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OPA! of Greece 087

4108 - 15 Sunpark Plaza SE Calgary AB T2X 0M5 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 087 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 3, 2025. The most recent inspection, on June 22, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on June 22, 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 2 times on September 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 12, 2025. 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 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 2 times on September 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on September 3, 2025. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update on June 22/2026No probe thermometer was provided to verify cooking/ reheating and hot holding temperatures.Requirement:Provide probe thermometer.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify cooking/ reheating and hot holding temperatures.Requirement:Provide probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 10 C and internal temperature of raw chicken skewers stored in this cooler were between 9C-10 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to move chicken skewers to walk in cooler.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of baked potatoes stored in the warmer was 52.8CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Potatoes were reheated before storing back in the warmer.
    • 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 provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tong and spatulas to handle raw and cooked meat were stored together on the stand near the grill.Requirement:Ensure that utensils to handle raw and cooked meat are stored separately to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals were stored above syrup boxes in back area.Requirement:Store chemicals separately from food/drinks to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer label was provided on spray bottle containing Windex located in front prep area.Requirement:Provide correct label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beef skewers stored in hot holding was 51 C and 56CRequirement:- Ensure that perishable foods under hot holding are stored at 60 C or higher.- Reheat the skewers to 74 C before storing back in the hot holding unit.-Raise the temperature of the unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was between 11 C-13 C and internal temperature of chicken skewers prepared a day before and stored in this cooler was 13 CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Chicken skewers at 13 C were discarded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate provided by the operator is not on the list for approved courses in Alberta.Requirement:Please provide food safety certificate approved in Alberta.List of recognized courses emailed to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Plastic container in use to store calamari on ice was broken.b) Plastic container to scoop fries from the insert located under the grill was broken.Requirement:Do not use broken/damaged utensils to handle food.Both broken containers were discarded during inspection.

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