J8A - 3625 Shaganappi Trail NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 5, 2026
Windex solution was in the spray bottle labeled as sanitizer., , Ensure the labels reflect the content.
The scoop and the storage container for the scoop were placed directly in ice in the ice machine., , Corrected on site.
OPA! of Greece is in the VARSITY neighbourhood. VARSITY, Calgary has 136 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 25, 2026, there are 109 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Gong Cha
VARSITY
This restaurant has been inspected 8 times since December 5, 2023, with 2 in compliance, 6 not in compliance, and 0 closures on record.
2 violations
Windex solution was in the spray bottle labeled as sanitizer., , Ensure the labels reflect the content.
The scoop and the storage container for the scoop were placed directly in ice in the ice machine., , Corrected on site.
1 violation
1. Food contact surface sanitizing solution (Quat based) measured to be 0ppm., - Staff prepared 200ppm Quat solution during inspection, 2. A wet cleaning cloth was observed on the prep table during inspection., - Store the used cleaning cloth in sanitizing solution (100ppm chlorine or 200ppm Quats)
3 violations
Calamari container was stored on top of ice and not surrounded by ice. Internal temperature measured at 7.8-8C. , , - Ensure all perishable foods are stored at 4C and less or greater than 60 C at all times. , - If ice is used, ensure the food container is surrounded by ice and temperature is maintained at 4C or less.
Flooring in the walk-in cooler was covered by a cardboard. Staff noted the wheel of the cart stored in the cooler leave dark marks on flooring. , - Please remove the cardboard and replace wheels or clean and mop much more frequently.
1) A buildup of flour dust observed on surfaces below the preparation table. , , Clean and maintain in a clean and sanitary condition.
1 violation
The new sneeze guard in place is approximately 48 inches above the finished floor with a 9-inch return top piece. It does not provide adequate protection to foods from customer contamination. , , - Sneeze guards must meet (NSF) NSF/ANSI 2. Vertically: height of 72 inches above the finished floor or 60 inches above the floor with a 12-inch return top piece. , - In the interim, please ensure foods are covered.
1 violation
Thawing high-risk foods improperly. Observed calamari bags in bus bin in the 2-compartment sink, without ruining cold water., - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - under running cold water, - during the cooking process, - in the microwave if being cooked or consumed immediately after.
1 violation
1) The internal temperature of foods in the prep cooler in the front line was measured 8 to 9C. , - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. , - Advised staff to use an ice bath until cooler is repaired. Ensure ice completely surrounds the food containers. , , 2) Perishable foods were left out as the cooler was being serviced. Some perishable foods such as tzatziki sauce were measured at 15C. , - discarded. , - Staff put all perishable foods in an ice bath while on-site.
1 violation
1) The internal temperature of foods in the prep cooler in the front line was measured 8 to 9C. , - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. , - Advised staff to use an ice bath until cooler is repaired. Ensure ice completely surrounds the food containers. ,
4 violations
Quat sanitizer in bucket in the front was measured at 0 ppm. , - Quat sanitizers must be used at 200 ppm. Ensure to the change solution at adequate intervals. Use Quat test strips to verify the concentration.
1) The internal temperature of foods in the prep cooler in the front line was measured 8.6 to 9.6C. , - Service the cooler. Do not use until it can consistently maintain a temperature of 4C or less. , , 2) Thawing high-risk foods improperly. Observed calamari bags in bus bin in the 2-compartment sink without ruining cold water. , - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - under running cold water, - during the cooking process, - in the microwave if being cooked or consumed immediately after., , ,
Improper manual dishwashing. Staff noted they wash utensils and equipment with detergent, rinse with water, then airdry. , Ensure all equipment and utensils are washed with detergent, rinsed with water, then sanitized in an approved sanitizer such as Quat at 200 ppm for at least 2 minutes prior to airdrying. , Follow the instructions here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
Quat sanitizer test strips were expired in 2022. , - Purchase new Quat test strips and ensure staff use them to verify the concentration of Quat sanitizer solutions.