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OPA! of Greece

S08 - 4575 25 Street SE Calgary AB T2B 3R9 · 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 20, 2024. The most recent inspection, on October 5, 2026, recorded 6 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 October 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 5, 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 once on October 5, 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?

  • 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 3 times across 2 separate inspections, most recently on October 5, 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 3 times across 3 separate inspections, most recently on November 25, 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.

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Used pair of single use gloves were on top of take-out sandwich bags.Discard single use gloves after removing from hands.2) No hot water at the front handwash sink. Staff was using just cold water to wash hands. Wash hands properly.
    • 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?
      • October 5, 2026, inspection:Discard time was not being tracked.Previous Inspection:The was not date and time for the calamari flour being used on the line. - Ensure date and time is updated/implemented for the 2-hour holding time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pre-portioned tzatziki sauces in tiny containers were stored in the prep cooler insert were not stored at 4 degrees C or below. Tzatziki sauce was measured between 11.5 to 23.0 degrees C.Discarded the Tzatziki sauce.2) Tzatziki sauce in the prep cooler insert was measured between 7.0 to 14.0 degrees C.Fix the cooler and store cold perishable foods at 4 degrees C or below. 3) Donair meat in the hot holding unit was measured at 51.2 degrees C and chicken skewers were measured at 55.4 degrees C. Store hot perishable at 60 degrees C or higher. 4) No probe thermometer was available to check food or cooler. Provide a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water at the front handwash sink. Fix the hot water tap.2) Paper towels on the counter were covered with food stains. Store paper towels in proper dispensers to protect them from get dirty.
    • 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?
      • 1) Gap along the back door. Fix the back door.2) Black flies in the facility. Remove black flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Missing wire on the metal strainer.Replace the metal strainer. 2) Black stains on the yellow milk crate that was used to store food. Clean or replace the milk crate. 3) Protective film on the rice/potato hot holding unit was starting to rip off. 4) Protective film on the walk-in freezer door was ripping off. 3 to 4) Remove the protective film for easy cleaning.
  2. Monitoring Inspection

    2 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?
      • The was not date and time for the calamari flour being used on the line. - Ensure date and time is updated/implemented for the 2-hour holding time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only 1 drain stopper for the 2 compartment sink, which prevented washing and sanitizing at the same time. - Obtained the additional drain stopper.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution concentration measured to be 0ppm.- The staff members were educated on the importance of sanitizing solution and its concentration. - Storing and use of cleaning cloth.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris under the two compartment sink. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris along the baseboards, in walikn freezer floor, under and/or behind the equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats solution concentration measured to be 0ppmThe staff prepared fresh solution during inspection, and it measured to be 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at hand washing sink did not work.Repair the hot water tap.Use the sink in the kitchen for washing hands.Operator contacted the plumber during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris along the baseboards, in walikn freezer floor, under and/or behind the equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.

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