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Plaka Greek Taverna

104 - 44 Riverside Gate Okotoks AB T1S 1M3 · Food - General

Official record from Alberta →

Inspection summary

Plaka Greek Taverna has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on January 22, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 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 5 times across 4 separate inspections, most recently on January 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on December 17, 2024. 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 January 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 5 separate inspections, most recently on January 22, 2026. 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 5 times across 4 separate inspections, most recently on January 22, 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?

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. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUATs test strips available for the Ready to Use Sanitizer. **Obtain QUATs 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?
      • No hand soap in the dispenser at the porcelain hand washing station. **Refill hand soap. ***CORRECTED DURING INSPECTION.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please display your most recent food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The base of the faucet on the porcelain hand washing station was loose.**Secure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor in between the cooking equipment.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUATs test strips available for the Ready to Use Sanitizer. **Obtain QUATs test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not visible to the public. **Ensure food permit is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking lineEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A home depot bucket was observed to be used to store ice cubes. No indication on the bucket to confirm that it is food grade. **Ensure the bucket is food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the lower prep cooler located adjacent to the cookline. **Obtain thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer concentration detected in the dishwasher. **Repair. Manually sanitize equipment in the meantime in the 2 compartment sink. Mix one to two tablespoons of unscented household bleach into 1 gallon of water to obtain a concentration of 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUATs test strips available for the Ready to Use Sanitizer. **Obtain QUATs test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit not visible to the public. **Ensure food permit is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking lineEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A hot-holding unit containing cooked potatoes was measured at 50.3C. Potatoes were re-heated during inspection. Ensure cooked starches hot-held are kept at temperatures of 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available were water damaged and could not accurately measure chlorine concentration. Acquire new suitable chlorine 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?
      • The back kitchen and bar handwashing sinks were missing access to liquid soap.Soap was provided to handwashing sinks during inspection. Ensure that dispensers of liquid hand soap are available at all handwash sinks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit for this facility was obstructed from public view. Permit was unobstructed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking line-Behind chest freezer by back door-Beneath dishwashing areaEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were found to be stored in the staff washroom. Aprons were moved during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of degreaser was not labelled. Any chemicals used in a food facility must be labeled. This bottle was correctly labeled during 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 hand wash sink in the kitchen did not have liquid soap available. The wall-mounted dispenser was found to be empty.A soap dispenser was added to the hand wash sink during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few are the walls were noted as having damage that would make surfaces difficult to properly clean:-Cracked tile above two-compartment sink-Missing grouting by tiles adjacent to oven-Cracked tile beside back hand wash sinkRepair or otherwise seal noted areas to ensure cleanable non-absorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under cooking line-Behind chest freezer by back door-Beneath dishwashing areaEnsure these areas are cleaned on a more frequent basis and are listed as part of monthly/quarterly cleaning schedules.

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