5214 Falsbridge Drive NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 avril 2026
Green peppers stored in the cooler were observed with visible mold growth., - Food products must be used on a FIFO (First In, First Out) basis. Any damaged, spoiled, or otherwise unsuitable food items must be removed and discarded immediately to prevent contamination.
**the violation still exists** , The staff member was consuming food in the kitchen., - Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
OPA! of Greece 100 se trouve dans le quartier FALCONRIDGE. FALCONRIDGE, Calgary compte 68 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 39 (57%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Ce restaurant a été inspecté 5 fois depuis le 26 mars 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Green peppers stored in the cooler were observed with visible mold growth., - Food products must be used on a FIFO (First In, First Out) basis. Any damaged, spoiled, or otherwise unsuitable food items must be removed and discarded immediately to prevent contamination.
**the violation still exists** , The staff member was consuming food in the kitchen., - Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
1 infraction
The staff member was consuming food in the kitchen., - Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
2 infractions
No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature., - Please acquire thermometer.
Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. , - Please repair the grease trap and eliminate the odor.
3 infractions
No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature., - Please acquire thermometer.
The food establishment was operating without running water., , Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. , , Discard all foods that were prepared during the water disruption
Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. , - Please repair the grease trap and eliminate the odor.
6 infractions
QUAT sanitizer solution prepared in the back kitchen was tested at 100 ppm. Operator refilled sanitizer solution and concentration was tested at 200 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, using the available test strips.
No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature., - Please acquire thermometer.
1. Small container of calamari was observed stored at room temperature on the back food prep table. , - Operator was instructed to move calamari back to cooler and ensure that all cold-holding practices maintain foods at or below 4° Celsius unless being actively prepared., , 2. Potatoes placed in the hot holding unit were measured at an internal temperature of 42.4° Celsius. Hot holding unit lacked sufficient water, reducing its ability to maintain proper temperature., - Operator was instructed to fill water in the hot holding unit and reheat potatoes using the microwave prior to placing them in the hot holding unit., , 3. Two packets of frozen chicken were left overnight to thaw at room temperature, resulting in an internal temperature of 17-19.1° Celsius. Food was promptly discarded by the operator. , - THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
Access to hand sink in the back kitchen was obstructed as chair was placed in front of the , sink. Operator relocated the chair during inspection. , - Ensure hand sink is unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
Staff personal items (phone, earbuds) were stored on food prep table in the back kitchen. Operator relocated items immediately., - Keep personal items away from food prep surfaces/storage areas.
Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. , - Please repair the grease trap and eliminate the odor.