J8A - 3625 Shaganappi Trail NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 mai 2026
Windex solution was in the spray bottle labeled as sanitizer., , Ensure the labels reflect the content.
The scoop and the storage container for the scoop were placed directly in ice in the ice machine., , Corrected on site.
OPA! of Greece se trouve dans le quartier VARSITY. VARSITY, Calgary compte 136 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 juillet 2026, 109 (80%) 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.
Gong Cha
VARSITY
Ce restaurant a été inspecté 8 fois depuis le 5 décembre 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
2 infractions
Windex solution was in the spray bottle labeled as sanitizer., , Ensure the labels reflect the content.
The scoop and the storage container for the scoop were placed directly in ice in the ice machine., , Corrected on site.
1 infraction
1. Food contact surface sanitizing solution (Quat based) measured to be 0ppm., - Staff prepared 200ppm Quat solution during inspection, 2. A wet cleaning cloth was observed on the prep table during inspection., - Store the used cleaning cloth in sanitizing solution (100ppm chlorine or 200ppm Quats)
3 infractions
Calamari container was stored on top of ice and not surrounded by ice. Internal temperature measured at 7.8-8C. , , - Ensure all perishable foods are stored at 4C and less or greater than 60 C at all times. , - If ice is used, ensure the food container is surrounded by ice and temperature is maintained at 4C or less.
Flooring in the walk-in cooler was covered by a cardboard. Staff noted the wheel of the cart stored in the cooler leave dark marks on flooring. , - Please remove the cardboard and replace wheels or clean and mop much more frequently.
1) A buildup of flour dust observed on surfaces below the preparation table. , , Clean and maintain in a clean and sanitary condition.
1 infraction
The new sneeze guard in place is approximately 48 inches above the finished floor with a 9-inch return top piece. It does not provide adequate protection to foods from customer contamination. , , - Sneeze guards must meet (NSF) NSF/ANSI 2. Vertically: height of 72 inches above the finished floor or 60 inches above the floor with a 12-inch return top piece. , - In the interim, please ensure foods are covered.
1 infraction
Thawing high-risk foods improperly. Observed calamari bags in bus bin in the 2-compartment sink, without ruining cold water., - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - under running cold water, - during the cooking process, - in the microwave if being cooked or consumed immediately after.
1 infraction
1) The internal temperature of foods in the prep cooler in the front line was measured 8 to 9C. , - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. , - Advised staff to use an ice bath until cooler is repaired. Ensure ice completely surrounds the food containers. , , 2) Perishable foods were left out as the cooler was being serviced. Some perishable foods such as tzatziki sauce were measured at 15C. , - discarded. , - Staff put all perishable foods in an ice bath while on-site.
1 infraction
1) The internal temperature of foods in the prep cooler in the front line was measured 8 to 9C. , - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. , - Advised staff to use an ice bath until cooler is repaired. Ensure ice completely surrounds the food containers. ,
4 infractions
Quat sanitizer in bucket in the front was measured at 0 ppm. , - Quat sanitizers must be used at 200 ppm. Ensure to the change solution at adequate intervals. Use Quat test strips to verify the concentration.
1) The internal temperature of foods in the prep cooler in the front line was measured 8.6 to 9.6C. , - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. , , 2) Thawing high-risk foods improperly. Observed calamari bags in bus bin in the 2-compartment sink without ruining cold water. , - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - under running cold water, - during the cooking process, - in the microwave if being cooked or consumed immediately after., , ,
: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
Quat sanitizer test strips were expired in 2022. , - Purchase new Quat test strips and ensure staff use them to verify the concentration of Quat sanitizer solutions.