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OPA! of Greece 120

118 - 250 Shawville Boulevard SE Calgary AB T2Y 2Z7 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 120 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on April 2, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 5 times across 5 separate inspections, most recently on April 2, 2026. 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 3 times across 2 separate inspections, most recently on August 15, 2025. 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?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • internal temperatures of meat skewers stored in the warmer were between 53C-57CRequirement:Ensure that perishable foods are stored at 60 C or higher during hot holding.Temperature of the unit was raised during inspection.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water tap located at hand washing sink in back prep area was leaking.Requirement:Repair/replace the tap to stop leakage.Tap was repaired during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 7.1 C and internal temperature of raw chicken skewers stored in the bottom part of this cooler was 7.2C, internal temperature of cheese stored in the insert was 8.9 C, tzatziki and Caesar sauce were at 8.5C.(Repeat violation from previous inspection)Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less. Move all perishable foods to walk in cooler.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 10.9C and internal temperature of raw chicken skewers stored in the bottom part of this cooler was 8.9C, internal temperature of cheese stored in the insert was 11C, tzatziki sauce was at 10.9C, Caesar sauce was at 10.2C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Cheese, tzatziki and Cassar sauce were discarded.All other perishable foods were moved to walk in cooler.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 8C and internal temperature chicken skewers made half an hour ago and stored in prep cooler was 12 C.Requirement:Adjust the temperature of the prep cooler at 4C or less.After preparation at room temperature, store perishable foods in walk in cooler to chill to 4C.-Chicken skewers were moved to walk in cooler during inspection. Temperature of the cooler was adjusted.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold-water supply was available at hand washing sink located in back prep area as water supply was turned off from the valve below.Requirement:-Ensure that hot and cold-water supply is available all the time at hand washing sink.-Do not turn of water supply from the valve below.Water supply was turned on from the valve during 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?
      • Cold water tap was dripping located at hand washing sink in back prep area.Requirement:Repair/replace the tap to stop dripping.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of skewers stored in the warmer was between 54C-56 C.Requirement:- Ensure that perishable foods are stored at 60C and higher during hot holding.- Temperature of the unit was raised during inspection.

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