O2's Tap House & Grill
11066 156 Street NW Edmonton AB T5P 4M8 · Food - General
5 inspections
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Please forward a food safety certificate.
- 20. Do food handlers at the facility have adequate food safety training?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?