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Fatburger / Famoso Neapolitan Pizzeria 31

110 - 6800 48 Avenue Camrose AB T4V 4T1 · Food - General

Official record from Alberta →

Inspection summary

Fatburger / Famoso Neapolitan Pizzeria 31 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on August 18, 2026, found no infractions.

3 of 8 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.

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 2 times across 2 separate inspections, most recently on June 20, 2024. 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 6 times across 3 separate inspections, most recently on July 20, 2026. 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 3 times across 2 separate inspections, most recently on March 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the high temperature dishwasher and underneath the 2-compartment sink was observed to not be adequately sanitary. This was discussed with the operator and was immediately mopped and cleaned.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal use bag was stored above the food item in the storage area.Discussed with manager separation of personal use items from food.Violation was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for hand drying in the food preparation area was stored away from the handwashing sink.Paper towel was stored in close proximity to the hand sink to encourage proper hand drying.Violation was corrected during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 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 filter for the Heating, Ventilation, and Air Conditioning (HVAC) system (on the roof) has been removed. This is causing debris (such as poplar fluff from trees outside) to enter the facility including the line cook area.Corrective Action:Please ensure the HVAC system is maintained in proper condition which includes installing an appropriate filter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light fixture is not operational in the back of the kitchen where the pop machine equipment is located. Thus, there is inadequate lighting there.Corrective Action:Please ensure there is adequate lighting in this area.Note: - The owner mentioned they determined the issue is not the lightbulbs, rather, it is the lighting fixture.- The owner noted they will get an electrician to address this lighting issue within 2 weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. a) There is still an accumulation of dust and grease on top of the pizza oven.1. b) There is still an accumulation of dust and burnt debris/char on the ceiling including (light covers and ceiling tiles) at the cook line.Corrective Action:- Please clean the above noted areas.- Moving forward, please clean the above noted areas more routinely, and as needed.2. There is ice build-up on the floor in the walk-in cooler.Corrective Action:- Please remove this ice and ensure the floor is in a clean and sanitary manner.- Please also have a method in place to collect the condensation/ice buildup so that it does not accumulate on the floor.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several QUAT sanitizer buckets were measured at 0 ppm.Corrective Action:- Directed staff to remake QUAT sanitizers. They were measured at 200 ppm.- Operator noted that they may be having issues with their current QUAT sanitizer dispenser and are currently transitioning to a new product.- Moving forward, please ensure your QUAT sanitizer is at 200 ppm and use your QUAT sanitizer test strips to monitor/test the concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light fixture is not operational in the back of the kitchen where the pop machine equipment is located. Thus, there is inadequate lighting there.Corrective Action:Please ensure there is adequate lighting in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. a) There is an accumulation of dust and grease within the ventilation canopy at the far right (including the filters, and lights, etc.)1. b) There is an accumulation of dust and grease on top of the pizza oven.1. c) There is an accumulation of dust and burnt debris/char on the ceiling including (light covers and ceiling tiles) at the cook line.Corrective Action:- Please clean the above noted areas.- Moving forward, please clean the above noted areas more routinely, and as needed.2. There is ice build-up on the floor in the walk-in cooler.Corrective Action:- Please remove this ice and ensure the floor is in a clean and sanitary manner.- Please also have a method in place to collect the condensation/ice buildup so that it does not accumulate on the floor.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the spray bottles in the dining area were measured at 0 ppm. - Directed staff to replenish them with a new 200 ppm QUAT sanitizer solution.- Educated staff to test the sanitizer using QUAT test strips to ensure they are at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are two large blue storage bins (Brand & Model: Rubbermaid Roughneck) that are being used to directly store dry food ingredients. These storage bins are not food grade.- Ensure these dry food ingredients are stored in food grade containers.

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