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OPA! Souvlaki of Greece

745 - 19800 Lougheed Hwy, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

OPA! Souvlaki of Greece has been inspected 18 times by Fraser Health Authority since October 12, 2017. The most recent inspection, on April 30, 2026, recorded 1 infraction.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on October 22, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 30, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 October 14, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 3, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 April 5, 2018. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The wall next to oven, where the piping is located, there is a hole surrounding pipes. There is some steel wool there, but the hole is not sealed. The hole can allow pests to enter and harbour in the premise.
      • Date to be corrected by: May 7 2026
      • Corrective Action(s): Seal the hole with a durable material, (ex: metal plate) so no pest can enter the premise
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is an accumulation of grease behind the grill area, which can attract pests to the premise. (This is a repeat violation).
      • Date to be corrected by: May 1 2026
      • Corrective Action(s): Clean behind the grill area to remove the grease accumulation
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The sprinkler in the walk in freezer is leaking, which can drip onto food products. (This is a repeat violation). Date to be corrected by: May 7 2026.
      • 2) The exhaust hood has tissues shoved on the sides of the vents. Employee states that this is to prevent dripping grease.
      • Corrective Action(s): 1) Ensure the drips are repaired, and do not store food underneath the drips to prevent food contamination, in the freezer.
      • 2) Ensure that the exhaust hood is repaired if the drips are a persistent issue. Continue to clean the exhaust hood and vents
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has Foodsafe level 1 or equivalent is present at all times to maintain food safety
      • Date to be corrected by: May 30 2026
      • Corrective Action(s): Ensure staff member with Foodsafe level 1 or equivalent is present at all times to maintain food safety
  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in freezer still has a leak from one of the pipes.
      • Corrective Action(s): Have leak repaired and do not store food underneath until repaired.
      • CORRECT: 1 week.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the back kitchen had large plastic container sitting over top of the sink
      • Corrective Action(s): Ensure all hand sinks are easily accessible at all times to allow for staff to wash hands frequently and when needed.
      • CORRECT: today
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff put on gloves without washing hands before handling raw food items.
      • Corrective Action(s): Remind all staff of proper glove use methods, i.e. wash hands prior to putting on gloves regardless of activity.
      • CORRECT: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in back area around the white shelving unit, only a couple of droppings noted in other areas in the restaurant. Report from pest control company advised bait above freezer had been consumed.
      • Corrective Action(s): Clean and sanitize areas where droppings noted to remove all evidence. Continue to monitor for new activity to help focus pest control initiatives to those areas.
      • Remove solid white shelving and use shelving that aids cleaning by providing 6"/15cm gap underneath and visual sight lines to the back.
      • Continue to work with pest control to eliminate entry points and sources of water and food.
      • Remove all bait from premises, traps can be baited with non poison items like cheese, peanut butter, etc.
      • CORRECT: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found grease building up under fryers and cooking area.
      • Corrective Action(s): A good clean under cooking equipment is required, this will help reduce attracting pests.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in freezer has a leak from one of the pipes and the sprinkler head.
      • Corrective Action(s): Ensure the leaks are repaired and do not store food underneath areas where dripping is noted to prevent the contamination of food.
      • CORRECT: 1 week
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found beef and chicken skewers sitting at room temperature internal temperatures were 24 C and 30 C
      • Corrective Action(s): Must keep potentially hazardous foods above 60 C or below 4 C.
      • Discard skewers as unable to confirm exact time of cooking.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under register and on shelves in the back used for dried goods.
      • Corrective Action(s): A deep clean of all hard to reach areas is required to ensure all droppings have been removed. Sanitize all areas where mice droppings noted, use a 1 to 10 bleach solution to kill any pathogens and to help remove the sent that may attract other mice.
      • Continue with pest control services until no more droppings noted.
      • NOTE: do not use bait inside. Use only traps or glue boards.
      • CORRECT: 2 weeks
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Gap noted under door in the back and front door
      • 2. Hand sink in the back has a slow drip leak coming from the faucet.
      • Corrective Action(s): 1. Install weather stripping to eliminate the gap under the doors to prevent the entrance of pests.
      • 2. Have leak in the hand sink faucet repaired to prevent standing water from accumulating and attracting pests such as mice.
      • CORRECT: 2 weeks.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at service area during inspection. A bucket of water with a wiping cloth was observed. Staff prepared santiizer solution during inspection which measured at 200 ppm QUATs concentration with test strip.
      • Corrective Action(s): Ensure sanitizer is prepared in the service area at all times to ensure food contact surfaces are maintained in sanitary condition throughout the day. Prepare QUATs sanitizer at a concentration of 200 ppm. Verify sanitizer strength with test strips as per approved sanitation plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser at hand washing station at service area observed not able to dispense liquid soap upon starting inspection. Staff replaced batteries during inspection.
      • Corrective Action(s): Maintain all hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel at all times to ensure staff are able to wash their hands adequately before handling foods.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on site with valid FoodSafe (or equivalent) certification. At least one staff must be on site with a valid FoodSafe certification during operational hours.
      • Corrective Action(s): Have at least one, if not more, staff certified and email copy of certificate to undersigned EHO. Due: May 31, 2024
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the back did not have working soap or paper towel dispensers and front hand wash station the soap dispenser was not working.
      • Corrective Action(s): Batteries changed in all affected units during inspection. Ensure all hand washing stations are fully stocked and functional at all times.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had a rinse temperature of 82'C showing on manifold but <71'C at plate level. Temperature was adjusted by the operator and final rinse temperature of 71.6'C was achieved. All dishware washed through the dishwasher to be rewashed today.
      • Corrective Action(s): Ensure to have the dishwasher rinse temperature set at 89'C on manifold and monitored on a regular basis.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in the back prep room missing paper towels.
      • Corrective Action(s): Ensure to have paper towels available for all handwashing sinks at all times.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard boxes being reused to hold food items that have been washed or processed.
      • Corrective Action(s): Discard cardboard boxes after the original items in the box have been used or removed. Place washed items (i.e. tomatoes) and foods that have been processed (i.e. cut, placed on skewers, etc) into food grade containers that are washable.
      • CORRECT: today
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE certificate has expired
      • Corrective Action(s): Operator must have a valid FOODSAFE certificate. Can take FOODSAFE refresher online until Dec 31, 2018, after which you will be required to sit the entire class.
      • CORRECT: 1 month
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food debris building up along the wall under and behind shelving and equipment.
      • Corrective Action(s): Ensure to reach all areas of the floor when cleaning.
      • CORRECT: 1 week
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

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