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O2's Tap House & Grill

6550 28 Avenue NW Edmonton AB T6L 6N3 · 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 March 6, 2024. The most recent inspection, on May 26, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 27 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 April 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 19 times across 7 separate inspections, most recently on May 26, 2026. 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?

  • 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 7 times across 7 separate inspections, most recently on May 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on April 21, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility requires some additional shelving and space to store packaging. Do not store packaging on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall is noted in the serve by the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation. Icemaker is heavily soiled. Extreme buildup of dust noted within the machine. Ice please provide documentation that icemaker has been sanitized or replaced. March 11, 2026.1. Ice maker has build up of grime and biofilm. Machine is rusting. Please replace if it cannot be cleaned.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility requires some additional shelving and space to store packaging. Do not store packaging on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall is noted in the serve by the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation. Icemaker is heavily soiled. Extreme buildup of dust noted within the machine. Ice please provide documentation that icemaker has been sanitized or replaced. March 11, 2026.1. Ice maker has build up of grime and biofilm. Machine is rusting. Please replace if it cannot be cleaned.
  3. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not maintaining daily food safety record logs. Please ensure that temperatures in sanitizer concentrations are documented daily and corrective actions, if required, are documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Middle line cooler was 12.4 Celsius in bottom area. Please ensure it’s maintaining foods below four Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility requires some additional shelving and space to store packaging. Do not store packaging on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall is noted in the serve by the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation. Icemaker is heavily soiled. Extreme buildup of dust noted within the machine. Ice please provide documentation that icemaker has been sanitized or replaced. March 11, 2026.1. Ice maker has build up of grime and biofilm. Machine is rusting. Please replace if it cannot be cleaned.
  4. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not maintaining daily food safety record logs. Please ensure that temperatures in sanitizer concentrations are documented daily and corrective actions, if required, are documented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Middle line cooler was 12.4 Celsius in bottom area. Please ensure it’s maintaining foods below four Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting in front servery is not adequate and is not facilitating adequate cleaning. Dirt is accumulating under and around equipment. Outstanding march 11, 2026. One light by cook line is not working..
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility requires some additional shelving and space to store packaging. Do not store packaging on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The roof is leaking into the women’s washroom. Please repair2. A hole in the wall is noted in the serve by the kitchen. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation. Icemaker is heavily soiled. Extreme buildup of dust noted within the machine. Ice please provide documentation that icemaker has been sanitized or replaced. March 11, 2026.1. Ice maker has build up of grime and biofilm. Machine is rusting. Please replace if it cannot be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Servery is dirty.
  5. Monitoring Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not maintaining daily food safety record logs. Please ensure that temperatures in sanitizer concentrations are documented daily and corrective actions, if required, are documented.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw Chicken was placed on the Food surface of the deli table. Do not put raw food were ready to eat. Food foods are placed as it can lead to contamination. Staff sanitize surface after.A container of raw chicken was stored above, ready to eat coleslaw in the glass door cooler. Chicken was placed below, ready to eat food at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Middle line cooler was 9.4 Celsius in bottom area. Please ensure it’s maintaining foods below four Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer chemicals were empty at time of inspection. Glass washer was not tested for this reason. Please ensure that the glass washer is providing 12.5 p.m. iodine prior to using. Ensure staff are monitoring, concentration, iodine daily and recording in food safety logsTest strips expired March 2025. Please replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility requires some additional shelving and space to store packaging. Do not store packaging on the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The roof is leaking into the women’s washroom. Please repair2. A hole in the wall is noted in the serve by the kitchen. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting in front servery is not adequate and is not facilitating adequate cleaning. Dirt is accumulating under and around equipment. Outstanding march 11, 2026. One light by cook line is not working..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation. Icemaker is heavily soiled. Extreme buildup of dust noted within the machine. Ice please provide documentation that icemaker has been sanitized or replaced. March 11, 2026.1. Ice maker has build up of grime and biofilm. Machine is rusting. Please replace if it cannot be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Servery is dirty.
  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting in front servery is not adequate and is not facilitating adequate cleaning. Dirt is accumulating under and around equipment. 2. Wall by walk-in cooler needs finishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice maker has build up of grime and biofilm. Machine is rusting. Please replace if it cannot be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Servery is dirty.
  7. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw salmon, chicken and meat were being stored above ready to eat items in the upright cooler. Salmon was thawing in an open bag with no tray or container under it to catche drippings.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken wings were thawing in a sink of hot water. Exterior wings were 12.5C. 2. A tray of pulled Pork was thawing on the counter. Meat was 15.8 C.3. 3 garbage bags of cooked beef were sitting on the counter and were 18.4C;4. A tray of ground beef was sitting on the counter to cool. It was 49C. Staff indicated that it had been there several hours.. Please ensure rapid cooling methods are used, such as ice wand or ice bath, frequent stirring and putting food in the cooler to cool. Note: More food was out than could be handled in a reasonable timeframe by the staff available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • South deli table was open upon arrival. Top sections of food were 23.4C. Interior temperatures were 8C. Centre deli table was 11.9C, internal. Food discarded. Do not use this deli table until it is maintaining foods below 4C. North deli table was 11.6C, internal. Do not store perishable foods, including sauces and cut vegetables, in the deli table until it maintains them below 4C. Note: Air temperature around the deli tables was 35-42C. High temperatures may impact the function of the deli tables. Keep deli tables closed between uses.Maintain daily temperature logs for the coolers which include corrective actions when coolers do not fall within the acceptable range.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting in front servery is not adequate and is not facilitating adequate cleaning. Dirt is accumulating under and around equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice maker has build up of grime and biofilm. 2. Dishwasher has a thick build up of debris, mineral and mildew. Ensure it is cleaned regularly. 3. Meat slicer is not being adequately cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule was not available upon request. The cleaning program is not adequate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Servery is dirty.

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