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Overtime Taphouse

6608 48 Avenue Camrose AB T4V 4W1 · Food - General

Official record from Alberta →

Inspection summary

Overtime Taphouse has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 15, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 3 separate inspections, most recently on September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on April 2, 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 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 March 20, 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 6 times across 5 separate inspections, most recently on September 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 5 separate inspections, most recently on March 20, 2025. 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed not being held in sanitizing solution. This is required to prevent the possible microbial growth on the cleaning cloths. The operator onsite was required to immediately have the cleaning cloths all transferred into an appropriate container with the sanitizing solutions. This is how cleaning cloths should be held at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Lactic acid concentration was observed at less than 700 ppm. It was then observed that the chemical solution was finished in the container and required to be replaced. This was done and concentration confirmed to be above 704 ppm on the color indicator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cornstarch was observed open underneath a hanging spray sanitizing solution bottle, and close to the dirty napkins bin. The cornstarch was required to be removed and was appropriately kept in a food safe container with cover.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff Food safety training certificate was not available for observation at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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 door has damaged weather stripping, which could allow pests to enterMarch 20th, 2025: There were big gaps in the back exit door.Please make sure to repair the floor adjacent to the back exit door to make it vermin proof.April 2nd, 2025: Violation was still pending.Manager confirmed that work orders are already in place to repair the weather stripping.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed on the kitchen counter.Discussed with manager the storage of used cleaning cloths in sanitizer buckets to prevent the cross-contamination. Violation was corrected during the inspection.Note: Kindly make sure to store the cloths in sanitizer buckets after each use. Alternatively, sanitizer spray bottles with single use paper towels can be used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed in the sink under cold running water, however meat was not fully submerged in the water.Discussed the safe options for thawing of meat.Violation was corrected during the inspection. Food may be thawed:i) Under refrigeration at 4C or less.ii) Completely submerged in cold running water;iii) As part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) By microwaving.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the bar area handwashing sink was used for dual purpose. Bar area has two sinks, discussed dedicating one of the sinks for handwashing only.Violation was corrected during the inspections.
    • 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 door has damaged weather stripping, which could allow pests to enterMarch 20th, 2025: There were big gaps in the back exit door.Please make sure to repair the floor adjacent to the back exit door to make it vermin proof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler in the cookline couldn't be closed properly and was unable to maintain the temperature 4 degrees C or below.Temperature was measured at around 8 degrees C.High Risk food items were removed from the equipment and moved to another cooler.Make sure to repair the coolers and maintain in clean and sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease was observed on the facility floor, throughout the kitchen area.Make sure to clean the floor and include it in your routine cleaning schedules to maintain it in clean and sanitary conditions.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was measured at 150 ppm. Upon request a staff member replaced the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products with absorbent packaging were left on the floor in the walk-in cooler.
    • 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 door has damaged weather stripping, which could allow pests to enter
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The building's heating, ventilation, and air conditioning (HVAC) system and/or the commercial kitchen ventilation are operating deficiently. There appears to be an accumulation of grease and dust in the kitchen (especially the cook line area including walls, ceilings - tiles, light covers, vents/grates, etc.) at a more than normal rate.- Please investigate and remediate the building's HVAC system and commercial kitchen ventilation to ensure proper ventilation in the kitchen (including system that handles fresh air coming in, as well as the commercial ventilation over cooking appliances).May 9, 2024: Update- Caroline noted that the air conditioning system was looked at - no concerns.- Next steps are to get the air vents/ducts cleaned.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bulk bag of flour was stored open.- Please ensure food items are stored closed/contained and protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The building's heating, ventilation, and air conditioning (HVAC) system and/or the commercial kitchen ventilation are operating deficiently. There appears to be an accumulation of grease and dust in the kitchen (especially the cook line area including walls, ceilings - tiles, light covers, vents/grates, etc.) at a more than normal rate.- Please investigate and remediate the building's HVAC system and commercial kitchen ventilation to ensure proper ventilation in the kitchen (including system that handles fresh air coming in, as well as the commercial ventilation over cooking appliances).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease and dust in the kitchen (especially the cook line area including walls, ceilings - tiles, light covers, vents/grates, etc.).- Please clean these areas. - Moving forward, please clean these areas more frequently.
  12. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was stocked with liquid soap and paper towel but did not initially have hot water. Valves were adjusted and hot water was restored. Please ensure your hand sink is supplied with a continuous supply of hot and cold water to facilitate proper hand washing.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • In Compliance: The following areas have been cleaned:1) Condenser fan guards in walk-in cooler for liquor.2) The ceiling at the cook line.Not in Compliance:- The floor under deep fryers at main cook line still requires cleaning (accumulation of grime, debris, and food).- Operator noted they will complete this by the end of the day,
  15. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container used to store ice scoop was visibly dirty.- Directed staff to run this through dishwasher during the inspection.- Please ensure this is cleaned/sanitized more frequently (recommended at least daily).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1) Condenser fan guards in walk-in cooler for liquir (accumulation of dust).2) The floor under all equipment and cooking appliances at main cook line (accumulation of grime, debris, and food).3) The ceiling at the cook line (accumulation of dust).Furthermore, the cleaning schedule (daily/weekly/monthly) should be adjusted so that these areas are maintained in a clean and sanitary manner.

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