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OPA! of Greece

111 - 12294 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2024. The most recent inspection, on February 10, 2026, found no infractions.

1 of 6 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 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 3 times across 3 separate inspections, most recently on September 2, 2025. 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 once on September 2, 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)?

  • 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 7 times across 5 separate inspections, most recently on February 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on February 4, 2026. 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 November 28, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A serving tong was stored on top of the hot holding unit insert containing cooked potatoes.The tong was taking to the dishwasher area and a new tong was stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black mold was noted along the caulking of the 3-compartment sink.Clean the indicated area.2. Grease deposits and other residues build-up were noted on the drying racks above the 3-compartment sink.3. Debris build-up was noted in hard-to-reach areas. 1 to 3): Deep clean the indicated areas.
  3. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used glove was stored inside the calamari flour mix.Glove was discarded. Disposable gloves should only be used once.Guidelines for proper glove use was sent to the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving tong/utensil was stored on the lid of the cooked potatoes.The serving tong was taken to the dishwasher and replaced with a new one.Ensure serving tongs/utensils are stored in:i. ice water between uses at 4°C or less;ii. hot water between uses at 60°C or greater;iii. sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or iv. continuously switch out serving utensils with new utensils2. Stainless steel serving bowls were being washed daily.Wash the bowls every 4 hours. Develop a plan to track the 4 hour timeline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Black mold was noted along the caulking of the 3-compartment sink.Clean the indicated area.2. Grease deposits and other residues build-up were noted on the drying racks above the 3-compartment sink.3. Debris build-up was noted in hard-to-reach areas. 1 to 3): Deep clean the indicated areas.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the sliding drawer cooler under the grill was tested using a probe thermometer and measured at 9C. The internal temperature of the chicken, beef, and lamb skewers were between 9C - 10C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to move all high-risk food products into the walk-in cooler measuring at 3C. These food products must remain stored in the walk-in cooler until the drawer cooler has been repaired and can maintain temperatures of 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were observed to be expired.Obtain quat test strips within their expiry date so that the effective concentration of the quat surface sanitizer can be accurately verified.
    • 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 hose from the sanitizer dispenser to the faucet was observed to have a continuous leak.Please repair the hose to ensure it is no longer leaking.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tzatziki sauce in the prep cooler insert was measured at 7.1 degrees C. Previous Inspection:The Tzatziki sauce packets in the inserts at the top was measured at around 13. 4 degrees C. the bottom packets were at 3 degrees C.The top tzatziki sauces packets were discarded.-Ensure that the perishable food is maintained at 4 degrees C or less or at 60 degrees C or higher.
    • 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 3-compartment sink tap was leaking.-Please fix the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yellow stains observed on the white walk-in cooler and freezer handle areas of the doors-Clean the handle areas of the doors.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of potatoes was stored directly on the floor.Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) In the hot holding unit,Chicken skewers were at 57 degrees C.Lamb skewers were at 28 degrees C.Beef skewers were at 43 degrees C.Owner did not reheat the lamb and beef skewer from previous night before storing them in the hot holding unit. The lamb and beef skewers were discarded while the chicken skewers were reheated at 74 degrees C.2) Rice was stored in the grey bin and left out at room temperature. Rice was measured at 51.1 degrees Celsius.Reheat rice to 74 degrees C or higher before serving or storing in hot holding unit. 3) The Tzatziki sauce packets in the inserts at the top was measured at around 13. 4 degrees C. the bottom packets were at 3 degrees C.The top tzatziki sauces packets were discarded.-Ensure that the perishable food is maintained at 4 degrees C or less or at 60 degrees C or higher.4) Owner stated that they cooked the chicken to 70 degrees C or higher.Cook chicken to 74 degrees C or higher and verify with a probe thermometer each time.
    • 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) The 3-compartment sink tap was leaking.-Please fix the tap.2) Sewer smell was coming from around the grease trap and dishwashing area. Address this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains were observed on the vegetable chopper blades.-Please get a brush to clean the equipment.2) Single take-out cup was re-used to portion raw squid.Use a cup that can be clean after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dirt observed behind the hand washing station at the back.2) Cardboard boxes on the floor near the exit door.3) Yellow stains observed on the white walk-in cooler and freezer doors handles area. 4)Stains and food debris observed under the chemical and food storage racks.-Clean the areas mentioned from 1 to 4.
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