4108 - 15 Sunpark Plaza SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 décembre 2025
Non conformeInternal temperature of baked potatoes stored in the warmer was 52.8C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Potatoes were reheated before storing back in the warmer.
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement:, , Provide quat test strips.
OPA! of Greece 087 se trouve dans le quartier SUNDANCE. SUNDANCE, Calgary compte 44 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 27 (61%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 3 septembre 2025, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
2 infractions
Internal temperature of baked potatoes stored in the warmer was 52.8C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Potatoes were reheated before storing back in the warmer.
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement:, , Provide quat test strips.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Freshii
SUNDANCE
Aucune infraction
7 infractions
Cleaning chemicals were stored above syrup boxes in back area., , Requirement:, Store chemicals separately from food/drinks to prevent contamination.
Sanitizer label was provided on spray bottle containing Windex located in front prep area., , , Requirement:, , Provide correct label on spray bottle to identify its contents.
Internal temperature of beef skewers stored in hot holding was 51 C and 56C, , Requirement:, , - Ensure that perishable foods under hot holding are stored at 60 C or higher., , - Reheat the skewers to 74 C before storing back in the hot holding unit., , -Raise the temperature of the unit
Temperature of prep cooler was between 11 C-13 C and internal temperature of chicken skewers prepared a day before and stored in this cooler was 13 C, , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , Chicken skewers at 13 C were discarded.
Tong and spatulas to handle raw and cooked meat were stored together on the stand near the grill., , Requirement:, Ensure that utensils to handle raw and cooked meat are stored separately to prevent contamination.
Food safety certificate provided by the operator is not on the list for approved courses in Alberta., , Requirement:, Please provide food safety certificate approved in Alberta., , List of recognized courses emailed to the operator.
a) Plastic container in use to store calamari on ice was broken., b) Plastic container to scoop fries from the insert located under the grill was broken., , Requirement:, Do not use broken/damaged utensils to handle food., Both broken containers were discarded during inspection.