Skip to content
Loading map…

OPA! of Greece

102 - 129 Leva Avenue Red Deer County AB T4E 1B2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer is not available for use in food preparation areas.Sanitizer solution was made and instructed to be used on food surfaces.Please ensure that sanitizers at appropriate chemical concentrations are used to clean and sanitize surfaces to ensure bacteria is killed and does not cross-contaminate onto food.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler did not wash their hands after opening a door, which is a high-touch surface, and returned to prepare food. The food handler was asked to wash their hands before returning to work and instructed to be mindful of hand hygiene moments during food prep. Food handler was also observed wearing a ring and was asked to remove the ring to ensure proper handwashing. Please ensure that all staff are frequently and properly washing their hands at appropriate times with soap, water, and drying with paper towels.Please also ensure that staff are not wearing personal effects on their hands to prevent the harbourage of bacteria and inhibit effective handwashing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Gyro meat was shaved off the spit and was sitting on the meat scoop without temperature control. Gyro meat was on the scoop was recorded at 38C, while meat on the spit was recorded at 78.1C.Please ensure that high-risk food items, such as gyro meat, is temperature controlled at all times and that a secondary cooking is done.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food being stored in the freezer was observed being stored on the floor and in a broken plastic bag, exposing food inside to the floor's surface.Please ensure that food is stored off the floor at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back and front of the facility is cluttered, making it difficult to clean floors and corners.Please ensure that the facility is organized and maintained so that corners and floors can be regularly cleaned and ensure a sanitary environment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep table cooler was 17.1C. The operator stated that a technician will visit the facility in two hours to repair the cooler. Please ensure that the temperature of the cooler is 4C or colder.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer in the sink and in the bucket were measured at 0 ppm. Staff complied of making a new solution concentration which is now measured at 200 ppm for effective sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils at the front counter, used for mixing food, were observed to have food residue and were left at room temperature. Please ensure that utensils are washed and sanitized within 2 hours to prevent the growth of bacteria that could cause foodborne illnesses.