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Famoso Neapolitan Pizzeria - McKenzie Towne

5 High Street SE Calgary AB T2Z 3T7 · Food - General

Official record from Alberta →

Inspection summary

Famoso Neapolitan Pizzeria - McKenzie Towne has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on August 14, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 14, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of inspection.**Please ensure there is sanitizer prepared at all times and cloths are stored in this and not on the counter
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsoap missing from the back handsink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris build-up in some harder to reach areas of the floor.Handles of cooler doors have a build up of dirt and grime.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris build-up in some harder to reach areas of the floor.Shelf near large dough mixer was dirty with spilled grease on surface. Ensure all areas and surfaces are clean and well maintained.
  3. Initial 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)?
      • No chlorine detected in dishwasher rinse water.Unit primed but no chlorine was dispensing.Operator contacted technician at time of inspection.Dishes must be manually washed rinse and sanitized until unit is fixed and 100ppm chlorine is detected in rinse water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris build-up in some harder to reach areas of the floor.Shelf near large dough mixer was dirty with spilled grease on surface. Ensure all areas and surfaces are clean and well maintained.

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