Skip to content
Loading map…

Olly Fresco's

231 - 205 5 Avenue SW Calgary AB T2P 2V7 · Food - General

6 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions