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O2's Tap House & Grill

A - 10101 111 Street NW Edmonton AB T5K 2W4 · 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 December 23, 2025. The most recent inspection, on October 13, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on October 13, 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 October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 13, 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?

  • 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 3 times across 3 separate inspections, most recently on January 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on a food preparation surface in the kitchen. This was corrected during inspection.Ensure used cleaning cloths are stored in sanitizer solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine concentration was measured from the dishwasher after the sanitizing cycle. It was noted that the chlorine solution in the sanitizer bucket was diluted to a concentration less than 10ppm. The sanitizer bucket was replaced by the staff during inspection. 100ppm chlorine concentration was measured after the bucket replacement. Check the sanitizer concentration from the dishwasher daily after running a cycle and keep records.
    • 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?
      • Pest control records were not available for review. Records for pest control measures at the facility must be maintained and available for review during inspection.
    • 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 fixtures in the walk-in cooler and freezer at the new kitchen were missing protective covers.Replace the missing covers.
  2. Risk Management 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?
      • Front exterior door had a gap below the door. Operator explained the contractor has been informed and was waiting for repairs.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was at 4C.No probe thermometer was present. Operator indicated that it would be ordered. Line cooler was at 7C. Operator was instructed to bring all perishable foods to another cooler at 4C. A refrigerator technician was onsite repairing the cold holding units.
    • 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 sink at the back had no paper towels nearby. Paper towels were brought over. Operator indicated a new holder/dispenser was ordered. Soap was present.
    • 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?
      • Front exterior door had a gap below the door. Operator explained the contractor has been informed and was waiting for repairs.
  4. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler did not contain perishable food at the time. The temperature was at 6C. The food had been relocated back to the previous food establishment walk in cooler which was at 4C.No probe thermometer was present.Re-heating of gravy was occurring using the hot holding unit. Reheat using the stove, microwave, oven as the internal temperature must reach 74C or higher before hot holding. Line cooler was non-operational. Operator used ice to cold hold inserts. It was stated that once the lunch rush was over and the food is to be discarded
    • 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 sink at the back had no paper towels nearby. Obtain paper towels and install paper towel holder/dispenser. Soap was present.
    • 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?
      • Front exterior door had a gap below the door. Please close off the gap to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two white mobile bins were covered with tin foil. Please remove tin foil and ensure there is proper protection of the dry ingredients. Materials must be smooth, impervious to moisture, easy to clean and in good repair. Walk in freezer condenser unit showed ice buildup. Ensure the unit is repaired or replaced to prevent ice overflowing.Some plastic inserts and lids in storage/dishwashing area were cracked, chipped, etc. Any items that are no longer smooth, impervious to moisture, easy to clean and in good repair, is to be discarded/removed from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sawdust and debris in the corners of the floor in the bar area. Please clean
  5. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was at 8C at the start of the inspection and lowered to 6C during inspection. Coolers must be kept at 4C or less.Cold holding units were equipped with thermometers.A probe thermometer was unavailable at the time, however, operator indicated it was present. Will verify at re-inspection.Hot holding units were unverified at the time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was equipped with detergent and rinse; however, the chlorine concentration was at 0ppm. A dishwasher technician was contacted and after repairs, the concentration of chlorine reached 100ppm. One compartment sink had a sprayer wand. A two compartment sink was located at the back for prep use. Should the mechanical dishwasher fail in the future, manual dishwashing must be conducted using the two compartment sink. The bar glasswasher was not onsite at the time. All items would be brought to the kitchen for dishwashing. Will verify at next inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen had soap in the dispenser but no paper towels. Operator obtained a roll of paper towels during the inspection. Install a paper towel dispenser/holder. The drainage was slow as well. Ensure there is good drainage.Bar hand sink had no soap or paper towels nearby. Operator obtained supplies during the 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?
      • Hired pest control company would be coming monthly. Please retain records onsite for verification.Front exterior door had a gap below the door. Please close off the gap to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two compartment sink plumbing was leaking at the time. Please repair or replace plumbing parts.Several areas of the facility had gaps/holes in the ceiling (around pipes/wires, etc) and walls (electrical access holes). It is highly recommended to close up any gaps/holes, etc to prevent entry of pests. Baseboards were missing in the back storage room. Please install baseboards.The dump sink in the bar area had slow drainage. Repair sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two white mobile bins were covered with tin foil. Please remove tin foil and ensure there is proper protection of the dry ingredients. Materials must be smooth, impervious to moisture, easy to clean and in good repair. Walk in freezer condenser unit showed ice buildup. Ensure the unit is repaired or replaced to prevent ice overflowing.Some plastic inserts and lids in storage/dishwashing area were cracked, chipped, etc. Any items that are no longer smooth, impervious to moisture, easy to clean and in good repair, is to be discarded/removed from facility.
  6. Demand Inspection

    0 infractions

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