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Marcello's Market and Deli

215 - 414 3 Street SW Calgary AB T2P 1R2 · Food - General

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was held in the hot holding unit at 18C internal temperature. Chicken was not reheated to 74C before it was placed in the hot holding unit. Ensure that high risk foods are rapidly reheated to 74C before hot holding. Staff reheated the chicken before the end of the inspections.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer, for checking the internal cooking temperatures of food, was unavailable upon request. Purchase a probe thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Only the owner has completed food safety training. Additional staff be certified in food safety training as the owner is not always onsite. The facility has more than 6 food handlers working at one time. Ensure that one person with food safety training is always onsite while the business is operating. Ensure that additional staff have completed food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Detailed cleaning is needed on equipment throughout the kitchen as there is an accumulation of food and debris, including but not limited to on: shelves and floor in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A detailed cleaning schedule is needed for the kitchen. It must include the equipment that is cleaned, the frequency and how it is cleaned.
  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Three heads of cauliflower in the walk-in cooler were covered in a black and brown mould like substance. Discarded. Ensure that all food is fit for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The pizza prep cooler was maintaining 14C to 15C. Staff indicated that they were aware that the cooler was not working but were using anyways. All perishable items including, ham, cheese, and sauces were discard. Do not use the pizza prep cooler until it is serviced and is maintaining 4C or below.2. The milk cooler in the coffee area was maintaining 8.2C to 9.3C. Internal temperature of the oat milk was 10.4C. All perishable foods were moved into a cooler maintaining 4C or less.3. Cooked chicken and feta in the cold food buffet table measured (6.1C to 7.6C). Please monitor the temperature of the cooler. Ensure that it is maintaining 4C or less.4. A probe thermometer, for checking the internal cooking temperatures of food, was unavailable upon request. Purchase a probe thermometer.5. Some of the coolers were not equipped with functional thermometers for measuring the temperature. Ensure that all coolers are equipped with accurate thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff in the front pizza and sandwich prep area were observed washing a serving utensil and a small knife in the one compartment sink. No sanitizing step was used. Ensure that all staff are trained on proper dishwashing procedures. Ensure that all dishes including utensils and knives are washed using the following method, 1. Scrape of excess food, 2. Wash in warm soapy water, 3. Rinse with clean water, 4. Submerge in a sanitizing solution containing 200PPM quats or 100PPM chlorine for at least 2 minutes and 5. Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. None of the paper towel dispensers at the hand wash sinks were operational. Rolls of paper towel, that were not protected from contamination were stored beside the sinks. Ensure that paper towels are stored in dispensers to protect from contamination.2. A knife and a pair of scissors were stored in the basin of the hand wash sink in the coffee area. Ensure that all hand wash stations are accessible and stocked with soap and single-use paper towels at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training was unavailable upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The upright hot holding unit appears to be in disrepair as it was turned on all the way but was only maintaining 122F/50C. Ensure that the hot holding unit is maintained in good repair and is capable of keeping hot food at or above 140F/60C.2. A vegetable peeler stored on the clean knife holder was visibly dirty. Please clean and sanitizer. Ensure that all equipment is properly cleaned and sanitized to remove food debris.3.Detailed cleaning is needed on equipment throughout the kitchen as there is an accumulation of food and debris, including but not limited to on: shelves and floor in the walk-in cooler, door of walk-in cooler, food storage shelves, food storage containers, underside of the stainless steel prep tables, and can opener and mount.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is needed throughout the kitchen as there is build-up of grime and or food debris, including but not limited to: floors below equipment in storage areas, below equipment on the cooking line, walls and ceilings.2. A detailed cleaning schedule is needed for the kitchen. It must include the equipment that is cleaned, the frequency and how it is cleaned.
  3. Monitoring 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?
      • *THERE IS A HOT WATER LEAK AT THE FAUCET OF THE SANITIZING SINK IN THE BACK AREA. THIS LEAK IS DILUTING THE SANITIZER IN THE SINK. CONTACT A PLUMBING COMPANY TO REPAIR*