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Mad Greek

A - 4901 50 Avenue Olds AB T4H 1P7 · Food - General

Official record from Alberta →

Inspection summary

Mad Greek has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on July 8, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on July 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on July 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on June 18, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dough balls were covered with a low-grade, non-food-grade black plastic garbage bag.The operator was advised to use food-grade plastic covers or other food-safe materials when covering dough to prevent potential contamination and ensure compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pan of cooked rice stored at room temperature was measured at 38°C.The operator stated that the rice had been kept at room temperature for approximately 90 minutes.At the request of the PHI, the operator immediately placed the pan of rice in the cooler to facilitate rapid cooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is in disrepair.Ensure the mechanical dishwasher is fixed.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration in the mechanical dishwasher measured 0 ppm at the time of inspection.The operator was advised to switch to manual dishwashing in the three-compartment sink available in the restaurant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is in disrepair.Ensure the mechanical dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lids of all containers stored in the prep cooler were observed to have accumulated food debris and were not maintained in a clean and sanitary condition.Ensure the lids are cleaned and sanitized regularly to prevent contamination.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution is stored in pails with wiping cloths stored in the pail when not in use. Concentration of the solution was found to be too little after using a testing strip. The owner and operator corrected this by adding more bleach to the pail.A pipette was given to the operator so that they may more accurately create sanitizing solutions going forward.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Food Containers were being stored on the Floor in the Dry Storage Area at the time of Inspection.Ensure that all Food Containers are being stored off of the Floor at all times in order to prevent potential contamination of said Containers.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The Back Wall inside of the Walk-In Cooler was dirty at the time of Inspection.2) The side of the Topping Cooler was dirty at the time of Inspection.1/2 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. This was Corrected during the Inspection by cleaning the noted areas.
  6. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of Flour was being stored on the Floor in the Kitchen at the time of Inspection.Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food. This was Corrected during the Inspection.

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