Skip to content
Loading map…

OPA! of Greece 113

619 - 409 East Hills Boulevard SE Calgary AB T2A 4X7 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chicken and potatoes units observed to be under 60 degrees, ensure these units can maintain hot holding temperatures of 60 degrees C or higher. No food was discarded at this time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The costumer self serve utensils containers were observed to be unsanitary, please clean and sanitize the utensil holders, and napkin dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cookline area requires cleaning, as food and grease debris observed under the grill. Food storage bin lids also require cleaning.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer mixed or ready at the time of inspection. Operator mixed a fresh sanitizer solution. 2. A dry, dirty cleaning cloth was found on the back counter by the dishwashing sinks. Operator discarded the cloth. Ensure only clean cloths are used with sanitizer. Cloths can be stored inside the sanitizer solution, or staff can discard and replace more often.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open box of croutons, which is a ready to eat food item, was in the back hallway near the public washrooms.Staff moved this box into the kitchen during the inspection. As mentioned below the operator needs to do some re-organizing in the kitchen to ensure that limited storage space is used more effectively and staff are not having to put personal items on food contact surfaces, or storing foods in ways which could cause contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen needs to be re-organized. Staff had personal items such as purses and phones inside the kitchen around the prep tables, they stated there was no place to safely store their personal items. There was also several boxes of food products such as croutons, onions, etc. on shelves in the back hallway very near to public washrooms and where the public has access. Better storage solutions are needed. Staff does need a secure place away from food and food prep to keep personal belongings. Installing lockers in the back hallway is an option that may help. Moving food products into the kitchen and things like napkins, storage containers, etc. out to shelving in the hallway is another option.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions