Olly Fresco's
231 - 205 5 Avenue SW Calgary AB T2P 2V7 · Food - General
Inspection summary
Olly Fresco's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on October 6, 2026, recorded 5 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 2 times on October 6, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on November 1, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 5 times across 4 separate inspections, most recently on October 6, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 4 times across 3 separate inspections, most recently on October 6, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 3 times across 2 separate inspections, most recently on April 29, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
6 inspections
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pan of pasta was observed cooling in the cooler with an internal temperature of 36°C and covered with poly plastic. Staff indicated that the pasta had been placed directly in the cooler from hot holding to cool. Ensure hot foods are rapidly cooled using appropriate methods, such as dividing into smaller portions, placing in shallow containers uncovered, or using an ice bath. Cool food from cooking or hot holding temperature to 20°C within 2 hours and to 4°C within an additional 4 hours in the cooler. Rapid cooling minimizes the time food remains in the 4°C to 60°C danger zone, where disease causing bacteria can multiple exponentially.**The pan of pasta was removed from the cooler for rapid cooling during the inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep coolers located across from the ventilation hood and the upright double-door cooler on the left were measured at ambient temperatures of 12°C and 16°C, respectively. Staff indicated that the units may have been undergoing a defrost cycle at the time of inspection. Ensure refrigeration units are capable of maintaining potentially hazardous foods at 4°C or below. Monitor the units and verify food temperatures using a probe thermometer.**Ensure the coolers maintain a temperature of 4°C or below. Do not store food in the coolers if they cannot maintain the required temperature until repairs have been completed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not posted in a publicly visible area and was also expired. **Print valid permit and ensure it is displayed in a publicly visible area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 10/6/2026 - not checked during this inspectionTwo whisks were observed to have burnt and melted handles. Please discard the whisks as they are no longer cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 10/6/2026 Repeat violation - Buildup of dust above the prep area observed and cleaning in hard-to-reach areas under the cookline required1) The ceiling air vents had a build-up of dust on them. Please clean to reduce the risk of dust and debris falling onto food and food contact surfaces below. 2) The floor behind the cook line had a build-up of grease and food debris. Please clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two whisks were observed to have burnt and melted handles. Please discard the whisks as they are no longer cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were being stored between a prep cooler and a prep table. The knives were removed and washed at the time of the inspection. Please ensure knives and other utensils are stored in a clean and sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The ceiling air vents had a build-up of dust on them. Please clean to reduce the risk of dust and debris falling onto food and food contact surfaces below. 2) The floor behind the cook line had a build-up of grease and food debris. Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Insert placed inside of the hand sink in the front area. Please ensure no articles are placed in the hand sink. The hand sink should be readily available to perform hand hygiene. The operator removed the insert from the hand sink at the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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?
- The floor in the walk-in freezer is in disrepair, dirt and debris accumulating in between the cracks. All floors must be in good repair to ensure proper cleaning where food is stored. Please repair the floors of the walk-in freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer solution in the spray bottle was measured at 100ppm of quats. The concentration of a quat sanitizer must be measured at 200ppm to ensure surfaces where food comes into contact with are properly sanitized to remove contamination. Remake the sanitizer solution and measure with test strips.2. Cleaning cloths out of solution. Cleaning cloths should be placed in a sanitizer solution bucket when not in use to prevent bacterial growth and contamination of surfaces when cleaning. Please place cleaning cloths inside a bucket of sanitizer solution or replace cloths with single use paper towels.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Uncovered food in the walk-in cooler. Food must be covered when stored to protect it from contamination. Please cover all food when stored in the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops stored inside the bulk supply and did not have a proper handle. Scoops must be placed in a separate area to avoid cross contamination of the bulk supply. Scoops must also have an adequate handle to properly handle food to avoid touching the surface in which food comes into contact with.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the walk-in freezer is in disrepair, dirt and debris accumulating in between the cracks. All floors must be in good repair to ensure proper cleaning where food is stored. Please repair the floors of the walk-in freezer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting board stored underneath the paper towel dispenser at the handwashing station near the shawarma line. Food equipment should not be stored where it can be contaminated by the splash/drip of water when reaching for paper towels to dry the hands. The operator removed the cutting board at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dirt and debris accumulating on top of the hot holding unit. 2. Dust accumulating on the fan in the walk-in cooler where food is uncovered. Ensure frequent cleaning in hard-to-reach areas are performed to get rid of dirt and debris and to protect food from contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
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