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OPA! of Greece 094

210 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 094 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on October 5, 2026, recorded 3 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 2 separate inspections, most recently on May 13, 2024. 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 3 times across 2 separate inspections, most recently on November 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Is the facility free of a pest infestation?

  • 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 March 13, 2026. 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 5 times across 4 separate inspections, most recently on October 5, 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.

12 inspections

  1. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Several cockroaches were observed on the monitoring traps. Cockroaches observed were all different sizes and at different developmental stages.Ensure another spray treatment and monitoring is completed as recommended by the professional pest control company.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sewage like smell was noted by the three compartment sink. Investigate and remediate the sewage like smell.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some further cleaning is required in the following areas:- Under the fryers and the wheels of the fryer units.- Garbage bins in the back area by the 3-compartment sink.
  2. Demand Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • There is evidence of a severe cockroach infestation. Live and dead cockroaches were observed in all monitoring traps throughout the facility. Areas including the the front service area, by the cook line, the prep areas, and by the pop storage rack. Cockroaches observed were all different sizes and at different developmental stages.An integrated pest management program is required to address the infestation at this facility:- All foods. utensils, dishes and customer disposable dishes are to be stored in food grade containers with tight fitting lids to prevent pest contamination.- Use bleach water solution to clean and dispose of all cockroach droppings.- Identify all potential entry points on walls, floors, ceilings in the food premises and have them sealed to prevent pest habourage.- Contact a professional pest control company and follow preparation instructions for treatment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sewage like smell was noted by the three compartment sink. Investigate and remediate the sewage like smell.
    • 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 walk-in freezer light was not working properly and does not stay on. Repair the walk-in freezer light to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and/or grease on the following areas that require deep cleaning and sanitizing:- Along the walls and corners of the facility and all other hard to reach areas.- Underneath prep tables and cooking equipment.- Bulk storage containers and garbage bins.The back storage area also needs to be organized and easily accessible for pest control and ease of cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Raid for mosquitos and flies were observed in the back area. The Raid can was discarded immediately upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sewage like odor was noticed around the pop machine and garbage disposal area. Some food debris was observed on the pop lines connecting to the pop machine. The odor may be from the food debris accumulating on the pop dispenser lines. Clean and sanitize the pop lines along with the whole cabinet.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cup was being used as a scoop and stored inside bulk food item.Use a scoop with handle and store in a way that prevents food from contamination.If a cup is used for measuring it should be stored outside of food, and fill by using a scoop or tongs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few of the bulk containers being used to store food are not constructed of grade materials. Ensure utensils, containers, and equipment are constructed of food grade materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few wire utensils and strainers were frayed. This were removed from use once noted.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • *Additional food safety certification is recommended for the staff members.
  9. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution tested with test strips to be at approx. 50 ppm (Quats). The solution was refreshed at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Expired test strips were observed for the food approved sanitizer (expired in November, 2023)
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Strong smell observed in the back kitchen. The smell appears to be coming from the grease trap. Please ensure the source of the smell is investigated and the smell is addressed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Additional food safety certification is recommended for the staff members.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers needed in a few refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperatures were observed to be under 60C. This was corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler measured with a probe thermometer to be approx. 7C. Ensure refrigerator is adjusted accordingly immediately.
  12. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the dishwashing sink and in the sanitizing bucket was measured at 0ppm.Ensure the sanitizer in the bucket and the sink is replaced after every two hours or when visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The high risk food in the hot holding unit beside the stove was measured at an internal temperature of 48C using a probe thermometer. The unit was not plugged to a power source. Meat had been stored for over 2 hours. Operator discarded the meat during inspection.Ensure hot holding unit is plugged, temperature confirmed to be above 60C/140F before storing hot food in it. Monitor the temperature every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen high-risk food were observed being thawed at room temperature. Food was moved to the cooler during inspection. Ensure food is thawed safely using any of the listed methods;1. In the cooler overnight2. Under cold running water3. Microwave and cook immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was an accumulation of dirt and debris observed on the ceiling above the cookline.- Grease and oil deposits were observed on the floors and shelf of the hot holding unit beside the stove.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
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