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Osmow's

4129 University Avenue NW Calgary AB T3B 6K3 · Food - General

6 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 1 pan of cooked meat that was previously removed from the cooler was stored at room temperature and measured 13C. Pan was placed back in cooler during inspection. 2. 1 pan of cooked meat that had just been prepared was stored to cool at room temperature. Meat measured 37.6C. The meat was reheated on the grill during inspection 3. Staff on-site indicated that protocol is to cook chicken to 80% and beef to 70%. Staff could not provide reasoning or controls that were in place to prevent bacterial growth.
  2. Monitoring 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)?
      • Quats test strip is expired since Oct 1, 2025.- Replace quats test strip.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in buckets was measured at 100 ppm. - Quats sanitizer must be used at 200 ppm. Change the solution at adequate intervals and use test strips to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Portioning bowl left in rice cooler with handle in direct contact with the rice. - Do not store portioning utensils in foods. Leave them out in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in rice cooker which had been turned off was measured at 41C. - Perishable foods must be stored at a temperature of greater than 60C or less than 4C at all times. Do not leave perishable foods in danger zone, cool rapidly and reheat to order or hold hot at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in buckets was measured at 50 ppm. Discovered that the chemical, detergent and sanitizer, were misplaced. - Lines seemed to be clogged. Have a professional company service these. In the interim mix Quat to 200 ppm manually. Use test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice stored in a pot measured at 55C. Staff intended to leave out in room temperature and reheat when they needed it again. - All high-risk foods must be stored at a temperature of 4C or less or greater than 60C all times. - Please cool foods rapidly to below 4C and reheat when required or hot hold at 60C or above.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • While running the running the water to fix the chemical dispenser facility ran out of hot water. An urgent service call was placed. to resolve the issue immediately. - Inspector advise that he would return in 30 -60 minutes to re-inspect. - Facility must have a sufficient supply of hot water at all times.
  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in buckets was measured at 50 ppm. Discovered that the chemical, detergent and sanitizer, were misplaced. - Lines seemed to be clogged. Have a professional company service these. In the interim mix Quat to 200 ppm manually. Use test strips to verify the concentration.