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O2's Tap House & Grill

6550 28 Avenue NW Edmonton AB T6L 6N3 · Food - General

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.