OPA! of Greece 135
511 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - General
5 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There is an inch gap on the sneeze guard at the sneeze zone. Please reduce the gap at the sneeze guard.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pre-portioned tzatziki sauce in the prep cooler was measured at 9.0 degrees C on top and Chicken skewers in the hot holding unit was measured at 58.0 degrees C. Previous Inspection:1) Pre-portioned tzatziki sauce stacked too high in the prep cooler insert. Tzatziki sauce on top was measured at 9.2 degrees C and bottom one was measured at 5.2 degrees C. 2) Chicken and lamb skewers in the hot holding drawer were measured at 56 degrees C.1 to 2) Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There is an inch gap on the sneeze guard at the sneeze zone. Please reduce the gap at the sneeze guard.
- 09. Are chemicals stored and handled in a safe manner?
- Degreaser was stored in the sanitizer bottle. Label all chemical bottles properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Pre-portioned tzatziki sauce stacked too high in the prep cooler insert. Tzatziki sauce on top was measured at 9.2 degrees C and bottom one was measured at 5.2 degrees C. 2) Chickpeas were stored above the load limit of the prep cooler insert. Chickpeas on top was measured at 11.0 degrees C and bottom was measured at 4.2 degrees C. 3) Inadequate ice bath around the raw calamari. Calamari on top was measured at 11.0 degrees C and bottom was at 4.5 degrees C. 4) Chicken and lamb skewers in the hot holding drawer were measured at 56 degrees C.1 to 4) Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Blue stains noted on the roll of paper towels left on the counter. Store all paper towels in dispensers
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. Ensure to have these records available during inspections. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. **IMPLEMENT A PEST CONTROL MONITORING SYSTEM.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 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?
- The staff were not using a probe thermometer to check the safe internal temperatures of the BBQ skewers during the cooking process. The inspector informed the staff that the safe internal temperatures of the food must be checked to ensure that they reach at least 74°C. A probe thermometer was available on site. Please educate all staff regarding the proper use a probe thermometer to check the safe internal temperatures of food during cooking.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station was blocked during the inspection with an empty box of oil. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The box was removed during the inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. Ensure to have these records available during inspections. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. **IMPLEMENT A PEST CONTROL MONITORING SYSTEM.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?