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Famoso Neapolitan Pizzeria

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

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.