239 - 3630 Brentwood Road NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 mars 2026
Non conformeThe probe thermometer on-site was not operational and was very dirty., , A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, reheating, hot holding and cold storage of foods.
1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. , , - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. , , 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
Several takeout containers were stored next to the handwashing sink in the front with some of the directly in contact with the surfaces surrounding the sink. , , - Do not store takeout container in a manner that either prevents staff to not use the sink or could result contamination takeout containers and foods.
OPA! of Greece se trouve dans le quartier BRENTWOOD. BRENTWOOD, Calgary compte 106 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 75 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 9 décembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
3 infractions
The probe thermometer on-site was not operational and was very dirty., , A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, reheating, hot holding and cold storage of foods.
1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. , , - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. , , 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
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.
Booster Juice
BRENTWOOD
Several takeout containers were stored next to the handwashing sink in the front with some of the directly in contact with the surfaces surrounding the sink. , , - Do not store takeout container in a manner that either prevents staff to not use the sink or could result contamination takeout containers and foods.
4 infractions
Raw frozen beef was left out in room temperature to thaw at the time of inspection. , , - Do not thaw food in room temperature. Use one of the following approved methods to thaw:, - in the cooler ahead of time, - under running cold water, - while cooking , - in the microwave if food is being cooked or consumed immediately after.
1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. , , - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. , , 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
Staff indicated that they sanitize utensils and equipment before washing with detergent when doing manual dishwashing. , , - All equipment and utensils must be washed with detergent and water at a temperature not less than 45C first, rinsed with water at 45C or more then sanitized by full submersion into a sanitizer solution such as Quat at 200 ppm for at least 2 minutes.
****Overdue violation****, , Leak observed at the 2-compartment sink faucet. , , - Please fix the leak. All plumbing fixtures must be in a good state of repair.
3 infractions
Paper towel dispenser in disrepair. , , Please fix or replace. Paper towels must be in dispenser to prevent contamination.
Minor leak observed at the 2-compartment sink faucet. , , - Please fix the leak.
Cleaning required to the side of the oven. , , - Clean and maintain in a clean and sanitary manner.
1 infraction
Utensils stored in the handwashing sink in the back preparation area. , , - Do not store anything in the handwashing basins. This is unsanitary and blocks access to handwashing sink.
5 infractions
Freshly made Quat sanitizer was measured at 100 ppm. , , - Staff do not test the concentration of Quat sanitizer. sanitizer was diluted by the water dispensed in the first a few seconds of turning the sanitizer dispenser on. Quat sanitizers must be used at 200 ppm.
1) Improper hot holding of high-risk foods such as beef, lamb and chicken skewers. Internal temperature was measured between 42-52 degrees Celsius. , - Some food discarded. , - All high-risk foods under hot holding must be maintained at an internal temperature of 60 degrees Celsius or more., , 2) Raw chicken skewers were left out in room temperature to thaw. , - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods only:, - In the cooler ahead of time. , - Under running cold water., - During cooking process , - iIn the microwave if being cooked or consumed immediately after.
Handwashing sink in the back preparation area was blocked with a strainer and was being used for food handling. , , - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
Quat sanitizer test strips were expired and discolored. , , Obtain new test strips and ensure staff use the test strips to verify the concentration of sanitizer solutions.
An accumulation of grease and food debris observed on the surfaces below the grill. , , - Clean and maintain in a clean and sanitary manner at all times.