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O2's Tap House & Grill

13006 50 Street NW Edmonton AB T5A 4V9 · Food - General

Official record from Alberta →

Inspection summary

O2's Tap House & Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on October 1, 2026, recorded 11 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 5 separate inspections, most recently on October 1, 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 3 times across 2 separate inspections, most recently on December 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 October 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times on October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times on October 7, 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.

6 inspections

  1. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A black garbage bag was used to store ice in the walk-in freezer. Ensure food is being stored in food grade containers/bags only. Staff were educated on the potential health risks associated with storing ice in non-food grade containers. The bag was thrown out by staff during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bin containing tortilla chips was observed not covered. Please ensure food items remain covered with a fitted lid to avoid contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff belongings were stored in the server area of the kitchen. Ensure that staff are not storing personal items in the kitchen to avoid food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were small dixie cups observed in some dry food products. Please ensure suitable scoops with handles are used to avoid contamination of bulk supply.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of insecticide was present in the chemical storage room. Please remove this from 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?
      • The hand-washing sink in the back of the kitchen, the hot water tap is not functioning properly. staff were observed using the valve located underneath the sink to open/close the hot water. The tap should be repaired to ensure proper operation.The hand-washing sink in the server area was not equipped with liquid soap and paper towels. Staff indicated that the sink is not used. However, the sink must be properly supplied and available for use, as it is the closest accessible hand-washing sink to the bar area. The sink in the bar is used for dumping beverages and therefore is not readily available for handwashing.
    • 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?
      • February 2026:No evidence of pest or vermin at the time of inspection. Existing violations:1. Back door had a gap between the door and doorframe. This was also documented on the most recent pest control report, and a work order was already in place. Correction:-Repair and/or replace door weatherstripping to close the gap between the door and the doorframe to prevent entry of pests.2. Pest control records were not available onsite at the time of inspection. Correction:-Have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests.-Ensure that most recent pest control reports are available for review.
    • 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 evidence of pest or vermin at the time of inspection.Pest control records were unavailable at the time of inspection. Please ensure pest management reports are available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A container of French onion soup mix was observed in dry storage area past its best-before date. Ensure proper stock rotation is being followed. Check best before dates regularly and use older stock first to prevent items from being used after their best-before date.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired, and the current one was not available during inspection. Please post current permit soon.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were no food safety training certificate(s) available at the time of inspection. Please ensure food safety training certificate(s) are available for review.
  2. Demand Inspection

    1 infraction

    • 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?
      • February 2026:No evidence of pest or vermin at the time of inspection. Existing violations:1. Back door had a gap between the door and doorframe. This was also documented on the most recent pest control report, and a work order was already in place. Correction:-Repair and/or replace door weatherstripping to close the gap between the door and the doorframe to prevent entry of pests.2. Pest control records were not available onsite at the time of inspection. Correction:-Have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests.-Ensure that most recent pest control reports are available for review.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Photo evidence of test strips onsite received via email on December 24, 2025. Unfortunately, the test strips had expired December 2024.Action Required:Please have in place valid QUAT test strips to verify the strength of your QUAT sanitizer and email PHI photo evidence of proof of purchase or test strips onsite by December 27, 2025.Resources:1. Online QUAT Test Strips' supplier - https://a.co/d/hHZ9XyY2. Local QUAT Test Strips' supplier-https://royalcaretaking.ca/products/hydrion-qt-10-test-stips?_pos=4&_sid=7aa2ad3bc&_ss=r
    • 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?
      • 1. Back door had a gap between the door and doorframe. This was also documented on the most recent pest control report, and a work order was already in place. Action Required:Repair or replace door weatherstripping by January 22, 2026, to close the gap between the door and the doorframe to prevent entry of pests.2. Pest control records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November/ December pest control reports by January 8, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf3. No evidence of pest activity noted onsite at the time of inspection.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed food handler to remove the cloths from and sanitize the countertops.Action Required:Ensure cleaning cloths are stored in approved sanitizers (100ppm Bleach or 200ppm QUATs, or 12.5-25ppm Iodine) when not in use to prevent contamination of food contact surfaces and to facilitate effective cleaning and sanitizing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not readily available onsite at the time of inspecction.Action Required:Please have in place valid QUAT test strips to verify the strength of your QUAT sanitizer and email PHI photo evidence of proof of purchase or test strips onsite by December 27, 2025
    • 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?
      • 1. Back door had a gap between the door and doorframe. This was also documented on the most recent pest control report, and a work order was already in place. Action Required:Repair or replace door weatherstripping by January 22, 2026, to close the gap between the door and the doorframe to prevent entry of pests.2. Pest control records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November/ December pest control reports by January 8, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf3. No evidence of pest activity noted onsite at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Exterior surface of the bulk salt container had accumulated food debris. Action Required:Thoroughly clean and sanitize affected containers immediately and email PHI photo evidence before the end of the day. Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.2. Observed plastic bowls being used as scoops and stored in direct contact with rice, inside two clear, bulk containers. Corrected during inspection. PHI directed food handler to remove the plastic bowls from the rice containers and allowed the rice to be put back into use as there was no visible evidence of contamination.Observed a scoop stored in a bulk salt container with its handle in direct contact with the salt. Corrected during inspection. PHI directed food handler to remove the scoop from the salt container and allowed the salt to be put back into use as there was no visible evidence of contamination.Action Required:Do not re-use single-use, disposable utensils. Do not use bowls as scoops and do not store scoops in bulk food containers in direct contact with food to reduce the risk of cross contamination.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    8 infractions

    • 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?
      • 2024-10-07A large black fly was observed in the kitchen at the time of inspection (minor activity). ACTION REQUIRED: consult with your pest control provider if fly activity persists. ______________________2023-05-05-There were small flies observed in the facility, especially around the dishwashing area.To prevent flies from quickly multiplying, detailed cleaning must be conducted in the whole facility, especially in hard to reach areas and more frequently.For example, in dishwashing area where the flies were observed, some areas to focus on for cleaning include - the underside of the dishwasher, the underside of the stainless steel shelves in the dishwashing area, the floor drains, the top and underside of the floor drain caps (remove the drain caps to scrub both sides). Disinfect and thoroughly scrub the inside of the floor drains to kill off flies and eggs that may be inside. Keep areas as dry as possible as well. Detailed cleaning and keeping the facility dry will also help to prevent other pests such as mice and cockroaches, among other control measures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit posted on public display was expired (Sept 30/24). ACTION REQUIRED: print & post the current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There were some tiles underneath the pizza oven that had fallen off the wall. Have these reattached to allow for easier cleaning and attraction of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several of the deep fryer baskets were separating along the edges & in poor repair. ACTION REQUIRED: repair &/or replace broken equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The bottom of the prep cooler closest to the pizza oven was detached. Have this repaired to ensure the cooler functions properly, to allow for easier cleaning and to prevent attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were observed:-Mold growth on the shelving & paper labels in the walk-in cooler-Dirt build-up on some of the storage containers/bus pans in the walk-in cooler-Significant discoloration/build-up on the exterior of the nacho chip bin-Dust, grease, & debris build-up on and around the dishwashing area-Grime build-up on high touch areas in the cookline (handles & surfaces behind the handles)-Dirt & residue around the glasswasher in the barACTION REQUIRED: deep, thorough clean with a focus on the above noted areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lower wall and floor behind and underneath the cooking line, had a build up of grease. Conduct a detailed and thorough clean in this area to prevent fire and attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of food, grease and dust in the following areas:-Food bins, such as the ones containing nacho chips had a thick yellow build up.-There was a build up of dust and grease as well as stained cardboard placed on the condensor units beside the prep coolers. -There was a build up of grease and food on the covers for the prep cooler top inserts. -Seasoning container had a build up of food and grease. -Rolling cart had a build up of food and grease. -There was a build up of hard black grease underneath shelves, around posts, underneath coolers and cooking equipment, underneath the dishwasher, around the dishwasher floor drains, around the grease trap floor cover and in most hard to reach areas of the facility. -The garbage bins had a build up of food and grease.-The ventilation duct above the pizza oven had a build up of dust. -Walls above the counters had stains.-Floor in front of the walk in cooler and beside gas canisters had a build up of dirt. -Meat slicer had a build up of debris in hard to reach areas such as crevices.-There was a build up of food underneath the motor of the large stand mixer. All of the above areas must be thoroughly cleaned in detail to prevent attraction of pests and contamination of food. Develop a cleaning checklist to ensure staff are cleaning all areas of the facility on a regular basis and do not miss certain places that are easily overlooked, such as hard to reach areas.

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