Athens Authentic Gyros
254 Gregoire Drive Fort McMurray AB T9H 4K6 · Food - General
11 inspections
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fridge was observed with raw chicken stored on a tray above ready to eat food items. Facility operator rearranged the fridge to place the raw chicken at the bottom and lettuce on an upper shelf. Ensure that food items are stored in a way to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding temperature of high risk food items were measured less than 60C. Facility owner raised the hot holding unit temperatures and added water to the units to raise the temperature of the high risk food items. Ensure that hot holding of cooked high risk food items are stored and displayed at 60C or above and away from the temperature danger zone (between 4C to 60C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility owner stated that the handwashing sink near the gyro cones was used for cleaning utensils. Facility owner instructed that proper dishwashing methods must be used with a sanitizing step and handwashing sinks are to be used exclusively for hand hygiene. It is recommended that additional utensils be available to support proper practices.Ensure that proper manual dishwashing methods are used and dedicated handwashing sink is used solely for handwashing to maintain accessibility at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Facility owner explained the food handling process for the chicken and pork gyro meat, a secondary cooking step is not conducted after slicing meat from the gyro cone.A secondary cooking step must be conducted for sliced meats from a partially cooked meat cone and the temperature must be measured to ensure the meat reaches the minimum internal temperature of 74C. Secondary cooking can be conducted in an oven, grill, broiler, or microwave.The Requirements for the Preparation and serving of Donairs, Shawarmas, and Similar Products document was provided via email.
- 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?
- Monitoring Inspection
1 infraction
- 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?
- Facility owner explained the food handling process for the chicken and pork gyro meat, a secondary cooking step is not conducted after slicing meat from the gyro cone.A secondary cooking step must be conducted for sliced meats from a partially cooked meat cone and the temperature must be measured to ensure the meat reaches the minimum internal temperature of 74C. Secondary cooking can be conducted in an oven, grill, broiler, or microwave.The Requirements for the Preparation and serving of Donairs, Shawarmas, and Similar Products document was provided via email.
- 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?
- Monitoring 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?
- The hot water knob for the hand washing sink in the back preparation area was not functioning. The facility owner tightened the knob and was turned on. Ensure that the handwashing sink is functional for proper food handling and hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom of the standing white fridge had a build-up of food debris. Facility operator cleaned the fridge during the inspection.Ensure all food equipment including cooling units are maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer concentration was measured more than 400ppm. Operator diluted the sanitizer solution. Ensure all sanitizer solutions are at appropriate concentrations. Quat solutions should be at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl of sauce was uncovered when stored in the white refrigerator. Staff covered the bowl during the inspection. Ensure that all processed food items are covered when not in use.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid Food Handling Permit is not posted. Ensure that a valid permit is posted in a location easily seen by customers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?