270 - 400 3 Avenue SW · EAU CLAIRE
27 novembre 2025
RéussiObserved cooked chicken in hot holding unit at 30C. Dials on hot holding unit were set between 2-3. This was before lunch service started., -Maintain hot foods >60C. Operator said the dials should be set to high, -Instructed operator to reheat chicken to 74C internal before hot holding again
Marcello's Market & Deli se trouve dans le quartier EAU CLAIRE. EAU CLAIRE, Calgary compte 65 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 35 (54%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 19 mars 2025, avec 4 réussites et 1 fermeture au dossier.
Observed cooked chicken in hot holding unit at 30C. Dials on hot holding unit were set between 2-3. This was before lunch service started., -Maintain hot foods >60C. Operator said the dials should be set to high, -Instructed operator to reheat chicken to 74C internal before hot holding again
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Updated Mar 28, 2025, 1) Main service area - prep cooler facing customers ambient temperature in bottom of case still ~11C. Operator said technician came but had not finished repairing it., -Until unit is repaired, operator should only fill inserts halfway, and use up ingredients before bringing out a new insert, -----------, 1) Main service area - prep cooler facing customers - ambient temperature measured at 12C., -Maintain perishable foods at 4C or below, -Instructed staff to move eggs to another fridge, , **Outstanding violation April-8-25**, , The main service area prep cooler (facing customers) was measured at 11°C, and the prep cooler along the wall was at 10°C., , Move all foods immediately to the upright cooler. Service the coolers and ensure it is able to maintain a temperature of 4C. High-risk foods must be stored outside of the temperature danger zone to prevent bacterial growth. Cold foods must be maintained at 4°C or below, and hot foods at 60°C or above.
Update April-8-25, , Remove the cardboard boxes from the floor and clean up the oil spill under the grill.
Updated Mar 28, 2025, Spray bottle in same area was more dilute but still >500 ppm quat., -Demonstrated to operator how to dilute spray bottle to correct concetration, ----------, A spray bottle of concentrated sanitizer was observed beneath the back kitchen handsink., -Ensure staff make quat sanitizer in spray bottles at 200 ppm or as directed by manufacturer
Updated Mar 28, 2025, 1) Main service area - prep cooler facing customers - ambient temperature in bottom of case still ~11C. Operator said technician came but had not finished repairing it., -Until unit is repaired, operator should only fill inserts halfway, and use up ingredients before bringing out a new insert, -----------, 1) Main service area - prep cooler facing customers - ambient temperature measured at 12C., -Maintain perishable foods at 4C or below, -Instructed staff to move eggs to another fridge
1) Back kitchen - quat sanitizer in large pot used to soak dishes for sanitizing was <50 ppm., -Following manufacturer's instructions, calculate how much sanitizer concentrate is required for the volume of the basin. Operator has 10L bucket and measuring cup for concentrate, -Demonstrated how to make and test sanitizer in basin. Operator had test strips available, , 2) Main prep area - quat sanitizer from dispenser was >500 ppm. Solution was very pink., -Ensure staff test sanitizer daily and that dispenser is adjusted. Until the dispenser is fixed, staff must dilute the solution to 200 ppm manually, -Operator diluted the solution, , 3) Back kitchen - observed staff just dipping equipment into sanitizing basin and then removing it immediately., -Ensure dishes are immersed in sanitizer for 2 minutes, -Staff started to soak dishes
**Not reviewed on this visit**, Back kitchen - hard-to-reach flooring behind/beneath the grill was caked in debris., -Ensure regular cleaning
A spray bottle of concentrated sanitizer was observed beneath the back kitchen handsink., -Ensure staff make quat sanitizer in spray bottles at 200 ppm or as directed by manufacturer
Main prep area - cutting board and knife stored directly beside handwashing sink, exposed to splash., -Separate food handling from handwashing to prevent contamination
1) Main service area - prep cooler facing customers - ambient temperature measured at 12C., -Maintain perishable foods at 4C or below, -Instructed staff to move eggs to another fridge, , 2) Main service area - prep cooler in the center of the food handling area that faces customers had an ambient air temperature of 15C. Staff said they were aware that it was not working properly. Perishable vegetables were in the prep cooler., -Maintain perishable foods at 4C or below, -Instructed staff to move all food from this prep cooler
Back kitchen - no soap in dispenser., -Ensure soap and paper towel are always available for handwashing, -Staff refilled dispenser
Back kitchen - hard-to-reach flooring behind/beneath the grill was caked in debris., -Ensure regular cleaning