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OPA! of Greece 0139

11 - 45 Bow Street Cochrane AB T4C 0T4 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot-holding unit was measured at 55 degrees Celsius. Staff increased the temperature setting during the inspection. Keep all hot-holding units at or above 60 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping/ caulking started to get peeled off at the hand washing sink in the small washroom - right side. Please make sure it is repaired.Update (May 20, 2026): the washroom wall with paint chipping and damaged caulking still needs to be repaired.
  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?
      • Observed that prep sink and side of the prep sink was obstructed and not being used for washing vegetables. Staff stated that they are using dish washing sink for vegetable washing. They are cleaning and sanitizing between the dish and vegetables washing. Discussed the concern onsite with operators. Prep sink is designated for vegetable washing or prep purposes and dishwashing sink is only dishwashing. Please make sure all sinks are properly used to prevent contamination of the food and utensils.
    • 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?
      • FHP was not displayed for the public view. Please make sure Food Handling Permit is posted which is visible for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping/ caulking started to get peeled off at the hand washing sink in the small washroom - right side. Please make sure it is repaired.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution at the front counter and back kitchen area. Operator prep solution in the sink.Please make sure there are sanitizer solution bucket area available at the front counter and back kitchen area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser at the front service area and in the back kitchen area were not operational. Please repair them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soaps were not available at both of the hand sink in the food handling areas. Corrected during the inspection. Please make sure hand sinks are supplied with soap, paper towels, hot and cold running water at all times.
    • 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?
      • FHP was not displayed for the public view. Please make sure Food Handling Permit is posted which is visible for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping/ caulking started to get peeled off at the hand washing sink in the small washroom - right side. Please make sure it is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Fridge handles and coolers, and hot holding units,
  4. Monitoring Inspection

    0 infractions