Olly Fresco's Restaurant
101 - 10030 107 Street NW Edmonton AB T5J 3E4 · Food - General
8 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding (Kitchen manager said they had wiped the ceiling tiles but it still looked dirty because the ceiling tiles were porous. Ceiling tiles need to be smooth, easily cleanable and non absorbent. If the dirt cannot be fully cleaned off, please repair or replace) - Accumulation of dirt was observed on the kitchen ceiling. Conduct thorough cleaning of the kitchen ceiling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding (Kitchen manager said they had wiped the ceiling tiles but it still looked dirty because the ceiling tiles were porous. Ceiling tiles need to be smooth, easily cleanable and non absorbent. If the dirt cannot be fully cleaned off, please repair or replace) - Accumulation of dirt was observed on the kitchen ceiling. Conduct thorough cleaning of the kitchen ceiling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- March 24: Operator to monitor cooler to ensure it reaches 4C or less. If it is at 11C during busy periods, it should not stay elevated and drop quickly back to 4C or less. Ensure a thermometer inside the cooler is used to check temperatures as the external readout of the cooler may not be providing an accurate temperature. Another inspection to take place as the temperature was dropping during the inspection, however, it did not reach 4C. Nov 24, 2026: The cooler in the preparation area was recorded at 11°C. Take corrective action to ensure proper cold-holding temperatures are maintained at 4°C or lower.
- 23. Is the facility maintained in a clean and sanitary condition?
- Corrected - 1. Accumulation of dirt was observed on the ceiling of the walk-in cooler. Conduct thorough cleaning of the cooler.2. Accumulation of dirt was observed on the kitchen ceiling. Conduct thorough cleaning of the kitchen ceiling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler in the preparation area was recorded at 11°C. Take corrective action to ensure proper cold-holding temperatures are maintained at 4°C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedures were observed. The operator was washing in sink #1, rinsing in sink #3, and sanitizing in sink #2. The operator must follow the correct sanitary flow of wash, rinse and sanitize. The three-compartment dishwashing sink must also be clearly labeled: Wash, Rinse, and Sanitize.
- 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 were two missing ceiling tiles in the kitchen above the food handling area. Please ensure ceiling tiles are properly installed. Operator will continue communicating with maintenance department.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of dirt was observed on the ceiling of the walk-in cooler. Conduct thorough cleaning of the cooler.2. Accumulation of dirt was observed on the kitchen ceiling. Conduct thorough cleaning of the kitchen ceiling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A couple trays of baked goods were stored on the front counter without any protection. It is important to keep the baked goods covered to prevent cross contamination. Please correct.
- 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 were two missing ceiling tiles in the kitchen above the food handling area. Please ensure ceiling tiles are properly installed. Operator will continue communicating with maintenance department.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food storage bins that contained rice and other dry foods had buildup. Please ensure that all containers used for storing food are maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ready-to-eat food containers were being assembled in the kitchen under a ceiling with a missing tile. Please do not handle food under the ceiling gap. Ensure all food handling is done in a manner that prevents contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Falafel was measured at 9.8C in a front cooler using a probe thermometer. Temperature logs indicated that the cooler had been showing high and inconsistent readings throughout the day. The operator was instructed to discard the Falafel. Repair or replace the cooler to ensure it is at 4C at all times.
- 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 missing ceiling tile in the kitchen above the food handling area. Please ensure the gap is covered and that the ceiling tile is in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The front cooler was not maintaining food temperatures at 4C or below. After discussing with the operator, it was noted that the cooler had been defrosting frequently. Ensure that the cooler is in proper working order and consistently maintains a temperature of 4C. Please do not store food in the cooler until it has been repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer was in poor condition. The operator discarded the strainer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Spatulas and an ice cream scoop were unsanitary. Please clean dirty utensils. The clean in place mixer was not clean. Please ensure that the mixer is in a clean and sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The sanitizer bucket, in the kitchen counter area, was measured at 50 ppm Quats concentration. Action taken: Onsite, staff made a new sanitizer solution in the sanitizer bucket and at that time, the concentration of the sanitizer was measured at 200 ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- In general, food was being handled in a manner that makes it safe to eat. However, for shawarma, the operator was not following the secondary cook step to make shawarma safe to eat. Action taken: Education was provided to the operator that, after shaving off the meat, the meat must be immediately cooked to internal temperature of 74C. Secondary cooking assures that meat is cooked at safe temperature and prevent pathogen growth in the meat, resultingly preventing public from various foodborne illnesses.Depending upon the condition, it could either be served immediately to the customer or be kept in hot holding unit maintaining temperature of 60C minimum or store in a cooler below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All of the handwashing sinks present in the kitchen area were accessible to the staff, equipped with towel papers and soap except one handwashing sink, that was in front area, near the shawarma broiler, did not have soap. Action taken: Staff was advised to fill the soap dispenser on that handwashing sink. - Soap dispenser was filled by the staff member onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Floors, walls and counters were smooth, easily cleanable and maintained in good repair. Lights were shatterproof.- Ventilation system required the servicing. Service was expired in November 2023. - The grease buildup was observed on the exhaust canopy.Action required: Please clean the exhaust canopy and get the ventilation service done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?