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OPA! of Greece 078

200 - 8435 Bowfort Road NW Calgary AB T3B 2V2 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front prep cooler was measured between 7C to 10C. Temperature log for the morning check was below 4C. The staff was instructed to check the temperature in 30 minutes in case of the defrost cycle. If the temperature is still around 7C or higher, the cooler needs to be repaired or adjusted.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket was around 100ppm. Corrected on site. Ensure the quat sanitizer is replaced regularly to maintain 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use gloves were kept in the flour container that is used to batter squids. The used gloves were discarded. Do not reuse single use gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice in the front steam table was between 39C to 49C. Rice was discarded. Ensure the foods are kept above 60C in the hot holding unit.
  3. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff not washing hands before putting new gloves after removing the dirty gloves. Follow proper glove use procedures and always remove dirty gloves and wash hands before putting new gloves on.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A pair of outdoor sneakers were stored on top of a pop syrup box.Do not store any dirty items on top of food items. 2) Cell phones were stored on top of a microwave. Do not store any personal items on top of equipment. Provide a separate space for personal items storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large bins of potatoes were cooling in the cooler overnight with a lid on. Potatoes were measured between 6.0 to 7.0 degrees C. Reduce the volume of products and cool down with lid open until product is cool down to 4.0 degrees C. 2) Lamb skewers in the hot holding unit was measured at 53.9 degrees C.3) Coke cooler with milk product was measured at 8.4 degrees C. Fix the cooler. 1 to 3) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight dust build-up on the walk-in cooler fan covers. 2) Deep grooves and stains on the cutting boards. Resurface or replace the cutting boards.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the red bucket at the grill was measured less than 100ppm.Please use 200ppm quat sanitizer and change sanitizer bucket more often to maintain strength at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front service sneeze guard has an inch gap between the barrier (less than 4ft) and overshelf around the sneeze zone. Fix the sneeze guard to protect food from customers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ceiling tiles were stored on top of food items and next to the oven at the dry storage shelves.Provide a separate space to store non-food items such ceiling tiles, personal items or tools.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-packaged take out tzatziki sauces stored in the prep cooler inserts were measured between 9.2 to 17.0 degrees C. No direct cold air to the tzatziki sauce. Discarded the pre-packaged take out tzatziki sauces. Improper storage of pre-packaged take out tzatziki sauces. Top @ 11.6 degrees C and second level from top @ 7.0 degrees C. Store only 2 layers high only.Store all cold perishable foods at 4 degrees C. or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen skewers were being thawed at room temperature. August 2, 2023 inspection :Observed the same issue. Container of frozen chicken was being thawed at room temperature. Thaw in cooler overnight, under cold running water or in a microwave. Cook them frozen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile above the walk-in cooler. Fix the ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold build-up on the 2nd sink well edges. Clean the sink.