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OPA! of Greece

28C - 45585 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

OPA! of Greece has been inspected 5 times by Fraser Health Authority since February 21, 2025. The most recent inspection, on June 3, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 20, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 3, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 October 20, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on February 21, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Fraser Health Authority, 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. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chemicals were stored under shelving and located nearby a bag of bagged rice. This was uncooked rice. No spill or leaking was observed but this location can pose a serious chemicals cross contamination risk to food items.
      • Corrective Action(s): Corrected During Inspection (CDI): Operator was instructed and had immediately removed the bag of unopened rice to another location away from the food.
      • For the location of the chemicals it was highly recommended that these be placed under the sink area so that these are completely separated and this would also allow more use of the shelving space for other food items and equipment instead. IF using for this ensure that this area is cleaned and sanitized before use.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: (1) Both hand washing stations did not have the paper towel in its dispenser, the dispenser were noted as having low battery light. Temporaily the staff had placed the paper towel rolls nearby to be used by the staff. This is only a temporarily solution until the auto dispenser/handsfree dispensers are fixed.
      • (2) The covers for the prep coolers were on the ground at the time of the inspection. These covers are typically place on the unit at the end of the day but these are considered food contact surfaces and must be protected from contamination at all times.
      • Corrective Action(s): (1) Operator to repair or replace the paper towel dispenser units so that it is in working order.
      • (2) Corrected During Inspection: the covers were placed on a table (small tall table). Note its suggested that the operator install a hanger/holder for these. Ensure the holding set up provides a cleanable, smooth, imprevious to moisture surface.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding for the skewers were measured at 58°C (ambient air) and 56.4°C (chicken skewer) internally.
      • Corrective Action(s): Ensure 60°C or higher is maintained for the hot holding.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Total of 3 buckets were tested and measured 50 - 100ppm Quat.
      • Corrective Action(s): Maintain 200ppm for Quat sanitizer.
      • →Please launder all your wiping cloths that have been used.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Calamari batter in a bus pan as is stored at room temperature and kept for 2 days. Operator indicated the batter is sifted at the end of the day and the remaining batter re-used for the next day.
      • Corrective Action(s): Ensure the batter that has been introduced to potentially hazardous foods (calamari) is not being re-used unless proper temperature control is being implemented.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed back surface sanitizer solution in bucker registering below 200ppm QUATs when tested.
      • Corrective Action(s): Ensure that equipment/utensil/food contact surfaces are properly washed and sanitized. Test QUATs solution regularly to ensure a minimum of 200ppm QUATs and change solution as needed throughout the day.
      • Corrected during inspection: QUATs solution replaced during inspection and now registering at ~200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed back kitchen hand washing sink with packaged meat thawing in the sink.
      • Corrective Action(s): Ensure that hand washing stations are readily available for employees/usage and are adequately equipped with running hot/cold water, paper towel and liquid hand soap.
      • Corrected during inspection: meat removed from hand washing sink basin.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination; ice scoop stored inside with ice in at drinks station.
      • Corrective Action(s): Ensure that food is protected from contamination; stored ice scoop in a sanitary manner.
      • Corrected during inspection - ice scoop removed and placed in separate container.
      • Violation Score: 3

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