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OPA! of Greece

201 - 114 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on July 22, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on July 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 22, 2025. 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 January 21, 2025. 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

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Glass cup stored on top of calamari. Cup removed during the inspection.2. Black container stored directly on top of fries. Container removed during the inspection.**This observation was noted in at the last inspection. 3. Staff personal food stored on shelf above the food preparation table. Food removed from area. COMPLETE THE FOLLOWING:1. Do not store utensils without handles directly on top of food. Only use utensils with handles to protect food from contamination.2. Do not store personal items above the food prep area to protect it from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Degreaser stored in QUATS sanitizer spray bottle. Degreaser replaced with sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure spray bottles are labeled correctly to prevent mishandling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Insert of squid stored on top of ice. Water added to ice and container immersed in ice water for better coverage and temperature control.2. Rice in hot holding measured 47*C and potatoes measured 33*C. Staff turned unit off prior to inspection due to issues with overheating. Foods discarded and new batches made during the inspection. 3. Beef skewers measured 47*C and lamb measured 45*C. Skewers were put into hot holding 20 minutes prior. Temperature of unit increased during the inspection. COMPLETE TEH FOLLOWING:1. Repair hot holding unit so that hot food is always kept above 60*C to prevent bacteria from growing to high numbers that may result in foodborne illness.2. Review hot holding temperatures with staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUATS test strips expired on June 1, 2025.COMPLETE THE FOLLOWING:1. Purchase new test strips.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Black plastic container stored in container of fries in the front cooking area. Container removed during inspection.COMPLETE THE FOLLOWING:1. If wanting to store utensils in food, they must have a handle to protect food from contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. QUATS sanitizer and soap were being mixed together in the red sanitizer bucket. Mixture discarded during inspection. Staff re-filled the bucket with sanitizer only. Discussed with staff not to mix sanitizer and soap together.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured 100 ppm when tested. The operator discarded the sanitizer and refilled the bucket. The sanitizer measured 200 ppm as required. Please ensure sanitizers are tested and refilled frequently throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large batch of cooked rice was out at ambient temperature, measuring 47C when tested. During the inspection, the operator divided the large batch into smaller containers and placed in the cooler to cool down.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken skewers and chopped tomatoes were found sitting on the prep table and were not being maintained at or below 4C. Staff on site corrected this during the inspection and moved the chicken skewers and chopped tomatoes into the walk-in cooler.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw calamari were in the 3-compartment sink thawing at room temperature. Staff relocated the calamari into the cooler. Proper thawing methods are:- Under refrigeration (4C or less).- Submersion in cold running water.- Microwaving.

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