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OPA! of Greece 078

200 - 8435 Bowfort Road NW Calgary AB T3B 2V2 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 078 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 13, 2024. The most recent inspection, on January 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on January 29, 2026. 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 July 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on July 14, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 13, 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front prep cooler was measured between 7C to 10C. Temperature log for the morning check was below 4C. The staff was instructed to check the temperature in 30 minutes in case of the defrost cycle. If the temperature is still around 7C or higher, the cooler needs to be repaired or adjusted.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket was around 100ppm. Corrected on site. Ensure the quat sanitizer is replaced regularly to maintain 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use gloves were kept in the flour container that is used to batter squids. The used gloves were discarded. Do not reuse single use gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice in the front steam table was between 39C to 49C. Rice was discarded. Ensure the foods are kept above 60C in the hot holding unit.
  3. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff not washing hands before putting new gloves after removing the dirty gloves. Follow proper glove use procedures and always remove dirty gloves and wash hands before putting new gloves on.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A pair of outdoor sneakers were stored on top of a pop syrup box.Do not store any dirty items on top of food items. 2) Cell phones were stored on top of a microwave. Do not store any personal items on top of equipment. Provide a separate space for personal items storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large bins of potatoes were cooling in the cooler overnight with a lid on. Potatoes were measured between 6.0 to 7.0 degrees C. Reduce the volume of products and cool down with lid open until product is cool down to 4.0 degrees C. 2) Lamb skewers in the hot holding unit was measured at 53.9 degrees C.3) Coke cooler with milk product was measured at 8.4 degrees C. Fix the cooler. 1 to 3) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight dust build-up on the walk-in cooler fan covers. 2) Deep grooves and stains on the cutting boards. Resurface or replace the cutting boards.

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