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2 Greek Gals

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

Official record from Alberta →

Inspection summary

2 Greek Gals has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on December 4, 2025, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on December 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on December 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on December 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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.

Nearby inspected facilities

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