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Jimmy The Greek

FC24 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

Official record from Alberta →

Inspection summary

Jimmy The Greek has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on December 19, 2025, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on December 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 19, 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)?

  • 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 3 times across 2 separate inspections, most recently on October 21, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 across 2 separate inspections, most recently on December 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container with chicken was observed sitting on top of the garbage can. This was corrected during the inspection and removed by the operator. DO THE FOLLOWING: 1. Ensure that food is protected from contamination. Use the stainless steel tables for storage and handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed thawing at room temperature. Temperature of the chicken was measured between 21-22 degrees Celsius. Operator discarded two packs of chicken during the inspection. Temperature of the rice in the hot holding was observed to be 43 degrees Celsius. This was discarded during the inspection. DO THE FOLLOWING:1. Ensure that high risk items are being kept cooled at or below 4 degrees Celsius or kept at 60 degrees Celsius or higher to prevent bacterial growth.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the tiles in the kitchen were chipped and broken. Floors must be constructed of smooth, non porous material to allow for easy cleaning. Operator ordered new tiles in September and is waiting for them to arrive.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was being thawed by adding cold water to the container.This was corrected during the inspection and operator placed it under cold running water. Food items must be thawed either by keeping them under cold running water, in the cooler or by microwaving to prevent bacterial growth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the tiles in the kitchen were chipped and broken. Floors must be constructed of smooth, non porous material to allow for easy cleaning. Operator ordered new tiles in September and is waiting for them to arrive.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area under the shelves in the walk in cooler had spills and food debris. 2. Area under the shelves in the dry storage had food debris.3. Area under the grill had food debris and grease built up. Please ensure these hard-to-reach areas are cleaned frequently to prevent pest harbourage.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Plastic customer utensils were stored with the eating side in different directions. Utensils were rearranged during the inspection to protect the eating side from contamination when reaching for a utensil.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUAT sanitizier test strips expired in June 2024.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The green cutting boards used for cutting vegetables are scored and discoloured.COMPLETE THE FOLLOWING:1. Please resurface or replace the cutting boards, so they are smooth and easy to clean.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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