110 - 222 5 Avenue SW · DOWNTOWN COMMERCIAL CORE
January 21, 2026
PassA used cleaning cloth was stored on the counter and not in an approved sanitizing solution (near waffle making area). Corrected during inspection. Store used cleaning cloths in an approved sanitizing solution.
1. Raw chicken was quick thawing in the 2 compartment sink next to dirty dishes. Ensure that all food is protected from contamination. Ensure sinks are cleaned and sanitized before being used for food preparation and that dirty dishes are stored separately.
1. Boxes of waffle mix were stored on the floor in the kitchen. Staff moved the boxes off the floor. Ensure that all food is stored at least 6 inches off the floor., , 2. Knives were stored between the counter and the prep cooler in the waffle making area. Store knives and other utensils in such a way to protect them from contamination, such as in a clean container. Corrected during inspection.
Several small flies were noted near the mop sink and in the dishpit. Address the flies.
OEB Breakfast Co. is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 669 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 420 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since August 20, 2024, with 4 passes and 0 closures on record.
A used cleaning cloth was stored on the counter and not in an approved sanitizing solution (near waffle making area). Corrected during inspection. Store used cleaning cloths in an approved sanitizing solution.
1. Raw chicken was quick thawing in the 2 compartment sink next to dirty dishes. Ensure that all food is protected from contamination. Ensure sinks are cleaned and sanitized before being used for food preparation and that dirty dishes are stored separately.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
DOWNTOWN COMMERCIAL CORE
1. Boxes of waffle mix were stored on the floor in the kitchen. Staff moved the boxes off the floor. Ensure that all food is stored at least 6 inches off the floor., , 2. Knives were stored between the counter and the prep cooler in the waffle making area. Store knives and other utensils in such a way to protect them from contamination, such as in a clean container. Corrected during inspection.
Several small flies were noted near the mop sink and in the dishpit. Address the flies.
The cooler used to store cut fruits had a temperature of 10C on the top portion and inside. No digital screen, therefore, could not determine if the cooler was undergoing a defrost cycle. , , All coolers must be maintained at a temperature of 4C or lower to prevent the growth of bacteria. , , The operator contacted a professional to repair the cooler. All high-risk foods such as sauces containing milk, fish, and meat were moved to another cooler.
*KNIVES STORED BETWEEN FRONT HANDSINK AND COOLER, IN A SLOT THAT MAY OR MAY NOT BE REGULARLY CLEANED. USE A WASHABLE CONTAINER, MAGNETIC STRIP HOLDER, ETC. FOR KNIVES*