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 3 juillet 2026, 47 (69%) 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 7 fois depuis le 6 février 2024, avec 1 conforme, 6 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.
2 infractions
Containers of food were stored on the floor in the walk-in cooler., , Please ensure that all food is maintained at least 6 inches above the floor.
The back door was left open at the time of the inspection., , Ensure that the back door remains closed to prevent the entry of pests. If to be left open, please install a screen door.
5 infractions
A container of raw calamari rings were not fully submerged in the ice bath. The surface temperature of calamari was 8C., , Staff added ice to the container. Regularly monitor ice level to ensure calamari is kept below 4C or store calamari in the cooler.
A tray of flour/bater was stored at room temperature. When questioned about flour used to coat the calamari rings, staff indicated that the container of flour does not get refrigerated or decarded throughout the day. , , Discard flour. Ensure that this flour is refrigerated at below 4C or discarded after 2 hours. ,
There was a gap under the back door sweep. Please repair/replace the door sweep to eliminate the gap.
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.
The grease trap must be serviced. There was a significant odour emitting from the grease trap., , Grease interceptors must be cleaned monthly or more often as required.
Sifters used to bater the raw calamari rings were stored at room temperature and are not being cleaned and sanitized throughout the day., , Ensure these sifters are cleaned and sanitized every 2 hours after use.