1437 99 Street NW · SOUTH EDMONTON COMMON
13 mars 2026
ConformeAucune infraction trouvée
Famoso Neapolitan Pizzeria se trouve dans le quartier SOUTH EDMONTON COMMON. SOUTH EDMONTON COMMON, Edmonton compte 99 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 81 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 7 fois depuis le 20 janvier 2025, avec 3 conformes, 2 non conformes et 2 fermetures au dossier.
** - Mouse droppings were observed in food such as flour and on single-use disposable take-out containers that were not discarded once contaminated.
** - Some of the aprons within the facility were in poor physical condition and a few did not appear to be clean. One apron had a thick layer of food stuffs and grime on the surface and was stored with clean aprons.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals.
** - no soap, no sanitizer was installed in the glasswasher in the bar: the chlorine container was empty of any chemical, the soap was not installed. The soap line/pump system does not function properly or as required. The glasswasher was in use.
** - The handwashing sink in the front pizza kitchen lacked soap and paper towel for proper and frequent handwashing.
** - Evidence of mice was identified from observing fecal matter, urine, nesting material, and apparent mouse holes in all areas of the food facility. A live unidentified beetle was observed in the front pizza kitchen.
** Weatherstripping was in poor repair and/or inadequate to prevent the entry of mice and other pests to external doors.
** - Spray foam was found used on surfaces within food facilities (walls, floors, etc.) creating surfaces that were not smooth, cleanable, durable, and nonabsorbent. Evidence of mouse activity was observed on areas with spray foam such as chewing, urine, and mouse rubbings.
** - both the dishwashing sinks in the dish pit and the 2-compartment sink faucets were actively leaking water.
** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces. Ie. Ice scoop was stored in a dirty container. A container used to house ice was stored in the dirt on top of the ice machine. The temporary disposable sales label was not removed from containers and the container thoroughly washed before being used for food storage. Cutting boards were stored on top of mouse droppings.
** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. Many types of food equipment that were broken were in use ie. fractured wood pizza paddles, lids, containers., ** - Tape was used to repair equipment appeared to have a mold-like substance on the adhesive aspect of the tape.
** - Food equipment in use throughout was in poor sanitary condition with an accumulation of dirt, grime, mouse biomatter, and food debris, which includes but is not limited to: utensil holders, all walk/in cooler doors and door edges, the walk in cooler ceiling and shelving, all containers, all container lids, the bar pop gun holder, all pizza pans, all wire rack shelving in both kitchens and in the bar, all shelving in the kitchen, industrial mixer, rolling carts, all counters, all cupboards, all ledges. Due to the lack of chemicals on the glasswasher: all glassware and cups must be cleaned again.
** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime, food debris, mouse fecal matter and urine, which includes but is not limited to: floors, walls, all child high chairs, every seating “bench” cavity/storage, all motors of coolers and freezers
** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime and biomaterial which includes but is not limited to: washroom toilets, toilet lids, urinals, baby change tables, stall doors, bathroom entry doors.
** - Mouse droppings were observed in food such as flour and on single-use disposable take-out containers that were not discarded once contaminated.
** - Some of the aprons within the facility were in poor physical condition and a few did not appear to be clean. One apron had a thick layer of food stuffs and grime on the surface and was stored with clean aprons.
** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals.
** - no soap, no sanitizer was installed in the glasswasher in the bar: the chlorine container was empty of any chemical, the soap was not installed. The soap line/pump system does not function properly or as required. The glasswasher was in use.
** - The handwashing sink in the front pizza kitchen lacked soap and paper towel for proper and frequent handwashing.
** - Evidence of mice was identified from observing fecal matter, urine, nesting material, and apparent mouse holes in all areas of the food facility. A live unidentified beetle was observed in the front pizza kitchen.
** Weatherstripping was in poor repair and/or inadequate to prevent the entry of mice and other pests to external doors.
** - Spray foam was found used on surfaces within food facilities (walls, floors, etc.) creating surfaces that were not smooth, cleanable, durable, and nonabsorbent. Evidence of mouse activity was observed on areas with spray foam such as chewing, urine, and mouse rubbings.
** - both the dishwashing sinks in the dish pit and the 2-compartment sink faucets were actively leaking water.
** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces. Ie. Ice scoop was stored in a dirty container. A container used to house ice was stored in the dirt on top of the ice machine. The temporary disposable sales label was not removed from containers and the container thoroughly washed before being used for food storage. Cutting boards were stored on top of mouse droppings.
** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. Many types of food equipment that were broken were in use ie. fractured wood pizza paddles, lids, containers., ** - Tape was used to repair equipment appeared to have a mold-like substance on the adhesive aspect of the tape.
** - Food equipment in use throughout was in poor sanitary condition with an accumulation of dirt, grime, mouse biomatter, and food debris, which includes but is not limited to: utensil holders, all walk/in cooler doors and door edges, the walk in cooler ceiling and shelving, all containers, all container lids, the bar pop gun holder, all pizza pans, all wire rack shelving in both kitchens and in the bar, all shelving in the kitchen, industrial mixer, rolling carts, all counters, all cupboards, all ledges. Due to the lack of chemicals on the glasswasher: all glassware and cups must be cleaned again.
** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime, food debris, mouse fecal matter and urine, which includes but is not limited to: floors, walls, all child high chairs, every seating “bench” cavity/storage, all motors of coolers and freezers
** - Areas throughout the facility exhibited poor sanitation with an accumulation of grime and biomaterial which includes but is not limited to: washroom toilets, toilet lids, urinals, baby change tables, stall doors, bathroom entry doors.
Jan 27, 2025: , The glasswasher is currently not being used. Parts have been ordered for repair of the unit., , Jan 20, 2025, 0 ppm sanitizer detected in the glasswasher rinse cycle., - All glassware to be sent to the kitchen dishwasher until the machine is dispensing the correct concentration of sanitizer in the rinse cycle.
Jan 27, 2025:, The walls under and behind the front area food prep counters still require cleaning., , Jan 20, 2025:, The following areas require cleaning to remove the accumulation of food particles, dried food splashes and /or dust: shelving in the front food handling area, floors and walls under and behind equipment in the front food handling area and the floor in the dishwash area.
1. No premade sanitizer solution available in the food handling areas for use on food contact surfaces., - Prepare a sanitizer solution for storage of wiping cloths in between uses for each food handling area., , 2. 0 ppm sanitizer detected in the solution that utensils are stored in, in between uses., - Staff prepared 200 ppm QUATS solutions.
The main prep cooler is operating at 13C., - High risk foods must be stored at less than 4C or greater than 60C., - High risk foods relocated to the walk-in cooler. Operator informs that a service call has already been made forthis cooler.
0 ppm sanitizer detected in the glasswasher rinse cycle., - All glassware to be sent to the kitchen dishwasher until the machine is dispensing the correct concentration of sanitizer in the rinse cycle.
Paper towel dispensers at the designated handwash sinks in the food handling areas were empty. Corrected, - Ensure that designated handwash sinks are properly supplied with soap and paper towel at all times.
Several large black flies noted in the facility., - Facility is implementing pest control abatement measures.
Food particle noted at the bottom of the "clean" utensil storage bins., - Bins and utensils were sent for washing.
The following areas require cleaning to remove the accumulation of food particles, dried food splashes and /or dust: shelving in the front food handling area, floors and walls under and behind equipment in the front food handling area and the floor in the dishwash area.