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OEB Breakfast

10174 100A Street NW Edmonton AB T5J 0C8 · Food - General

Official record from Alberta →

Inspection summary

OEB Breakfast has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on March 3, 2026, found no infractions.

1 of 5 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: 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.

  • 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 5 times across 3 separate inspections, most recently on July 5, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on July 5, 2024. 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 once on June 11, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand sinks were out of paper towel.Correction:-Ensure that soap and paper towels are stocked in all hand sinks.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed.Correction:-Ensure that the food permit is displayed to the public.
  3. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had lactic acid test strips however, at the time, QUAT sanitizer was used as main sanitizer. No QUAT test strips were present. Ensure the appropriate test strips are available for verification.
    • 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 at the back (adjacent to stove) had no soap in the soap dispenser. Paper towels were present. The sink was also starting to show signs of slow draining. Monitor the draining and rectify the plumbing should it worsen. Hand sink in the dishwashing area was missing soap (soap dispenser was dismounted from wall) Staff washroom had no soap available. Staff indicated that the room was used for changing. The washroom still needs to be equipped with soap and paper towels as it is a designated washroom. Should it no longer be used as a washroom, send updated plans for review. The front hand sink area had a bottle of soap however, the arm/spout of the bottle was broken and was challenging to dispense soap. All hand sinks must be equipped with soap and paper towels at all times. Should soap run out or dispensers are broken, back up soap must be provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handles of cold holding units had some buildup of dried food, please clean. Continue to clean the high touch areas throughout the day to prevent potential cross contamination issues.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no Quat sanitizer test strips available to measure the sanitizer concentration.Acquire Quat test strips.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer measured at the cookline was < 100ppm. The sanitizer had just been refilled from an auto dispenser which is not working properly.Fresh Quat solution (200ppm) was made manually during inspection. Staff should manually prepare all sanitizer solution used in the food premise until the auto dispensing sanitizer equipment is fixed.Follow manufacturer's instruction when preparing sanitizer solution manually.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths stored in a bucket at the cookline had zero ppm Quat.Manager was told to manually prepare fresh Quat sanitizer and have all cleaning cloths stored in the sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no Quat sanitizer test strips available to measure the sanitizer concentration.Acquire Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer auto dispenser is not dispensing the right sanitizer concentration. The sanitizer concentration was <100ppm Quat and the water temperature of the sanitizer solution was measured at 55°C.Contact a technician to check the water temperature to ensure it is in the range 65°F - 75°F (18°C -24°C). The auto dispensing unit should dispense Quat sanitizer at a concentration of 200ppm.

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