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OPA! of Greece

149 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of QUATs sanitizer in the front kitchen was measured at approximately 100 ppm.**Ensure QUATs sanitizer is maintained at a concentration of 200 ppm.***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up observed on the walk in coolers fans. **Clean.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer was measured at 0 ppm. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken was observed being stored in open containers, with observed debris on the shelving directly above.Lids were placed onto containers during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the wire utensils in the kitchen was found to be damaged. Damaged utensil was disposed of during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A portion of shelving in the walk-in cooler was covered with cardboard, creating a surface that would be considered uncleanable. Cardboard was removed during inspection. Recommend a plastic or rubber material if wanting to add a cleanable surface to this shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The metal rack above the food prep area, used for food equipment storage, had a buildup of grease.Clean area and ensure it is part of a routine sanitation schedule.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer available for use in the cooking area was measured at a concentration of 0-100ppm quats. Sanitizer was replaced during inspection and re-measured at 200ppm quats. Ensure staff are switching out sanitizer frequently enough to maintain a satisfactory concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking behind the sink was in disrepair, creating gaps that make the area difficult to properly clean. Re-seal gap between sink and wall to create a smooth, easily cleanable surface.