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OPA! of Greece

201 - 114 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Glass cup stored on top of calamari. Cup removed during the inspection.2. Black container stored directly on top of fries. Container removed during the inspection.**This observation was noted in at the last inspection. 3. Staff personal food stored on shelf above the food preparation table. Food removed from area. COMPLETE THE FOLLOWING:1. Do not store utensils without handles directly on top of food. Only use utensils with handles to protect food from contamination.2. Do not store personal items above the food prep area to protect it from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Degreaser stored in QUATS sanitizer spray bottle. Degreaser replaced with sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure spray bottles are labeled correctly to prevent mishandling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Insert of squid stored on top of ice. Water added to ice and container immersed in ice water for better coverage and temperature control.2. Rice in hot holding measured 47*C and potatoes measured 33*C. Staff turned unit off prior to inspection due to issues with overheating. Foods discarded and new batches made during the inspection. 3. Beef skewers measured 47*C and lamb measured 45*C. Skewers were put into hot holding 20 minutes prior. Temperature of unit increased during the inspection. COMPLETE TEH FOLLOWING:1. Repair hot holding unit so that hot food is always kept above 60*C to prevent bacteria from growing to high numbers that may result in foodborne illness.2. Review hot holding temperatures with staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUATS test strips expired on June 1, 2025.COMPLETE THE FOLLOWING:1. Purchase new test strips.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Black plastic container stored in container of fries in the front cooking area. Container removed during inspection.COMPLETE THE FOLLOWING:1. If wanting to store utensils in food, they must have a handle to protect food from contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. QUATS sanitizer and soap were being mixed together in the red sanitizer bucket. Mixture discarded during inspection. Staff re-filled the bucket with sanitizer only. Discussed with staff not to mix sanitizer and soap together.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured 100 ppm when tested. The operator discarded the sanitizer and refilled the bucket. The sanitizer measured 200 ppm as required. Please ensure sanitizers are tested and refilled frequently throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large batch of cooked rice was out at ambient temperature, measuring 47C when tested. During the inspection, the operator divided the large batch into smaller containers and placed in the cooler to cool down.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken skewers and chopped tomatoes were found sitting on the prep table and were not being maintained at or below 4C. Staff on site corrected this during the inspection and moved the chicken skewers and chopped tomatoes into the walk-in cooler.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw calamari were in the 3-compartment sink thawing at room temperature. Staff relocated the calamari into the cooler. Proper thawing methods are:- Under refrigeration (4C or less).- Submersion in cold running water.- Microwaving.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A moldy tomato was observed in a box of tomato's in the walk in cooler. This was discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being stored in an approved sanitizer solution in the food prep areas. Staff did not have an approved sanitizer solution available for use. This was corrected during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed an employee talking on their phone while wearing gloves. Gloves were not changed before resuming duties. Employee was directed to change her gloves which she did.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of cooked meat/chicken skewers in warming unit was 34-45 deg C. These items must be maintained at 60 deg C or greater at all times. Increase the temperature of this unit.2. Meat/chicken skewers were not being properly cooked to the correct temperature of 74 deg C before putting in the warming unit. Staff were directed to re-cook these items which they did. Staff are not using thermometers to confirm cooking temperature of these items and did not know where the thermometers were located so more education is required on how to properly use a probe thermometer.