OPA! of Greece
321 - 300 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The available Quats sanitizer test strips are missing a corresponding colour guide, rendering them unusable in verifying an accurate sanitizer concentration. Acquire or otherwise provide an accurate colour guide for the sanitizer test strips in use.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There is a lack of reliable hot water available from both handwashing sinks in this facility. Hot water is available from the dishwashing sink faucet only. Restore reliable hot water access to both available handwashing sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Metal wire utensils in use have damaged sections with missing wire, raising concerns of potential contamination of food via damaged metal pieces. Replace damaged metal wire utensils. Routinely inspect these utensils for damage and ensure they are repaired or replaced as needed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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 paper towel dispenser for the sink at the back food prep area was empty. Paper towel was replaced.There was no soap in the soap dispenser for the hand wash sink at the back food prep area. Soap was refilled during the inspection**Please ensure that all hand wash sink is fully equipped with hot and cold water, soap and paper towel at all times
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large bin containing cooked rice was stored at room temperature. Staff stated that rice was cooked 3 hours prior to the inspection. Temperature of rice was probed at 47.6 degrees C. Rice was discarded.**Do not store high risk foods at room temperature.**High-risk food should be held hot at/above 60 degrees C or at/below 4 degrees C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was stored on the countertop.**Store paper towel in the dispenser at all times to protect paper towel from contamination and ensure sink is fully equipped at all times
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no available prepared sanitizer for sanitizing food prep surfaces at the time of inspection while staff were actively preparing and serving food.**Ensure that a food safe sanitizer is prepared and available at all times for sanitizing surfaces in the food prep facility
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front service cooler was not in good working condition. The ambient temperature of the cooler was measured at 14 degrees C. Food in the inserts were measured at Feta cheese-13.4 degrees CCeasar sauce-14.2 degrees CMozarella cheese-14.5 degrees CFoods were discarded.**Adjust/Repair/Replace cooler**DO NOT STORE HIGH RISK FOODS IN THIS COOLER UNTIL COOLER IS REPAIRED/REPLACED
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- THIS IS A REPEAT VIOLATION. PLEASE ADDRESS THE ISSUE WITH THE FRONT SERVICE SINK!1. The cold-water faucet of the hand wash sink in the front service area was not working. The water to the sink had been turned off at the time of inspection**Do not turn off water to the sink**Repair faucet, ensure hand wash sinks are equipped with hot & cold water, soap and paper towel at all times.2. The hand wash sink in the back kitchen was obstructed with pan containing kebab meat and a chair in front of the sink.**Ensure that all hand wash sinks are not obstructed to allow easy access at all times.3. The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was stored on the countertop.**Store paper towel in the dispenser at all times to protect paper towel from contamination and ensure sink is fully equipped at all times
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Improper thawing of food was observed during the inspection. A bin containing frozen kebab was left thawing at room temperature. Temperature of kebab was measured at -5 degrees C. Meat was returned to the cooler.**Please ensure that proper thawing methods are observed when thawing foods.**Either thaw under cold running water, in the cooler or cook directly from frozen state.2. The ambient temperature of the front prep cooler was measured at 8 degrees C. Food in inserts were probed atCheese - 8.1 degrees CTzatziki sauce - 8.6 degrees C.**Adjust/Repair/Replace coolerEnsure that high risk foods in refrigerator are stored at 4 degrees C and below at all times.3. Temperature log of food and equipment are not being kept in the facility. Last temperature record was done in May 19th.**Please ensure that temperature checks of cook temperature and cooling units are monitored daily and the temperature readings are recorded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice in the hot holding was measured at 55 degrees C, rice was prepared 1 hour prior to inspection, rice was reheated.**Ensure high risk foods in hot holding are held at and above 60 degrees C at all times.
- 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 cold water faucet of the hand wash sink in the front service area was not working.**Please repair faucet, ensure hand wash sinks are equipped with hot & cold water, soap and paper towel at all times.2. The hand wash sink in the back kitchen was obstructed with a Brita filter. Staff removed the filter.**Ensure that all hand wash sinks are not obstructed to allow easy access at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 metal strainers in the 3-compartment sink were broken. Utensils were discarded.**Please ensure that all utensils/equipment used in the food facility are maintained in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?