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Opa! Souvlaki Of Greece

460-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Opa! Souvlaki Of Greece has been inspected 8 times by Interior Health Authority since January 22, 2014. The most recent inspection, on February 25, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 separate inspections, most recently on May 29, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 24, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 29, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 29, 2018. For example: 7 Are foods protected from contamination?

  • 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 July 18, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

About this data

These results come from Interior Health Authority, 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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels missing during time of inspection. Ensure that hand sink is fully stocked with liquid soap, paper towels, hot and cold running water so that staff do not dry their hands on their clothes, leading to cross contamination
  5. Monitoring

    10 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): The food staff cooking raw meats did not know the required cooking temperatures. The staff does not have a food probe thermometer to monitor the food internal temperature. The Food Safety Plan was reviewed with the food staff and the food internal temperature was checked using my food probe thermometer during the inspection. Food should be held at required temperatures for specified times to kill microorganisms. Microorganisms have varying susceptibilities to heat, and the food characteristics affect the lethality of cooking temperatures. Heat penetrates into different foods at different rates. To kill all pathogens, food should reach the required internal temperatures, for the correct length of time, as measured with an appropriate food temperature monitoring device such as a digital food thermometer
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The cooked rice being stored in the hot holding unit is at 44 degree Celsius. The food was stirred and the temperature was measured again. The temperature did not achieve at 60 degree C or hotter. b) Ready to eat salads are stored at room temperatures in the front serving area and no procedures are in place for using time as public health control. The ready to eat salad kept at room temperature for more than two hours must be discarded. Using time only as a public health control can only be achieved if the following criteria are met: - Foods are clearly marked with the time at which they were removed from temperature control and with the time at which they must be discarded. - Foods are at 4°C or less at the starting time. - Sanitary conditions in the premises are maintained to adequately protect food from contamination. - A written food safety plan for each type of operation that addresses the use of time as control is in place and available to the regulatory authority for review upon request. - The local regulatory authority may reject the use of time as a public health control if any of the food safety requirements are not being met or if it is deemed that the operator’s ability to maintain food safety in the premises is compromised. c) No temperature records are maintained for this week.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The cooked rice is being cooled at room temperatures in a plastic container in the back preparation area. The staff is not monitoring and recording the time and the temperatures to verify the cooling requirement. The cooling requirements were reviewed with the staff and the operator during the inspection. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. The food temperatures must be monitored and recorded when cooling cooked foods at least weekly. The temperature record template is available at: <http://foodsafe.ca/resources.html>.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A food staff handling food and food equipment has a beard and was not wearing any hair restraint during the inspection.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): The community water system serving potable water to this food premises has issued a Water Quality Advisory. The staff and the operator say that water straight from the tap is being used to wash vegetables to make ready to eat salads. A Water Quality Advisory is issued as a precautionary measure when there is a low level health risk to drinking water users. Food premises operators MUST advise clients and MAY WISH to provide alternate water. Note: Vulnerable groups (children, elderly, immunocompromised), should follow Boil Water Notice precautions. The City of Kelowna is providing the status of the advisory online: <https://www.kelowna.ca/>. Water straight from the tap must not be used for food preparation (wash, rinse or soak ready-to-eat foods, fruits and vegetables). Boiled tap water or Bottled water must be used instead. More info: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Public%20Notification%20Health%20Hazards%20Related%20to%20DW%20in%20Food%20Premises.pdf>.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): The thermometer placed in the walk cooler has broken glass fragments on its cover and it was stored above foods during the inspection. The operator must ensure that foods are protected from contaminations including glass fragments.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No food probe thermometer is available to monitor food internal temperatures.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The food premises is operating without a valid operating permit and the permit fee is overdue. The decal on the permit posted in the food premises is expired.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) The Food Safety Plan does not have the food handling procedures for the ready to eat salad being stored at ambient temperatures. An operator must have an approved food safety plan that addresses using time controls to maintain safety. Plan details must include: o Which foods will be held at ambient temperatures for up to 2 hours; o Time-labeling procedures (e.g., stickers); o Records (e.g., name and volume of food, time put out and time discarded, and temperature of food when removed from hot or cold temperature control); o Cooking and cooling processes; and o Procedures for preparation, holding, serving, and display. • The food must have an initial temperature of 4°C or colder when removed from cold temperature control, or 60°C or hotter when removed from hot temperature control. • The food must not be returned to hot or cold temperatures once time is used as a control. • The food must be labeled, marked or otherwise identified to indicate: o The time when the food was removed from hot or cold temperature control; and o The time that the food must be thrown out/discarded to waste (i.e., a time limit of up to 4 hours after the food was removed from hot or cold temperature control). • The food must be served before the time limit indicated on the label. • The food must be thrown out/discarded: o if it is in unmarked containers; or o if the time limit has expired. • Proof of time tracking (e.g., labeling or marking) will be required to verify that time is being monitored. Unmarked products will be discarded at the discretion of the Environmental Health Officer. b) The critical limit for cooling cooked food is missing the Plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) The Sanitation Plan is not available on site and the staff does not have know about the Plan. More info: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>. b) The Sanitation Plan must also include the sanitation requirement for the bowls/containers that are used for the potentially hazardous foods being held at ambient temperatures for up to two hours.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): No cooling log sheet for rice was available for review at time of inspection.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature log sheet for the coolers and freezers was not kept up-to-date.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - Time log sheet for the salad being cold held at >4C was in place but not kept up-to-date. - The infrared thermometers and the dial thermometers used to monitor food and cooler temperatures were not accurate.
  7. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): The cooling log is not maintained when cooling cooked rice and cooked potatoes. The cooling log template was reviewed with the food staff during the inspection.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - The air temperature for the walk in cooler is at 7 degree Celsius according to my thermometer. The thermometer installed by the operator in the unit is showing at 9 degree Celsius. - The temperature logs are not kept on site and not available for review. - Some potentially hazardous foods (e.g. salads in the metal bowl, etc.) in the front serving area are using time as the food safety control but no time tracking tool is used to determine how long the foods are stored at the room temperatures. The time tracking of the potentially hazardous foods were discussed during the inspection.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): An used knife was being stored on the magnetic knife holder and it was corrected during inspection.
  8. Monitoring

    0 infractions

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