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?
      • ** Weatherstripping was in poor repair and/or inadequate to prevent the entry of mice and other pests to external doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Spray foam was found used on surfaces within food facilities (walls, floors, etc.) creating surfaces that were not smooth, cleanable, durable, and nonabsorbent. Evidence of mouse activity was observed on areas with spray foam such as chewing, urine, and mouse rubbings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - both the dishwashing sinks in the dish pit and the 2-compartment sink faucets were actively leaking water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces. Ie. Ice scoop was stored in a dirty container. A container used to house ice was stored in the dirt on top of the ice machine. The temporary disposable sales label was not removed from containers and the container thoroughly washed before being used for food storage. Cutting boards were stored on top of mouse droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. Many types of food equipment that were broken were in use ie. fractured wood pizza paddles, lids, containers.** - Tape was used to repair equipment appeared to have a mold-like substance on the adhesive aspect of the tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment in use throughout was in poor sanitary condition with an accumulation of dirt, grime, mouse biomatter, and food debris, which includes but is not limited to: utensil holders, all walk/in cooler doors and door edges, the walk in cooler ceiling and shelving, all containers, all container lids, the bar pop gun holder, all pizza pans, all wire rack shelving in both kitchens and in the bar, all shelving in the kitchen, industrial mixer, rolling carts, all counters, all cupboards, all ledges. Due to the lack of chemicals on the glasswasher: all glassware and cups must be cleaned again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime, food debris, mouse fecal matter and urine, which includes but is not limited to: floors, walls, all child high chairs, every seating “bench” cavity/storage, all motors of coolers and freezers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime and biomaterial which includes but is not limited to: washroom toilets, toilet lids, urinals, baby change tables, stall doors, bathroom entry doors.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Jan 27, 2025: The glasswasher is currently not being used. Parts have been ordered for repair of the unit.Jan 20, 20250 ppm sanitizer detected in the glasswasher rinse cycle.- All glassware to be sent to the kitchen dishwasher until the machine is dispensing the correct concentration of sanitizer in the rinse cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Jan 27, 2025:The walls under and behind the front area food prep counters still require cleaning.Jan 20, 2025:The following areas require cleaning to remove the accumulation of food particles, dried food splashes and /or dust: shelving in the front food handling area, floors and walls under and behind equipment in the front food handling area and the floor in the dishwash area.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No premade sanitizer solution available in the food handling areas for use on food contact surfaces.- Prepare a sanitizer solution for storage of wiping cloths in between uses for each food handling area.2. 0 ppm sanitizer detected in the solution that utensils are stored in, in between uses.- Staff prepared 200 ppm QUATS solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main prep cooler is operating at 13C.- High risk foods must be stored at less than 4C or greater than 60C.- High risk foods relocated to the walk-in cooler. Operator informs that a service call has already been made forthis cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm sanitizer detected in the glasswasher rinse cycle.- All glassware to be sent to the kitchen dishwasher until the machine is dispensing the correct concentration of sanitizer in the rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers at the designated handwash sinks in the food handling areas were empty. Corrected- Ensure that designated handwash sinks are properly supplied with soap and paper towel at all times.
    • 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?
      • Several large black flies noted in the facility.- Facility is implementing pest control abatement measures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food particle noted at the bottom of the "clean" utensil storage bins.- Bins and utensils were sent for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove the accumulation of food particles, dried food splashes and /or dust: shelving in the front food handling area, floors and walls under and behind equipment in the front food handling area and the floor in the dishwash area.
  8. Monitoring Inspection

    22 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A build up of food debris was found on a meat slicer on the back of the blade and inside the upper holder for the blade. Ensure that the meat slicer is cleaned and sanitized on all surfaces including under the upper holder and the back of the blade to prevent foodbourne illness. Ensure that the meat slicer is cleaned and sanitized after each use or every 4 hours.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer dispenser by the 2-compartment sink had a concentration of 0 ppm. The operator mentioned that the unit was recently repaired. Other containers with sanitizer were available onsite. Ensure that sanitizer dispensers release sanitizer that has a concentration of 100 ppm for bleach sanitizer. Repair the unit. 2) Unlabeled spray bottles were found at a concentration of 0ppm of bleach. The bleach sanitizer solution was remade during the inspection and a concentration of 100ppm of bleach was attained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Water pitchers filled with water in a bar cooler were uncovered. Ensure that water pitchers and other food stored in cooler units are covered to protect them from contamination. 2) Bulk food containers with flour, semolina flour, and icing sugar were found improperly covered. The icing sugar had an Indian meal moth inside and was discarded during the inspection. Ensure that bulk food storage has appropriate covers to prevent contamination and infiltration with pests.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal lunch bags were found on different food surfaces. Personal drink containers were found stored on food prep surfaces in the bar area. Ensure that personal food items are stored separately from food prep surfaces. Designate an area specifically for personal food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Containers with water found along the front food prep area and in the bar area had utensils stored inside. The utensils included spoons, knives, and scoops. The water was discarded during the inspection and the utensils placed in the dish pit for proper sanitization. Ensure that utensils are not stored in stagnant water that creates an environment for microbes to grow and contaminate food. Clean and sanitize frequently used utensils every 4 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Spray bottles were found with a colourless liquid and without a label. Ensure all containers with chemicals are labeled for chemical safety. Label the spray bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A cooler at the bar was found at a temperature of 8 degrees Celsius. Food items were discarded. Ensure that cooler units can maintain a temperature of 4 degrees Celsius or below to minimize the growth of microbes. Repair or replace the cooler. 2) A container with sliced lemons, sliced oranges, sliced basil and beans were found at a temperature of 18 degrees Celsius. The food was discarded during the inspection because they were stored on the bar since the facility opened at 11am. Ensure that foods are kept at room temperature for only 2 hours and then discarded or are stored at 4 degrees Celsius or lower to minimize the growth of microbes. 3) Dough was found proofing at room temperature along the front food prep counter. The staff were not aware how long the dough had been kept at room temperature. Ensure that dough is kept proofing at room temperature for a period of only 2 hours. Monitor the time a batch of dough is left at room temperature with a written log book.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Most of the cooler and freezer units did not have a thermometer. Ensure that cooler and freezer units have thermometers to verify the current temperature of the units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher in the back kitchen was initially found with 0 ppm of bleach. Staff changed the sanitizer container and then the required concentration of 100pm of bleach was attained. Ensure that sanitizer levels are monitored daily and the sanitizer concentration is verified to eliminate microbes from the dishware effectively. 2) The barware washer in the front bar area had a sanitizer concentration of 0ppm initially. The sanitizer container was empty. Staff replaced the sanitizer container during the inspection and the required concentration of 100 ppm of bleach was attained. Ensure that the sanitizer levels are checked daily so that sanitizer is available for complete sanitation of glassware.
    • 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) No pest control records were found onsite during the inspection. Ensure that a copy of the pest control records is onsite.
    • 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) Repleta flies were found at the facility. Ensure that effective pest control management is in place to control for flies. Cleaning and sanitizing effectively is the first step in pest control management. 2) An Indian meal moth was found inside a bulk bin with icing sugar. Ensure that proper dry storage methods are in place to prevent the infestation with pests in food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Mould was found along the caulking on a 2-compartment sink. Ensure that the mould is properly mitigated to prevent spreading throughout the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1) There was no food handling permit displayed at the time of the inspection. Ensure that the permit is displayed in a conspicuous location.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) There were no food safe certificates available during the inspection. Ensure that at least one person in care and control has a food safe certificate from an approved course. If more than 6 people are on shift, at least one person on this shift must have a food safe certificate. Send a copy of the food safe certificate to our office.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was damage observed on walls in the back kitchen and the chemical storage room. Ensure that wall surfaces are repaired to prevent food contamination. Wall surfaces must be smooth, easy to clean and impervious to moisture. Repair the walls. 2) There were broken tiles in the back food prep area along the wall. Repair the tiles so that the surface is smooth, easy to clean, and impervious 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?
      • 1) There was insufficient lighting in the washrooms. According to the Alberta Food Code (2020), "2.15 b) Toilet rooms should: vi) be easily cleanable, well ventilated, and well lit." Ensure the lighting in the washrooms has sufficient light to allow for effective cleaning and sanitizing and complies with the Alberta Food Code (2020) 2.15 (b) (vi).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A wooden pallet was found in use that is unfinished. Ensure that all surfaces including wooden pallets are finished so that the surfaces are easy to clean, impervious to moisture, and smooth. Finish the pallet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A dough cutter found in a front prep area was found in contact with flour being used to process pizza dough. Ensure that utensil handles that come in contain with hands are store separately from the food prep surface to prevent food contamination. Store the dough cutter in a manner that the handle does not come in contact with the food prep surface. 2) Scoops were found stored in bulk food containers of flour and icing sugar. Ensure that scoops are stored separately in another container. Ensure that scoops are cleaned and sanitized regularly. 3) Cardboard was found in use at the bottom of the ice cream freezer. The operator mentioned that the technician recommended cardboard as a shelf liner. Ensure that shelf liners are smooth, easy to clean and impervious to moisture. Remove the cardboard which is dirty and can contaminate the ice cream and use an appropriate shelf liner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The front panel of a food processor and the pizza oven had a build up of dried food. Ensure that all cleanable surfaces of the food processor and pizza oven are cleaned after each use to prevent the build of food debris that can contaminate food and cause foodbourne illness.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The mop sink area was found dirty. Ensure that the mop sink area is cleaned and sanitized regularly to prevent food contamination and the attraction of pests. 2) Drains throughout the facility appeared dirty. Ensure that drains are cleaned and sanitized weekly. Drains can be a harbourage site for flies. 3) Tables were set with containers of parmesan cheese, oil, salt and pepper. Ensure that the outside of the containers is cleaned and sanitized between customers. Add this task to the written cleaning checklist to ensure completion. 4) The area around and components of the espresso machine in the bar area were dirty. Ensure that this area and the espresso machine is cleaned and sanitized regularly.5) Dust was found on the sprinkler and emergency lights. Flour was dusted on the electrical panel. Ensure that these areas are cleaned and sanitized regularly to prevent the attraction and harbourage of flies. 6) Garbage cans were found dirty with dried on food debris. Ensure that garbage cans are cleaned and sanitized regularly to prevent the attraction of pests. Clean the garbage cans. 7) A substantial accumulation of food debris was found under and beside food equipment, in the walk in cooler under shelves, and on the bottom shelves of cooler units. Ensure that these areas are cleaned and sanitized regularly to prevent food contamination, the attraction of pests, and the harbourage of pests. Add these tasks to the written cleaning checklist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Although a written checklist is available onsite, several tasks are missing on the checklist. Ensure that the written checklist includes all tasks needed to effectively clean and sanitize your facility. Update your cleaning checklist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Vents in the washrooms are dusty. Ensure that the vents are cleaned regularly.2) The washrooms were found unclean especially around the paper towel dispensers with the use of a flashlight. Ensure that washrooms are cleaned and sanitized effectively to prevent the spread of microbes.