OPA! Souvlaki of Greece (Tsawwassen)

FC11 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

9 inspections

1. Routine InspectionJul 23, 2025

   0 infractions

2. Routine InspectionJan 6, 2025

   0 infractions

3. Routine InspectionMar 23, 2023

   0 infractions

4. Routine InspectionJul 21, 2022

   1 infraction

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): The sanitizer bucket Quat concentration was 0. The water looked very dirty.
     • Corrective Action(s): Make sure to change the sanitizer solution every 2 to 4 hours, or as needed, especially when the water look very dirty.
     • Violation Score: 5
5. Routine InspectionNov 5, 2019

   0 infractions

6. Routine InspectionMay 27, 2019

   1 infraction

   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No staff on duty has Foodsafe Level 1 or equivalent training . The owner that has Foodsafe Level 1 training was not present at time of inspection.
     • Corrective Action(s): Ensure at least one staff on duty has Foodsafe Level 1 or equivalent training when the owner is not present.
7. Routine InspectionNov 6, 2018

   0 infractions

8. Routine InspectionMay 14, 2018

   1 infraction

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Salad mix in bowl insert at the preparation cooler at 8.1C internal food temperature. It
     • Corrective Action(s): Ensure cold potentially hazardous food are cold held at or below 4C at all times or served within 4 hours. Use ice bath to supplement cold holding.
     • Violation Score:
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Chicken skwers hot held at internal food product temperature of 54.1C. It was made within 2 hours. This allows growth of pathogens and/or formation of their toxins.
     • Corrective Action(s): Ensure hot potentially hazardous food are hot held at or above 60C at all times or served within 2 hours. Adjust the temperature switch to a higher setting.
9. Routine InspectionNov 2, 2017

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Rice: Hot holding unit not maintained at or above 60 C.
     • Corrective Action(s): Adjusted. Monitoring required.
     • Violation Score: 5