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OPA! of Greece

925 - 33 Heritage Meadows Way SE Calgary AB T2H 3B8 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking peeling off at the wall of the 2-compartment sink.- Replace caulking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following the areas had dirt/dust/grease build up:1. ceiling at the back kitchen2. vent hood/canopy at front area-Clean the indicated areas
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is unusable as the dial is in disrepair.- Acquire a new probe thermometer. Discussed with staff at time of inspection the difference between probe and infrared thermometer. Use probe thermometer for checking internal food temperatures for items such as meat. Use infrared for surface temperatures such as cooler temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were expired and discoloured.- Ensure staff are checking expiry and condition of test strips to ensure accurate readings of sanitizer solutions.- Staff replaced test strips with new strips expiring in 2025.
    • 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 available at time of inspection.- Check for pest control reports and provide them onsite. Noted self checklist but no information was written down but also noted professional pest control traps throughout. Confirm with operator and acquire correct pest control reports.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, ambient air temperature of walk-in cooler measured at 9C. Cooler door was left open to receive delivery and organize items. Keep cooler door closed to ensure foods are maintained at 4C or below