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OEB Breakfast Co.

5135 Mullen Road NW Edmonton AB T6R 0S7 · Food - General

Official record from Alberta →

Inspection summary

OEB Breakfast Co. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on February 23, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on November 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on November 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 23, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3, 2025. 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 3 times across 3 separate inspections, most recently on November 3, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The display unit observed to store fruits such as strawberries, blueberries, and pineapples had an earthly musty smell when the unit's door was opened. After inspecting various containers of product, one strawberry container was observed with a mouldy strawberry. Requested container be discarded due to potential contamination of other strawberries.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A dirty bowl and spoon were noted in the cooking area. When the cook was asked what it had been used for they indicated their own personal meal. - Staff are not to be eating while on duty and no staff personal belongings are to be stored in the food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked sausage links and hollandaise sauce in the countertop hot holding unit were measured at 41C and 55C.- Cooked high risk foods must be held at greater than 60C during hot holding. Foods were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese curds left on the counter were measured at 20C.- High risk foods must be stored at less than 4C or greater than 60C. Food was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • SmartPower sanitizer test strips are not available.
    • 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?
      • The back kitchen door was propped open at the time of inspection.- Keep exit doors closed to prevent the possible entry of pest.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as scoops (no handle to denote high-touch dirty surface), the dirty high touch surface of scoops were stored in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - egg slurry was stored in stagnant water, no ice. Temperature was measured and verified at +20'C** - boiled eggs were stored on the counter, no method of temperature control observed. Temperature was measured and verified at +24'C** - box of cooked sausage was stored on the counter, no method of temperature control observed. Temperature was measured and verified at 30'C
    • 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 no detectable chlorine sanitizer being dispensed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - staff were wiping down sanitized utensils with vinegar, which has the potential to re-contaminate surfaces of the utensil.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Many used wiping cloths observed on the counters in the cooking area instead of being immersed in the 200 ppm quat sanitizer solutions that are available. Corrected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (bag, jacket, food) stored next to paper supplies and food equipment in the back storage area.- All staff personal belongings are to be stored completely separate from foods and business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several flats of raw eggs were left out at room temperature during a non rush period. Temperature of the eggs measured at 19C, need to be held at less than 7C.2. Container of cheese curds left out on the counter measured at 20C.3. Container of waffle batter stored in an inadequate ice-water bath measured at 20C- High risk perishable foods must be stored at less than 4C or greater than 60C. Foods discarded.

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