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OPA! of Greece 087

4108 - 15 Sunpark Plaza SE Calgary AB T2X 0M5 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update on June 22/2026No probe thermometer was provided to verify cooking/ reheating and hot holding temperatures.Requirement:Provide probe thermometer.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify cooking/ reheating and hot holding temperatures.Requirement:Provide probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 10 C and internal temperature of raw chicken skewers stored in this cooler were between 9C-10 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to move chicken skewers to walk in cooler.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of baked potatoes stored in the warmer was 52.8CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Potatoes were reheated before storing back in the warmer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tong and spatulas to handle raw and cooked meat were stored together on the stand near the grill.Requirement:Ensure that utensils to handle raw and cooked meat are stored separately to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals were stored above syrup boxes in back area.Requirement:Store chemicals separately from food/drinks to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer label was provided on spray bottle containing Windex located in front prep area.Requirement:Provide correct label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beef skewers stored in hot holding was 51 C and 56CRequirement:- Ensure that perishable foods under hot holding are stored at 60 C or higher.- Reheat the skewers to 74 C before storing back in the hot holding unit.-Raise the temperature of the unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was between 11 C-13 C and internal temperature of chicken skewers prepared a day before and stored in this cooler was 13 CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Chicken skewers at 13 C were discarded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate provided by the operator is not on the list for approved courses in Alberta.Requirement:Please provide food safety certificate approved in Alberta.List of recognized courses emailed to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Plastic container in use to store calamari on ice was broken.b) Plastic container to scoop fries from the insert located under the grill was broken.Requirement:Do not use broken/damaged utensils to handle food.Both broken containers were discarded during inspection.