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Forno Di Fointaine

K7 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Forno Di Fointaine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on June 25, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on October 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 9, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizing solution prepared in the dishwashing sink was measured to be over 400 ppm (too strong).- Operator instructed to dilute the sanitizer solution to 200 ppm.Ensure that the Quats sanitizer solution is not below or above 200 ppm. Always use a test strip to confirm.
    • 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?
      • Fresh basil leaves used as a pizza topping is usually not washed prior to placement on the pizza. The box of basil had a notice stating to wash prior to use as well. - Operator instructed to wash fresh produce thoroughly before putting on the pizza.- Operator educated on the importance of washing produce/herbs prior to use.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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