Skip to content
Loading map…

OPA! of Greece

104 - 9833 116 Street Grande Prairie AB T8W 0C7 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on March 17, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Protecting food from contamination.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 24, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 February 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 13, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on December 12, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on March 17, 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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • First cited February 18, 2026:The following area requires minor cleaning:-White cutting boardEnsure all food-contact surfaces are maintained in a clean and sanitary condition.The cutting board was placed in the dishwashing area by the health inspector.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-White cutting board.Ensure all areas are maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The squid batter is not labelled with the date, time and discard time. Ensure the squid batter is labelled with the date, time, and discard time. The batter was labelled during the 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?
      • 1. Sections of the wood hot‑holding unit counter/cabinet are unfinished and exposed. Unfinished wood is porous, difficult to clean, prone to moisture absorption.1. Ensure all surfaces, including counters, cabinets, and structural components, are smooth, durable, non‑absorbent, easily cleanable, impervious to moisture, and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Mop sink area including the wall.-Dishwashing area including the wall. -White cutting board.Ensure all areas are maintained in a clean and sanitary condition.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used scrub pad is in the dishwashing area.Ensure scrub pads, steel wool, and sponges are discarded after use, as these items are porous, cannot be effectively cleaned.The used scrub pad was removed during the 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?
      • 1. Sections of the wood hot‑holding unit counter/cabinet are unfinished and exposed. Unfinished wood is porous, difficult to clean, prone to moisture absorption.1. Ensure all surfaces, including counters, cabinets, and structural components, are smooth, durable, non‑absorbent, easily cleanable, impervious to moisture, and maintained in good repair.2. The seal around the following areas is in disrepair or discolored:-The three-compartment sink.-The handwashing sink. Ensure all seals are smooth, durable, easily cleanable, in good repair, and maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some rusted stainers were observed during the inspection.Replace the rusted stainers with new ones.Not observed on the February 18, 2026, inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Mop sink area including the wall.-White rack shelves. -Dishwashing area including the wall. -Fry press. -Walk-in cooler fan.-Silver tiered shelf.-White cutting board.-Heater.Ensure all areas are maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The calamari batter (flour used as batter for squids) was stored at room temperature for more than two hours.The batter was discarded during the inspection.Ensure the batter is sifted (clumps are discarded) after every use and then batter is stored in refrigerator / walk in cooler.Ensure the prep procedure is followed which says: Batter must be discarded after 2 days of use. Container must be emptied and cleaned, no "topping up" is permitted.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some dirty cutting boards were observed during the inspection.Staff moved the cutting boards for cleaning during the inspection.Ensure all cutting boards are thoroughly cleaned / washed and sanitized regularly
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some rusted stainers were observed during the inspection.Replace the rusted stainers with new ones.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is broken. Please repair or remove the dishwasher and ensure all equipment is maintained in good repair.
  8. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is broken. Please repair or remove the dishwasher and ensure all equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Wall by the mop sink area. - Dry storage shelves. Please clean all indicated areas and ensure all surfaces, walls, and shelves are maintained in a clean and sanitary condition.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour used to coat calamari is stored at room temperature over 2 hours. Please ensure any flour that comes into contact with high-risk food products such as calamari is:-refrigerated at 4 degrees Celsius and below. -or discarded every 2 hours. Alternatively apply for time as a temperature control. Staff discarded the flour during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is broken. Please repair or remove the dishwasher and ensure all equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Wall by the 3-compartment sink, and mop sink area. -Dry storage shelves. Please clean all indicated areas and ensure all surfaces, walls, and shelves are maintained in a clean and sanitary condition.
Own this business? Add a badge to your website