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Fumaca Brazilian Steakhouse

10143 Saskatchewan Drive NW Edmonton AB T6E 4R5 · Food - General

Official record from Alberta →

Inspection summary

Fumaca Brazilian Steakhouse has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 17, 2024. The most recent inspection, on July 2, 2025, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. 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 on December 17, 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 3 times across 2 separate inspections, most recently on July 2, 2025. 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?

  • 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 2 times on July 2, 2025. 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 2 times on December 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 December 17, 2024. For example: 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?

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. Demand Inspection

    4 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?
      • a. The ceiling above the exhaust hood is lifting from its surface.b. The exhaust system is overdue for servicing, it was scheduled for maintenance in January 2025.c. The hot water faucet of the two-compartment sink is broken and leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Dirty skewers were found stored in a soiled bucket next to the dough mixer and also inside the prep cooler.b. Two utensil storage bins were found unclean, containing a mix of both clean and dirty utensils.c. A dirty baking pan was observed stored above the prep sink.d. A dirty wine measuring glass was found in the bar area.e. Ice buildup was observed in the walk-in freezer.f. Debris buildup was observed on the mixer head and surrounding area of the dough mixer.g. Food particles were found in the crevices of the meat slicer.-Equipment and food contact surfaces must be washed and sanitized in a manner that removes contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -A bulk food ladle was found stored directly inside a bin containing cinnamon and sugar, with the handle in contact with the food product.- The ladle was relocated and will be stored out of the bin and sent for daily washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the kitchen require cleaning to remove dirt and/or grease buildup:-The floor around the handwashing sink-The floor beneath the standing cooler.-The floor beneath the grill-The floor beneath the prep table-The ceiling above the standing cooler.
  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?
      • Sanitizer from dispensing line was measuring at 0 ppm QUATs. Container was almost empty. Owner replaced the sanitizer. Sani bucket measured at 200 ppm QUATs.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips are observed directly above food preparation surfaces. Remove fly strips. Fly strips can only be placed above areas where there is no food preparation / food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer at the bar was not sanitizing at the time of inspection. Please ensure that the equipment is fixed to sanitize dishes at 100ppm of chlorine sanitizer. The dish washer in the kitchen will be used until this equipment is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink on cook line does not have a cold water supply. Handsink in bar does not have hot water, and the faucet is leaking.Ensure all sinks have hot and cold running water and that there are no plumbing leaks.
    • 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?
      • Expired food handling permit was posted. Post a copy of the new food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas were not maintained in a sanitary condition: - dish pit area (floors, walls, grease trap, etc) - the cabinet under the hand washing sink - many bags and boxes of empty bottles. Ensure that both garbage and empty bottles/recycling is removed from the facility every night.2. No written cleaning schedule was observed. Please have written cleaning schedule to help maintain sanitary food operation.

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