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Ollia Macarons & Tea

C - 810 16 Avenue SW Calgary AB T2R 0S9 · Food - General

Official record from Alberta →

Inspection summary

Ollia Macarons & Tea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on May 5, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on October 29, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.

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