511 - 500 Country Hills Boulevard NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
OPA! of Greece 135 se trouve dans le quartier COUNTRY HILLS VILLAGE. COUNTRY HILLS VILLAGE, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 38 (81%) 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.
Freshii
COUNTRY HILLS VILLAGE
Ce restaurant a été inspecté 5 fois depuis le 17 mai 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
2 infractions
Pre-portioned tzatziki sauce in the prep cooler was measured at 9.0 degrees C on top and Chicken skewers in the hot holding unit was measured at 58.0 degrees C. , , Previous Inspection:, 1) Pre-portioned tzatziki sauce stacked too high in the prep cooler insert. Tzatziki sauce on top was measured at 9.2 degrees C and bottom one was measured at 5.2 degrees C. , , 2) Chicken and lamb skewers in the hot holding drawer were measured at 56 degrees C., , 1 to 2) Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
There is an inch gap on the sneeze guard at the sneeze zone. , , Please reduce the gap at the sneeze guard.
5 infractions
Degreaser was stored in the sanitizer bottle. , , Label all chemical bottles properly.
1) Pre-portioned tzatziki sauce stacked too high in the prep cooler insert. Tzatziki sauce on top was measured at 9.2 degrees C and bottom one was measured at 5.2 degrees C. , , 2) Chickpeas were stored above the load limit of the prep cooler insert. Chickpeas on top was measured at 11.0 degrees C and bottom was measured at 4.2 degrees C. , , 3) Inadequate ice bath around the raw calamari. Calamari on top was measured at 11.0 degrees C and bottom was at 4.5 degrees C. , , 4) Chicken and lamb skewers in the hot holding drawer were measured at 56 degrees C., , 1 to 4) Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
Blue stains noted on the roll of paper towels left on the counter. , , Store all paper towels in dispensers
6 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The staff were not using a probe thermometer to check the safe internal temperatures of the BBQ skewers during the cooking process. The inspector informed the staff that the safe internal temperatures of the food must be checked to ensure that they reach at least 74°C. A probe thermometer was available on site. Please educate all staff regarding the proper use a probe thermometer to check the safe internal temperatures of food during cooking.
Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
There is an inch gap on the sneeze guard at the sneeze zone. , , Please reduce the gap at the sneeze guard.
There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. Ensure to have these records available during inspections. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. , **IMPLEMENT A PEST CONTROL MONITORING SYSTEM.
The handwashing station was blocked during the inspection with an empty box of oil. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The box was removed during the inspection.
There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. Ensure to have these records available during inspections. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. , **IMPLEMENT A PEST CONTROL MONITORING SYSTEM.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.