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OPA! of Greece

321 - 300 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on September 10, 2026, found no infractions.

3 of 9 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 4 separate inspections, most recently on December 12, 2024. 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 March 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on June 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on March 5, 2026. 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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available Quats sanitizer test strips are missing a corresponding colour guide, rendering them unusable in verifying an accurate sanitizer concentration. Acquire or otherwise provide an accurate colour guide for the sanitizer test strips in use.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is a lack of reliable hot water available from both handwashing sinks in this facility. Hot water is available from the dishwashing sink faucet only. Restore reliable hot water access to both available handwashing sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal wire utensils in use have damaged sections with missing wire, raising concerns of potential contamination of food via damaged metal pieces. Replace damaged metal wire utensils. Routinely inspect these utensils for damage and ensure they are repaired or replaced as needed.
  4. Monitoring 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?
      • The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was replaced.There was no soap in the soap dispenser for the hand wash sink at the back food prep area. Soap was refilled during the inspection**Please ensure that all hand wash sink is fully equipped with hot and cold water, soap and paper towel at all times
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bin containing cooked rice was stored at room temperature. Staff stated that rice was cooked 3 hours prior to the inspection. Temperature of rice was probed at 47.6 degrees C. Rice was discarded.**Do not store high risk foods at room temperature.**High-risk food should be held hot at/above 60 degrees C or at/below 4 degrees C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was stored on the countertop.**Store paper towel in the dispenser at all times to protect paper towel from contamination and ensure sink is fully equipped at all times
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no available prepared sanitizer for sanitizing food prep surfaces at the time of inspection while staff were actively preparing and serving food.**Ensure that a food safe sanitizer is prepared and available at all times for sanitizing surfaces in the food prep facility
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front service cooler was not in good working condition. The ambient temperature of the cooler was measured at 14 degrees C. Food in the inserts were measured at Feta cheese-13.4 degrees CCeasar sauce-14.2 degrees CMozarella cheese-14.5 degrees CFoods were discarded.**Adjust/Repair/Replace cooler**DO NOT STORE HIGH RISK FOODS IN THIS COOLER UNTIL COOLER IS REPAIRED/REPLACED
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • THIS IS A REPEAT VIOLATION. PLEASE ADDRESS THE ISSUE WITH THE FRONT SERVICE SINK!1. The cold-water faucet of the hand wash sink in the front service area was not working. The water to the sink had been turned off at the time of inspection**Do not turn off water to the sink**Repair faucet, ensure hand wash sinks are equipped with hot & cold water, soap and paper towel at all times.2. The hand wash sink in the back kitchen was obstructed with pan containing kebab meat and a chair in front of the sink.**Ensure that all hand wash sinks are not obstructed to allow easy access at all times.3. The paper towel dispenser for the sink at the back food prep area was empty. Paper towel was stored on the countertop.**Store paper towel in the dispenser at all times to protect paper towel from contamination and ensure sink is fully equipped at all times
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing of food was observed during the inspection. A bin containing frozen kebab was left thawing at room temperature. Temperature of kebab was measured at -5 degrees C. Meat was returned to the cooler.**Please ensure that proper thawing methods are observed when thawing foods.**Either thaw under cold running water, in the cooler or cook directly from frozen state.2. The ambient temperature of the front prep cooler was measured at 8 degrees C. Food in inserts were probed atCheese - 8.1 degrees CTzatziki sauce - 8.6 degrees C.**Adjust/Repair/Replace coolerEnsure that high risk foods in refrigerator are stored at 4 degrees C and below at all times.3. Temperature log of food and equipment are not being kept in the facility. Last temperature record was done in May 19th.**Please ensure that temperature checks of cook temperature and cooling units are monitored daily and the temperature readings are recorded.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the hot holding was measured at 55 degrees C, rice was prepared 1 hour prior to inspection, rice was reheated.**Ensure high risk foods in hot holding are held at and above 60 degrees C at all times.
    • 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 cold water faucet of the hand wash sink in the front service area was not working.**Please repair faucet, ensure hand wash sinks are equipped with hot & cold water, soap and paper towel at all times.2. The hand wash sink in the back kitchen was obstructed with a Brita filter. Staff removed the filter.**Ensure that all hand wash sinks are not obstructed to allow easy access at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 metal strainers in the 3-compartment sink were broken. Utensils were discarded.**Please ensure that all utensils/equipment used in the food facility are maintained in good repair.

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