111 - 12294 Symons Valley Road NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
OPA! of Greece se trouve dans le quartier EVANSTON. EVANSTON, Calgary compte 89 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 64 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Splitsville
EVANSTON
Ce restaurant a été inspecté 6 fois depuis le 28 novembre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
A serving tong was stored on top of the hot holding unit insert containing cooked potatoes., , The tong was taking to the dishwasher area and a new tong was stored in an ice bath., , 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.
1. Black mold was noted along the caulking of the 3-compartment sink., , Clean the indicated area., , 2. Grease deposits and other residues build-up were noted on the drying racks above the 3-compartment sink., , 3. Debris build-up was noted in hard-to-reach areas. , , 1 to 3): Deep clean the indicated areas.
3 infractions
Used glove was stored inside the calamari flour mix., , Glove was discarded. Disposable gloves should only be used once., , Guidelines for proper glove use was sent to the operator.
Serving tong/utensil was stored on the lid of the cooked potatoes., , The serving tong was taken to the dishwasher and replaced with a new one., , Ensure serving tongs/utensils are stored in:, i. ice water between uses at 4°C or less;, ii. hot water between uses at 60°C or greater;, iii. sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or , iv. continuously switch out serving utensils with new utensils, , 2. Stainless steel serving bowls were being washed daily., , Wash the bowls every 4 hours. , , Develop a plan to track the 4 hour timeline.
: Deep clean the indicated areas.
3 infractions
The ambient temperature of the sliding drawer cooler under the grill was tested using a probe thermometer and measured at 9C. The internal temperature of the chicken, beef, and lamb skewers were between 9C - 10C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment., , The operator was instructed to move all high-risk food products into the walk-in cooler measuring at 3C. These food products must remain stored in the walk-in cooler until the drawer cooler has been repaired and can maintain temperatures of 4C or below.
Quat test strips were observed to be expired., , Obtain quat test strips within their expiry date so that the effective concentration of the quat surface sanitizer can be accurately verified.
3 infractions
Tzatziki sauce in the prep cooler insert was measured at 7.1 degrees C. , , Previous Inspection:, The Tzatziki sauce packets in the inserts at the top was measured at around 13. 4 degrees C. the bottom packets were at 3 degrees C., , The top tzatziki sauces packets were discarded., , -Ensure that the perishable food is maintained at 4 degrees C or less or at 60 degrees C or higher.
Yellow stains observed on the white walk-in cooler and freezer handle areas of the doors, , -Clean the handle areas of the doors.
The 3-compartment sink tap was leaking., , -Please fix the tap.
5 infractions
1) In the hot holding unit,, Chicken skewers were at 57 degrees C., Lamb skewers were at 28 degrees C., Beef skewers were at 43 degrees C., Owner did not reheat the lamb and beef skewer from previous night before storing them in the hot holding unit. , , The lamb and beef skewers were discarded while the chicken skewers were reheated at 74 degrees C., , 2) Rice was stored in the grey bin and left out at room temperature. Rice was measured at 51.1 degrees Celsius., , Reheat rice to 74 degrees C or higher before serving or storing in hot holding unit. , , 3) The Tzatziki sauce packets in the inserts at the top was measured at around 13. 4 degrees C. the bottom packets were at 3 degrees C., , The top tzatziki sauces packets were discarded., , -Ensure that the perishable food is maintained at 4 degrees C or less or at 60 degrees C or higher., , 4) Owner stated that they cooked the chicken to 70 degrees C or higher., , Cook chicken to 74 degrees C or higher and verify with a probe thermometer each time.
Box of potatoes was stored directly on the floor., , Store food at least 6 inches off the floor.
The hose from the sanitizer dispenser to the faucet was observed to have a continuous leak., , Please repair the hose to ensure it is no longer leaking.
1) The 3-compartment sink tap was leaking., , -Please fix the tap., , 2) Sewer smell was coming from around the grease trap and dishwashing area. , , Address this issue.
1) Stains were observed on the vegetable chopper blades., , -Please get a brush to clean the equipment., , 2) Single take-out cup was re-used to portion raw squid., , Use a cup that can be clean after each use.
1) Grease and dirt observed behind the hand washing station at the back., , 2) Cardboard boxes on the floor near the exit door., , 3) Yellow stains observed on the white walk-in cooler and freezer doors handles area. , , 4)Stains and food debris observed under the chemical and food storage racks., , -Clean the areas mentioned from 1 to 4.