OPA! of Greece 129
2634 James Mowatt Trail SW Edmonton AB T6W 3R3 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solutions are measured at 100 ppm instead of the minimum 200 ppm required.- Staff prepared new 200 ppm quat sanitizer solutions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Reheating temperatures for the cooked rice and potatoes is not being taken to ensure a minimum temperature of 74C/165F is being reached.- Review proper reheating procedures will all staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following surfaces have an accumulation of grease/black buildup - the wall behind the cook line equipment, the surface below the flat top grill, the sides of the deep fryers and the tile baseboards where black grime is visible.- Cleaning is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inferior of the cooler drawers below the grill have dried food spills. The sides of the deep fryer and gill have grease accumulation.- Cleaning is required
- 23. Is the facility maintained in a clean and sanitary condition?
- Heavy grease accumulation noted on the floor under the cook line equipment. Dust accumulation noted on the ceiling tiles by the front area handwash sink.- Cleaning is required
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser at the front area handwash sink as well as in the Men's public washroom were not dispensing and the paper towel dispenser in the Ladies public washroom was not working. The batteries for these automatic dispensers are dead. - Ensure that handwashing supplies are readily available at all times. Extra batteries are onsite.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inferior of the cooler drawers below the grill have dried food spills. The sides of the deep fryer and gill have grease accumulation.- Cleaning is required
- 23. Is the facility maintained in a clean and sanitary condition?
- Heavy grease accumulation noted on the floor under the cook line equipment. Dust accumulation noted on the ceiling tiles by the front area handwash sink.- Cleaning is required
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked meat skewers in the hot holding cabinet measured at 51-55C, need to be held at >60C.- The temperature setting on the hot holding cabinet was increased, the meat skewers were removed and reheated to >74C on the grill before placing back into the holding cabinet. Corrected
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedules are not available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?