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Osmow's

468 Riverbend Square NW Edmonton AB T6R 2X2 · Food - General

Official record from Alberta →

Inspection summary

Osmow's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on October 29, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 2 separate inspections, most recently on October 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 17, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the hot holding unit was measured at 53C. Cooked high risk foods must be held at greater than 60C.- The rice was removed and reheated to minimum 74C and then returned to the hot holding unit. Other foods in the unit were measured at > 60C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler fan unit is leaking, staff have placed two pails below the unit to catch the drips.- Requires repair.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked rice was tightly covered before the cooling process was completed.- Proper cooling practices reviewed with staff. Do not cover cooling foods until they have reached a temperature of <4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice that staff indicated they had just reheated was measured at 47C.- High risk foods must be reheated to a minimum of 165F/74C before placing into the hot holding unit. Corrected
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used at the grill are being stored in a container of water in between uses.- Proper utensil storage practices reviewed. Store utensils in an empty container and send for frequent washing, in an ice-water bath in between uses, in hot water held above 140F/60C or in an approved sanitizer solution in between uses.

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