12 - 25 Greenbriar Drive NW · GREENWOOD/GREENBRIAR
January 23, 2026
PassServing utenils were left on the counter next to the hot holding unit area. Discussed with the operator to ensure that serving utensils are stored inside the quat sanitizer solution and not left on the counter at the front service food handling area., , Serving utensils were promptly stored in quat sanitizer solution at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Anatolia Turkish Food is in the GREENWOOD/GREENBRIAR neighbourhood. GREENWOOD/GREENBRIAR, Calgary has 46 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 34 (74%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since July 3, 2024, with 3 passes and 0 closures on record.
Serving utenils were left on the counter next to the hot holding unit area. Discussed with the operator to ensure that serving utensils are stored inside the quat sanitizer solution and not left on the counter at the front service food handling area., , Serving utensils were promptly stored in quat sanitizer solution at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
GREENWOOD/GREENBRIAR
Trays of raw meat skewers were stored next to flatbread and above ready to eat items in the stand-up cooler. , , Store raw meat in a safe manner to prevent contamination.
Tray of raw kebabs were above drinks and bucket of yogurt. , , Store all raw meats in a safe manner to prevent contamination. ,
Chlorine sanitizer was too strong, chlorine was measured at 800ppm., , Use 100 to 200ppm chlorine and verify with test strips.
Yogurt and other perishable foods were stored above the insert load limit. Yogurt was measured between 9 to 10 degrees C on top and 2 to 4 degrees C on the bottom. , , Reduce the volume of perishable foods in the insert and store all perishable foods at 4 degrees C or below.
REPEAT VIOLATION:, Three Phyllo pastries were left out at room temperature. Baking a small amount at a time. , , Provide a heat lamp or heated cabinet to store them at 60 degrees C or higher. , , Previous Report:, Onion, cheese and spinach filled phyllo pastries were stored at room temperature. Not sure if these products are perishable or not., , Store them in a cooler until you can provide evidence that these products are not perishable. , , Owner is baking a small amount every two hours and discarded them after two hours until hot holding unit arrives. , , ,
Dust and char were building up on the canopy filters. , , Clean the filters. ,