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Famoso Neapolitan Pizzeria

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

Official record from Alberta →

Inspection summary

Famoso Neapolitan Pizzeria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on March 13, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on March 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on March 11, 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?

  • 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 2 times across 2 separate inspections, most recently on March 11, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on March 11, 2026. 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 January 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

7 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.

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