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OPA! of Greece 160

850 - 80 Longview Common SE Calgary AB T2X 4X7 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 160 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on August 7, 2026, recorded 1 infraction.

1 of 5 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.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on August 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 18, 2025. For example: Do food handlers ensure that food is protected from contamination (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 2 times on January 8, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the rice in the hot holding unit was measured at 55°C. Staff increased the temperature setting on the unit.The temperature was rechecked at the end of the inspection and was found to be adequate. Ensure that all hot holding units maintain food at a temperature of 60°C or higher.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in rice stored in a bin kept for cooling in back prep area.Requirement:Ensure that scoop handle is not stored in the food to prevent contamination. Store the scoop vertically with handle up.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's bag was kept on pop bottles located in back storage area.Requirement:Store personal and miscellaneous items separately from food/drinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Fuse tea bottles were stored directly on floor next to garbage bin in front prep area..b) Rice bag was stored directly on floor in back prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in the warmer was 57C and roasted potatoes were at 48CRequirement:- Ensure that perishable foods are stored at 60 C and higher during hot holding.- Roasted potatoes at 48 C were discarded.- Temperature of the unit was raised during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify cooking and hot holding temperatures.Requirement: Provide probe thermometer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in back prep area as hot water tap was broken.Requirement:Resume hot water supply at this hand washing sink asap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in back prep area was broken.Requirement:Repair hot water tap asap.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Laptop was kept on pop bottles located in back storage area.Requirement:Store personal and miscellaneous items separately from food/drinks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of baked potatoes stored in the warmer 51 C.Requirement:Ensure baked potatoes are stored at 60C and higher during hot holding.Potatoes were reheated before storing back in the warmer.
  5. Initial Inspection

    0 infractions

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