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OPA! of Greece

J8A - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

OPA! of Greece has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on May 5, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 5 times across 5 separate inspections, most recently on August 22, 2024. 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 4 times across 2 separate inspections, most recently on June 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 5, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 22, 2024. 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Windex solution was in the spray bottle labeled as sanitizer.Ensure the labels reflect the content.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop and the storage container for the scoop were placed directly in ice in the ice machine.Corrected on site.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food contact surface sanitizing solution (Quat based) measured to be 0ppm.- Staff prepared 200ppm Quat solution during inspection2. A wet cleaning cloth was observed on the prep table during inspection.- Store the used cleaning cloth in sanitizing solution (100ppm chlorine or 200ppm Quats)
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Calamari container was stored on top of ice and not surrounded by ice. Internal temperature measured at 7.8-8C. - Ensure all perishable foods are stored at 4C and less or greater than 60 C at all times. - If ice is used, ensure the food container is surrounded by ice and temperature is maintained at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flooring in the walk-in cooler was covered by a cardboard. Staff noted the wheel of the cart stored in the cooler leave dark marks on flooring. - Please remove the cardboard and replace wheels or clean and mop much more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A buildup of flour dust observed on surfaces below the preparation table. Clean and maintain in a clean and sanitary condition.
  4. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The new sneeze guard in place is approximately 48 inches above the finished floor with a 9-inch return top piece. It does not provide adequate protection to foods from customer contamination. - Sneeze guards must meet (NSF) NSF/ANSI 2. Vertically: height of 72 inches above the finished floor or 60 inches above the floor with a 12-inch return top piece. - In the interim, please ensure foods are covered.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing high-risk foods improperly. Observed calamari bags in bus bin in the 2-compartment sinkwithout ruining cold water.- Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:- In the cooler ahead of time- under running cold water- during the cooking process- in the microwave if being cooked or consumed immediately after.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of foods in the prep cooler in the front line was measured 8 to 9C. - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. - Advised staff to use an ice bath until cooler is repaired. Ensure ice completely surrounds the food containers. 2) Perishable foods were left out as the cooler was being serviced. Some perishable foods such as tzatziki sauce were measured at 15C. - discarded. - Staff put all perishable foods in an ice bath while on-site.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of foods in the prep cooler in the front line was measured 8 to 9C. - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. - Advised staff to use an ice bath until cooler is repaired. Ensure ice completely surrounds the food containers.
  8. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in bucket in the front was measured at 0 ppm. - Quat sanitizers must be used at 200 ppm. Ensure to the change solution at adequate intervals. Use Quat test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of foods in the prep cooler in the front line was measured 8.6 to 9.6C. - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. 2) Thawing high-risk foods improperly. Observed calamari bags in bus bin in the 2-compartment sink without ruining cold water. - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:- In the cooler ahead of time- under running cold water- during the cooking process- in the microwave if being cooked or consumed immediately after.
    • 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. Staff noted they wash utensils and equipment with detergent, rinse with water, then airdry. Ensure all equipment and utensils are washed with detergent, rinsed with water, then sanitized in an approved sanitizer such as Quat at 200 ppm for at least 2 minutes prior to airdrying. Follow the instructions here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired in 2022. - Purchase new Quat test strips and ensure staff use them to verify the concentration of Quat sanitizer solutions.

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