OPA! of Greece
101 - 2205 33 Avenue SW Calgary AB T2T 1Z9 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer in pails at the front and back of the kitchen both had concentrations of 100 ppm when tested.Discarding and replenishing the solution yielded a concentration of 200 ppm.REQUIREMENT: Ensure QUAT sanitizer is maintained at 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was handling raw chicken with gloves, and after completing the handling and removing the gloves, did not wash their hands afterwards.This was corrected during the inspection at the request of the Inspector.REQUIREMENT: Food handlers must wash their hands after removing gloves and changing tasks (e.g. when moving to a new work station, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.).
- 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 handwashing station had run out of paper towels in the dispenser.REQUIREMENT: Replenish the paper towel in the dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal wire basket which was used to bread calamari was moderately worn - fibres were fraying and could be broken off into food.This basket was discarded during the inspection.REQUIREMENT: Ensure all food equipment and utensils are in good repair/condition and do not pose a hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tongs and serving utensils were kept in a holder at the grill station. Some tongs were placed directly on the grill, and on top of the hot holding lid.Operator indicated to place tongs in an ice bath. Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Use serving utensils were stored on the counter and the grill station at room temperature.Utensils were stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler in the front house measured 8.9°C.-Fix the prep cooler to maintain 4°C or less at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facilities quat test strips expired May 15th, 2023. Please obtain new quat test strips.
- 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 food handling permit was not displayed.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator who is food safe certified in no longer working on-site full time or part time. - A person in care and control of the food establishment who present regularly must register and successfully complete an approved food safety certificate course (https://www.alberta.ca/assets/documents/healthrecognized-food-safety-courses-alberta.pdf). All other staff members should complete the online Alberta basic food safety course (https://ahs.myabsorb.ca/#/public-dashboard).
- 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 leak was observed at the back kitchen hand sink. Please repair the leak.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facilities quat test strips expired May 15th, 2023. Please obtain new quat test strips.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator who is food safe certified in no longer working on-site full time or part time. - A person in care and control of the food establishment who present regularly must register and successfully complete an approved food safety certificate course (https://www.alberta.ca/assets/documents/healthrecognized-food-safety-courses-alberta.pdf). All other staff members should complete the online Alberta basic food safety course (https://ahs.myabsorb.ca/#/public-dashboard).
- 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 leak was observed at the back kitchen hand sink. Please repair the leak.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?