Skip to content
Loading map…

Famoso Neapolitan Pizzeria

15745 97 Street NW Edmonton AB T5X 0C7 · Food - General

Official record from Alberta →

Inspection summary

Famoso Neapolitan Pizzeria has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on January 7, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on August 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 22, 2024. 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 August 20, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on April 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on April 11, 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed to be stored in the flour and batter containers. Operator removed the scoop after been informed. Please ensure all scoop s are placed outside of food ingredients to prevent contamination.
    • 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?
      • The displayed Food Handling Permit was observed to be expired. Please ensure the current valid permit is displayed at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer spray bottle was observed without a label. Ensure all chemicals are labeled. The operator labeled the spray bottle during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards were observed with deep cuts and black stains. Ensure cutting boards are resurfaced, discarded or replaced.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dip cooler and one prep cooler are not equipped with thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 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?
      • A gap is observed in the weatherstripping at the receiving door. Ensure that the gap is sealed to help prevent pests from entering the facility.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dip cooler and one prep cooler are not equipped with thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine/bleach sanitizer in the dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the dishwasher is repaired to maintain a minimum concentration of 100 ppm.
    • 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?
      • A gap is observed in the weatherstripping at the receiving door. Ensure that the gap is sealed to help prevent pests from entering 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?
      • A duct tape patch is observed to be covering a hole in the wall on the mop sink wall. Ensure that the duct tape is replaced with a material that is smooth, easily cleanable and resistant to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is observed with what appears to be a buildup of mold. Ensure that the ice machine is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on top of the dishwasher. Ensure that the indicated area is cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bin of shredded cheese was sitting on ice out at room temperature, however, the temperature was not at 4C or less. Discussed with operator about the practice as it was incorrect and what safe options that could be taken. Going forward, operators will place the large insert of cheese in the prep cooler. High risk items must always be at 4C or less or 60C or higher, not in the Danger Zone.Discussed reheating, hot holding, cooling/leftovers, etc.Hot holding was at >60C.Dipper well was not operational at the time. There were two ice cream scoops in a pail at the time. The used scoops would be placed in hot water and changed twice per day. Going forward, please use the dipper well, or use new scoops each time, or place a scoop in the freezer and ready for use. Coolers were equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, rinse and chlorine, however, chlorine concentration at the dish level was at 50ppm. Chlorine test strips were expired and legend had become discolored, therefore, providing inaccurate readings. Ensure appropriate test strips are readily available at all times. Also, it is imperative to check sanitizer concentration on a daily basis.QUAT test strips were uncertain whether they were still usable as legend was missing. Obtain new QUAT test strips.Glasswasher had 0ppm at the dish level for chlorine. Operator was advised not to use the glasswasher in the interim. Ensure the unit is at 100ppm at the dish level for chlorine concentration. Using chlorine test strips daily to verify would avoid this.

Nearby inspected facilities

  • Booster Juice

    15751 97 Street NW Edmonton AB T6X 0C7

    5 inspections

  • Crumbl Cookies

    15831 97 Street NW Edmonton AB T5X 0C7

    1 inspection

  • Dairy Queen

    15837 97 Street NW Edmonton AB T5X 0C7

    8 inspections

  • Edo Japan

    15841 97 Street NW Edmonton AB T5X 0C7

    4 inspections

  • Wild Wing

    15845 97 Street NW Edmonton AB T5X 0C7

    12 inspections

  • Fatburger

    15987 97 Street NW Edmonton AB T5X 0C7

    2 inspections

  • Dollarama 758

    15811 97 Street NW Edmonton AB T5X 0C7

    1 inspection

  • Subway 50877

    15833 97 Street NW Edmonton AB T5X 0C7

    2 inspections

Own this business? Add a badge to your website