Famoso Neapolitan Pizzeria
39 - 11 Bellerose Drive St. Albert AB T8N 5C9 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 27, 2026 REPEAT!***The large bulk bin lid was still cracked (in disrepair with uncleanable areas). Staff person indicated the lid for the large bulk bin was on order. Copy of the invoice is to be provided to karen.hislop@ahsJan 7, 2026***The cover for the large bulk bin in the back was in disrepair (cracked and missing pieces).Dec 2025***there were some covers for the bulk containers that were in disrepair (one was fixed onsite, the other was broken). Broken equipment is to be removed and replaced with easily cleaned surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Jan 27, 2026 REPEAT!***There were still insanitary surfaces on the legs of the tables where the black grunge build up was present.Jan 7, 2026***There was a build up of dirt/grunge on the legs of the tables and counters in the back. Dec 2025***There was a build up of grunge present in the hard to reach areas (corners, between the floor and wall, under equipment, by legs, rough area of the ice machine, etc). There was also a build up on the high touch surfaces (handles of bulk bins).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***There was no soap present by the front hand sink. Discussed with staff who indicated it had been moved to the public washroom. Discussed that when another staff person comes in someone is to get soap for the hand sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 2026***The cover for the large bulk bin in the back was in disrepair (cracked and missing pieces).Dec 2025***there were some covers for the bulk containers that were in disrepair (one was fixed onsite, the other was broken). Broken equipment is to be removed and replaced with easily cleaned surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Jan 2026***There was a build up of dirt/grunge on the legs of the tables and counters in the back. ***The high touch surfaces (handles and covers of the smaller bulk containers had splashes and a build up of product on them.Dec 2025***There was a build up of grunge present in the hard to reach areas (corners, between the floor and wall, under equipment, by legs, rough area of the ice machine, etc). There was also a build up on the high touch surfaces (handles of bulk bins).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The built in thermometer indicated 1 to 3C when the cooler was >4C. Ensure accurate records are being kept for the cooler temperatures. Some thermometers did not appear to be accurately reporting the cooler temperature. A separate stand-alone thermometer appeared to be accurate. Ensure it is used to check the built in thermometers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The salad cooler towards the back did not measure lower than 7.7C. The built in thermometer indicated 1 to 3C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there were some covers for the bulk containers that were in disrepair (one was fixed onsite, the other was broken). Broken equipment is to be removed and replaced with easily cleaned surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up of grunge present in the hard to reach areas (corners, between the floor and wall, under equipment, by legs, rough area of the ice machine, etc). There was also a build up on the high touch surfaces (handles of bulk bins).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***There was a soiled slicer (it had not been used yet this morning). Discussed that the staff who used it previously should not have let it set up with food debris present on it. Leaving food debris out at room temperature for extended periods of time can increase the bacterial load significantly. used/soiled equipment is to be cleaned in a timely manner. Staff onsite were going to wash immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There was a damaged food processor container present in with the equipment. Discussed damaged equipment has the potential to physically contaminate the food products with pieces of plastic.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
9 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Feb 25, 2025***Inspection was done just after 1. All three temperature records had been filled in for the entire day. This does not provide any temperature security/safety for the afternoon/evening shift and no confidence that the records are accurate.Feb 21, 2025***All sets of food safety records had been filled out (AM/CO/PM) before the inspection at 11 am. Discussed that completing all the records in the same time frame was not a good procedure. This would not catch any concerns that may occur later in the day. Education provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Lids on the prep coolers were up. Staff were not at those stations handling food. They put the lids down.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Temperature was checked and was 8C while the lids were up at the start of the inspection. Down to 3C at the end of the inspection after the lids had been closed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Feb 25, 2025***Inserts were being stored in an unclean condition. Showed staff present and explained the concern.Feb 21, 2025***There were soiled inserts present in the clean dry stacks of inserts. Discussed that staff who put away are to check that the equipment is actually clean before stacking up. There was chemical residue and paper stickers present on the inserts that had been put away. This indicates that the equipment is not being effectively cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***dishes/inserts were not being allowed to air dry prior to being stacked/nested. Discussed with staff that the wet surfaces can become mouldy and then they are used to store food. Dishes/utensils are to be air dried prior to stacking up for storage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***There was no paper towel present in the dispenser by the stand alone hand sink in the front. Staff corrected during the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Discussed that the interpretation guide and the expiry dates were to be kept with the test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were cracked/broken inserts present in the storage area. Damaged, cracked inserts have places that were uncleanable where bacteria can be and could contaminate the food. They were removed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There was a damaged food processor container present in with the equipment. Discussed damaged equipment has the potential to physically contaminate the food products with pieces of plastic.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***All sets of food safety records had been filled out (AM/CO/PM) before the inspection at 11 am. Discussed that completing all the records in the same time frame was not a good procedure. This would not catch any concerns that may occur later in the day. Education provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There were bulk foods with scoops that had the handles embedded in the product. Discussed and they were removed for cleaning during the inspection and the manager educated the staff during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There were soiled inserts present in the clean dry stacks of inserts. Discussed that staff who put away are to check that the equipment is actually clean before stacking up. There was chemical residue and paper stickers present on the inserts that had been put away. This indicates that the equipment is not being effectively cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Feb 21, 2025***The stand alone hand sink in the front food handling area (by the pizza oven) was in disrepair with no hot running water. Operator indicated that the screw for the hot water control comes loose every few days and must be tightened. Repair or replace the faucet and ensure it remains working at all times.Aug 13, 2024The hot water faucet of the handwashing station by the pizza oven was in disrepair. Ensure the hot water faucet is repaired or replaced.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Discussed that the interpretation guide and the expiry dates were to be kept with the test strips.
- 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 expired FHP was posted. Discussed and if the current FHP cannot be found requested they contact the PHI for another copy
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up on the upper portion of the exterior of the dishwasher and on the high touch surfaces in the back area. Ensure the surfaces are maintained in a clean and sanitary condition.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet of the handwashing station by the pizza oven was in disrepair. Ensure the hot water faucet is repaired or replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dec 18, 2023The Quat test strips were on order but had not been received yet.Dec 6, 2023***Quat test strips appeared discoloured and would not provide accurate readings of the sanitizer solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The paper towels roll that was used for polishing was moved away from the hand sink to reduce the chance of contamination from splashes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Cleaning cloths were being left on the food contact surfaces and not stored in a sanitizing solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Front area cooler with 4 drawers was not maintaining temperature. Unit was 16C. vegetables were removed to a working unit.
- 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 strips appeared discoloured and would not provide accurate readings of the sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Paper towels are not to be sitting on the counter but are to be in a holder. They plan on having an on counter dispenser for the paper towels.
- 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?
- ***Current FHP had been received but was not displayed where the public could see it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Front area 4 drawer cooler was not working.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***There were discoloured/out of date Quat test strips present. Picture of new product received.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Paper towels are not to be sitting on the counter but are to be in a holder. They plan on having an on counter dispenser for the paper towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***the drain for the hand sink in the back area was in disrepair and leaking. Plumber was onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There were two light fixtures in the back area that were missing the diffuser panels, discussed tube covers, replacing panels or shatterproof bulbs. There was a light fixture in the walk in cooler that was missing a protective cover.Picture of correction received.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Dirty scoop was removed from the clean equipment area during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?