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OPA! of Greece 100

5214 Falsbridge Drive NE Calgary AB T3J 3G1 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 100 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on April 30, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 April 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 5, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 30, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 March 26, 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 5 times across 4 separate inspections, most recently on April 30, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Green peppers stored in the cooler were observed with visible mold growth.- Food products must be used on a FIFO (First In, First Out) basis. Any damaged, spoiled, or otherwise unsuitable food items must be removed and discarded immediately to prevent contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **the violation still exists** The staff member was consuming food in the kitchen.- Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
  2. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff member was consuming food in the kitchen.- Ensure to designate place for lunch/coffee break and hands are washed prior starting food prep after the breaks.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature.- Please acquire thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. - Please repair the grease trap and eliminate the odor.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature.- Please acquire thermometer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food establishment was operating without running water.Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. Discard all foods that were prepared during the water disruption
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. - Please repair the grease trap and eliminate the odor.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution prepared in the back kitchen was tested at 100 ppm. Operator refilled sanitizer solution and concentration was tested at 200 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, using the available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (phone, earbuds) were stored on food prep table in the back kitchen. Operator relocated items immediately.- Keep personal items away from food prep surfaces/storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No infrared thermometer or a probe thermometer with a thin sensor was available for measuring cooked food temperature.- Please acquire thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Small container of calamari was observed stored at room temperature on the back food prep table. - Operator was instructed to move calamari back to cooler and ensure that all cold-holding practices maintain foods at or below 4° Celsius unless being actively prepared.2. Potatoes placed in the hot holding unit were measured at an internal temperature of 42.4° Celsius. Hot holding unit lacked sufficient water, reducing its ability to maintain proper temperature.- Operator was instructed to fill water in the hot holding unit and reheat potatoes using the microwave prior to placing them in the hot holding unit.3. Two packets of frozen chicken were left overnight to thaw at room temperature, resulting in an internal temperature of 17-19.1° Celsius. Food was promptly discarded by the operator. - THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand sink in the back kitchen was obstructed as chair was placed in front of the sink. Operator relocated the chair during inspection. - Ensure hand sink is unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor was detected in rear food prep area at the time of inspection. As per records on site grease trap was last cleaned in February 2025. - Please repair the grease trap and eliminate the odor.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were stored on the floor in the walk-in cooler.Please ensure that all food is maintained at least 6 inches above the floor.
    • 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?
      • The back door was left open at the time of the inspection.Ensure that the back door remains closed to prevent the entry of pests. If to be left open, please install a screen door.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of raw calamari rings were not fully submerged in the ice bath. The surface temperature of calamari was 8C.Staff added ice to the container. Regularly monitor ice level to ensure calamari is kept below 4C or store calamari in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of flour/bater was stored at room temperature. When questioned about flour used to coat the calamari rings, staff indicated that the container of flour does not get refrigerated or decarded throughout the day. Discard flour. Ensure that this flour is refrigerated at below 4C or discarded after 2 hours.
    • 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?
      • There was a gap under the back door sweep. Please repair/replace the door sweep to eliminate the gap.
    • 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 grease trap must be serviced. There was a significant odour emitting from the grease trap.Grease interceptors must be cleaned monthly or more often as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sifters used to bater the raw calamari rings were stored at room temperature and are not being cleaned and sanitized throughout the day.Ensure these sifters are cleaned and sanitized every 2 hours after use.
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