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OPA! of Greece

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

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.