Overtime Sports Bar & Grill
4911 48 Street Redwater AB T0A 2W0 · Food - General
Inspection summary
Overtime Sports Bar & Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on August 11, 2026, recorded 1 infraction.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 5 times across 5 separate inspections, most recently on August 11, 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 once on December 19, 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 on December 19, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 2 times on December 19, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on January 4, 2024. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
9 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no chlorine detected in the sanitizer solution on the food preparation table. The solution was from the previous day and no new solution had been made yet even though the facility was open. Ensure a new chlorine sanitizer solution is made everyday and when ever needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution was observed to have no sanitizing chemical. All sanitizer solutions used for food contact surfaces are required to have adequate chemical concentration for effective sanitization. The operator remade the sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Portioned meat product was observed to be thawing at room temperature. All foods are required to be thawed under cold running water, in the fridge, in the microwave, or cooked from frozen to prevent bacterial growth. Informed by the operator the product was out for 1.5 hours. The operator placed the meat in the fridge.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave located on the kitchen line was observed to have food debris build up. All surfaces and equipment used for food contact is required to be maintained in a clean and sanitary manner to prevent microbial growth and cross contamination. Ensure that the microwave is cleaned and sanitized after use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives stored on the kitchen line were observed to have food debris. All tools used in food preparation or food contact are required to be maintained in a clean and sanitary manner to prevent cross contamination. Ensure that the knives are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was observed on the back prep counter surface and drawers. All equipment used for food preparation or food contact are required to be maintained in a clean and sanitary condition to prevent cross contamination. Ensure that the back counter and drawers are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hood vent filters were observed to have grease build up. All areas of a food facility are required to be maintained in a clean and sanitary condition to prevent microbial growth and pest attraction. Ensure that the hood vents are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There is no soap or chlorine being dispensed into the machine. Soap is required to wash the dishes and chlorine is required to sanitize the dishes. Ensure there is always soap and chlorine being dispensed into the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no chlorine detected in the dishwasher rinse cycle. Chlorine is required to sanitize the dishes so that any microbes on them from food or customers is reduced to safe levels. Ensure there is always 100 ppm chlorine in the dishwasher rinse cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no chlorine detected in the sanitizer solution bucket in the kitchen. Ensure there is always 100 ppm chlorine in the sanitizer solution for the wiping clothes to prevent spreading microbes to food contact surfaces.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There is no paper towel or any other single use towel in the kitchen staff washroom. Ensure there are single use towels or paper towel int he staff washroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?