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O2's Tap House & Grill

11066 156 Street NW Edmonton AB T5P 4M8 · Food - General

Official record from Alberta →

Inspection summary

O2's Tap House & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on October 8, 2025, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 4 separate inspections, most recently on October 8, 2025. For example: Is the facility free of a pest infestation?

  • 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 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 6, 2024. 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 5 separate inspections, most recently on October 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed backpack on top of box of pop dispensing area. Please store personal belongings in designated area.
    • 15. Is the facility free of a pest infestation?
      • Possible evidence of mouse droppings-Office space shelving - shelving emptied but observed some mouse droppings on flooring.-Corner by large mixer bowl
    • 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?
      • No pest control reports available for review at time of inspection.
    • 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?
      • Pending from 2024 - 11-06 -> Weatherstrip required for the door at the front of the house close to kitchen. Large gaps/opening noted on the bottom of the door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please forward a food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard by large mixer bowl displaced please fix and light cover by dish area cracked please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning:- Kitchen ice machine: inside surface around bin observed to have some build up. Please clean.- Inside prep line cooler especially in back and surrounding stainless steel surface.
  2. Monitoring Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed an unlabeled spray bottle in back of kitchen.Please ensure all chemical/cleaner labelled as such and stored under the dish area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed approx. 12-13 medium size bags full of chicken wings thawing in a pooling water in sinks by back door. Please ensure thawing being done in the cooler, under running cold water and or cook from frozen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink by the entrance to kitchen lacking paper towels. Please ensure all handwashing stations equipped with running hot/cold water, soap and paper towels.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings noted - Corner by pop dispenser (kitchen)- Corner by large mixer- Corners by back door.
    • 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?
      • Weatherstrip required for the door at the front of the house close to kitchen. Large gaps/opening noted on the bottom of the door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please forward a food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover or protective barrier required for bulbs back storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following items/areas- Racks in walk in cooler- Stainless steel surfaces for prep coolers in the cook line- Stainless steel surfaces surrounding cookline (such as space storing extra cooking pans)- Black shop cart- Switch up and or clean bus pans used to store clean dishes and utensils
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Please forward a food safety certificate.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher 0ppm of chlorine (sanitizer) - checked 3X.
    • 15. Is the facility free of a pest infestation?
      • Observed some (little) mouse dropping in a corner across from the large oven.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please forward a food safety certificate.
  5. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher 0ppm of chlorine (sanitizer) - checked 3X.
    • 15. Is the facility free of a pest infestation?
      • Observed some (little) mouse dropping in a corner across from the large oven.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please forward a food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seals around a couple prep coolers in cook line loose and or doors not closing properly.

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