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OPA! of Greece 156

40 - 8 Aquitania Boulevard W Lethbridge AB T1J 5L4 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 156 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on October 16, 2026, recorded 1 infraction.

4 of 8 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.

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.

  • 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 October 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on October 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on October 1, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 7, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. 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 walk-in freezer was observed to have a large buildup of ice hanging from the ceiling and accumulating on the floor and shelves. Please ensure that the cause of the ice buildup is identified and repaired to prevent further accumulation and maintain the unit in good repair.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the prep cooler at the front at the time of the inspection. Please ensure that a thermometer is placed in the cooling unit to monitor its temperature.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not posted at the time of the inspection. Please ensure that it is posted in a visible location at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white cutting board was observed to have deep gouges, which may make it difficult to clean and sanitize properly. The operator discarded the cutting board at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer was observed to have a large buildup of ice hanging from the ceiling and accumulating on the floor and shelves. Please ensure that the cause of the ice buildup is identified and repaired to prevent further accumulation and maintain the unit in good repair.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The potatoes in the warming unit measured 40-50°C. We discussed reheating procedures, and the warmer was turned up 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?
      • The hot tap on the front hand sink was broken and requires repair. Another hand sink is available nearby that is fully operational.The fire suppression system was last serviced in May of 2024; please have this system serviced by a qualified technician.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were frozen calamari thawing in the sink without cold running water. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was oil and grease build up on the floor under the deep fryer.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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