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OPA! of Greece

1608 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General

9 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of hot holding unit containing cooked rice was measured to be 55 degrees Celsius using infrared thermometer. The temperature of hot holding unit was measured to be at 57 degrees Celsius using the probe thermometer.Correction:-Education provided to maintain hot holding of high-risk food items at 60 degrees Celsius or higher.-The hot holding unit was adjusted to increase the temperature during the inspection.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured at less than 200ppm Quats. Operator changed the solution when prompted. Keep sanitizers at appropriate concentration to allow for proper sanitization,
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The container used for clean utensil storage on the shelves in the back area holds utensils and strainers that have not been properly cleaned. Ensure all utensils are thoroughly cleaned and stored in a way that prevents contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not present on site.
    • 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?
      • Mouse droppings are present in the cabinet under the pop machine in the front.
    • 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 is a large gap around the pipe entering the wall beneath the pop machine inside the cabinet. Seal the gap to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam is used in the kitchen under the preparation sink to seal gaps in the walls - remove and replace with a more suitable material
    • 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 shelving units in the back area have peeling material at the edges, exposing bare wood. Repair or resurface the shelves to ensure they are smooth, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves in the back contain scattered food debris and some buildup. Clean and organize the area.
  5. Demand 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?
      • Spray foam is used in the kitchen under the preparation sink to seal gaps in the walls - remove and replace with a more suitable material
  6. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Small flies observed congregating on the walls in the front service area and in the back preparation area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam is used in the kitchen under the preparation sink to seal gaps in the walls - remove and replace with a more suitable material
  7. Risk Management 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?
      • Spray foam is used in the kitchen and front srevice area to seal gaps in the walls - remove and replace with a more suitable material
  8. Risk Management 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?
      • Spray foam is used in the kitchen and front srevice area to seal gaps in the walls - remove and replace with a more suitable material
  9. Monitoring Inspection

    3 infractions

    • 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?
      • Several small flies observed in the front service area near the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spray foam is used in the kitchen and front srevice area to seal gaps in the walls - remove and replace with a more suitable material
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front service area walls have a build up of grime