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OPA! of Greece

115 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in bucket was tested and found to be less than 200 ppm at the time of inspection. Ensure to change sanitizer regularly to maintain its effectiveness and adequate contact surface disinfection. **Sanitizer bucket was refilled with new sanitizer and tested satisfactory
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were found to be used as scoops without handles. Using bowls as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. ***Scoops were removed from the food container and placed in the dishwashing area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The grease trap was producing noticeable odours and had not been emptied during the month of April. Grease traps must be emptied and maintained regularly to prevent grease buildup, odour issues, and pest attraction**Please empty grease trap and ensure regular maintenance or service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles over the dishwashing area were water damaged. 2. The baseboard under handwashing in the dishwashing area was water damaged.3. The handwashing sink near dishwashing area had a leaking pipe.- Find the source of the water leak and repair it. Then replace all the water damaged ceiling tiles and baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back storage area was disorganized, and floor was sticky and had dust build up. - Ensure to reorganize the storage area and clean the floors.2. The vent in the dishwashing area had visible dust buildup. - Ensure to clean the vent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walkin freezer and cooler condenser fans were observed to have dust/debris buildup. Ensure that dust/debris is cleaned to prevent contamination.Please clean
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer was measured at 0ppm. - The operator replaced the sanitizer solution, and it was remeasured at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was observed that the food handlers were not changing gloves in between different tasks. - The operator was educated on proper glove use and a handout on proper glove use is attached in the email. Please review it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles over the dishwashing area were water damaged. 2. The baseboard under handwashing in the dishwashing area was water damaged.3. The handwashing sink near dishwashing area had a leaking pipe.- Find the source of the water leak and repair it. Then replace all the water damaged ceiling tiles and baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back storage area was disorganized, and floor was sticky and had dust build up. - Ensure to reorganize the storage area and clean the floors.2. The vent in the dishwashing area had visible dust buildup. - Ensure to clean the vent.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upon inspection at approximately 9 AM and after a13 hours. Power outage, hydrated chickpeas were found in cooler which must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the front prep cooler measured between 7-8 C. - All perishable foods under refrigeration must be maintained at a temperature of 4C or less. - Service the cooler.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the front prep cooler measured between 7-8 C. - All perishable foods under refrigeration must be maintained at a temperature of 4C or less. - Service the cooler.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Freshly made Quat sanitizer is being dispensed at 100 ppm. - Quat must be used at 200 ppm at a minimum. Service the dispenser and in the interim manually mix Quat sanitizer to 200 ppm or chlorine to 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the front prep cooler measured between 7-8 C. - All perishable foods under refrigeration must be maintained at a temperature of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available. - Purchase Quat test strips and use to verify the concentration of Quat sanitizer solutions. Quat sanitizer must be used at 200 ppm.