Skip to content
Loading map…

Forno Flatbread Company

3418 99 Street NW Edmonton AB T6E 5X5 · Food - General

Official record from Alberta →

Inspection summary

Forno Flatbread Company has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on April 17, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 April 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 26, 2023. 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 5 times across 3 separate inspections, most recently on April 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 4 times across 2 separate inspections, most recently on April 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on April 12, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member was observed handling phone while handling dough. Then the staff member placed the dirty phone on the food contact surface before continuing to handle food - no handwashing. PHI had to ask staff to wash hands. Retrain staff.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored above/beside ready-to-eat foods and sauces/batter in the cooler. Staff retraining required. Raw meat must be stored on the bottom shelf - never above/beside: vegetables, cooked foods, ready-to-eat foods to prevent potential hazardous contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - a scoop was stored with the dirty high-touch handle in direct contact with the food ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Spray bottles of chemical were not labeled to disclose contents to prevent hazardous accidental mixing of chemicals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 2 compartment sink is leaking at the faucet. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood was observed in back kitchen (shelving). All surfaces in a food facility must be smooth, cleanable, nonabsorbent and durable. Please remove/refinish.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - sales label was observed on a scoop being used for food service (scoop was not properly cleaned and contaminates such as labels removed). The protective plastic wrap was not removed from food equipment and the food equipment properly cleaned before use in the food facility. Retrain staff.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - mechanical dishwasher was installed without the facility building plans approved for plumbing changes to the facility. ALL structural changes to a facility must first be approved by a PHI plans checker before then changes are to occur.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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?
      • ** - unfinished wood board used as a food prep surface. Wood did not appear to be a food-grade wood
  7. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were found on food surfaces. Ensure that cleaning cloths that contain microbes are put in a container with sanitizer to eliminate microbes effectively.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - PHI observed the staff drop a sauce bottle on the floor. With no ready made sanitizer, the staff had no immediate way to disinfect the bottle to continue using it. While one staff member sought out sanitizer, the other one continued to use the bottle - now contaminating their own hands. PHI had to step in and stop the critical food handling activity and get both staff to wash their hands and decontaminate the bottle. ** - DO NOT store food, food equipment, and/or beverages on the floor at any time.
    • 09. Are chemicals stored and handled in a safe manner?
      • **- chemical bottles were not labeled in a manner that disclosed contents to prevent hazardous chemical mixing
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1) The current food handling permit is not displayed. Ensure that the permit is displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood board used as a food prep surface. Wood did not appear to be a food-grade wood

Nearby inspected facilities

Own this business? Add a badge to your website