Skip to content
Loading map…

OPA! of Greece

500 - 5149 Country Hills Boulevard NW Calgary AB T3A 5K8 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on April 10, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 5 separate inspections, most recently on May 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on May 26, 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?

  • 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 5 times across 3 separate inspections, most recently on December 14, 2023. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation cited on May 26, 2025:The temperature of the chickpeas on the prep cooler bowl measured between 12.2°C to 12.9°C.I advised the owner to keep the food on the prep cooler covered to prevent cold air loss and to avoid exposure to warm air, which could affect the temperature of the food as the ventilation canopy system was directly opposite the prep cooler.Previous violation:The chickpea salad stored on the cooler was measured at 13C.Ensure that refrigerated perishable food items are maintained at 4C and below at all times.The salad was discarded.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation cited on May 26, 2025:The temperature of the chickpeas on the prep cooler bowl measured between 12.2°C to 12.9°C.I advised the owner to keep the food on the prep cooler covered to prevent cold air loss and to avoid exposure to warm air, which could affect the temperature of the food as the ventilation canopy system was directly opposite the prep cooler.Previous violation:The chickpea salad stored on the cooler was measured at 13C.Ensure that refrigerated perishable food items are maintained at 4C and below at all times.The salad was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the back kitchen handwashing sink was not dispensing soap. It was noted that the soap dispenser was empty.Additional soap was available, and the soap dispenser was promptly restocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy filters were accumulated with dust, grease deposit and other residues build-up.Food contact surfaces of cooking equipment should be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front service sneeze guard has an inch gap between the barrier (less than 4ft) and overshelf around the sneeze zone. Fix the sneeze guard to protect food from customers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chickpea salad stored on the cooler was measured at 13C.Ensure that refrigerated perishable food items are maintained at 4C and below at all times.The salad was discarded.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front service sneeze guard has an inch gap between the barrier (less than 4ft) and overshelf around the sneeze zone. Fix the sneeze guard to protect food from customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule.Provide a cleaning schedule and ensure it is followed.
  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front service sneeze guard has an inch gap between the barrier (less than 4ft) and overshelf around the sneeze zone. Fix the sneeze guard to protect food from customers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MEATS WERE MEASURED AT 7.0 DEGREES C. THE COOLER CONDENSER WAS COVERED IN GREASE. OWNER TRIED CLEANING THE COOLER CONDENSER. PLACE A BAG OF ICE ON TOP OF THE MEATS AND STORE THEM AT 4 DEGREES C. OR LESS. TECHNICIAN IS SCHEDULED TO COME ON THURSDAY TO CLEAN THE CONDENSER. MEATS IN THE DRAWER COOLER WERE MEASURED BETWEEN 7.5 TO 9.4 DEGREES C. FIX THE COOLER OR DO NOT USE THE COOLER.Drawer cooler below the grill:Chicken @ 8.3 degrees C. and Donair @ 9.0 degrees C. All perishable foods were placed in the walk-in cooler. Fix the cooler and store cold perishable food at 4 degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelf between the front line cooler and door was dirty with grease and debris.Clean the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule.Provide a cleaning schedule and ensure it is followed.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front service sneeze guard has an inch gap between the barrier (less than 4ft) and overshelf around the sneeze zone. Fix the sneeze guard to protect food from customers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REDUCE THE LAYERS OF PRE-PACKAGED TZATZIKI SAUCE IN THE PREP COOLER INSERTS.August 29, 2023, inspectionTzatziki sauce in the insert was measured at 7.6 degrees C and pre-packaged take out tzatziki sauce was measured at 11.0 degrees C (top layer ones)Tzatziki sauce measured 9C in the line cooler.Store perishable foods at 4C or less under refrigeration. Cover the top insert containers when not in use and reduce the amount of food stored in the containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MEATS IN THE DRAWER COOLER WERE MEASURED BETWEEN 7.5 TO 9.4 DEGREES C. FIX THE COOLER OR DO NOT USE THE COOLER.Drawer cooler below the grill:Chicken @ 8.3 degrees C. and Donair @ 9.0 degrees C. All perishable foods were placed in the walk-in cooler. Fix the cooler and store cold perishable food at 4 degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelf between the front line cooler and door was dirty with grease and debris.Clean the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the ceiling tiles, walls, cooler vents and storage shelves.2) Grease build-up on the canopy., filters and grill/stove's sides.Clean these areas. No cleaning scheduleProvide a cleaning schedule and ensure it is followed.

Nearby inspected facilities

Own this business? Add a badge to your website