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OPA! of Greece

A - 141 Stewart Green SW Calgary AB T3H 3C8 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on May 15, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on November 25, 2024. 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 2 times across 2 separate inspections, most recently on July 16, 2025. 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 2 times across 2 separate inspections, most recently on November 25, 2024. 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?

  • 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 4 times across 2 separate inspections, most recently on November 25, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2025. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen storage area is disorganized.REQUIREMENT: Re-organize the area, and ensure the following is completed:- The access to the electrical panel isn't blocked.- Food (e.g. bag of flour) is not stored directly on the floor.
  2. Monitoring Inspection

    3 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?
      • Slices of gyro (donair meat) were not being continuously cooked after being sliced from the cone. The secondary cook step is required at the time of slicing.Product was being sliced then placed in the drawer cooler at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer style coolers being used to "cool" gyro (donair meat).Gyro measured 28 degrees Celsius, and this product was affecting the overall temperature of the entire drawer style cooler.Use the walk-in cooler to quickly cool foods.Drawer style coolers are meant to store foods that are already at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One metal strainer was in disrepair and had missing pieces of mesh.Strainer discarded.Inspect strainers frequently to ensure they are in good repair.2. Duct tape present on handle of grill scraper.Scraper discarded.Do not use duct tape on food equipment as it is not cleanable and holds on to dirt / bacteria.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the front service area, dining area, and back kitchen did not detect any sanitizer with the quat test strips.Fresh quat sanitizer buckets were prepared and measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoops were stored on the rice cooker.Rice scoops were promptly washed and submerged in a quat sanitizer bucket at 200 ppm.2) Serving utensils were stored in stagnant water.The utensils were stored in sanitizer buckets art 200 ppmn.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tzatziki sauces were kept on the counter at room temperature with an internal temperature between 17.5°C to 20.5°C. It was noted on the Tzatziki sauce carton that "Keep refrigerated"The Tzatziki sauces were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing method was noted. Staff was not sanitizing dishes using a 2-comp sink. Staff was educated on how to use a two-comp sink dishwashing method.
    • 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 record was not available.Maintain monthly pests control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Staff was using the same blue rubber gloves that had been used to wash and handle dirty dishes to handle clean dishes. Staff was provided with another pair of gloves to rinse, sanitize and air-dry dishes.2) Cardboard was used to line the shelves used to air-dry dishes.The cardboard was promptly removed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were measured at 100 ppm. Fresh sanitizer buckets were prepared at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food inserts were filled above the fill line.Foods were re-portioned below the inserts fill line.2. Utensils were kept on the grill holder.Store utensils in ice water between uses at 4°C or less, hot water at 60°C or above, in a sanitizer solution at the right concentration or switch out utensils with new ones after each use.
    • 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 record was not available.Maintain monthly pests control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels were placed on the counters.Place paper towels in suitable paper towel dispensers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed in the facility.Post the permit where the person served can easily view it.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate was available.
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