OPA! of Greece
239 - 3630 Brentwood Road NW Calgary AB T2L 1K8 · Food - General
9 inspections
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several takeout containers were stored next to the handwashing sink in the front with some of the directly in contact with the surfaces surrounding the sink. - Do not store takeout container in a manner that either prevents staff to not use the sink or could result contamination takeout containers and foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe thermometer on-site was not operational and was very dirty.A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, reheating, hot holding and cold storage of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw frozen beef was left out in room temperature to thaw at the time of inspection. - Do not thaw food in room temperature. Use one of the following approved methods to thaw:- in the cooler ahead of time- under running cold water- while cooking - in the microwave if food is being cooked or consumed immediately after.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff indicated that they sanitize utensils and equipment before washing with detergent when doing manual dishwashing. - All equipment and utensils must be washed with detergent and water at a temperature not less than 45C first, rinsed with water at 45C or more then sanitized by full submersion into a sanitizer solution such as Quat at 200 ppm for at least 2 minutes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ****Overdue violation****Leak observed at the 2-compartment sink faucet. - Please fix the leak. All plumbing fixtures must be in a good state of repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser in disrepair. Please fix or replace. Paper towels must be in dispenser to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Minor leak observed at the 2-compartment sink faucet. - Please fix the leak.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required to the side of the oven. - Clean and maintain in a clean and sanitary manner.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand 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?
- Utensils stored in the handwashing sink in the back preparation area. - Do not store anything in the handwashing basins. This is unsanitary and blocks access to handwashing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Freshly made Quat sanitizer was measured at 100 ppm. - Staff do not test the concentration of Quat sanitizer. sanitizer was diluted by the water dispensed in the first a few seconds of turning the sanitizer dispenser on. Quat sanitizers must be used at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper hot holding of high-risk foods such as beef, lamb and chicken skewers. Internal temperature was measured between 42-52 degrees Celsius. - Some food discarded. - All high-risk foods under hot holding must be maintained at an internal temperature of 60 degrees Celsius or more.2) Raw chicken skewers were left out in room temperature to thaw. - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods only:- In the cooler ahead of time. - Under running cold water.- During cooking process - iIn the microwave if being cooked or consumed immediately after.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired and discolored. Obtain new test strips and ensure staff use the test strips to verify the concentration of sanitizer solutions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the back preparation area was blocked with a strainer and was being used for food handling. - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel roll stored on top of boxes in the back area and visibly dirty. - Discarded. -Store paper towel rolls in dispensers to prevent from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Soft plastic sheet used above flour bin in the back preparation area. Please remove. All materials used in a food facility must be smooth, easy to clean and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Recurrent Violation***1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. - All foods were moved to another cooler during the inspection. - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - Service the cooler and do not use until a public health inspector has approved the use of it.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Recurrent Violation***1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. - All foods were moved to another cooler during the inspection. - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - Service the cooler and do not use until a public health inspector has approved the use of it.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The handwashing sink in the back preparation area was blocked with a cutting board at the time of inspection. Drainage for the hand sink is in disrepair and clogged. - Fix the drainage issue with the handwashing sink and ensure it is accessible for handwashing at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in sanitizer bucket was measured below 100 ppm. - Quat sanitizers must be used at 200 ppm. Ensure the solution is changed at adequate intervals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. - All foods were moved to another cooler during the inspection. - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - Ensure the cooler is consistently maintaining a temperature of 4C or less before storing any high-risk foods in it. 2) Internal temperature of high-risk foods such as cooked chicken and beef in the hot holding unit were measured between 45-56 degrees Celsius. - All high-risk foods under hot holding must be stored at a temperature greater that 60C at all times. 3) No probe thermometer available. Only an infrared thermometer was available. - A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, hot holding and cold storage. An infrared thermometer only reads the surface temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The handwashing sink in the back preparation area was blocked with a cutting board at the time of inspection. Drainage for the hand sink is in disrepair and clogged. - Fix the drainage issue with the handwashing sink and ensure it is accessible for handwashing at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?