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Plaka Greek Taverna

104 - 44 Riverside Gate Okotoks AB T1S 1M3 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUATs test strips available for the Ready to Use Sanitizer. **Obtain QUATs test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap in the dispenser at the porcelain hand washing station. **Refill hand soap. ***CORRECTED DURING INSPECTION.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please display your most recent food permit.
    • 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 base of the faucet on the porcelain hand washing station was loose.**Secure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor in between the cooking equipment.
  2. Risk Management 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)?
      • There was no QUATs test strips available for the Ready to Use Sanitizer. **Obtain QUATs test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not visible to the public. **Ensure food permit is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking lineEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A home depot bucket was observed to be used to store ice cubes. No indication on the bucket to confirm that it is food grade. **Ensure the bucket is food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the lower prep cooler located adjacent to the cookline. **Obtain thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer concentration detected in the dishwasher. **Repair. Manually sanitize equipment in the meantime in the 2 compartment sink. Mix one to two tablespoons of unscented household bleach into 1 gallon of water to obtain a concentration of 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUATs test strips available for the Ready to Use Sanitizer. **Obtain QUATs test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not visible to the public. **Ensure food permit is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking lineEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A hot-holding unit containing cooked potatoes was measured at 50.3C. Potatoes were re-heated during inspection. Ensure cooked starches hot-held are kept at temperatures of 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available were water damaged and could not accurately measure chlorine concentration. Acquire new suitable chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen and bar handwashing sinks were missing access to liquid soap.Soap was provided to handwashing sinks during inspection. Ensure that dispensers of liquid hand soap are available at all handwash sinks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit for this facility was obstructed from public view. Permit was unobstructed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking line-Behind chest freezer by back door-Beneath dishwashing areaEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were found to be stored in the staff washroom. Aprons were moved during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of degreaser was not labelled. Any chemicals used in a food facility must be labeled. This bottle was correctly labeled during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the kitchen did not have liquid soap available. The wall-mounted dispenser was found to be empty.A soap dispenser was added to the hand wash sink during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few are the walls were noted as having damage that would make surfaces difficult to properly clean:-Cracked tile above two-compartment sink-Missing grouting by tiles adjacent to oven-Cracked tile beside back hand wash sinkRepair or otherwise seal noted areas to ensure cleanable non-absorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking line-Behind chest freezer by back door-Beneath dishwashing areaEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  6. 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?
      • A few are the walls were noted as having damage that would make surfaces difficult to properly clean:-Cracked tile above two-compartment sink-Missing grouting by tiles adjacent to oven-Cracked tile beside back hand wash sinkRepair or otherwise seal noted areas to ensure cleanable non-absorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Ice machine-Under cooking line-Behind chest freezer by back door-Top shelf of utensil storage rack-Beneath dishwashing areaEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.