Pegasus Greek Restaurant

4824 16 Street SW Calgary AB T2T 4J5 · Food - General

7 inspections

1. Risk Management InspectionJan 22, 2026

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Multiple dirty cleaning cloths were stored on the kitchen counters and on the meat slicer at the back.Please launder the cleaning cloths, and ensure they are always stored in the sanitizer solution between uses.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Mice droppings were observed on the corner of the stand up freezer in the kitchen and on the floor of the dry storage area.Safely dispose and clean the mice droppings, sanitize the affected areas.Continue to work with pest control company and take corrective actions to eliminate/control pest.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The ceiling in the kitchen had water damage stains.2) Acoustic ceiling tiles were being used in the kitchen and the bar area.Replace the ceiling tiles.Ceilings must be smooth, non-absorbent to moisture and easy to clean.
   • 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 shelves in the kitchen were made of raw, absorbent wood. Please paint or resurface the wooden shelves to ensure they are smooth, non‑absorbent, and easily cleanable.Light covers were missing on some of the lights in the main kitchen. Please install shatter-proof covers.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Recurring violations:Overall, general cleaning and sanitation of the kitchen was not satisfactory. Food debris and residue were noted on the walk‑in cooler floor. A black, mold‑like substance was observed on the floor and around the baseboards inside the walk‑in cooler. The walk‑in cooler shelves showed signs of rust, and residue had accumulated on them.Dust and food debris were observed behind the standing freezers.The areas underneath the 2‑compartment sink and the dishwasher required cleaning.The dry storage area required cleaning.Grease deposits had accumulated behind the ventilation canopy system.Cleaning was needed behind the cooking line.The mechanical room was unorganized and required cleaning.All hard‑to‑reach areas require thorough cleaning.the metallic knife holders were greasy.Thoroughly deep clean and sanitize these areas and follow a routine cleaning schedule for kitchen upkeeping.
2. Monitoring InspectionJan 21, 2026

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Multiple dirty cleaning cloths were stored on the kitchen counters and on the meat slicer at the back.Please launder the cleaning cloths, and ensure they are always stored in the sanitizer solution between uses.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Dishwasher was measured at 0 ppm chlorine. Supplies were checked, machine was run several times.IMMEDIATE ACTION REQUIREDGet the service immediately.Meanwhile, staff was instructed to sanitize the dishes manually (temporary option).Operator stated that they will call the technician immediately.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Mice droppings were observed on the corner of the stand up freezer in the kitchen and on the floor of the dry storage area.Safely dispose and clean the mice droppings, sanitize the affected areas.Continue to work with pest control company and take corrective actions to eliminate/control pest.
   • 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 shelves in the kitchen were made of raw, absorbent wood. Please paint or resurface the wooden shelves to ensure they are smooth, non‑absorbent, and easily cleanable.Light covers were missing on some of the lights in the main kitchen. Please install shatter-proof covers.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The ceiling in the kitchen had water damage stains.2) Acoustic ceiling tiles were being used in the kitchen and the bar area.Replace the ceiling tiles.Ceilings must be smooth, non-absorbent to moisture and easy to clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Recurring violations:Overall, general cleaning and sanitation of the kitchen was not satisfactory. Food debris and residue were noted on the walk‑in cooler floor. A black, mold‑like substance was observed on the floor and around the baseboards inside the walk‑in cooler. The walk‑in cooler shelves showed signs of rust, and residue had accumulated on them.Dust and food debris were observed behind the standing freezers.The areas underneath the 2‑compartment sink and the dishwasher required cleaning.The dry storage area required cleaning.Grease deposits had accumulated behind the ventilation canopy system.Cleaning was needed behind the cooking line.The mechanical room was unorganized and required cleaning.All hard‑to‑reach areas require thorough cleaning.the metallic knife holders were greasy.Thoroughly deep clean and sanitize these areas and follow a routine cleaning schedule for kitchen upkeeping.
3. Risk Management InspectionDec 9, 2024

   2 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The ceiling in the kitchen had water damage stains.2) Acoustic ceiling tiles were being used in the kitchen and the bar area.Replace the ceiling tiles.Ceilings must be smooth, non-absorbent to moisture and easy to clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Recurring violations:7) Food debris was noted on the walk-in cooler floor.9) There was significant black mold was noted on the floor and around the baseboard of the walk-in cooler.14) Rust and dirt were noted on the shelves in the walk-in cooler and the shelves above the cook line.Thoroughly clean the indicated areas.Previous violations:The indicated areas were insanitary:1) Air vents and light fixtures had dust buildup.2) Dust and food debris were noted underneath the standing freezer.3) Underneath the 2-comp sink and dishwasher area were dirty and disorganized. 4) Food debris and grease deposit was noted on and underneath the shelving above the prep cooler.5) The dry storage area was dirty and disorganized.6) The mechanical room was disorganized7) Food debris was noted on the walk-in cooler floor.8) The walk-in cooler door handle was accumulated with grease.9) Significant black mold was noted on the floor and around the baseboard of the walk-in cooler.10) The door frame of the walk-in cooler was had grease buildup.11) Behind the ventilation canopy system was accumulated with grease deposit.12) The walk-in cooler fan covers were accumulated with dust.13) Dust buildup was noted on the light covers and walls in the walk-in cooler.14) Rust and dirt were noted on the shelves in the walk-in cooler.15)No cleaning schedule was available.16) Dust build-up was noted on the kitchen ceiling.17) The mechanical room was dirty and disorganized.Draft a cleaning schedule for the facility.Thoroughly deep clean and sanitize these areas and follow a routine cleaning schedule for kitchen upkeeping.
4. Risk Management InspectionDec 2, 2024

   7 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • There was no splash guard at the handwashing sink in the kitchen area.Install a splash guard.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Cooked potatoes were stored on the food cart with a surface temperature of 19.6°C.Food was discarded.
   • 20. Do food handlers at the facility have adequate food safety training?
     • No food safety certificate available.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The ceiling in the kitchen had water damage stains.2) Acoustic ceiling tiles were being used in the kitchen and the bar area.Replace the ceiling tiles.Ceilings must be smooth, non-absorbent to moisture and easy to clean.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The washroom doors were opened at the time of the inspection. The washrooms are located adjacent to the kitchen with no self-closing device on the doors.The washroom doors were promptly closed.Install a self-closing device on the washroom doors.2) The walk-in cooler door frame was not properly finished.Properly finish the walk-in cooler door frame.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deep grooves were noted on the preparation cutting board and the white medium cutting board.Resurface or replace the cutting boards as needed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Recurring violations:4) Food debris and grease deposit was noted on and underneath the shelving above the prep cooler.6) The mechanical room was dirty disorganized7) Food debris was noted on the walk-in cooler floor.9) There was significant black mold was noted on the floor and around the baseboard of the walk-in cooler.14) Rust and dirt were noted on the shelves in the walk-in cooler.15)No cleaning schedule was available.Draft a cleaning schedule for the facility and submit it for review.Thoroughly clean the indicated areas.Previous violations:The indicated areas were insanitary:1) Air vents and light fixtures had dust buildup.2) Dust and food debris were noted underneath the standing freezer.3) Underneath the 2-comp sink and dishwasher area were dirty and disorganized. 4) Food debris and grease deposit was noted on and underneath the shelving above the prep cooler.5) The dry storage area was dirty and disorganized.6) The mechanical room was disorganized7) Food debris was noted on the walk-in cooler floor.8) The walk-in cooler door handle was accumulated with grease.9) Significant black mold was noted on the floor and around the baseboard of the walk-in cooler.10) The door frame of the walk-in cooler was had grease buildup.11) Behind the ventilation canopy system was accumulated with grease deposit.12) The walk-in cooler fan covers were accumulated with dust.13) Dust buildup was noted on the light covers and walls in the walk-in cooler.14) Rust and dirt were noted on the shelves in the walk-in cooler.15)No cleaning schedule was available.16) Dust build-up was noted on the kitchen ceiling.17) The mechanical room was dirty and disorganized.Draft a cleaning schedule for the facility.Thoroughly deep clean and sanitize these areas and follow a routine cleaning schedule for kitchen upkeeping.
5. Risk Management InspectionNov 27, 2024

   11 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • The person in care and control of the facility was shaving in the dinning area.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • There was no splash guard at the handwashing sink in the kitchen area.Install a splash guard.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Recurring violations:1) Foods were stored on the floor in the walk-in cooler.2) Foods were stored on the floor in the dry storage room.Store foods at least 6 inches off the floor.Previous violation:Several foods were uncovered in the walk-in cooler. As discussed, cover all foods in storage.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink soap dispenser was not dispensing soap.Equip the handwashing sink with handwashing supplies.
   • 20. Do food handlers at the facility have adequate food safety training?
     • No food safety certificate available.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Lighting levels are low in the kitchen area. Replace the damaged lights as discussed.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The ceiling in the kitchen had water damage stains.2) Acoustic ceiling tiles were being used in the kitchen and the bar area.Replace the ceiling tiles.Ceilings must be smooth, non-absorbent to moisture and easy to clean.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The washroom doors were opened at the time of the inspection. The washrooms are located adjacent to the kitchen with no self-closing device on the doors.The washroom doors were promptly closed.Install a self-closing device on the washroom doors.2) The walk-in cooler door frame was not properly finished.Properly finish the walk-in cooler door frame.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) The top of the dishwasher was dirty.2) Red duct tape and paper were affixed to the ventilation canopy filter.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Additional cleaning is required in several areas of the kitchen:1. Food debris in hard to reach areas (behind dishwasher, under and in between large cooking equipment, under prep cooler, under shelving in the dry storage area, etc)2. Food debris in dry storage area's shelving and back of room 3. Food debris in walk-in cooler4. The ventilation canopy cleaning is overdue. Schedule a cleaning service.Thoroughly clean these areas and follow a routine cleaning schedule for kitchen upkeeping.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The indicated areas were insanitary:1) Air vents and light fixtures had dust buildup.2) Dust and food debris were noted underneath the standing freezer.3) Underneath the 2-comp sink and dishwasher area were dirty and disorganized. 4) Food debris and grease deposit was noted on and underneath the shelving above the prep cooler.5) The dry storage area was dirty and disorganized.6) The mechanical room was disorganized7) Food debris was noted on the walk-in cooler floor.8) The walk-in cooler door handle was accumulated with grease.9) Significant black mold was noted on the floor and around the baseboard of the walk-in cooler.10) The door frame of the walk-in cooler was had grease buildup.11) Behind the ventilation canopy system was accumulated with grease deposit.12) The walk-in cooler fan covers were accumulated with dust.13) Dust buildup was noted on the light covers and walls in the walk-in cooler.14) Rust and dirt were noted on the shelves in the walk-in cooler.15)No cleaning schedule was available.16) Dust build-up was noted on the kitchen ceiling.17) The mechanical room was dirty and disorganized.Draft a cleaning schedule for the facility.Thoroughly deep clean and sanitize these areas and follow a routine cleaning schedule for kitchen upkeeping.
6. Monitoring InspectionOct 10, 2024

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Sanitizer bottle was measured at 1000ppm.2) No sanitizer bucket was available. Spray bottle was being used and the cleaning cloths were being reused.3) Cleaning cloths were kept on the counter and on the prep cooler cutting board. Fresh bleach sanitizer bottle was prepared and measured 100 ppm.Fresh sanitizer bucket was prepared and measured 100 ppm and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There was an opened can of leftover tomatoes paste stored in the preparation cooler. The opened can of leftover tomatoes paste were discarded.Do not store leftover food in the can. Store food in another clean food grade container.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Recurring violations:1) Foods were stored on the floor in the walk-in cooler.2) Foods were stored on the floor in the dry storage room.Store foods at least 6 inches off the floor.Previous violation:Several foods were uncovered in the walk-in cooler. As discussed, cover all foods in storage.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink soap dispenser was not dispensing soap.Equip the handwashing sink with handwashing supplies.
   • 20. Do food handlers at the facility have adequate food safety training?
     • No food safety certificate available.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) The ceiling in the kitchen had water damage stains.2) Acoustic ceiling tiles were being used in the kitchen and the bar area.Replace the ceiling tiles.Ceilings must be smooth, non-absorbent to moisture and easy to clean.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Lighting levels are low in the kitchen area. Replace the damaged lights as discussed.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Tongs were stored on the edge of the garbage and on the handle of the stove oven.Tongs were washed in the dishwasher and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The indicated areas were insanitary:1) Air vents and light fixtures had dust buildup.2) Dust and food debris were noted underneath the standing freezer.3) Underneath the 2-comp sink and dishwasher area were dirty and disorganized. 4) Food debris and grease deposit was noted on and underneath the shelving above the prep cooler.5) The dry storage area was dirty and disorganized.6) The mechanical room was disorganized7) Food debris was noted on the walk-in cooler floor.8) The walk-in cooler door handle was accumulated with grease.9) Significant black mold was noted on the floor and around the baseboard of the walk-in cooler.10) The door frame of the walk-in cooler was had grease buildup.11) Behind the ventilation canopy system was accumulated with grease deposit.12) The walk-in cooler fan covers were accumulated with dust.13) Dust buildup was noted on the light covers and walls in the walk-in cooler.14) Rust and dirt were noted on the shelves in the walk-in cooler.15)No cleaning schedule was available.Draft a cleaning schedule for the facility.Thoroughly deep clean and sanitize these areas and follow a routine cleaning schedule for kitchen upkeeping.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Additional cleaning is required in several areas of the kitchen:1. Food debris in hard to reach areas (behind dishwasher, under and in between large cooking equipment, under prep cooler, under shelving in the dry storage area, etc)2. Food debris in dry storage area's shelving and back of room 3. Food debris in walk-in cooler4. The ventilation canopy cleaning is overdue. Schedule a cleaning service.Thoroughly clean these areas and follow a routine cleaning schedule for kitchen upkeeping.
7. Monitoring InspectionNov 2, 2023

   4 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Several foods were uncovered in the walk-in cooler. As discussed, cover all foods in storage.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest service report from prior pest monitoring visit shows activity. No live pests were seen during the walkthrough. Mice droppings were visible in the dry storage area of the facility. As discussed, follow the steps and recommendations provided by the pest control staff to reduce pests. Additionally,*clean all areas of the kitchen*cover all foods in storage*remove all garbage and food debris from the kitchen dailyIf pest activity is not reduced, schedule additional pest control service visits.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Lighting levels are low in the kitchen area. Replace the damaged lights as discussed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Additional cleaning is required in several areas of the kitchen:1. Food debris in hard to reach areas (behind dishwasher, under and in between large cooking equipment, under prep cooler, under shelving in the dry storage area, etc)2. Food debris in dry storage area's shelving and back of room 3. Food debris in walk-in cooler4. The ventilation canopy cleaning is overdue. Schedule a cleaning service.Thoroughly clean these areas and follow a routine cleaning schedule for kitchen upkeeping.