Grecos Pizza

3511 17 Avenue SW Calgary AB T3E 0B6 · Food - General

5 inspections

1. Risk Management InspectionOct 15, 2026

   3 infractions

   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No chlorine test strips were available in the kitchen to verify sanitizer concentrations.- Obtain appropriate sanitizer test strips for the bleach sanitizer in use.- Keep test strips readily available in the kitchen at all times.- Regularly test and verify sanitizer concentrations to ensure effective sanitization of equipment and food contact surfaces.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • **Oct 08, 2026: Fruit flies are still in the kitchen area and no pest control records maintained at the facility**1) There was a notable amount of fruit flies in the kitchen area. It is unknown where the flies are propagating, but multiple fly traps are covered with flies.REQUIREMENT: Take any steps to eliminate the infestation. Ensure that the infestation does not worsen.2) Pest control records were not available at the time of the inspection.REQUIREMENT: Records must be readily available for a Public Health Inspector to review.3) The weather stripping at the back door was worn at the bottom parts, creating a large enough gap for pests to enter the facility.REQUIREMENT: Repair the back door. Ensure that gaps are properly sealed to prevent pest entry into the facility.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Talked with staff and owner. None of the staff currently hold a valid Food Safety Training Certificate. Staff indicated they are in the process of obtaining the required certification.- Ensure that at least one person having care and control of the food establishment obtains and maintains a valid Food Safety Training Certificate. When five or fewer food handlers are working, at least one manager, supervisor, or person in care and control must hold a valid Food Safety Training Certificate. When six or more food handlers are working, the certified person must be present on-site. Keep valid Food Safety Training Certificates available on-site for review.
2. Monitoring InspectionOct 8, 2026

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No sanitizer solution for sanitizing food contact surfaces was available at the time of inspection. Staff prepared a 100-ppm bleach sanitizer solution during the inspection.- Ensure sanitizer is available at all times during food preparation and handling activities.- Sanitize food contact surfaces regularly and as often as necessary to prevent contamination.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No chlorine test strips were available in the kitchen to verify sanitizer concentrations.- Obtain appropriate sanitizer test strips for the bleach sanitizer in use.- Keep test strips readily available in the kitchen at all times.- Regularly test and verify sanitizer concentrations to ensure effective sanitization of equipment and food contact surfaces.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • **Oct 08, 2026: Fruit flies are still in the kitchen area and no pest control records maintained at the facility**1) There was a notable amount of fruit flies in the kitchen area. It is unknown where the flies are propagating, but multiple fly traps are covered with flies.REQUIREMENT: Take any steps to eliminate the infestation. Ensure that the infestation does not worsen.2) Pest control records were not available at the time of the inspection.REQUIREMENT: Records must be readily available for a Public Health Inspector to review.3) The weather stripping at the back door was worn at the bottom parts, creating a large enough gap for pests to enter the facility.REQUIREMENT: Repair the back door. Ensure that gaps are properly sealed to prevent pest entry into the facility.
   • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
     • Food permit was expired- Post the valid food handling permit and ensure a valid permit is displayed at all times.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Talked with staff and owner. None of the staff currently hold a valid Food Safety Training Certificate. Staff indicated they are in the process of obtaining the required certification.- Ensure that at least one person having care and control of the food establishment obtains and maintains a valid Food Safety Training Certificate. When five or fewer food handlers are working, at least one manager, supervisor, or person in care and control must hold a valid Food Safety Training Certificate. When six or more food handlers are working, the certified person must be present on-site. Keep valid Food Safety Training Certificates available on-site for review.
3. Monitoring InspectionNov 19, 2025

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There was no sanitizer pail available at the time of the inspection. Operator made a pail of chlorine sanitizer which measured 100 ppm.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The dishwasher was not dispensing a detectable concentration of chlorine sanitizer. Operator called a dishwasher repairman who came and serviced the machine. Machine dispensed 100 ppm chorine sanitizer (satisfactory).
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • 1) There was a notable amount of fruit flies in the kitchen area. It is unknown where the flies are propagating, but multiple fly traps are covered with flies.REQUIREMENT: Take any steps to eliminate the infestation. Ensure that the infestation does not worsen.2) Pest control records were not available at the time of the inspection.REQUIREMENT: Records must be readily available for a Public Health Inspector to review.3) The weather stripping at the back door was worn at the bottom parts, creating a large enough gap for pests to enter the facility.REQUIREMENT: Repair the back door. Ensure that gaps are properly sealed to prevent pest entry into the facility.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The walk-in cooler had a notable amount of stains/debris along the walls. REQUIREMENT: Clean and sanitize the walk-in cooler routinely and thoroughly.
4. Risk Management InspectionJun 12, 2024

   0 infractions

5. Monitoring InspectionJun 5, 2024

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Wet/used cleaning cloths were kept on the counter. There was no sanitizer bucket available. Spray bottles were being used.Fresh sanitizer buckets were prepared and measured 100 ppm and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Foods were stored in the walk-in cooler.Foods were kept on the shelves in the walk-in cooler.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The onion containers were kept on the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
   • 09. Are chemicals stored and handled in a safe manner?
     • A chemical spray bottle was not labelled to identify its content.The chemical spray bottle was labelled to identify its content.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Two buckets of meat sauces at 51°C and 51.6°C were kept on the counter to cool.The meat sauces were kept in an ice bath.Food must be cooled from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within 4 hours.Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Missing ceiling panel directly above the walk-in cooler door.- Please replace ceiling panel to prevent any physical contamination from above to food products moving in and out of walk-in cooler.