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OPA! of Greece

917 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on February 4, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on December 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on February 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 9, 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had broken lid, the inner walls were cracked. Action required:-Please repair the ice machine. All the food equipment surface needs to be smooth, easily cleanable.**December 18, 2025 - Violation was not corrected and still observed.**Feb 4, 2026 - Violation was not corrected and still observed.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the QUAT sanitizer solution for the front counter pail was only 50ppm. Discussed issues and concerns with operator who refilled pail with fresh sanitizer. Retested and measured concentration was acceptable (200ppm). Please ensure sanitizer solutions are tested and monitored at regular frequencies and required concentrations at met.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had broken lid, the inner walls were cracked. Action required:-Please repair the ice machine. All the food equipment surface needs to be smooth, easily cleanable.**December 18, 2025 - Violation was not corrected and still observed.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken skewers were being thawed at room temperature in the back area at the beginning of the inspection. Proper thawing procedures were discussed with staff, and the chicken was moved into the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had broken lid, the inner walls were cracked. Action required:-Please repair the ice machine. All the food equipment surface needs to be smooth, easily cleanable.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had broken lid, the inner walls were cracked. Action required:-Please repair the ice machine. All the food equipment surface needs to be smooth, easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer bucket on front counter was measured at 100 ppm Quats.Action taken:-Staff was instructed to prepare fresh quats solution, which was measured at 200 ppm. - Education was provided to the staff to regularly monitor the strength of the sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had broken lid, the inner walls were cracked. Action required:-Please repair the ice machine. All the food equipment surface needs to be smooth, easily cleanable.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Strainers and tongs used for portioning calamari are not being cleaned and sanitized frequently. Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours.
    • 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 written log used to monitor flour sifting every 4 hours is not being signed by the staff. Ensure staff are sifting the flour for calamari every 4 hours, and logs are being signed to ensure this process is being completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Half of a disposable, plastic soda bottle is being re-used to portion calamari. Operator is to use a proper container or cup that is not single-use, and easy to clean.

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