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O2's Tap House & Grill

4817 51 Street Cold Lake AB T9M 1P3 · Food - General

Official record from Alberta →

Inspection summary

O2's Tap House & Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on January 7, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 4 separate inspections, most recently on October 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 15, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 5 separate inspections, most recently on December 3, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 3, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Meat slicer's cable is not in a good repair, please replace. 2. Please remove the yellow hose at the sink in the dishwasher room as it is not being used and it is visibly dirty.Operator mentioned that parts has been ordered and will replace soon.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please clean grease build-up under and behind deep fryers (extensive grease build-up also poses an increased fire risk).2. The glass door fridge was visibly dirty in between the door slide frame at the time of inspection. Please clean the fridge.3. Please provide detailed cleaning schedules outlining what items will be cleaned, who will perform the cleaning and frequency of cleaning for each item. Current cleaning schedule was not available at the time of inspection.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal food temperature of the glass-door upright cooler is 8C.2. The internal food temperature of the line fridge across from deep fryer is 12C. All high risk food in this unit must be discarded. Please adjust the above-noted units to ensure their temperature remains 4 C or colder at all times.3. No thermometer noted in the three-door line fridge. Please make a thermometer available for fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink in dishwasher room is leaking, please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The metal cover on the bottom of the glass two-door fridge is loose, please adjust. 2. Meat slicer's cable is not in a good repair, please replace. 3. One of the doors on the line fridge across from the deep fryer is broken, it has come off the hinges. Please repair.4. Please remove the yellow hose at the sink in the dishwasher room as it is not being used and it is visibly dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walls, floor and hard to reach areas in the dishwasher area need to be cleaned. 2. A distinct obnoxious odor can be detected in the dishwasher area; please investigate source and take any corrective action as required. 3. The following areas in the kitchen require cleaning:- black carts- freezer room floor.- fridges- bulk food containers- grease build-up under and behind deep fryers (extensive grease build-up also poses an increased fire risk).Please organize the kitchen area and perform deep cleaning in above-mentioned areas.4. Please ensure hard-to-reach areas in public washrooms are cleaned regularly to maintain in a sanitary manner. 5. Please provide detailed cleaning schedules outlining what items will be cleaned, who will perform the cleaning and the frequency of cleaning for each item.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noted walk-in freezer was not working at time of inspection. Please repair it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal food temperature of the glass-door upright cooler is 8C.2. The internal food temperature of the line fridge across from deep fryer is 12C. All high risk food in this unit must be discarded. Please adjust the above-noted units to ensure their temperature remains 4 C or colder at all times.3. No thermometer noted in the three-door line fridge. Please make a thermometer available for fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink in dishwasher room is leaking, please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The metal cover on the bottom of the glass two-door fridge is loose, please adjust. 2. Meat slicer's cable is not in a good repair, please replace. 3. One of the doors on the line fridge across from the deep fryer is broken, it has come off the hinges. Please repair.4. Please remove the yellow hose at the sink in the dishwasher room as it is not being used and it is visibly dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walls, floor and hard to reach areas in the dishwasher area need to be cleaned. 2. A distinct obnoxious odor can be detected in the dishwasher area; please investigate source and take any corrective action as required. 3. The following areas in the kitchen require cleaning:- black carts- freezer room floor.- fridges- bulk food containers- grease build-up under and behind deep fryers (extensive grease build-up also poses an increased fire risk).Please organize the kitchen area and perform deep cleaning in above-mentioned areas.4. Please ensure hard-to-reach areas in public washrooms are cleaned regularly to maintain in a sanitary manner. 5. Please provide detailed cleaning schedules outlining what items will be cleaned, who will perform the cleaning and the frequency of cleaning for each item.
  6. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure all spray bottles are clearly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Please ensure pizza fridge is at 40F, it was at 44F at time of inspection. 2. Temperature logs must be kept for all refrigeration units. Temperatures must be recorded at least once per day.3. Please obtain a probe thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the following areas are kept clean:1. Women's public washroom. Strong obnoxious odour detected. In addtion, the walls, floor and hard to reach areas need to be cleaned.2. The following areas in the kitchen require cleaning:- black carts- door handles- fridges- under and behind deep fryer - extensive grease build-up also poses an increased fire risk..
  7. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure all spray bottles are clearly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Please ensure pizza fridge is at 40F, it was at 44F at time of inspection. 2. Temperature logs must be kept for all refrigeration units. Temperatures must be recorded at least once per day.3. Please obtain a probe thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the following areas are kept clean:1. Women's public washroom. Strong obnoxious odour detected. In addtion, the walls, floor and hard to reach areas need to be cleaned.2. The following areas in the kitchen require cleaning:- black carts- door handles- fridges- under and behind deep fryer - extensive grease build-up also poses an increased fire risk..

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