OPA! of Greece
1608 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General
Inspection summary
OPA! of Greece has been inspected 13 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on October 13, 2026, found no infractions.
2 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 5 times across 4 separate inspections, most recently on September 22, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 times across 2 separate inspections, most recently on February 2, 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 once on June 8, 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 15 times across 9 separate inspections, most recently on October 5, 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 September 22, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Foul smell noted in the back kitchen area near the dishwashing sinks.Please ensure that the grease trap is cleaned and maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair leaking tap at the 3-compartment sink.Replace damaged caulking in the back preparation area, including beside the table, along the cooler wall, and at the back of the 3-compartment sink, to allow for effective cleaning.Seal openings around wall penetrations and drain lines.Seal any additional holes or potential pest entry points.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thoroughly clean all hard-to-reach areas, including but not limited to ladders, walls, taps, the 3-compartment sink area (including walls and caulking), the grease trap, and tin boxes containing mouse traps.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Foul smell noted in the back kitchen area near the dishwashing sinks.Please ensure that the grease trap is cleaned and maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair leaking tap at the 3-compartment sink.Replace damaged caulking in the back preparation area, including beside the table, along the cooler wall, and at the back of the 3-compartment sink, to allow for effective cleaning.Seal openings around wall penetrations and drain lines.Seal any additional holes or potential pest entry points.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thoroughly clean all hard-to-reach areas, including but not limited to ladders, walls, taps, the 3-compartment sink area (including walls and caulking), the grease trap, and tin boxes containing mouse traps.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tongs with food debris were stored on the top surface of the hot-holding unit at the front. Ensure all utensils and equipment are protected from contamination. The tongs were then placed in a container during the inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Live mouse observed near prep cooler condenser unit at the front.Mouse droppings were observed in the cabinet beneath the pop machine dispenser.Pest control records were not available for review.Ensure adequate pest control measures are in place. Clean and sanitize all areas where mouse droppings are found. Maintain pest control records and keep onsite for review.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Foul smell noted in the back kitchen area near the dishwashing sinks.Please ensure that the grease trap is cleaned and maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gap noted between wall and prep sink in the back area. Please seal.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Topside and sides of fryer/grill unit at the front observed with baked-on grease, food debris, and grime. Clean and maintain in a sanitary condition.- Hot-holding unit drawer gaskets at the front had a buildup of grime and were discolored. Please clean and repair or replace.- Sliding doors of the cooler at the front require cleaning.- The tray used to hold single-service customer utensils at the front was dirty. Please clean and maintain in a sanitary condition.- Pop dispenser surface was observed with a buildup of residue. Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The top drawer of the hot-holding unit containing meat skewers at the front was not closing properly, leaving a gap. Please repair or replace.- Leak noted under the cooking equipment at the front unit. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floors under cookline at the front - debris buildup noted.- Cabinet beneath the pop dispenser machine - mouse droppings found. Please clean and maintain in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of hot holding unit containing cooked rice was measured to be 55 degrees Celsius using infrared thermometer. The temperature of hot holding unit was measured to be at 57 degrees Celsius using the probe thermometer.Correction:-Education provided to maintain hot holding of high-risk food items at 60 degrees Celsius or higher.-The hot holding unit was adjusted to increase the temperature during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was measured at less than 200ppm Quats. Operator changed the solution when prompted. Keep sanitizers at appropriate concentration to allow for proper sanitization,
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The container used for clean utensil storage on the shelves in the back area holds utensils and strainers that have not been properly cleaned. Ensure all utensils are thoroughly cleaned and stored in a way that prevents contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not present on site.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings are present in the cabinet under the pop machine in the front.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There is a large gap around the pipe entering the wall beneath the pop machine inside the cabinet. Seal the gap to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spray foam is used in the kitchen under the preparation sink to seal gaps in the walls - remove and replace with a more suitable material
- 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 shelving units in the back area have peeling material at the edges, exposing bare wood. Repair or resurface the shelves to ensure they are smooth, non-absorbent, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The shelves in the back contain scattered food debris and some buildup. Clean and organize the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand 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?
- Spray foam is used in the kitchen under the preparation sink to seal gaps in the walls - remove and replace with a more suitable material
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- Small flies observed congregating on the walls in the front service area and in the back preparation area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spray foam is used in the kitchen under the preparation sink to seal gaps in the walls - remove and replace with a more suitable material
- 15. Is the facility free of a pest infestation?
- Risk Management 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?
- Spray foam is used in the kitchen and front srevice area to seal gaps in the walls - remove and replace with a more suitable material
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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?
- Spray foam is used in the kitchen and front srevice area to seal gaps in the walls - remove and replace with a more suitable material
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Several small flies observed in the front service area near the hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spray foam is used in the kitchen and front srevice area to seal gaps in the walls - remove and replace with a more suitable material
- 23. Is the facility maintained in a clean and sanitary condition?
- Front service area walls have a build up of grime
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?