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OEB Breakfast Co.

10240 124 Street NW Edmonton AB T5N 3W6 · Food - General

Official record from Alberta →

Inspection summary

OEB Breakfast Co. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on September 8, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on August 31, 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 2 times across 2 separate inspections, most recently on February 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 20, 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?

  • 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 5 times across 4 separate inspections, most recently on September 2, 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?

  • 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 September 2, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • The handwashing sink at the front service area had no hot running water. The faucet was opened for an extended period during inspection without hot water supply.Ensure the sink is supplied with hot running water for proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the facility. Dirt and debris were observed at the following areas:- Underneath the dishwasher and dishwashing sinks.- On the walls around the dishwashing area.Clean these areas and ensure hard to reach areas/corners are maintained in a sanitary condition.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth was not being stored in a sanitizer solution. Cleaning cloths (being re-used at the time of inspection) were observed on the food preparation surface in the kitchen. The staff removed the cloths during inspection. Ensure used cleaning cloths are always stored in a sanitizer solution when not in use. Buckets of 200ppm Quat sanitizer solution were available for use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable bowls with no handles were being used to portion dry food items in storage bins. The scoops were replaced with proper scoops with handles during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front service area had no hot running water. The faucet was opened for an extended period during inspection without hot water supply.Ensure the sink is supplied with hot running water for proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the facility. Dirt and debris were observed at the following areas:- Underneath the dishwasher and dishwashing sinks.- On the walls around the dishwashing area.- The floor close to the back exit door. Spill was observed at this area. Clean these areas and ensure hard to reach areas/corners are maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed putting on a dirty apron and started handling food. All food handlers must wear clean clothing and adhere to proper hygienic practices when handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed in any of the bar coolers. Provide thermometers in all coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage was observed at the handwashing sink. Plumbing repairs are required.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initial sanitizer checks indicated a concentration of approximately 50 ppm. The sanitizer was replaced, and upon retesting, the concentration was found to be satisfactory.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed putting on a dirty apron and started handling food. All food handlers must wear clean clothing and adhere to proper hygienic practices when handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed in any of the bar coolers. Provide thermometers in all coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage was observed at the handwashing sink. Plumbing repairs are required.
  7. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had detergent, however, the maximum hot water temperature was 67C after four cycles. Repair dishwasher to ensure the unit can reach a minimum hot water temperature of 71C at the dish level.Two compartment sink had detergent and QUAT.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips expired, please obtain new test strips.
    • 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?
      • Mouse droppings noted behind the cooler (labeled Fresh Farm) at the front. Please remove droppings by thoroughly cleaning the area and monitor for activity.Pest control company comes biweekly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few strainers above the two compartment sink had remnants of dried food. Ensure all strainers are thoroughly cleaned and sanitized before using them.

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