Skip to content
Loading map…

OPA! of Greece

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

9 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.
  9. Monitoring Inspection

    7 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?
      • August 29, 2023, inspectionTzatziki sauce in the insert was measured at 7.6 degrees C and pre-packaged take out tzatziki cause 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?
      • 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.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grease and pen markings were found on the clean bus pan lids. Grease build-up on the vegetable cutter. Follow the three steps method for manual dishwashing:1) Wash with soap and warm water. 2) Rinse with warm water.3) Sanitize with 200ppm quat sanitizer for 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels for handwashing in the back prep handwash sink. Provide paper towels for handwashing.
    • 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.