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Opa Souvlaki

3055 Massey Drive, Prince George, V2N 2S9 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods (cheese, chopped vegetables) in the open top cooler at the front were stored at 10-11°C. The bottom was colder than the top due to the inserts being overfilled. Internal temperature of cheese was recorded to be at 6.8 degree C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator was told to empty out the inserts to only keep them half-filled. Ensure inserts are only filled with small portions to ensure all cold potentially hazardous cold foods are not stired above a temperature of 4°C for more than 2 hours. Monitor and adjust the temperatures or have serviced, as required.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizer concentration detected in sanitizer containers. Quats sanitizer in sanitizer buckets was measured to be at 50 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm QUAT). Use sanitizer test strips to verify concentrations.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing sink seen obstructed by food cart. Clean utensils were observed to be stored right next to the handwashing sink. Staff also mentioned that they use dishwashing sink for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times. Do not use dishwashing sink for handwashing. Store dishes/utensils away from handwashing sink to prevent from cross-contamination.
  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods (cheese, chopped vegetables) were stored at above 4°C. The bottom was colder than the top due to the inserts being overfilled. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Opeator was told to empty out the inserts to only keep them half-filled. Ensure inserts are only filled with small portions to keep potentially hazardous cold foods below a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
  4. Routine Inspection

    0 infractions