239 - 3630 Brentwood Road NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 9, 2026
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.
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 is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 109 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 18, 2026, there are 86 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Booster Juice
BRENTWOOD
This restaurant has been inspected 9 times since November 9, 2023, with 1 in compliance, 8 not in compliance, and 0 closures on record.
3 violations
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.
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 violations
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.
3 violations
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 violation
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 violations
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.
3 violations
Paper towel roll stored on top of boxes in the back area and visibly dirty. , , - Discarded. , -Store paper towel rolls in dispensers to prevent from contamination.
Soft plastic sheet used above flour bin in the back preparation area. , , Please remove. All materials used in a food facility must be smooth, easy to clean and impervious to moisture.
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.
2 violations
***Recurrent Violation***, 1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. , - All foods were moved to another cooler during the inspection. , - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Service the cooler and do not use until a public health inspector has approved the use of it.
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.
3 violations
***Recurrent Violation***, 1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. , - All foods were moved to another cooler during the inspection. , - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Service the cooler and do not use until a public health inspector has approved the use of it.
1) The handwashing sink in the back preparation area was blocked with a cutting board at the time of inspection. Drainage for the hand sink is in disrepair and clogged. , , - Fix the drainage issue with the handwashing sink and ensure it is accessible for handwashing at all times.
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.
4 violations
Quat sanitizer in sanitizer bucket was measured below 100 ppm. , - Quat sanitizers must be used at 200 ppm. Ensure the solution is changed at adequate intervals.
1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. , - All foods were moved to another cooler during the inspection. , - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Ensure the cooler is consistently maintaining a temperature of 4C or less before storing any high-risk foods in it. , , 2) Internal temperature of high-risk foods such as cooked chicken and beef in the hot holding unit were measured between 45-56 degrees Celsius. , - All high-risk foods under hot holding must be stored at a temperature greater that 60C at all times. , , 3) No probe thermometer available. Only an infrared thermometer was available. , - A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, hot holding and cold storage. An infrared thermometer only reads the surface temperature.
****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.
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.
1) The handwashing sink in the back preparation area was blocked with a cutting board at the time of inspection. Drainage for the hand sink is in disrepair and clogged. , , - Fix the drainage issue with the handwashing sink and ensure it is accessible for handwashing at all times.
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.