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H2O Lounge

10044 82 Avenue NW Edmonton AB T6E 1Z3 · Food - General

Official record from Alberta →

Inspection summary

H2O Lounge has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on January 13, 2026, recorded 10 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on January 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times on January 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 3 separate inspections, most recently on January 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 3 separate inspections, most recently on January 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

3 inspections

  1. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The chef was observed wiping his hands on the soiled apron he was wearing at the time of the inspection. Hands must be washed and dried using a hygienic method. Aprons must not be used for hand drying, as this practice may result in contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A metal bowl was observed being used to handle bulk rice. Provide appropriate scoops with handles and ensure they are stored in a sanitary manner to reduce the risk of food contamination.2. Scoops were observed stored directly in bulk food containers, in contact with the food. All scoops must be removed from the food and stored in a sanitary manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored directly on the floor of the walk-in cooler. All food must be stored at least 6 inches off the floor to prevent contamination and to allow for effective cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers were observed without thermometers. Thermometers must be installed or placed in all coolers to allow for accurate monitoring and maintenance of proper holding temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswashing machine was operating without sanitizer; An empty sanitizer container was attached to the equipment and sanitizer concentration was not being monitored.Operator must ensure sanitizer is connected to the machine and conduct frequent checks of sanitizer concentration to confirm effective cleaning and sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips found on-site were expired (February 2012).Operator must supply valid test strips to accurately verify sanitizer concentrations used in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwash sink was observed being used for both handwashing and utensil handling. Handwash sinks must be used exclusively for handwashing only to prevent contamination and support proper hygiene practices.2. The hand sink faucet was observed to be loose. Repair or replace the faucet to ensure proper handwashing functionality.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Worn weather stripping was observed on the back entrance door, creating a gap that could allow pests to enter the facility. Install new weather stripping to ensure the door is properly sealed and to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulated dirt was observed on the floors and walls of the drinks walk-in cooler. Conduct thorough cleaning and sanitization to restore and maintain sanitary conditions.2. The dishwashing area, including the dishwasher and sink, contained heavy mold and slime (biofilm) buildup. Conduct thorough cleaning and sanitization of all affected surfaces.3. The internal surfaces of the glasswashing machine were observed with brown stains and a slimy residue. Conduct thorough cleaning and sanitization of the machine to remove buildup and ensure it is maintained in a sanitary condition.4. Dishwashing machine was leaking. Repair or replace dishwasher.5. Worn gasket was observed on the chest freezer door. Replace the freezer door gasket to ensure a proper seal and maintain required temperatures or replace chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning is required.- Clean the shelves, dishwashing station-clean ceilings- Organization is required, remove the garbage, unnecessary items from the facility. -Cleaning and sanitation schedule not executed.Action required:-Please take corrective actions.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Some of the food items (beer boxes) were directly stored in the hallway to the main kitchen. - In the dry storage areas and the cleaned utensil section, it was observed that the personal belongings stuff was stored along with the kitchen food items/cleaned food equipment.Action required:-Please store the personal stuff in the personal/staff designated area only.Action required:-Please store all the food items properly in their designated areas.
    • 15. Is the facility free of a pest infestation?
      • -Mice droppings observed under the dishwashing area.Action required:--Please take corrective actions to control the pest activity. -Please contact with pest control professionals.-Operator confirmed that she would contact the pest control operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall in the cooking line areas was in disrepair.2. Some lights in the main kitchen had missing light covers.3. the shelves surface was disrepair (in the walk-in cooler).4. The cutting board at the main preparation area was damaged.Action required:-Please repair the wall. -ensure all the lights have shatterproof covers.-ensure the shelves are smooth, easily cleanable, durable.-Please replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning is required.- Clean the shelves, dishwashing station-clean ceilings- Organization is required, remove the garbage, unnecessary items from the facility. -Cleaning and sanitation schedule not executed.Action required:-Please take corrective actions.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Packaged meat and other food items in the containers were directly stored on the ground in the walk-in freezer and cooler.-Some of the food stored in the walk-in cooler were not covered. Action required:-Ensure that all the food items are stored at least 6 inches above the ground to avoid contamination.-Please ensure that all the food items are covered properly to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Some of the food items (beer boxes) were directly stored in the hallway to the main kitchen. - In the dry storage areas and the cleaned utensil section, it was observed that the personal belongings stuff was stored along with the kitchen food items/cleaned food equipment.Action required:-Please store the personal stuff in the personal/staff designated area only.Action required:-Please store all the food items properly in their designated areas.
    • 15. Is the facility free of a pest infestation?
      • - Significant mice droppings observed under the dishwashing area.-Paper shredding/gnawing damage observed at the back kitchen, dry storage area. Action required:--Please take corrective actions to control the pest activity. -Please contact with pest control professionals.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Small gap observed in the backdoor weatherstripping that could be an entry point for the pest.- Operator stated that the pest monitoring is done manually be them however, there were no pest control records.Action required:-Since there were significant pest infestation evidence (lot of mice droppings under dishwashing area) observed, please hire a pest control professional for the treatment.-Please repair the weatherstripping, there should be no gap/openings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall in the cooking line areas was in disrepair.2. Some lights in the main kitchen had missing light covers.3. the shelves surface was disrepair (in the walk-in cooler).4. One of the chest freezers near the dishwashing area was in disrepair.5. No adequate lighting in the dishwashing area, main kitchen. 6. The cutting board at the main preparation area was damaged.Action required:-Please repair the wall. -ensure all the lights have shatterproof covers.-ensure the shelves are smooth, easily cleanable, durable.-Repair/replace the chest freezer.-Ensure adequate lighting in the whole facility for effective cleaning and sanitation and safe operation of the kitchen.-Please replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning is required.- Clean the shelves, dishwashing station-clean ceilings- Organization is required, remove the garbage, unnecessary items from the facility. -Cleaning and sanitation schedule not executed.Action required:-Please take corrective actions.

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