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OPA! of Greece 94

103 - 19 Riedel Street Fort McMurray AB T9H 5P8 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece 94 has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 18, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on August 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 19, 2026. 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?

  • 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 July 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on August 19, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 separate inspections, most recently on August 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed using the same gloved hands to touch ordering screens and cooler surfaces before transferring cooked potatoes and grilled flatbread into a customer’s take-out container. The gloves were removed afterward, and new gloves were donned without washing hands.- Food handlers must wash their hands after touching surfaces other than food-contact surfaces and before handling food. Food handlers must also avoid direct contact with exposed ready-to-eat foods and use, as much as practicable, clean and sanitized utensils, such as tongs, spatulas, disposable gloves, or other suitable food dispensing equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Calamari was observed being thawed in the kitchen sink using hot running water. The food handler was instructed to use cold running water for thawing, and the practice was corrected during the inspection.- Food must be thawed completely submerged under cold running water. Hot water must not be used for thawing food, as it can cause a heating of the eternal surface with the interior remaining cold, which can promote bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer for checking internal temperatures of food indicating maximum and minimum temperatures was not available. Provide a thermometer with maximum and minimum temperatures displays.
    • 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?
      • Weatherstripping under the back exit door was damaged and missing some section. This has been indicated on the pest control reports from January 2026- Install or repair the door weather stripping to prevent pest entry into the premises.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust particles were observed on the ceiling surface above the breading station and walk-in cooler. - Remove dust particles and clean this surface thoroughly.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer for checking internal temperatures of food indicating maximum and minimum temperatures was not available. Provide a thermometer with maximum and minimum temperatures displays.
    • 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?
      • As indicated in the pest control records from April to July 2026, the back door has a damaged door seal.- Install or repair the door seal to prevent pest entry.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surfaces of the pop dispenser drip tray/catcher were unsanitary due to the accumulation of beverage syrup residue. Syrup spills were also observed beneath the dispenser spouts. - Ensure the surfaces of the dispenser are thoroughly cleaned and sanitized. Food contact and non-food contact surfaces must be maintained in a clean and sanitary condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were stored on top of foods in the walk-in cooler shelving unit. Food handler removed the personal items during inspection.- Store all staff personal items separately from foods and food equipment. Designate a separate space for storing staff's personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared gyro stored inside the prep cooler was measured at 9.8 degrees Celsius. Gyro was discarded during the inspection. - Store perishable foods at 4C or less under refrigeration. Continue monitoring of the prep cooler to ensure temperatures of foods are maintained at 4C and below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer for checking internal temperatures of food indicating maximum and minimum temperatures was not available. Provide a thermometer with maximum and minimum temperatures displays.
    • 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 available for review during the inspection. Provide a copy of the pest control records to the inspector via email for review. Ensure all pest control documentation is maintained on site and readily available during future inspections
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution in a pail at the food preparation area was measured below 50ppm. Solution was discarded. A new solution measured at 200ppm was prepared during the inspection. Use Quat solution at 200ppm for surface sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning cloth was stored on top of the single-use drink cups across from the dishwashing area. Food handler removed cloth. Handles of cleaning equipment including (broom and dustpan) were propped up against the single-use food equipment rack. This was corrected during inspection. Store cleaning clothes and equipment separately from foods and food utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the deep fryers oil filtering compartment were covered in greaseThoroughly clean surfaces and ensure equipment surfaces are cleaned regularly.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solutions in sanitizer pails in the dining and food preparation area were measured below 50ppm.Fresh sanitizing solutions was prepared and measured at 200pp during inspection. Ensure Quat solutions are maintained at the 200ppm concentration for effective sanitizing of food surfaces.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The oil in the deep fryers appears overused and requires changing. Replace oil in the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pails containing sanitizing solution were insanitary with accumulated grease and dirt.Pails were washed during inspection. Wash and sanitize surfaces of the sanitizing pails regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the garbage compartment in the dining area was insanitary.Clean surfaces of garbage compartment thoroughly.
  11. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed washing their hands and closing off the hand sink dials with the clean hands. Inspector corrected hand washing practice.Hands must be washed after handling payments, and before resuming food service activities and food handling.Instructions for proper use of hand gloves was provided to operator via email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing soap was not supplied at the hand sink beside the dish washing sink.Ensure all hand sinks are provided with handwashing supplies.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of rice was stored on the floor of the food processing area. Move rice bag off the floor. Store foods at least 6 inches off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with no handles were left inside the flour bins. Provide scoops with handles for dry foods. Scoops with handles can be left in bins, with the handles upright and not touching dry foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in a hot holding unit was measured at 41.4C. Food handler was instructed to reheat the rice before hot holding. Rice was reheated up to 74C.High risk foods that have been cooked, then cooled to 4C (40F) must be reheated to 74C or higher before hot holding. Hot foods must be maintained at a temperature of 60C or above in hot holding units. Check food temperatures in holding units every 30 minutes.
    • 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 drain of the hand sink in the food processing area was not operating properly. Water drained very slowly at this sink.Repair the sink drain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the drink dispenser in dine-in area was insanitary. There was accumulation of fluid in the dispenser drain tray. Clean and sanitize all surfaces of the dispensers regularly, empty the drain tray and include in the cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve in the reprocessing area was rusted. Sieve was discarded during inspection.Ensure equipment used for food preparation and processing are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the soap dispenser at the checkout counter hand sink was dirty. Clean soap dispenser.
  14. Risk Management Inspection

    0 infractions

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