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OPA! of Greece

590 - 700 St. Albert Trail St. Albert AB T8N 7A5 · Food - General

10 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer present in the food handling area at the front. Discussed with staff who had already started food handling for an order from a customer and reminded her that the sanitizer solutions should be done prior to opening so that they were available for use when food handling. Staff made a sanitizer solution from the dilution station that had a 200ppm Quat solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was a sponge present in soiled water with no active sanitizer present. Sanitizer solution was changed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was an insert being used as a scoop in the bulk fries drawer. It was removed to the sink during the inspection. Ensure that the scoops have handles and are not a source of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Box of perishable food was being left on the counter unattended while the staff went to the front to serve a customer. Ensure perishables are put back in the cooler if they are not being handled.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a damaged container (for rice). Staff indicated it would be replaced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***An insert without a handle was being used and stored in the fry drawer. Discussed and staff removed and replaced with a ladle that had a handle. removed and replaced with a ladle during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were expired test strips being used (the open containers behind the till had expired in June and August 2025). they were discarded during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Front hand sink needed paper towels in an effective dispenser or in a holder close to the hand sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Sep 2025Pest control records were not observed. Will check during the reinspection.Nov 2024***Pest control records were not being maintained. Pest control records are to be completed monthly and kept onsite for review. Record was found for July 2024 that Major Pest control had been out. There were no recent records found.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were large containers for bulk items that were not being kept in a clean and sanitary condition. Discussed cleaning needed as to remove the build up, Staff indicated they may be replaced. This is also an option.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of grease/dirt on the high touch cooler and hot holding handles. Ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were two scoops without handles that were being used for bulk products. Discussed that scoops were to have handles.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Pest control records were not being maintained. Pest control records are to be completed monthly and kept onsite for review. Record was found for July 2024 that Major Pest control had been out. There were no recent records found.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths were stored in an ineffective sanitizer solution. ***the sanitizer solution in the bucket in the front was 0ppm. Prior to the staff using the wiping cloths it was discussed that the sanitizer had been used up and was not effective. They reported that it is changed every 2 hours. Discussed that when used lots it may be used up prior to the 2 hours. Staff changed it after discussion.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was one scoop being used in the bulk foods that did not have a handle. Scoops used for bulk foods are to have handles that are stored out of the product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Front hand sink needed paper towels in an effective dispenser or in a holder close to the hand sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Pest control records were not being maintained. Pest control records are to be completed monthly and kept onsite for review. Record was found for July 2024 that Major Pest control had been out. There were no recent records found.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***There was left over rice from the night before that had been left out on the counters. discussed with staff that this will allow exponential growth of bacteria (even if the product is discarded the elevated levels of bacteria are on the container). It also serves as an attractant to vermin. At the end of the day, any left over foods are to be appropriately stored or discarded, not left on the counter to be discarded later.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable product present in the front display cooler that was not being maintained at 4C. The inserts were covered at the time of inspection but the product was still 9C. Ensure procedures are in place for food safety and that the temperature of perishable products is maintained at 4C or colder.Jan 19, 2024: Temperature of food in the display cooler was still measured to be between 9C-11C. The staff was advised to move all perishable food items in the cooler inserts into the walk-in cooler until the display cooler is capable of maintaining temperature of food at or below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front display cooler did not appear to be in a proper working condition and capable of maintaining the temperature of food at or below 4C. The cooler temperature at different spots was between 8C-15C. Food that requires temperature control must not be stored in the cooler until repaired or capable of maintaining the temperature of food at or below 4C.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable product present in the front display cooler that was not being maintained at 4C. The inserts were covered at the time of inspection but the product was still 9C. Ensure procedures are in place for food safety and that the temperature of perishable products is maintained at 4C or colder.Jan 19, 2024: Temperature of food in the display cooler was still measured to be between 9C-11C. The staff was advised to move all perishable food items in the cooler inserts into the walk-in cooler until the display cooler is capable of maintaining temperature of food at or below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust canopy appeared not to be in a proper working condition. The exhaust system was off and the facility very smoky at the time of inspection. The staff indicated that the system trips off after a while. Please ensure required repairs are done.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front display cooler did not appear to be in a proper working condition and capable of maintaining the temperature of food at or below 4C. The cooler temperature at different spots was between 8C-15C. Food that requires temperature control must not be stored in the cooler until repaired or capable of maintaining the temperature of food at or below 4C.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable product present in the front display cooler that was not being maintained at 4C. The inserts were covered at the time of inspection but the product was still 9C. Ensure procedures are in place for food safety and that the temperature of perishable products is maintained at 4C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The canopy cleaning through to the roof was overdue, it was to have been done Oct 2023. Staff reported that it was scheduled.
  9. Risk Management Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***The temperature logs being kept were not accurate. The 3pm temperatures were recorded but the inspection was done before then.There were records indicating that the sanitizer concentration was checked this morning as well as at 3pm. The discoloured test strips located by the staff would indicate that these test strips were not used regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were scoops present in the bulk food bins with the handles embedded in the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable product present in the front display cooler that was not being maintained at 4C. The dressings and cheeses were 13C to 15C. The facility was not busy at this time. Suggested that covers may help to maintain the foods at the required temperatures.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Dec 2023The back door was not vermin proof. There was a gap between the door and the frame that could allow mice or other vermin into the facility.Aug 2022The back door was not vermin proof, the weather stripping was in disrepair and this could allow vermin into the facility.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Pest control records were not being completed monthly and/or kept onsite for review. There were records for October but none for November. Ensure the pest control records are completed monthly and kept onsite for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There was no Food Safety Training Certificate for the onsite manager. Offsite manager had a food safety certificate. The onsite manager indicated that he had completed the course and was awaiting for the test.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There were two ceiling tiles missing from above the walk in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were scoops without handles present in the bulk rice container. After this was corrected staff were observed portioning food with single use cups with no handles. Discussed again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Single use cups were observed being re-used to portion perishable foods. Discussed that single use cups were not to be reused.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The ceiling had an accumulation of dirt present hanging from the ceiling, from the emergency lights and the ceiling register. Ensure regular cleaning and maintenance is completed.
  10. Monitoring Inspection

    15 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff was observed putting on gloves without first washing her hands.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***The temperature logs being kept were not accurate. The 3pm temperatures were recorded but the inspection was done before then.There were records indicating that the sanitizer concentration was checked this morning as well as at 3pm. The discoloured test strips located by the staff would indicate that these test strips were not used regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were scoops present in the bulk food bins with the handles embedded in the product.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer solution was in a spray bottle labeled degreaser. Corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The under grill cooler was not maintaining 4C temperatures. The unit was 18C. Discussed with staff who indicated that they had just put the warm Donair meat in the unit. Teh temperature was checked at the end of the inspection and still had not returned to a safe temperature. Teh frozen shrimp and donair meat that was remoted to have been put in after 12:30 were removed to the walk in cooler. The fries were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable product present in the front display cooler that was not being maintained at 4C. The dressings and cheeses were 13C to 15C. The facility was not busy at this time. Suggested that covers may help to maintain the foods at the required temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The Quat test strips were discoloured. This can result in inaccurate readings. Some of the discolouration was removed during the inspection. Ensure test strips are accurate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no soap available at the back hand sink. Staff corrected upon repeated requests and stocked the soap in the dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Dec 2023The back door was not vermin proof. There was a gap between the door and the frame that could allow mice or other vermin into the facility.Aug 2022The back door was not vermin proof, the weather stripping was in disrepair and this could allow vermin into the facility.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Pest control records were not being completed monthly and/or kept onsite for review. There were records for October but none for November. Ensure the pest control records are completed monthly and kept onsite for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There was no Food Safety Training Certificate for the onsite manager. Offsite manager had a food safety certificate. The onsite manager indicated that he had completed the course and was awaiting for the test.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There were two ceiling tiles missing from above the walk in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were scoops without handles present in the bulk rice container. After this was corrected staff were observed portioning food with single use cups with no handles. Discussed again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Single use cups were observed being re-used to portion perishable foods. Discussed that single use cups were not to be reused.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The ceiling had an accumulation of dirt present hanging from the ceiling, from the emergency lights and the ceiling register. Ensure regular cleaning and maintenance is completed.