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Olly Fresco's Watermark

250 - 530 8 Avenue SW Calgary AB T2P 3S8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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?
      • Cooked chicken shawarma and beef Donair were hot held at 27C to 33C (internal temperature) in a hot holding unit. Ensure that the donair guidelines are followed. Ensure that the cooked shawarma and donair are hot held at 60C or above. Staff directed to reheat the meat products to 74C in the oven before the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken and beef were hot held at 25C to 26C in a hot holding unit. Ensure that potentially hazardous high-risk foods are stored at 60C or above when hot holding. Ensure that the hot holding unit is properly heated before it is used and that food is rapidly reheated to 74C before it is placed in a hot holding unit. Staff directed to reheat the meat products before the end of the inspection.2. The one door hot holding unit used to hold the hot food for lunch buffet was maintaining 50C. Temperature increased of the unit was increased and was maintaining 60C before the end of the inspection.
    • 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 mould like substance on the caulking around both 3 compartment sinks. In some places the caulking was coming off. Please clean the area to remove the mould and replace the caulking.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soups in the hot holding unit were measured to be held at a temperature of 56C. The hot holding unit temperature was turned up at the time of the inspection. Please ensure the temperature of all food in hot holding are at a minimum temperature of 60C to reduce the risk of pathogen growth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed at the faucet at the hand sink located in the salad station of the kitchen. As a result of the leak the hot water had been turned off to the hand sink. Please repair the leak such that the hot water tap can be left on. All hand sinks must be equipped with hot/cold water to allow for proper hand washing by food handlers.