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OEB Breakfast

110 - 2207 4 Street SW Calgary AB T2S 1X1 · Food - General

Official record from Alberta →

Inspection summary

OEB Breakfast has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on January 5, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 6 separate inspections, most recently on January 5, 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 6 times across 4 separate inspections, most recently on January 5, 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 July 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 25, 2024. 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?

  • 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 9 times across 7 separate inspections, most recently on January 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet cloths on counters throughout kitchen. Ensure cloths are placed in a sanitizing solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Wisk for hollandaise placed in room temperature water measured 19C. Ensure the Wisk is placed in an ice bath or sanitizer solution when not in use to prevent potential growth of pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor in the bar and meat slicer arm. Ensure this area is cleaned.
  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the east kitchen hand sink was empty of paper towels.The paper towel dispenser was refilled during inspection. Ensure that paper towels are restocked as needed.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Food contact surface sanitizer spray bottles were mislabeled. Sanitizer currently in use is a quat based sanitizer, and bottles are labelled as "Sink and Surface Cleaner Sanitizer."Label all sanitizer spray bottles to correctly identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hard boiled eggs stored in an insert in the east food preparation cooler on the cookline had an internal temperature of 36.5 degrees Celsius.Eggs had been made approximately 2.5 hours previous. Eggs were discarded. Discussed options for active cooling. Ensure that internal temperature drops from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of medium poached eggs made three days prior measured 7 degrees Celsius.Ensure that perishable food being held cold maintains 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork being held hot in a double boiler insert system on the grill had an internal temperature ranging from 52-59 degrees Celsius. Hot perishable food must be maintained at 60 degrees Celsius or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The water temperature at the dish level during the sanitizing cycle for the high temperature kitchen dishwasher measured between 59-60 degrees after running multiple cycles. The dishwasher was actively being used to wash dishes.- Repair, service, or replace the dishwasher. Ensure the temperature of water at the dish level during the sanitizing cycle measures greater than 71 degrees Celsius.- Rewash all dishes/utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A record of the dishwasher being tested could not be produced.Maintain records showing dishwasher sanitizing cycle monitoring.
    • 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?
      • House flies were present in the kitchen.Keep doors closed. Ensure that adequate pest control is taking place in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not assessed July 25, 2024:The floor under the counter on the west side of the kitchen had grease accumulation.Clean the floor under the west counter in the kitchen and ensure this area is cleaned on a regular basis.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • June 4 (first visit);The water temperature at the dish level during the sanitize cycle for the high temperature dishwasher in the kitchen measured 64 degrees Celsius (three run attempts were made). Instructed manager to use the bar dishwasher temporarily.May 22:The water temperature at the dish level during the sanitize cycle for the high temperature dishwasher in the kitchen measured 56/57/59 degrees Celsius (three run attempts made). The water temperature at the plate level during the sanitize cycle must measure greater than 71 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the counter on the west side of the kitchen had grease accumulation.Clean the floor under the west counter in the kitchen and ensure this area is cleaned on a regular basis.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the counter on the west side of the kitchen had grease accumulation.Clean the floor under the west counter in the kitchen and ensure this area is cleaned on a regular basis.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of lactic acid based food contact surface sanitizer available in spray bottles in the facility was undetectable. Have the food contact surface sanitizer dispenser serviced, repaired, or adjusted. Facility will use chlorine (bleach) sanitizer temporarily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of poached eggs being stored in the top of the east food preparation cooler on the cookline measured 10 degrees Celsius. Staff stated that the water that the eggs were being stored in was recently changed. The internal temperature of the eggs from the bulk container of poached eggs that these eggs were taken from measured less than 4 degrees Celsius. Ice was placed in the insert of warm eggs to rapidly cool the eggs down.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher in the bar was undetectable.Have the dishwasher serviced/repaired. The residual chlorine at the dish level during the sanitize cycle for low temperature dishwashers must measure 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The water temperature at the dish level during the sanitize cycle for the high temperature dishwasher in the kitchen measured 56/57/59 degrees Celsius (three run attempts made). The water temperature at the plate level during the sanitize cycle must measure greater than 71 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the counter on the west side of the kitchen had grease accumulation.Clean the floor under the west counter in the kitchen and ensure this area is cleaned on a regular basis.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • November 16, 2023:The dishwasher water temperature at the dish level was tested. Inconsistent water temperatures were measured (between 65 to 74 degrees Celsius). November 14, 2023:The maximum water temperature for the dishwasher measured between 61 to 65 degrees Celsius.Water temperature at the plate level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees 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?
      • The hot water tap for the two compartment dishwashing sink was not functional. The hot water was turned on and off with a screw driver.Repair or replace the hot water tap for the two compartment dishwashing sinks.
    • 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 water line for the dishwasher was secured to the spray arm of the spray sink beside the dishwasher with a piece of plastic wrap.Remove the plastic wrap. Secure the water line for the dishwasher with something intended for the purpose (ie clamp).
  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was mould present on the baffle of the ice machine at the bar.Clean and sanitize the ice machine baffle for the bar ice machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of medium poached eggs and partially cooked shell eggs in the food preparation cooler located on the south side of the kitchen measured between 7 to 11 degrees Celsius.Both inserts were discarded. Discussed not using double inserts as this doesn't allow the eggs to be properly cooled. Ambient cooler temperature measured less than 4 degrees Celsius and internal temperature of eggs from bulk container where eggs were filled from measured less than 4 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum water temperature for the dishwasher measured between 61 to 65 degrees Celsius.Water temperature at the plate level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • November 14, 2023:There was no hand soap available at the bar hand wash sink.Ensure that all hand sinks are stocked with hand washing supplies at all times.May 3, 2023:The soap dispenser for the bar hand wash sink was broken.Either repair or replace the soap dispenser for the bar hand wash sink.
    • 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 hot water tap for the two compartment dishwashing sink was not functional. The hot water was turned on and off with a screw driver.Repair or replace the hot water tap for the two compartment dishwashing sinks.
    • 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 water line for the dishwasher was secured to the spray arm of the spray sink beside the dishwasher with a piece of plastic wrap.Remove the plastic wrap. Secure the water line for the dishwasher with something intended for the purpose (ie clamp).

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