OSFM Cafe
10310 83 Avenue NW Edmonton AB T6E 5C3 · Food - General
Inspection summary
OSFM Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 8, 2024. The most recent inspection, on December 13, 2025, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 2 times across 2 separate inspections, most recently on December 13, 2025. 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 December 13, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 on October 15, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 once on June 8, 2024. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 once on June 8, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
3 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution tested with test strips and noted to be < than 50 ppm. This was corrected onsite. QUAT sanitizer noted. Test strips not observed. Please ensure test strips are available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods noted to be sitting outside at room temperature on an ice pack. Temperature was measured to be around a range of 11C -17C. Ensure high risk foods are maintained at food safe temperatures. This was corrected onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Poor food-handling practices were observed. One individual was handling raw meat, wiping his hands with a dry cloth, and then proceeding to handle other foods without washing his hands in between.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food containers in the coolers were stored uncovered.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At the handwash station, cups and other utensils were being stored nearby to the handsink basin without a splashguard in place.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer in one of the kitchen coolers (the cooler closest to the entrance) was defective. The actual temperature measured 1.7°C, while the built-in thermometer displayed 10°C.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two QUAT spray bottles measured at 400 ppm QUATs. Ensure QUATs is being diluted according to manufacturer's instructions for food contact surfaces and is measuring at 200 ppm QUATs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- High temperature dishwasher is leaking water into a bus bin. Repair/replace. The requirement for reusable customer utensils is a 2-comp sink + commercial dishwasher, or a 3-comp sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation canopy filters are dusty. Recommend increasing the frequency of cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?