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O'Byrne's Irish Pub

10616 82 Avenue NW Edmonton AB T6E 2A7 · Food - General

Official record from Alberta →

Inspection summary

O'Byrne's Irish Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 16, 2024. The most recent inspection, on August 12, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 July 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 12, 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?

  • 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 once on July 29, 2026. 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 once on March 31, 2026. 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 4 times across 4 separate inspections, most recently on August 12, 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?

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

    • 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?
      • Flies noted in the kitchen. Pest control records not observed. Please ensure pest control is in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker appears to show that ventilation is due for cleaning. lease ensure ventilation maintenance is up to date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door handle for the walk-in cooler located upstairs was missing. Please ensure equipment is in good repair.Paper towel holder for upstairs hand sink was not in place. Ensure paper towel holder supplied with paper towel is available for hand drying.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured with test strips and noted to be at 0 ppm. Ensure an approved food surface sanitizer is available at all times. This was corrected during the visit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets with sauce noted on the floor in the walk-in cooler. Please ensure all food containers/food is stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing from the line cooler. Ensure all coolers/refrigerators/freezers have available thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for dish machine sanitizer were observed. Ensure test strips are available to use onsite.
    • 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?
      • Flies noted in the kitchen. Pest control records not observed. Please ensure pest control is in place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety course certificate was not observed. Ensure records for food safe certificate/s for the person in care and control of the kitchen as per section 31 is available. Please provide a copy of the food safe course certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker appears to show that ventilation is due for cleaning. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door handle for the walk-in cooler located upstairs was missing. Please ensure equipment is in good repair.Paper towel holder for upstairs hand sink was not in place. Ensure paper towel holder supplied with paper towel is available for hand drying.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles in the kitchen & bar area were not labelled to indicate contents. ACTION REQUIRED: ensure all chemical spray bottles are labelled to indicate contents.
    • 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 in the upstairs food preparation area was not functional (plumbing below the sink was disconnected). ACTION REQUIRED: repair the indicated hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chemical dispensing unit was dispensing sanitizer at 50-100ppm quat. ACTION REQUIRED: recalibrate equipment & ensure it is dispensing at 200 ppm quat.
  5. Demand 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)?
      • Ensure test strips are available. Test strips are needed to test efficiency of dishwashing machine and approved food safe sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra sanitation needed in some areas. Areas were discussed onsite.Ensure utensil bin is replaced. The bin appears to be stained and have worn out signs.
  6. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas noted to be needing improvement. Areas were described during the onsite visit.
  7. Initial Inspection

    0 infractions

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