5135 Mullen Road NW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 février 2026
The display unit observed to store fruits such as strawberries, blueberries, and pineapples had an earthly musty smell when the unit's door was opened. After inspecting various containers of product, one strawberry container was observed with a mouldy strawberry. Requested container be discarded due to potential contamination of other strawberries.
OEB Breakfast Co. se trouve dans le quartier MACTAGGART. MACTAGGART, Edmonton compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 juin 2026, 21 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Crumbl Cookies
MACTAGGART
Ce restaurant a été inspecté 6 fois depuis le 23 mai 2024, avec 4 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
The display unit observed to store fruits such as strawberries, blueberries, and pineapples had an earthly musty smell when the unit's door was opened. After inspecting various containers of product, one strawberry container was observed with a mouldy strawberry. Requested container be discarded due to potential contamination of other strawberries.
Aucune infraction
5 infractions
A dirty bowl and spoon were noted in the cooking area. When the cook was asked what it had been used for they indicated their own personal meal. , - Staff are not to be eating while on duty and no staff personal belongings are to be stored in the food handling areas.
Cooked sausage links and hollandaise sauce in the countertop hot holding unit were measured at 41C and 55C., - Cooked high risk foods must be held at greater than 60C during hot holding. Foods were discarded.
Cheese curds left on the counter were measured at 20C., - High risk foods must be stored at less than 4C or greater than 60C. Food was discarded.
Aucune infraction
4 infractions
** - egg slurry was stored in stagnant water, no ice. Temperature was measured and verified at +20'C, ** - boiled eggs were stored on the counter, no method of temperature control observed. Temperature was measured and verified at +24'C, ** - box of cooked sausage was stored on the counter, no method of temperature control observed. Temperature was measured and verified at 30'C
** - mechanical dishwasher had no detectable chlorine sanitizer being dispensed.
** - bowls were used as scoops (no handle to denote high-touch dirty surface), the dirty high touch surface of scoops were stored in direct contact with the food ingredient.
3 infractions
Many used wiping cloths observed on the counters in the cooking area instead of being immersed in the 200 ppm quat sanitizer solutions that are available. Corrected.
1. Several flats of raw eggs were left out at room temperature during a non rush period. Temperature of the eggs measured at 19C, need to be held at less than 7C., 2. Container of cheese curds left out on the counter measured at 20C., 3. Container of waffle batter stored in an inadequate ice-water bath measured at 20C, - High risk perishable foods must be stored at less than 4C or greater than 60C. Foods discarded.
Staff personal belongings (bag, jacket, food) stored next to paper supplies and food equipment in the back storage area., - All staff personal belongings are to be stored completely separate from foods and business related items.
SmartPower sanitizer test strips are not available.
The back kitchen door was propped open at the time of inspection., - Keep exit doors closed to prevent the possible entry of pest.
** - staff were wiping down sanitized utensils with vinegar, which has the potential to re-contaminate surfaces of the utensil.