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The Great Greek

314 - 80A Archie Klaiber Trail Strathmore AB T1P 2J2 · Food - General

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available to verify the internal temperature of grilled meat or Donair.- Obtain and use a calibrated thermometer to ensure all cooked meats reach the required internal temperature
    • 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?
      • There was a gap under the back door.- Seal the gap to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall mount used to secure shelving units in the dishwashing area was made of unfinished wood.- Restore the wood surface to a smooth, non-absorbent, and easily cleanable to maintain sanitary conditions.
  2. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. A previously cooked cone of Donair meat was observed in the freezer.- At the end of the day, any remaining Donair meat cone must be sliced and undergo a secondary cooking step until an internal temperature of 74 °C is reached before placing it in cold storage.2. Staff confirmed that a secondary cook step is not being completed for fresh orders when meat is taken directly from the Donair cone.- Ensure that all meat sliced from the cone undergoes proper cooking to an internal temperature of 74 degrees Celsius before serving,
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were observed stored above vegetables in the cooler.- The eggs were relocated below the vegetables
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available to verify the internal temperature of grilled meat or Donair.- Obtain and use a calibrated thermometer to ensure all cooked meats reach the required internal temperature
    • 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?
      • There was a gap under the back door.- Seal the gap to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The tap on the dishwashing sink was leaking and spraying water outside the sink, preventing the sink from being filled properly.- Repair the tap immediately to ensure the dishwashing sink can be filled and that all dishes used for meal preparation can be washed and sanitized properly.2. The wall mount used to secure shelving units in the dishwashing area was made of unfinished wood.- Restore the wood surface to a smooth, non-absorbent, and easily cleanable to maintain sanitary conditions.
  3. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. A previously cooked cone of Donair meat was observed in the freezer.- At the end of the day, any remaining Donair meat cone must be sliced and undergo a secondary cooking step until an internal temperature of 74 °C is reached before placing it in cold storage.2. Staff confirmed that a secondary cook step is not being completed for fresh orders when meat is taken directly from the Donair cone.- Ensure that all meat sliced from the cone undergoes proper cooking to an internal temperature of 74 degrees Celsius before serving,
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available to verify the internal temperature of grilled meat or Donair.- Obtain and use a calibrated thermometer to ensure all cooked meats reach the required internal temperature
    • 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?
      • There was a gap under the back door.- Seal the gap to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The tap on the dishwashing sink was leaking and spraying water outside the sink, preventing the sink from being filled properly.- Repair the tap immediately to ensure the dishwashing sink can be filled and that all dishes used for meal preparation can be washed and sanitized properly.2. The wall mount used to secure shelving units in the dishwashing area was made of unfinished wood.- Restore the wood surface to a smooth, non-absorbent, and easily cleanable to maintain sanitary conditions.
  4. Initial Inspection

    0 infractions