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Greek Xpress

C424 - 751 3 Street SW Calgary AB T2P 4K8 · Food - General

Official record from Alberta →

Inspection summary

Greek Xpress has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on February 27, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on May 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on February 10, 2026. 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 February 10, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 19, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli containers are being used as bulk scoops. All bulk scoops must be equipped with a handle. Handles prevent bare-hand contact with bulk foods and the food-contact portion of the scoop which reduces cross‑contamination risks and allows for hygienic storage.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Upon arrival to the facility hot water was not available at any of the hand-washing sinks or dishwashing sink. Staff explained that after they do lots of dishwashing they run out of hot water and they have to wait for the hot water tank to refill. PHI returned approximately 20min to test the hot water again. At this point hot water was starting to return to the sinks. This is not satisfactory as the facility must always be supplied with hot water.Please install a larger hot water tank or a hot water on demand system that can meet the needs of the facility.
  3. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The vertical broiler for the Donair was turned off at the time of the inspection. The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.The broiler was turned back on at that time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The liquid hand soap dispenser was empty at the front hand washing sink. The soap was refilled at the time of the inspection. Please ensure that all hand washing sinks are always stocked with liquid hand soap, paper towel, and running hot/cold water to allow for proper hand washing by food handlers.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An old can was being used as a bulk scoop for the dry rice. Discard the can and use a proper scoop with hand protection (ex. a handle) to reduce cross contamination. 2) Food was stored directly on the floor in the walk-in cooler. Please ensure all food is stored elevated off of the floor to reduce the risk of cross-contamination and allow for proper cleaning. 3) Whole shell raw eggs were stored on an upper shelf above raw and ready-to-eat ingredients in the walk-in cooler. Raw eggs can contain salmonella and can easily break and contaminate food below them. Store eggs on a bottom shelf to reduce the risk of cross-contamination.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An old can was being used as a bulk scoop for the dry rice. Discard the can and use a proper scoop with hand protection (ex. a handle) to reduce cross contamination. 2) Food was stored directly on the floor in the walk-in cooler. Please ensure all food is stored elevated off of the floor to reduce the risk of cross-contamination and allow for proper cleaning. 3) Whole shell raw eggs were stored on an upper shelf above raw and ready-to-eat ingredients in the walk-in cooler. Raw eggs can contain salmonella and can easily break and contaminate food below them. Store eggs on a bottom shelf to reduce the risk of cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located by staff at the time of the inspection. The facility is using a chlorine-based sanitizer solution. Chlorine test strips must be on-site, and staff must be trained on how to use them to test and verify the concentration of the sanitizer solutions. Obtain chlorine test strips.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • January 8th, 2024: Two of three drain plugs were available Please obtain a third drain plug and email the undersigned PHI a photo of all three drain plugs. Drain plugs for the three-compartment dishwashing sink were not available at the time of the inspection. Please obtain three drain plugs prior to opening.
  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • January 8th, 2024: Two of three drain plugs were available Please obtain a third drain plug and email the undersigned PHI a photo of all three drain plugs. Drain plugs for the three-compartment dishwashing sink were not available at the time of the inspection. Please obtain three drain plugs prior to opening.
  9. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneeze guards have not been installed. Please install the sneeze guards prior to opening.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for the three-compartment dishwashing sink were not available at the time of the inspection. Please obtain three drain plugs prior to opening.

Nearby inspected facilities

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