Ollia Macarons & Tea
C - 810 16 Avenue SW Calgary AB T2R 0S9 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- 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)?
- *Remaining on 29/ Oct/2024- No heat safe thermometer to measure the temperature of the high temperature dishwasher.*Purchase a heat safe thermometer and ensure to check the temperature of the dishwasher every day prior to run any dishwashing load in order to properly sanitize the dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *Not fixed on 17/ October/ 2024.- Temperature of the dishwasher was measured as 67.9 C at the dish plate level. The required temperature to sanitize dishes using the high temperature dishwasher is 71 C at the dish level.*Fix the dishwasher.**Staff will be using chlorine-based sanitizer to sanitize the dishes until the dishwasher is fixed. Reviewed the proper manual dishwashing procedure with the staff onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Remaining on 17/ Oct/2024- No heat safe thermometer to measure the temperature of the high temperature dishwasher.*Purchase a heat safe thermometer and ensure to check the temperature of the dishwasher every day prior to run any dishwashing load in order to properly sanitize the dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Below center food prep table in the kitchen:1. Three bottles of liquid Egg White were stored at 20*C for more than 14 hours. Staff discarded the liquid egg white during the inspection.2. Egg white was stored in the room in a clear container measured as 20*C for more than 14 hours.*Please ensure that cold food is kept at 4*C or lower, and hot food at 60*C or above. If food is sitting in the temperature zone of 4*C - 60*C for more than two hours, it needs to be discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - Temperature of the dishwasher was measured as 67.9 C at the dish plate level. The required temperature to sanitize dishes using the high temperature dishwasher is 71 C at the dish level.*Fix the dishwasher.**Staff will be using chlorine-based sanitizer to sanitize the dishes until the dishwasher is fixed. Reviewed the proper manual dishwashing procedure with the staff onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - No heat safe thermometer to measure the temperature of the high temperature dishwasher.*Purchase a heat safe thermometer and ensure to check the temperature of the dishwasher every day prior to run any dishwashing load in order to properly sanitize the dishes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?