Skip to content
Loading map…

O2 Bubble Tea Obento

C4 & C5 - 101 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

O2 Bubble Tea Obento has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on February 11, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 21, 2025. 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 9 times across 4 separate inspections, most recently on February 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 May 8, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rice scoop was kept in standing water. Please use one of the following methods of ensuring utensils are not contaminated:-Put ice in water to keep scoop below 4C and prevent bacterial growth-Use dipper well and keep water running if keeping scoop wet-Store scoop in food safe sanitizer between uses-Use clean scoop each time*Water/scoop dumped at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some staff food was noted at back preparation area out at room temperature. Clearly separate food for personal use from food to be used in restaurant and ensure it is stored so it will not contaminate food for public consumption.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser did not have any paper towel at time of inspection. Ensure dispenser is immediately filled when empty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Blenders were stored immediately below paper towel dispenser at hand sink. To prevent drips/splashes from handwashing into food utensils, ensure clean items are kept separate/protected from handwashing.**Blenders still too close to handwashing.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open inserts of food (corn etc) were being kept in sink on ice beside sink used for food preparation/handwashing. To avoid cross contamination from water and/or other food preparation, cover open food and/or ensure it is stored in a sanitary way.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Blenders were stored immediately below paper towel dispenser at hand sink. To prevent drips/splashes from handwashing into food utensils, ensure clean items are kept separate/protected from handwashing.**Blenders still too close to handwashing.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Upright freezer had large build up of ice/ice crystals. Defrost freezer and ensure ice does not contaminate food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in hot holding unit were slightly below the required temperature of 140F/60C (measured at 55C). Unit is set at 140F. Set higher to ensure food stays at hot holding temperature, turned up at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Blenders were stored immediately below paper towel dispenser at hand sink. To prevent drips/splashes from handwashing into food utensils, ensure clean items are kept separate/protected from handwashing.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chemical provided for cleaning front tables is not food safe; also noted in back preparation areas. QUATs also provided but mixed too strong to be food safe. Ensure a food safe chemical is used in food preparation areas. The stronger disinfectant can still be used for customer tables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags with dry product by ice cream freezer were not closed. Ensure dry product is protected from contamination (water or debris). Close bags and/or provide plastic storage bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was not turned on and one container of food noted at 40C; discarded. Ensure all food held hot is held over 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some sinks were used for both food preparation and handwashing. Dedicate one sink for handwashing and do not use for any other purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Initially boiling water for ramen was kept in back area NOT under ventilation hood and was creating steam/vapours. Ensure any cooking that creates steam is done under the vent hood.

Nearby inspected facilities

Own this business? Add a badge to your website