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OPA! of Greece

925 - 33 Heritage Meadows Way SE Calgary AB T2H 3B8 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on September 8, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 7, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 separate inspections, most recently on September 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the back fridge is broken, please obtain a new thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation corrected.Previous ViolationCaulking peeling off at the wall of the 2-compartment sink.- Replace caulking
    • 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 front of house garbage drawers door is broken, please fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation. Please CleanPrevious ViolationThe following the areas had dirt/dust/grease build up:1. ceiling at the back kitchen2. vent hood/canopy at front area-Clean the indicated areas
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking peeling off at the wall of the 2-compartment sink.- Replace caulking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following the areas had dirt/dust/grease build up:1. ceiling at the back kitchen2. vent hood/canopy at front area-Clean the indicated areas
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is unusable as the dial is in disrepair.- Acquire a new probe thermometer. Discussed with staff at time of inspection the difference between probe and infrared thermometer. Use probe thermometer for checking internal food temperatures for items such as meat. Use infrared for surface temperatures such as cooler temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were expired and discoloured.- Ensure staff are checking expiry and condition of test strips to ensure accurate readings of sanitizer solutions.- Staff replaced test strips with new strips expiring in 2025.
    • 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?
      • No pest control reports available at time of inspection.- Check for pest control reports and provide them onsite. Noted self checklist but no information was written down but also noted professional pest control traps throughout. Confirm with operator and acquire correct pest control reports.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, ambient air temperature of walk-in cooler measured at 9C. Cooler door was left open to receive delivery and organize items. Keep cooler door closed to ensure foods are maintained at 4C or below

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