OPA! of Greece
1799 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General
2 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1)Quat sanitizer in the front bucket was measured above 400 ppm.-Please dilute the sanitizer.-Ensure that the Quat sanitizer is maintained at 200ppm.2) Cleaning cloths were rinsed with water after they were removed from the sanitizer bucket and then were used on the food counters.-Cleaning cloths should be stored in the sanitizer and directly used on the counter. Please do not rinse the cloth with water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tzatziki sauce was measured at 8.5 degrees C in the insert in the prep cooler.Tzatziki was placed inside the cooler.Lettuce was measured at 11.6 degrees C.Placed inside the walk-in cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was obstructed by a bucket.Bucket was removed.-Ensure that hand sink is easily available and accessible for hand washing.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tap was turned off for the food prep sink.* The hot water tap was turned on and hot water was present in the sink.-Ensure that the hot and cold water is always available in the facility.-Do not turn off the hot water.
- 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?
- No pest control reports were available.-Pest control reports should be available.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cardboards were used as liners to store equipment and other food containers.-Remove cardboard as it is not a clean surface and can also act as harborage for pests.2) The food prep sink tap was duct taped.-Remove the duct tape as duct tape cannot be cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front hand sink is using dirty clothes to dry hands. Use single use paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?