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2 Greek Gals

G5-6 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 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. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 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.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 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.