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OPA! Souvlaki of Greece (Tsawwassen)

FC11 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

OPA! Souvlaki of Greece (Tsawwassen) has been inspected 10 times by Fraser Health Authority since November 2, 2017. The most recent inspection, on July 29, 2026, found no infractions.

6 of 10 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 and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on May 14, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 21, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 27, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    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
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    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.
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    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.
  10. Routine Inspection

    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

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