OPA! of Greece
115 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General
Inspection summary
OPA! of Greece has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on May 1, 2026, recorded 6 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 4 times across 3 separate inspections, most recently on May 1, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 3 separate inspections, most recently on May 1, 2024. 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 5 times across 2 separate inspections, most recently on May 1, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 2 times across 2 separate inspections, most recently on May 1, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on May 1, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
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.
5 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution in bucket was tested and found to be less than 200 ppm at the time of inspection. Ensure to change sanitizer regularly to maintain its effectiveness and adequate contact surface disinfection. **Sanitizer bucket was refilled with new sanitizer and tested satisfactory
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were found to be used as scoops without handles. Using bowls as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. ***Scoops were removed from the food container and placed in the dishwashing area.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The grease trap was producing noticeable odours and had not been emptied during the month of April. Grease traps must be emptied and maintained regularly to prevent grease buildup, odour issues, and pest attraction**Please empty grease trap and ensure regular maintenance or service.
- 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. Ceiling tiles over the dishwashing area were water damaged. 2. The baseboard under handwashing in the dishwashing area was water damaged.3. The handwashing sink near dishwashing area had a leaking pipe.- Find the source of the water leak and repair it. Then replace all the water damaged ceiling tiles and baseboards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The back storage area was disorganized, and floor was sticky and had dust build up. - Ensure to reorganize the storage area and clean the floors.2. The vent in the dishwashing area had visible dust buildup. - Ensure to clean the vent.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walkin freezer and cooler condenser fans were observed to have dust/debris buildup. Ensure that dust/debris is cleaned to prevent contamination.Please clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer was measured at 0ppm. - The operator replaced the sanitizer solution, and it was remeasured at 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was observed that the food handlers were not changing gloves in between different tasks. - The operator was educated on proper glove use and a handout on proper glove use is attached in the email. Please review it.
- 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. Ceiling tiles over the dishwashing area were water damaged. 2. The baseboard under handwashing in the dishwashing area was water damaged.3. The handwashing sink near dishwashing area had a leaking pipe.- Find the source of the water leak and repair it. Then replace all the water damaged ceiling tiles and baseboards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The back storage area was disorganized, and floor was sticky and had dust build up. - Ensure to reorganize the storage area and clean the floors.2. The vent in the dishwashing area had visible dust buildup. - Ensure to clean the vent.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upon inspection at approximately 9 AM and after a13 hours. Power outage, hydrated chickpeas were found in cooler which must be discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the front prep cooler measured between 7-8 C. - All perishable foods under refrigeration must be maintained at a temperature of 4C or less. - Service the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the front prep cooler measured between 7-8 C. - All perishable foods under refrigeration must be maintained at a temperature of 4C or less. - Service the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Freshly made Quat sanitizer is being dispensed at 100 ppm. - Quat must be used at 200 ppm at a minimum. Service the dispenser and in the interim manually mix Quat sanitizer to 200 ppm or chlorine to 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the front prep cooler measured between 7-8 C. - All perishable foods under refrigeration must be maintained at a temperature of 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat test strips available. - Purchase Quat test strips and use to verify the concentration of Quat sanitizer solutions. Quat sanitizer must be used at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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