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OPA! of Greece

239 - 3630 Brentwood Road NW Calgary AB T2L 1K8 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on March 9, 2026, recorded 3 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 8 times across 6 separate inspections, most recently on March 9, 2026. 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 4 times across 3 separate inspections, most recently on November 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 9 times across 7 separate inspections, most recently on November 14, 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?

  • 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 6 times across 6 separate inspections, most recently on March 9, 2026. 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 November 20, 2023. 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.

9 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several takeout containers were stored next to the handwashing sink in the front with some of the directly in contact with the surfaces surrounding the sink. - Do not store takeout container in a manner that either prevents staff to not use the sink or could result contamination takeout containers and foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer on-site was not operational and was very dirty.A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, reheating, hot holding and cold storage of foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw frozen beef was left out in room temperature to thaw at the time of inspection. - Do not thaw food in room temperature. Use one of the following approved methods to thaw:- in the cooler ahead of time- under running cold water- while cooking - in the microwave if food is being cooked or consumed immediately after.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that they sanitize utensils and equipment before washing with detergent when doing manual dishwashing. - All equipment and utensils must be washed with detergent and water at a temperature not less than 45C first, rinsed with water at 45C or more then sanitized by full submersion into a sanitizer solution such as Quat at 200 ppm for at least 2 minutes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Overdue violation****Leak observed at the 2-compartment sink faucet. - Please fix the leak. All plumbing fixtures must be in a good state of repair.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in disrepair. Please fix or replace. Paper towels must be in dispenser to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak observed at the 2-compartment sink faucet. - Please fix the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required to the side of the oven. - Clean and maintain in a clean and sanitary manner.
  4. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils stored in the handwashing sink in the back preparation area. - Do not store anything in the handwashing basins. This is unsanitary and blocks access to handwashing sink.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Freshly made Quat sanitizer was measured at 100 ppm. - Staff do not test the concentration of Quat sanitizer. sanitizer was diluted by the water dispensed in the first a few seconds of turning the sanitizer dispenser on. Quat sanitizers must be used at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper hot holding of high-risk foods such as beef, lamb and chicken skewers. Internal temperature was measured between 42-52 degrees Celsius. - Some food discarded. - All high-risk foods under hot holding must be maintained at an internal temperature of 60 degrees Celsius or more.2) Raw chicken skewers were left out in room temperature to thaw. - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods only:- In the cooler ahead of time. - Under running cold water.- During cooking process - iIn the microwave if being cooked or consumed immediately after.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired and discolored. Obtain new test strips and ensure staff use the test strips to verify the concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the back preparation area was blocked with a strainer and was being used for food handling. - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
  6. 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)?
      • Paper towel roll stored on top of boxes in the back area and visibly dirty. - Discarded. -Store paper towel rolls in dispensers to prevent from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soft plastic sheet used above flour bin in the back preparation area. Please remove. All materials used in a food facility must be smooth, easy to clean and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurrent Violation***1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. - All foods were moved to another cooler during the inspection. - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - Service the cooler and do not use until a public health inspector has approved the use of it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurrent Violation***1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. - All foods were moved to another cooler during the inspection. - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - Service the cooler and do not use until a public health inspector has approved the use of it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink in the back preparation area was blocked with a cutting board at the time of inspection. Drainage for the hand sink is in disrepair and clogged. - Fix the drainage issue with the handwashing sink and ensure it is accessible for handwashing at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in sanitizer bucket was measured below 100 ppm. - Quat sanitizers must be used at 200 ppm. Ensure the solution is changed at adequate intervals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) High-risk foods such as raw chicken, cooked gyro, raw shrimps stored in the under the grill drawer cooler were measured at 8-9 degrees Celsius. - All foods were moved to another cooler during the inspection. - All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times. - Ensure the cooler is consistently maintaining a temperature of 4C or less before storing any high-risk foods in it. 2) Internal temperature of high-risk foods such as cooked chicken and beef in the hot holding unit were measured between 45-56 degrees Celsius. - All high-risk foods under hot holding must be stored at a temperature greater that 60C at all times. 3) No probe thermometer available. Only an infrared thermometer was available. - A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, hot holding and cold storage. An infrared thermometer only reads the surface temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink in the back preparation area was blocked with a cutting board at the time of inspection. Drainage for the hand sink is in disrepair and clogged. - Fix the drainage issue with the handwashing sink and ensure it is accessible for handwashing at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris observed on the surfaces below the grill. - Clean and maintain in a clean and sanitary manner at all times.

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