OPA! of Greece 094
210 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Raid for mosquitos and flies were observed in the back area. The Raid can was discarded immediately upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- A sewage like odor was noticed around the pop machine and garbage disposal area. Some food debris was observed on the pop lines connecting to the pop machine. The odor may be from the food debris accumulating on the pop dispenser lines. Clean and sanitize the pop lines along with the whole cabinet.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cup was being used as a scoop and stored inside bulk food item.Use a scoop with handle and store in a way that prevents food from contamination.If a cup is used for measuring it should be stored outside of food, and fill by using a scoop or tongs.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few of the bulk containers being used to store food are not constructed of grade materials. Ensure utensils, containers, and equipment are constructed of food grade materials.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few wire utensils and strainers were frayed. This were removed from use once noted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- *Additional food safety certification is recommended for the staff members.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer solution tested with test strips to be at approx. 50 ppm (Quats). The solution was refreshed at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Expired test strips were observed for the food approved sanitizer (expired in November, 2023)
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Strong smell observed in the back kitchen. The smell appears to be coming from the grease trap. Please ensure the source of the smell is investigated and the smell is addressed.
- 20. Do food handlers at the facility have adequate food safety training?
- *Additional food safety certification is recommended for the staff members.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers needed in a few refrigeration units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding temperatures were observed to be under 60C. This was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Line cooler measured with a probe thermometer to be approx. 7C. Ensure refrigerator is adjusted accordingly immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer in the dishwashing sink and in the sanitizing bucket was measured at 0ppm.Ensure the sanitizer in the bucket and the sink is replaced after every two hours or when visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The high risk food in the hot holding unit beside the stove was measured at an internal temperature of 48C using a probe thermometer. The unit was not plugged to a power source. Meat had been stored for over 2 hours. Operator discarded the meat during inspection.Ensure hot holding unit is plugged, temperature confirmed to be above 60C/140F before storing hot food in it. Monitor the temperature every 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen high-risk food were observed being thawed at room temperature. Food was moved to the cooler during inspection. Ensure food is thawed safely using any of the listed methods;1. In the cooler overnight2. Under cold running water3. Microwave and cook immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There was an accumulation of dirt and debris observed on the ceiling above the cookline.- Grease and oil deposits were observed on the floors and shelf of the hot holding unit beside the stove.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on the front food preparation counter.Please ensure cleaning cloths are always stored in a sanitizing solution when not in use. 2. The concentration of buckets of Quat sanitizing solution at the facility was measured to be at 50ppm. The staff present during inspection prepared fresh 200ppm buckets. Please ensure the required 200ppm is maintained at all times. Use the test strips at the facility to measure/verify the concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light fixture above the back food preparation area was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?