OPA! of Greece 83
125 - 100 Ranch Market Strathmore AB T1P 1W2 · Food - General
Inspection summary
OPA! of Greece 83 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on February 3, 2026, found no infractions.
2 of 3 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.
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 once on February 12, 2024. 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 once on February 12, 2024. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on February 12, 2024. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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.
3 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff member attempting to reuse a used pair of single use gloves.Single use gloves must not be reused. Additionally, hands must be washed after removing single use gloves, and before putting on a new clean pair of gloves.
- 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?
- Staff stated that the cooking procedure for the gyro was: cook on vertical broiler, cut meat from cone, cool, reheat as ordered.Secondary cook step must take place immediately following cutting the meat from the cone. So, meat must be cooked on the vertical broiler, cut off, cooked with the secondary cook step. Product can either be served to the customer then, it can be held hot, or it can be cooled down.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff stated that they are not checking the internal temperature of the gyro meat to ensure it is cooked properly.Internal temperature of the gyro meat must be verified to be 74 degrees Celsius or greater after the secondary cook step.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?