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Original Greek

24 Midlake Boulevard SE Calgary AB T2X 2A2 · Food - General

Official record from Alberta →

Inspection summary

Original Greek has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 29, 2025. The most recent inspection, on August 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 1, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on July 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 3 separate inspections, most recently on July 14, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update on July 14?2026Soap dispenser located at hand washing sink in the kitchen was broken.Corrective action:Repair/replace the soap dispenser and provide soap in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on July 14/2026a) Accumulation of dirt and debris under and behind the cooking equipment.b) Accumulation of dirt and debris under dish washing area c) Both carts were sticky and dirtyd) Food and dirt buildup on cooking equipmentCorrective Action:a) Clean the above noted areas /equipment and maintain it in a clean and sanitary condition.b) Organize the dish washing area store all items off the floor
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) No ready to use sanitizer solution was provided for the surfaces.b) Dirty cleaning cloth was kept on prep counter after use.Corrective action:a) Provide ready to use sanitizer solution.Staff prepared and provided bleach solution during inspection.b) Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of calamari stored on the counter without temperature control was 12Cb) Internal temperature of raw beef stored on the counter without temperature control was 18.4C and lamb was 18.5CCorrective action:Ensure that perishable foods are stored at 4C or les OR at 60 C or higher Staff was instructed to discard calamari, beef and goat.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to verify concentration of quat in sanitizer solution for the dishes.Corrective action:Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in the kitchen was blocked with dirty dishes kept in the sink basin.Corrective action:Ensure that hand washing sink is available for use all the time and must not be blocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser located at hand washing sink in the kitchen was broken and a soap bottle with a little amount of soap provided.Corrective action:Repair/replace the soap dispenser and provide soap in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under and behind the cooking equipment.b) Dish washing area was cluttered c) Dirt, debris, and a used paper towel were observed on a cart used to store single-use bowls, food equipment, and food items in the kitchen.d) Food and dirt buildup on cooking equipmente) Accumulation of dirt and debris on rubber gasket of one prep cooler located next to hand washing sink.f) Accumulation of water in the bottom shelf of second prep cooler.g) Food debris on prep counter.Corrective Action:a) Clean the above noted areas /equipment and maintain it in a clean and sanitary condition.b) Organize the dish washing area store all items off the floor
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was stored along with cooked beef in the bottom shelf of upright cooler.Requirement:Store raw meat apart from any other food to prevent cross contamination. DONE
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pop bottles were stored directly on floor in back storage area of the kitchen.Requirement:Store food/drinks minimum 15 cm off the floor. DONE
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer solution was very high (more than 200 ppm) in sanitizer solution of pail located in the kitchen.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.DONE
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was empty and paper roll was kept outside the dispenser.Requirement:Provide paper towels in the dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot and cold-water supply was available at hand washing sink as water supply was turned off from valves below.Requirement:Ensure that hot and cold-water supply is available all the time at the hand washing sink during operation.Do not turn of water supply from the valves below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in the kitchen was dripping.Requirement:Repair/replace the tap to stop dripping.
  5. Initial Inspection

    0 infractions

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