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OPA! of Greece 120

118 - 250 Shawville Boulevard SE Calgary AB T2Y 2Z7 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • internal temperatures of meat skewers stored in the warmer were between 53C-57CRequirement:Ensure that perishable foods are stored at 60 C or higher during hot holding.Temperature of the unit was raised during inspection.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water tap located at hand washing sink in back prep area was leaking.Requirement:Repair/replace the tap to stop leakage.Tap was repaired during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 7.1 C and internal temperature of raw chicken skewers stored in the bottom part of this cooler was 7.2C, internal temperature of cheese stored in the insert was 8.9 C, tzatziki and Caesar sauce were at 8.5C.(Repeat violation from previous inspection)Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less. Move all perishable foods to walk in cooler.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 10.9C and internal temperature of raw chicken skewers stored in the bottom part of this cooler was 8.9C, internal temperature of cheese stored in the insert was 11C, tzatziki sauce was at 10.9C, Caesar sauce was at 10.2C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Cheese, tzatziki and Cassar sauce were discarded.All other perishable foods were moved to walk in cooler.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 8C and internal temperature chicken skewers made half an hour ago and stored in prep cooler was 12 C.Requirement:Adjust the temperature of the prep cooler at 4C or less.After preparation at room temperature, store perishable foods in walk in cooler to chill to 4C.-Chicken skewers were moved to walk in cooler during inspection. Temperature of the cooler was adjusted.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold-water supply was available at hand washing sink located in back prep area as water supply was turned off from the valve below.Requirement:-Ensure that hot and cold-water supply is available all the time at hand washing sink.-Do not turn of water supply from the valve below.Water supply was turned on from the valve during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water tap was dripping located at hand washing sink in back prep area.Requirement:Repair/replace the tap to stop dripping.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of skewers stored in the warmer was between 54C-56 C.Requirement:- Ensure that perishable foods are stored at 60C and higher during hot holding.- Temperature of the unit was raised during inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Cold water supply was not available at hand washing sink located in cooking area as water supply was turned off from the valve below.Requirement:Hot and cold-water supply must be available at hand washing sink all the time.-Cold water supply was turned on from the valve below during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Closet door located under pop station counter was detached.Requirement:Repair the closet door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink located in cooking area was not draining.Requirement:Repair plumbing to clear the drain.