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Greek Xpress

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

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.