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OPA! of Greece 074

5362 Windermere Boulevard NW Edmonton AB T6W 0L9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 100 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
    • 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?
      • The temperature logs were not available upon request by the Public Health Inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked rice undergoing the cooling process in the walk-in cooler was tightly covered. Cool high-risk foods rapidly and do not tightly cover the container until a temperature of 4C or colder has been reached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Broken thermometers were observed in the walk-in cooler and the front kitchen refrigerator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired in March 2025. The operator was instructed to replace the strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels were available at the kitchen handwashing sink. The operator was instructed to provide a temporary hand soap dispenser and a roll of paper towels until a permanent supply system is installed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records were not available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available upon request by the Public Health Inspector.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing cleaning supplies are not labelled.- All cleaning supplies must be labelled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of cooked rice that was undergoing the cooling process was noted on the counter tightly covered.- Proper cooling procedures reviewed with the staff. Cool high risk foods rapidly and do not tightly cover the container until a temperature of 4C or colder has been reached.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back area handwash sink was not supplied with soap and the paper towel was not located by the sink. - Designated handwash sinks must be supplied with soap and paper towel at all times. Repair the paper towel dispenser so that it dispenses properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black buildup noted on the interior of the walk-in freezer floor around the walls and door edges.- Cleaning required.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The buckets of Quat sanitizer were measured at 0-50ppm.Ensure all Quat sanitizer solutions are regularly remade and test to ensure they meet the minimum required concentration of 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Nov 21: Valid test strips still not present in facility.Nov 16: The quat sanitizer test strips were expired. Ensure you have valid test strips for the sanitizer to verify the solution is at the minimum acceptable concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 21: Written cleaning instructions still absentNov 16: No written cleaning instructions were being kept onsite. Ensure written cleaning instructions are kept onsite for staff knowledge and regular use.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The buckets of Quat sanitizer were measured at 0-50ppm.Ensure all Quat sanitizer solutions are regularly remade and test to ensure they meet the minimum required concentration of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was not being reheated to 165F before being put in hot holding. Staff stated food temperature is not measured to verify it reached 165F after reheating when questioned.Ensure food is reheated to 165F before being placed in hot holding units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Nov 21: Valid test strips still not present in facility.Nov 16: The quat sanitizer test strips were expired. Ensure you have valid test strips for the sanitizer to verify the solution is at the minimum acceptable concentration.
    • 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?
      • The posted food handling permit is expired. Ensure the valid food handling permit is posted in a publicly viewable location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nov 21: Improper scoops still in use.Nov 16: The scoops being used in the flour bin were being stored in the bin and were not the proper design to protect the food inside from contamination.Ensure that scoops have handles and are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 21: Written cleaning instructions still absentNov 16: No written cleaning instructions were being kept onsite. Ensure written cleaning instructions are kept onsite for staff knowledge and regular use.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being left out on surfaces in the food prep area. All used cleaning cloths must be stored in a container of approved sanitizer or be laundered between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The buckets of Quat sanitizer were measured at 0-50ppm.Ensure all Quat sanitizer solutions are at the minimum required concentration of 200ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was not being reheated to 165F before being put in hot holding. Staff stated food is reheated to 140F when questioned.Ensure food is reheated to 165F before being placed in hot holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler drawer below the grill's temperature was measured at 12C. The food was relocated to a working fridge. Ensure all fridges are able to maintain a temperature at or below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were expired. Ensure you have valid test strips for the sanitizer to verify the solution is at the minimum acceptable concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was not equipped with soap.Ensure all sinks for handwashing are equipped with soap, paper towel, and hot & cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops being used in the flour bin were being stored in the bin and were not the proper design to protect the food inside from contamination.Ensure that scoops have handles and are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning instructions were being kept onsite. Ensure written cleaning instructions are kept onsite for staff knowledge and regular use.