Skip to content
Loading map…

OEB Breakfast

4132 University Avenue NW Calgary AB T3B 6K3 · Food - General

Official record from Alberta →

Inspection summary

OEB Breakfast has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on May 8, 2026, found no infractions.

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

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 6 times across 3 separate inspections, most recently on May 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 28, 2025. 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 December 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on October 19, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass dishwashing machine was tested through three full cycles and measured 0 ppm chlorine sanitizer each time. The sanitizer was not dispensing from the sanitizer container and not effectively sanitizing utensils. Adequate sanitization is essential to eliminate harmful microorganisms on food‑contact surfaces.**The dishwasher use was immediately discontinued as instructed until it is fully repaired and adequate sanitization verified. In the meantime, use the kitchen dishwasher or manual dishwashing in the 3-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed all around the kitchen area. -Ensure the cleaning clothes are replaced after each use or store cleaning clothes in a sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of smoked salmon in the prep cooler insert was measured at 11.5 C. The salmon was discarded. - Ensure perishable foods are stored at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in bar glass dishwasher was measured at 0ppm. - The sanitizer bottle was replaced with a new one and the chlorine was measured at 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat violation**The front prep cooler was unable to maintain a temperature of below 4C. The internal ambient temperature of the cooler was 12.1 C. The chef indicated that the cooler has an issue with overheating which causes the interior ambient temperature to raise.Ensure that the cooler is serviced or replaced.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle containing sanitizer was not labelled indicating its contents.Ensure that all containers and bottles are labelled indicating their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the front prep cooler were not maintained at 4C or below. The chicken was measured at 13C, and beef short rib was measured at 14.2C. These items were discarded. Ensure that refrigerated perishable food items are maintained at 4C and below at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front prep cooler was unable to maintain a temperature of below 4C. The internal ambient temperature of the cooler was 12C. The chef indicated that the cooler has an issue with overheating which causes the interior ambient temperature to raise.Ensure that the cooler is serviced or replaced.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoons for the front perp cooler ingredients was stored in stagnant water.Store utensils in ice water or sanitizer solution or in the cooler as long as handles are not in contact with the foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods such as avocado mash, cheese stored in room temperature or above an ice bath without touching ice as ice levels were very low. Internal temperature measured at 15-18C. - All perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C. If ice bath is used during rush hours, ensure ice surrounds the food container and temperature are maintained at 4C or less. Otherwise, place foods in coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine sanitizer detected in the dishwasher located at the bar. The chlorine sanitizer was completely empty and dry. Dishwashers are not being monitored for chemical concentrations or temperature. - Low temperature dishwasher such as the one located at the bar must sanitize with chlorine at 100 ppm. Facility and staff must ensure the dishwasher is operating as designed. Verify chlorine concentration on a daily basis using chlorine test strips. - Chlorine source was changed, and machine primed. Chlorine detected at 100 ppm during sanitation cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Dishwashers are not being monitored for chemical concentrations or temperature. - Low temperature dishwasher such as the one located at the bar must sanitize with chlorine at 100 ppm. Verify chlorine concentration on a daily basis using chlorine test strips.- No max registering thermometer available to monitor the temperature of the main dishwasher. Purchase a waterproof thermometer with max function. Using the max function verify the temperature of the dishwasher during sanitation cycle. A minimum temperature of 71C at dish level is required to achieve adequate sanitation. 2) Quat test strips were water damaged and expired. - Purchase new Quat test strips and use to verify the concentration of Quat surface sanitizer. Quat sanitizers must be used at 200 ppm.

Nearby inspected facilities

Own this business? Add a badge to your website