Skip to content
Loading map…

Olea - Sensei

1520 14 Street SW Calgary AB T3C 1C9 · Food - General

7 inspections

  1. Monitoring Inspection

    10 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 31, 2023No iodine test strips were available.Provide iodine test strips and test glasswasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food preparation was observed to be taking place in the space to the east of the cookline. This space lacks a hand wash sink.Install a hand wash sink in this space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the basement food preparation area was not dispensing paper towels.The paper towel dispenser was fixed during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Fruit flies were found by the bar and pizza station. Remove fruit flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Sushi station handwash sink tap was loose. Repair tap.2) Paint was peeling off the ceiling around the air vents and hole above the sushi station. Repair ceiling.
    • 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 was a leak at the waste water pipe under the two compartment sink to the right of the dishwasher.Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 9, 2025:Walk-in cooler: Dust build-up on the fan covers. Mold was on the walls and storage racks.Rust was noted on the some of the storage racks.Clean the walk-in cooler. Refinish or replace the storage racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All three door gaskets to the triple door freezer were damaged and falling off. Some were getting in the way when closing the doors, making it difficult to properly close the doors.Replace the damaged door gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler was damaged. The main walking area was rusted.Repair or replace the cooler floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the ovens, as well as the wall behind, and the ceiling above had grease, soil, and/or food debris accumulation.Clean floors, walls, and ceilings in the area by the ovens.
  2. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large preparation cooler:Chickpeas @ 7.1 degrees C and grain mixture @ 8.0 degrees C. in the prep cooler inserts. Cover the product after the rush to reduce the heat from kitchen cooking equipment. Store cold perishable food at 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 31, 2023No iodine test strips were available.Provide iodine test strips and test glasswasher daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Fruit flies were found by the bar and pizza station. Remove fruit flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food was being prepared underneath wastewater pipes and in an area without a handwash sink.Prepare food in a designated food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Sushi station handwash sink tap was loose. Repair tap.2) Paint was peeling off the ceiling around the air vents and hole above the sushi station. Repair ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1 Walk-in cooler: Dust build-up on the fan covers. Mold was on the walls and storage racks.Rust was noted on the some of the storage racks.Clean the walk-in cooler. Refinish or replace the storage racks.2) Three doors stand-up freezer:One of the doors was repaired with masking tape. Repair the door. 3) Food debris and stains build-up on the bottom of the bread freezer.Clean freeze shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up:-on the pizza oven and walls. -between oven and wall. - sink waste pipes and vent duct.Char and grease build-up on the ceiling and walls. Clean the areas.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured less than 100ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small containers of perishable food and sauces were stored in a large the prep cooler insert container. These perishable sauces were not getting cold air directly from the cooler to maintain the temperature at 4 degrees C. Chickpea @ 7.9 to 10.0 degrees CGrain mixture @ 9.8 to 13.0 degrees C. Tahini sauce @ 9.0 to 11.6 degrees C. 2) Pizza Prep cooler:Ham in the prep cooler insert was measured at 10.5 degrees C Discarded the sauce and foods noted above.Store cold perishable foods at 4 degrees C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 31, 2023No iodine test strips were available.Provide iodine test strips and test glasswasher daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Fruit flies were found by the bar and pizza station. Remove fruit flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food was being prepared underneath wastewater pipes and in an area without a handwash sink.Prepare food in a designated food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Sushi station handwash sink tap was loose. Repair tap.2) Paint was peeling off the ceiling around the air vents and hole above the sushi station. Repair ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the prep cooler and small cutting boards. Resurface or replace the cutting boards.2) Walk-in cooler: Dust build-up on the fan covers. Mold was on the walls and storage racks.Clean the walk-in cooler. 3) Three doors stand-up freezer:One of the doors was repaired with masking tape. Repair the door. 4) Food debris and stains build-up on the bottom of the bread freezer.Clean freeze shelf.5) Dirty sticker residues on the squeeze bottles. Remove sticker and clean the squeeze bottle again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up:-on the pizza oven and walls. -between oven and wall. - sink waste pipes and vent duct.Char and grease build-up on the ceiling and walls. Clean the areas.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 31, 2023- Chlorine and quat test strips were available. Awaiting the delivery of the iodine test strips.**Ongoing violation**Chlorine test strips for the main kitchen dishwasher, quat test strips for the food contact surface sanitizer, and iodine test strips for the glasswasher had all expired.Discard expired test strips. Obtain test strips within their expiry date so that sanitizer solutions can be accurately verified.
  5. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • November 7, 2023:The scoops for the bulk food in the pasta room were stored in the food containers with the handles in contact with the food. This was corrected during inspection.October 17, 2023:Bowls and plastic food storage containers were being used as scoops in the bulk flour bins.Obtain proper scoops with handles. Either store the scoops outside of the bins or store the scoops so that the handle is stored out of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 31, 2023- Chlorine and quat test strips were available. Awaiting the delivery of the iodine test strips.**Ongoing violation**Chlorine test strips for the main kitchen dishwasher, quat test strips for the food contact surface sanitizer, and iodine test strips for the glasswasher had all expired.Discard expired test strips. Obtain test strips within their expiry date so that sanitizer solutions can be accurately verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food preparation was taking place in a space to the east of the main cookline. This space was not equipped with a hand wash sink.Each food preparation space must be equipped with a hand wash sink to help ensure hand washing takes place when necessary. Either install a hand wash sink in the space, or rearrange operations so that food preparation takes place in a space already equipped with a hand wash sink.
    • 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 was a plumbing leak under the two compartment sink on the north side of the facility.Have the plumbing leak repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was missing from behind the spray sink.Caulk the spray sink at the wall to help prevent water and food debris from falling down this space.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of ceiling had damaged/ peeling paint including the ceiling above the two compartment dishwashing sinks.Refinish/ repaint any areas where paint is damaged or peeling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the convection ovens had grease and food debris accumulaiton.Clean the convection ovens and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the spray sink and dishwasher on the north side of the facility had grease, soil, and food debris accumulation.Clean the wall behind the spray sink and dishwasher and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage space under the stairs had an accumulation of items. The south storage room in the basement had an accumulation of items.Declutter and reorganize the storage space under the stairs as well as the south storage room in the basement. Ensure these areas are organized enough to allow for regular cleaning and pest inspections.
  6. Risk Management Inspection

    23 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some fly tape and one fly light were installed over food preparation surfaces and/or food equipment.Locate fly strips and fly lights so that they are away from food, food equipment, and food contact surfaces so that they don't contaminate food, equipment or food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and plastic food storage containers were being used as scoops in the bulk flour bins.Obtain proper scoops with handles. Either store the scoops outside of the bins or store the scoops so that the handle is stored out of the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer spray bottles were unlabeled.Ensure that all chemical spray bottles are labeled to identify their contents and help prevent accidental misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 31, 2023- Chlorine and quat test strips were available. Awaiting the delivery of the iodine test strips.**Ongoing violation**Chlorine test strips for the main kitchen dishwasher, quat test strips for the food contact surface sanitizer, and iodine test strips for the glasswasher had all expired.Discard expired test strips. Obtain test strips within their expiry date so that sanitizer solutions can be accurately verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food preparation was taking place in a space to the east of the main cookline. This space was not equipped with a hand wash sink.Each food preparation space must be equipped with a hand wash sink to help ensure hand washing takes place when necessary. Either install a hand wash sink in the space, or rearrange operations so that food preparation takes place in a space already equipped with a hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand wash sink in Sensei was missing paper towels.Install paper towels on/in a dispenser/holder for the bar hand wash sink in Sensei.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • An abundance of fruit flies were observed in the dish washing area, as well as in the south storage room in the basement.Ensure that adequate pest control is taking place in the facility.
    • 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 was a plumbing leak under the two compartment sink on the north side of the facility.Have the plumbing leak repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was missing from behind the spray sink.Caulk the spray sink at the wall to help prevent water and food debris from falling down this space.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of ceiling had damaged/ peeling paint including the ceiling above the two compartment dishwashing sinks.Refinish/ repaint any areas where paint is damaged or peeling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the convection ovens had grease and food debris accumulaiton.Clean the convection ovens and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back of the meat slicer had food debris accumulation.Thoroughly clean the meat slicer and ensure that it is thoroughly cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler had food debris accumulation.Clean the floor of the walk-in cooler and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling adjacent to air vents on the cookline was dusty.Clean the ceiling and ensure that the ceiling is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment on the cookline had grease and food debris accumulation.Clean the floor under equipment on the cookline and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the spray sink and dishwasher on the north side of the facility had grease, soil, and food debris accumulation.Clean the wall behind the spray sink and dishwasher and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as cooler and freezer door handles have grease accumulation.Clean high touch surfaces and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris accumulation on the floor under the freezers on the north side of the facility.Clean the floor under the freezers on the north side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust and food debris accumulation on the ceiling above the convection ovens as well as the vent above the convection ovens.Clean the vent and ceiling above the convection ovens and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation located on the floor under the food preparation coolers located on the east side of the facility (to the right of the convection ovens). Clean the floor under the food preparation coolers located on the east side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the glasswasher and other equipment in the bar had grease, soil, and food debris accumulation.Clean the floor under the glasswasher and other equipment at the bar.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage space under the stairs had an accumulation of items. The south storage room in the basement had an accumulation of items.Declutter and reorganize the storage space under the stairs as well as the south storage room in the basement. Ensure these areas are organized enough to allow for regular cleaning and pest inspections.
  7. Monitoring Inspection

    24 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy beets were present in the one door under counter cooler located in the basement food preparation space.Discard the mouldy beets. Ensure that food is checked regularly and rotated. Ensure that mouldy food is discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some fly tape and one fly light were installed over food preparation surfaces and/or food equipment.Locate fly strips and fly lights so that they are away from food, food equipment, and food contact surfaces so that they don't contaminate food, equipment or food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and plastic food storage containers were being used as scoops in the bulk flour bins.Obtain proper scoops with handles. Either store the scoops outside of the bins or store the scoops so that the handle is stored out of the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer spray bottles were unlabeled.Ensure that all chemical spray bottles are labeled to identify their contents and help prevent accidental misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing violation**Chlorine test strips for the main kitchen dishwasher, quat test strips for the food contact surface sanitizer, and iodine test strips for the glasswasher had all expired.Discard expired test strips. Obtain test strips within their expiry date so that sanitizer solutions can be accurately verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food preparation was taking place in a space to the east of the main cookline. This space was not equipped with a hand wash sink.Each food preparation space must be equipped with a hand wash sink to help ensure hand washing takes place when necessary. Either install a hand wash sink in the space, or rearrange operations so that food preparation takes place in a space already equipped with a hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand wash sink in Sensei was missing paper towels.Install paper towels on/in a dispenser/holder for the bar hand wash sink in Sensei.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • An abundance of fruit flies were observed in the dish washing area, as well as in the south storage room in the basement.Ensure that adequate pest control is taking place in the facility.
    • 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 was a plumbing leak under the two compartment sink on the north side of the facility.Have the plumbing leak repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was missing from behind the spray sink.Caulk the spray sink at the wall to help prevent water and food debris from falling down this space.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of ceiling had damaged/ peeling paint including the ceiling above the two compartment dishwashing sinks.Refinish/ repaint any areas where paint is damaged or peeling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the convection ovens had grease and food debris accumulaiton.Clean the convection ovens and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back of the meat slicer had food debris accumulation.Thoroughly clean the meat slicer and ensure that it is thoroughly cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler had food debris accumulation.Clean the floor of the walk-in cooler and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling adjacent to air vents on the cookline was dusty.Clean the ceiling and ensure that the ceiling is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment on the cookline had grease and food debris accumulation.Clean the floor under equipment on the cookline and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the spray sink and dishwasher on the north side of the facility had grease, soil, and food debris accumulation.Clean the wall behind the spray sink and dishwasher and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as cooler and freezer door handles have grease accumulation.Clean high touch surfaces and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris accumulation on the floor under the freezers on the north side of the facility.Clean the floor under the freezers on the north side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust and food debris accumulation on the ceiling above the convection ovens as well as the vent above the convection ovens.Clean the vent and ceiling above the convection ovens and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation located on the floor under the food preparation coolers located on the east side of the facility (to the right of the convection ovens). Clean the floor under the food preparation coolers located on the east side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the glasswasher and other equipment in the bar had grease, soil, and food debris accumulation.Clean the floor under the glasswasher and other equipment at the bar.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage space under the stairs had an accumulation of items. The south storage room in the basement had an accumulation of items.Declutter and reorganize the storage space under the stairs as well as the south storage room in the basement. Ensure these areas are organized enough to allow for regular cleaning and pest inspections.