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XO Bistro & Bar

10236 103 Street NW Edmonton AB T5J 0Y8 · Food - General

17 inspections

  1. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 07/02/2025: Violation still outstanding. - The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of chicken observed as they were placed in the sink. Operator prompted and returned the chicken into the cooler. Ensure food is thawed properly to prevent pathogen proliferation in food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher concentration was tested at 0ppm. Repair ASAP and revert to manual dishwashing and sanitization while repairs are ongoing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 7/2/2026: Violation Ongoing: Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
  2. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
    • 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?
      • Ongoing violation;- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed.--------------------------------------------------------------------------------------Mice droppings were observed under the equipment in the prep area. the cook line, no pest control records were available. Ensure floors are cleaned and disinfected.. Pest control reports should be provided and available on site at all times.- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed..-
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
  3. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats were being thawed at room temperature in the sink. Cold water was turned on during inspection.Ensure thawing is completed safely by keeping food under cold running water or in a cooler overnight.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thermometer was absent in the cooler in the front. Coolers with high-risk food should have a functional thermometer at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • May 29th; Ongoing violation. The operator was spoken to over the phone, she then provided evidence of compliance after a technician's visit on the 26th of May, 2026. PHI discussed with the operator to inform the staff to keep using the sink method for sanitizing until dishwasher is able to dispense 100ppm of chlorine at each cycle.-----------------------------------------------------------------------------------------The low temperature dishwasher was measured at 0ppm of chlorine after several cycles. Ensure the dishwasher is serviced and can maintain at least 100ppm of chlorine.Sanitizing in the 2-comp sink using the quat solution at 200ppm was discussed as a temporary measure.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip to monitor surface sanitizer's concentration was not available.Ensure quat strips are obtained. Monitor and maintain records of sanitzer.
    • 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?
      • Ongoing violation;- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed.--------------------------------------------------------------------------------------Mice droppings were observed under the equipment in the prep area. the cook line, no pest control records were available. Ensure floors are cleaned and disinfected.. Pest control reports should be provided and available on site at all times.- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed..-
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
  4. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed washing hands with gloves. Ensure gloves are removed, discarded, hand washing is completed before wearing a new glove.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thermometer was absent in the cooler in the front. Coolers with high-risk food should have a functional thermometer at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The vermicelli in hot holding was measured at 45C internally. Ensure food is reheated to 74C before storing in hot holding or use the cooked vermicelli within 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meats were observed in the prep sink at room temperature. Cold running water was turned on during inspection after educating the staff. Ensure meat is thawed under cold running water or in a cooler overnight.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was measured at 0ppm of chlorine after several cycles. Ensure the dishwasher is serviced and can maintain at least 100ppm of chlorine.Sanitizing in the 2-comp sink using the quat solution at 200ppm was discussed as a temporary measure.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strip to monitor dishwasher's sanitizer concentration was not available.2. Quat test strip to monitor surface sanitizer's concentration was not available.Ensure chlorine and quat strips are obtained. Monitor and maintain records of both sanitzers.
    • 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?
      • Ongoing violation;- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed.--------------------------------------------------------------------------------------Mice droppings were observed under the equipment in the prep area. the cook line, no pest control records were available. Ensure floors are cleaned and disinfected.. Pest control reports should be provided and available on site at all times.- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed..-
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
  5. 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?
      • Ongoing violation;- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed.--------------------------------------------------------------------------------------Mice droppings were observed under the equipment in the prep area. the cook line, no pest control records were available. Ensure floors are cleaned and disinfected.. Pest control reports should be provided and available on site at all times.- Pest control records were provided, ensure mice droppings and gaps in walls should be sealed..-
  6. Risk Management Inspection

    2 infractions

    • 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?
      • Ongoing violation;Mice droppings were observed under the equipment in the prep area. the cook line, no pest control records were available. Ensure floors are cleaned and disinfected.. Pest control reports should be provided and available on site at all times..-
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update ;Cooler was measured between 6-8C. Used to only store vegetables. Maintain temperature below 4C.--------------------------------------------------------------------------------The cooler beside the dish storage was measured at 10C, food was moved to another cooler during inspection. Ensure there is a thermometer in the cooler at all times. Cooler should not be used until temperature can be maintained below 4C.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler beside the dish storage was measured at 10C, food was moved to another cooler during inspection. There was no thermometer in the cooler.Ensure there is a thermometer in the cooler at all times. Cooler should not be used until temperature can be maintained below 4C.
    • 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?
      • Ongoing violation;May 20th, 2025,Mice droppings were observed behind the cook line, no pest control records were available. Ensure floors are cleaned and disinfected. Employ the service of a pest control operator to address this concerns. Pest control reports should be provided and available on site at all times.Mice droppings were observed in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Re-organize the dry storage area, remove the things that are not in use/required, and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
    • 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 mechanical ventilation system is past its due date for professional maintenance.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared during food prep, wet clothes were on the counters in the kitchen.Quat sanitizer was prepared during inspection. Ensure sanitizer solution is available during food prep, cleaning clothes should be immersed in the sanitizer or in laundry when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler beside the dish storage was measured at 10C, food was moved to another cooler during inspection. There was no thermometer in the cooler.Ensure there is a thermometer in the cooler at all times. Cooler should not be used until temperature can be maintained below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat were observed either been thawed at room temperature or in a wrong way in the sink. Food were thawed under cold running water and the meat boxes were removed from the sink during inspection.Ensure frozen food is thawed safely under cold running water or in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher in the kitchen was at 0ppm of chlorine after several cycle and troubleshooting by the staff. Staff contacted a technician for same-day repair. Sanitizing by immersing the washed and rinsed dishes in 100ppm of chlorine or 200ppm of quat solution for about 2-3 minutes was discussed with the staff. Continue this until dishwasher can present 100ppm of chlorine after the sanitizing cycle.
    • 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?
      • Ongoing violation;May 20th, 2025,Mice droppings were observed behind the cook line, no pest control records were available. Ensure floors are cleaned and disinfected. Employ the service of a pest control operator to address this concerns. Pest control reports should be provided and available on site at all times.Mice droppings were observed in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Re-organize the dry storage area, remove the things that are not in use/required, and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
    • 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 mechanical ventilation system is past its due date for professional maintenance.
  9. 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?
      • Mice droppings were observed in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Re-organize the dry storage area, remove the things that are not in use/required, and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
  10. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in a container was stored beside and above raw vegetables in a coolerStore raw meats below vegetables and ready-to-eat products to prevent potential cross contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available at sinks in the food premise. Maintenance of the hot water line was being done during inspection to restore hot water in the facility by the end of the day.
    • 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?
      • Mice droppings were observed in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Re-organize the dry storage area, remove the things that are not in use/required, and keep the boxes/food containers 6 inches of the floor to enable proper cleaning and pest management.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.
  11. Demand 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?
      • Cockroach activity noted in the bar. 1 live nymph was noted on a glue trap.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Store staff personal items in pest proof containers.
  12. 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?
      • Cockroach activity noted in the kitchen. Live roach activity (10) was also noted on a glue trap beneath the ice machine.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Store staff personal items in pest proof containers.
  13. Risk Management Inspection

    2 infractions

    • 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?
      • Cockroach activity noted in the kitchen. Mostly dead roaches observed on glue traps (10-15). Live roach activity (2) was also noted on a glue trap beneath the ice machine.Mice evidence was noted in the kitchen. 6 dead mice were observed on traps in the kitchen. Discard all dead mice noted in the food premise. - Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Seal/caulked a mouse hole noted on the wall in the back staff storage area.- Store staff personal items in pest proof containers.
    • 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?
      • There is no weather stripping on the kitchen back exit door.Install a weather stripping on the kitchen back exit door.Ensure all externally exit doors have proper weather stripping to prevent pest entry.
  14. Risk Management Inspection

    2 infractions

    • 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?
      • Cockroach activity noted in the kitchen. Mostly dead roaches observed on glue traps (10-15). Live roach activity (2) was also noted on a glue trap beneath the ice machine.Mice evidence was noted in the kitchen. 6 dead mice were observed on traps in the kitchen. Discard all dead mice noted in the food premise. - Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Seal/caulked a mouse hole noted on the wall in the back staff storage area.- Store staff personal items in pest proof containers.
    • 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?
      • There is no weather stripping on the kitchen back exit door.Install a weather stripping on the kitchen back exit door.Ensure all externally exit doors have proper weather stripping to prevent pest entry.
  15. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The operator is using Boric acid power in the food premise to kill cockroaches. The kitchen manager was instructed to dispose all boric acid powder noted in the facility. ONLY A LICENSED PEST CONTROL OFFICER IS ALLOWED TO APPLY CHEMICALS IN A FOOD ESTABLISHMENT.
    • 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?
      • There is evidence of a cockroach infestation in the facility. Live and dead cockroaches (about 25) at different developmental stages were observed on glue traps. Mice droppings were also noted in the kitchen.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Seal/caulked a mouse hole noted on the wall in the back staff storage area.- Store staff personal items in pest proof containers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no staff in care and control with a food safety certificate when 6 or more staff are working at the food premise.The manager will enroll for a food safety course approved in Alberta and email a copy of the certificate to EPH upon course completion.
  16. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing their hands properly with soap when preparing food. Review proper handwashing and glove use with all kitchen staff.
    • 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?
      • There is evidence of a cockroach infestation in the facility. Live and dead cockroaches (>325) at different developmental stages were observed on glue traps. - Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Seal/caulked all cracks and crevices noted between the wall and floor at the bar and the kitchen. - Replace all missing baseboards in the dry storage area and seal/caulked edges between baseboards and wall/floor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no staff in care and control with a food safety certificate when 6 or more staff are working at the food premise.The manager will enroll for a food safety course approved in Alberta and email a copy of the certificate to EPH upon course completion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condiment/vegie cooler is not in proper working order.Contact a technician to fix the defective cooler.
  17. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the condiment/vegie cooler was measured at 13C. all perishable foods were immediately transferred to another cooler.DO NOT USE THE DEFECTIVE COOLER TO STORE PERISHABLE FOODS UNTIL IT HAS BEEN FIXED.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three boxes of chicken delivered to the food premise were left out at room temperature.The chicken was immediately move into a cooler.Inform all kitchen staff to put away perishables into coolers once they are delivered to the food premise.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of high-risk frozen food was noted in the kitchen. Frozen meat sea foods are being thawed out at room temperature.The partially thawed frozen meat, pork and sea foods were immediately moved into a cooler.Frozen foods can be thaw either in a cooler, under cold running water in a sink, by direct cooking or in amicrowave and cook right away.DO NOT LEAVE FROZEN MEAT, PORK, & SEA FOODS THAWING OUT AT ROOM TEMPERATURE.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher in the kitchen is not in proper working order. Zero ppm chlorine was measured at glass level in the Sani cycle.Use the bar glasswasher to clean and sanitize dishes until the dishwasher is fixed.
    • 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?
      • There is evidence of a cockroach infestation in the facility. Live and dead cockroaches (>325) at different developmental stages were observed on glue traps. - Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation.- Remove materials from the food premise that create harborages sites for pest.- Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, ordebris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin.- Seal/caulked all cracks and crevices noted between the wall and floor at the bar and the kitchen. - Replace all missing baseboards in the dry storage area and seal/caulked edges between baseboards and wall/floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The condiment/vegie cooler is not in proper working order.Contact a technician to fix the defective cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher is not in proper working order.Contact a technician to fix the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease, debris and food particles were noted on cooking equipment in the kitchen.Clean all cooking equipment in the kitchen including their sides. Daily cleaning is required on cooking equipment to prevent build-up of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris, food particles, spills and grease were noted in the following areas: floor beneath shelves in the dry storage area, floor beneath refrigeration units, floor beneath cooking equipment and floor beneath sinks at the bar.Clean the above-mentioned areas.