G5-6 - 510 77 Avenue SE · FAIRVIEW INDUSTRIAL
4 décembre 2025
Réussi1. Wet and dirty washcloths were stored on food prep tables in the kitchen. , - Make sure to store washcloths in sanitizer solution at all times., , 2. Chlorine (bleach) sanitizer solution in the spray bottles, initially prepared for use in the kitchen was tested at 50 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is periodically checked.
No probe thermometer for checking internal temperature of food. , - Acquire a probe thermometer., , **December 4, 2025: Probe thermometer was not operational and needed new batteries. Please replace battery and ensure thermometer is in good working order.
Handwashing sink in the back of the kitchen was blocked and not easily accessible. Utensils were placed in and around the basin of sink., - Ensure hand sinks are kept unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
Staff personal bottles, laptop, and stationary items were placed on food preparation tables in the back kitchen., - Ensure personal items are stored away from food and food preparation areas.
*Ongoing Violation*, 1) Single door line prep cooler door is wedged to regulate temperatures., - Do not wedge the cooler door and ensure a seal if formed. Remove the wedge and get the cooler repaired so it does not have temperature concerns., , 2) Staff uses digital temperature sensor on the cooler to monitor cooler. Display reads 83F (28C) but was measured at 36F (2.2C) with inspectors thermometer. , - Repair the thermometer for accurate reading or acquire a separate thermometer to monitor the coolers temperature., , **December 4, 2025: Single door prep line cooler was wedged. Operator removed wedge during inspection. Display reads 65F (18C) but ambient temperature was measured 3.2C using infrared thermometer., - Repair cooler to prevent it from freezing and ensure the display thermometer is accurate.
Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and , debris buildup., - Please clean air vents and ceiling tiles.
2 Greek Gals se trouve dans le quartier FAIRVIEW INDUSTRIAL. FAIRVIEW INDUSTRIAL, Calgary compte 143 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 98 (69%) d'entre eux ont réussi leur dernière inspection, avec 1 (1%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 8 août 2024, avec 3 réussites et 1 fermeture au dossier.
1. Wet and dirty washcloths were stored on food prep tables in the kitchen. , - Make sure to store washcloths in sanitizer solution at all times., , 2. Chlorine (bleach) sanitizer solution in the spray bottles, initially prepared for use in the kitchen was tested at 50 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is periodically checked.
No probe thermometer for checking internal temperature of food. , - Acquire a probe thermometer., , **December 4, 2025: Probe thermometer was not operational and needed new batteries. Please replace battery and ensure thermometer is in good working order.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
FAIRVIEW INDUSTRIAL
Handwashing sink in the back of the kitchen was blocked and not easily accessible. Utensils were placed in and around the basin of sink., - Ensure hand sinks are kept unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
Staff personal bottles, laptop, and stationary items were placed on food preparation tables in the back kitchen., - Ensure personal items are stored away from food and food preparation areas.
*Ongoing Violation*, 1) Single door line prep cooler door is wedged to regulate temperatures., - Do not wedge the cooler door and ensure a seal if formed. Remove the wedge and get the cooler repaired so it does not have temperature concerns., , 2) Staff uses digital temperature sensor on the cooler to monitor cooler. Display reads 83F (28C) but was measured at 36F (2.2C) with inspectors thermometer. , - Repair the thermometer for accurate reading or acquire a separate thermometer to monitor the coolers temperature., , **December 4, 2025: Single door prep line cooler was wedged. Operator removed wedge during inspection. Display reads 65F (18C) but ambient temperature was measured 3.2C using infrared thermometer., - Repair cooler to prevent it from freezing and ensure the display thermometer is accurate.
Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and , debris buildup., - Please clean air vents and ceiling tiles.
No probe thermometer for checking internal temperature of food. , - Acquire a probe thermometer.
1) Manual dishwashing step is missing crucial sanitizing step. , - Ensure manual 3-compartment sink dishwashing procedures is done correctly. Third compartment should be filled with sanitizer solution (100ppm chlorine) and soaked for 2 minutes then air dried after sanitizing., , 2) Missing additional drain plug for manual dishwashing. , - Acquire a drain plug.
1) Single door line prep cooler door is wedged to regulate temperatures., - Do not wedge the cooler door and ensure a seal if formed. Remove the wedge and get the cooler repaired so it does not have temperature concerns., , 2) Staff uses digital temperature sensor on the cooler to monitor cooler. Display reads 83F (28C) but was measured at 36F (2.2C) with inspectors thermometer. , - Repair the thermometer for accurate reading or acquire a separate thermometer to monitor the coolers temperature.
No probe thermometer for checking internal temperature of food. , - Acquire a probe thermometer.
1) Manual dishwashing step is missing crucial sanitizing step. , - Ensure manual 3-compartment sink dishwashing procedures is done correctly. Third compartment should be filled with sanitizer solution (100ppm chlorine) and soaked for 2 minutes then air dried after sanitizing., , 2) Missing additional drain plug for manual dishwashing. , - Acquire a drain plug.
1) Single door line prep cooler door is wedged to regulate temperatures., - Do not wedge the cooler door and ensure a seal if formed. Remove the wedge and get the cooler repaired so it does not have temperature concerns., , 2) Staff uses digital temperature sensor on the cooler to monitor cooler. Display reads 83F (28C) but was measured at 36F (2.2C) with inspectors thermometer. , - Repair the thermometer for accurate reading or acquire a separate thermometer to monitor the coolers temperature.