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Famoso Neapolitan Pizzeria

B - 5016 51 Avenue Red Deer AB T4N 4H5 · Food - General

Official record from Alberta →

Inspection summary

Famoso Neapolitan Pizzeria has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 2, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on October 31, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 29, 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?

  • 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 October 31, 2024. 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 November 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on July 4, 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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front hand washing sink soap dispenser is difficult to use. Replace with easy to use hand soap to encourage hand washing.
    • 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. Several flies noted throughout. Take measures to remove. 2. Several fruit flies noted. Take measures to remove.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front preparation area hand washing sink has continual water leak. Repair by next routine inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thawing shrimp at room temperature. Foods need to be thawed in coolers or under cold running water. Entire shrimp was still frozen, therefore was not discarded and placed back in cooler.2. Front sauce hot holding measured 46C. Hot holding needs to be at 60C or greater. Temperature increased.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some general uncleanliness in back kitchen area with debris and such on the floor.High grease trap odour.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly paper is used in this facility in addition to bug zappers.One of the fly papers was noted to be above a food handling area, the pizza dough kneading table.In order to prevent insects from falling on top of food handling surfaces or into food items themselves, please move the fly paper away from food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commerical slicing machine has a broken handle and has duct tape patching up some of the cracks.Please remove duct tape and repair the handle in a manner that ensures a smooth, easy to clean surface on the machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoopers were kept in a bucket next to the ice cream unit. The scoopers were visibly dirty, and the bucket was not filled water nor sanitizing solution. Staff took it away bucket and scoopers to be washed.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice machine observed dirty. Ensure to empty ice; remove all removable parts and wash/sanitize. Anything that cannot be removed use clean-in-place method clean/sanitize. Ensure to clean interior top surface as well. Follow manufacturer's instruction.*** Please add to regular cleaning schedule.Ensure cloths are properly stored in laundry basket after use, or in sanitizer solution in between uses, and not stored on the counters when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the back of house and front of house observed not labeled. Ensure all chemicals are properly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips observed expired August 2024.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice machine observed dirty. Ensure to empty ice; remove all removable parts and wash/sanitize. Anything that cannot be removed use clean-in-place method clean/sanitize. Ensure to clean interior top surface as well. Follow manufacturer's instruction.*** Please add to regular cleaning schedule.Ensure cloths are properly stored in laundry basket after use, or in sanitizer solution in between uses, and not stored on the counters when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the back of house and front of house observed not labeled. Ensure all chemicals are properly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips observed expired August 2024.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blue bins where utensils are stored at the back of house observed dirty on the interior bottom surface. Please wash and sanitize all the bins and utensils and maintain clean.Green cutting board observed with black debris in score marks. Repair or replace cutting board.*** Ensure to add this to the regular sanitation schedule (clean regularly).
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee illness policy was reviewed and found to be inadequate. ** Ensure individuals with gastro-intestinal related illness are not allowed to return to work until 48 hours after their symptoms have stopped.-No ill staff reported in the past 2 weeks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical glass washer at the bar was not supplied with detergent and sanitizer at the time of the inspection.**Ensure to have the dishwasher checked routinely to ensure it is supplied with the required chemicals and is dispensing sanitizer at adequate concentrations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sanitizer. Measured at 0ppm of chlorine. The dishwasher was also not supplied with detergent at the time of the inspection.**Please repair the dishwasher to ensure it dispenses sanitizer at 100ppm of chlorine.**Ensure to have the dishwasher checked routinely to ensure it is supplied with the required chemicals and is dispensing sanitizer at adequate concentrations.-Please revert to manual dishwashing procedures pending when the dishwasher is repaired and supplied.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not supplied with soap and paper towel.**Ensure all hand sinks are supplied with all articles required for proper hand washing at all times.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    3 infractions

    • 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?
      • Gaps were observed below the back exit door. Please have weather stripping replaced to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris was observed on the meat slicer behind the blades. **Please ensure the equipment is uncoupled, and the detachable parts are washed, rinsed and sanitized. The non-detachable part of the equipment is to be cleaned ensuring the removal of all food debris and then wiped twice with sanitizer. These procedures should be carried out after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The body of the ice machine requires cleaning. **please have the equipment cleaned and sanitized.
  16. Initial Inspection

    1 infraction

    • 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?
      • Gaps were observed below the back exit door. Please have weather stripping replaced to prevent the entry of pests.

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