Skip to content
Loading map…

Famous Fast Food and Sweets

4016 50 Street NW Edmonton AB T6L 5N3 · Food - General

Official record from Alberta →

Inspection summary

Famous Fast Food and Sweets has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on September 8, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on October 9, 2025. 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 once on October 9, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on September 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times on May 14, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on October 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The utensil storage bin was unclean. Ensure bin and utensils are cleaned and maintained in a sanitary manner at all times.- The prep cooler was unclean , ensure prep cooler is cleaned and maintained in a sanitary manner at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The automated sanitizer dispenser was dispensing sanitizer at 0 ppm chlorine. Manual preparation of sanitizer solution is required until the dispenser is functioning correctly to ensure a concentration of 100 ppm chlorine is maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step was not being completed during manual dishwashing. Dishwashing procedures were reviewed with staff: wash in the first compartment, rinse in the second, and sanitize in the third.
    • 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?
      • Pest control records are not up to date. Ensure pest control monitoring is completed monthly and records are maintained onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the food prep cooler has visible grooves, making it difficult to clean and sanitize effectively. Turn the board to the other side, clean and sanitize it, and use the smooth surface for food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Ventilation canopy hood and filtersCook line (grill, sides of grill, stoves, oven, etc.)Interior of both kitchen microwavesInterior and exterior of food prep coolerInterior of sweet display coolerDough mixer head and surrounding area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a clean and sanitary condition, including but not limited to:Curtain demarcating kitchen from front service areaWalls and floors in the kitchen and dishwasher areaWall and floor under the cook line (large buildup of grease and debris)Dry storage shelf across from dishwashing sinks
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dishwashing sinks. A bucket observed with water and containing wiping cloths. The water solution recorded 0ppm chlorine and 0ppm QAUT sanitizer concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Personal items (smarphone, and eyeglasses) observed on the food contact surface of the food prep table.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler. One small and one large opened cans of tomato sauces observed being stored in their original metal cans.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Back food storage area. Unopen bags of dry food items noted on the floor.

Nearby inspected facilities

Own this business? Add a badge to your website