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OPA! of Greece 100

5214 Falsbridge Drive NE Calgary AB T3J 3G1 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Green peppers stored in the cooler were observed with visible mold growth.- Food products must be used on a FIFO (First In, First Out) basis. Any damaged, spoiled, or otherwise unsuitable food items must be removed and discarded immediately to prevent contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **the violation still exists** The staff member was consuming food in the kitchen.- Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
  2. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff member was consuming food in the kitchen.- Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature.- Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. - Please repair the grease trap and eliminate the odor.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature.- Please acquire thermometer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food establishment was operating without running water.Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. Discard all foods that were prepared during the water disruption
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. - Please repair the grease trap and eliminate the odor.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution prepared in the back kitchen was tested at 100 ppm. Operator refilled sanitizer solution and concentration was tested at 200 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, using the available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (phone, earbuds) were stored on food prep table in the back kitchen. Operator relocated items immediately.- Keep personal items away from food prep surfaces/storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature.- Please acquire thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Small container of calamari was observed stored at room temperature on the back food prep table. - Operator was instructed to move calamari back to cooler and ensure that all cold-holding practices maintain foods at or below 4° Celsius unless being actively prepared.2. Potatoes placed in the hot holding unit were measured at an internal temperature of 42.4° Celsius. Hot holding unit lacked sufficient water, reducing its ability to maintain proper temperature.- Operator was instructed to fill water in the hot holding unit and reheat potatoes using the microwave prior to placing them in the hot holding unit.3. Two packets of frozen chicken were left overnight to thaw at room temperature, resulting in an internal temperature of 17-19.1° Celsius. Food was promptly discarded by the operator. - THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand sink in the back kitchen was obstructed as chair was placed in front of the sink. Operator relocated the chair during inspection. - Ensure hand sink is unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. - Please repair the grease trap and eliminate the odor.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were stored on the floor in the walk-in cooler.Please ensure that all food is maintained at least 6 inches above the floor.
    • 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?
      • The back door was left open at the time of the inspection.Ensure that the back door remains closed to prevent the entry of pests. If to be left open, please install a screen door.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of raw calamari rings were not fully submerged in the ice bath. The surface temperature of calamari was 8C.Staff added ice to the container. Regularly monitor ice level to ensure calamari is kept below 4C or store calamari in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of flour/bater was stored at room temperature. When questioned about flour used to coat the calamari rings, staff indicated that the container of flour does not get refrigerated or decarded throughout the day. Discard flour. Ensure that this flour is refrigerated at below 4C or discarded after 2 hours.
    • 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?
      • There was a gap under the back door sweep. Please repair/replace the door sweep to eliminate the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The grease trap must be serviced. There was a significant odour emitting from the grease trap.Grease interceptors must be cleaned monthly or more often as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sifters used to bater the raw calamari rings were stored at room temperature and are not being cleaned and sanitized throughout the day.Ensure these sifters are cleaned and sanitized every 2 hours after use.