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OPA! of Greece 94

103 - 19 Riedel Street Fort McMurray AB T9H 5P8 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution in a pail at the food preparation area was measured below 50ppm. Solution was discarded. A new solution measured at 200ppm was prepared during the inspection. Use Quat solution at 200ppm for surface sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning cloth was stored on top of the single-use drink cups across from the dishwashing area. Food handler removed cloth. Handles of cleaning equipment including (broom and dustpan) were propped up against the single-use food equipment rack. This was corrected during inspection. Store cleaning clothes and equipment separately from foods and food utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the deep fryers oil filtering compartment were covered in greaseThoroughly clean surfaces and ensure equipment surfaces are cleaned regularly.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solutions in sanitizer pails in the dining and food preparation area were measured below 50ppm.Fresh sanitizing solutions was prepared and measured at 200pp during inspection. Ensure Quat solutions are maintained at the 200ppm concentration for effective sanitizing of food surfaces.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The oil in the deep fryers appears overused and requires changing. Replace oil in the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pails containing sanitizing solution were insanitary with accumulated grease and dirt.Pails were washed during inspection. Wash and sanitize surfaces of the sanitizing pails regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the garbage compartment in the dining area was insanitary.Clean surfaces of garbage compartment thoroughly.
  7. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed washing their hands and closing off the hand sink dials with the clean hands. Inspector corrected hand washing practice.Hands must be washed after handling payments, and before resuming food service activities and food handling.Instructions for proper use of hand gloves was provided to operator via email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing soap was not supplied at the hand sink beside the dish washing sink.Ensure all hand sinks are provided with handwashing supplies.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of rice was stored on the floor of the food processing area. Move rice bag off the floor. Store foods at least 6 inches off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with no handles were left inside the flour bins. Provide scoops with handles for dry foods. Scoops with handles can be left in bins, with the handles upright and not touching dry foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in a hot holding unit was measured at 41.4C. Food handler was instructed to reheat the rice before hot holding. Rice was reheated up to 74C.High risk foods that have been cooked, then cooled to 4C (40F) must be reheated to 74C or higher before hot holding. Hot foods must be maintained at a temperature of 60C or above in hot holding units. Check food temperatures in holding units every 30 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?
      • The drain of the hand sink in the food processing area was not operating properly. Water drained very slowly at this sink.Repair the sink drain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the drink dispenser in dine-in area was insanitary. There was accumulation of fluid in the dispenser drain tray. Clean and sanitize all surfaces of the dispensers regularly, empty the drain tray and include in the cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve in the reprocessing area was rusted. Sieve was discarded during inspection.Ensure equipment used for food preparation and processing are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the soap dispenser at the checkout counter hand sink was dirty. Clean soap dispenser.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulated on the floor under the deep fryer and grill. Update from Sept 14/23: some cleaning has been conducted in this area. There was still grease and food debris in hard-to-reach area of the floor. On site staff stated that operator has contacted the vent cleaning company to conduct cleaning, but this has not been done.Conduct a thorough cleaning of the above-mentioned areas and hard to reach places. Ensure the cleaning schedule is maintained on a regular basis.