10236 103 Street NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 2, 2026
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.
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.
Dishwasher concentration was tested at 0ppm. Repair ASAP and revert to manual dishwashing and sanitization while repairs are ongoing.
7/2/2026: Violation Ongoing: , , Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
XO Bistro & Bar is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 588 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 464 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Smoke BBQ Bar
DOWNTOWN
This restaurant has been inspected 17 times since December 8, 2023, with 0 in compliance, 17 not in compliance, and 0 closures on record.
4 violations
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.
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.
Dishwasher concentration was tested at 0ppm. Repair ASAP and revert to manual dishwashing and sanitization while repairs are ongoing.
7/2/2026: Violation Ongoing: , , Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
3 violations
- The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
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., , , , ., -
Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
7 violations
- The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
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.
- Thermometer was absent in the cooler in the front. Coolers with high-risk food should have a functional thermometer at all times.
9 violations
Staff was observed washing hands with gloves. Ensure gloves are removed, discarded, hand washing is completed before wearing a new glove.
- The high-risk food sauces in the front cooler had no label. Ensure all food in the cooler have a name and date label.
- Thermometer was absent in the cooler in the front. Coolers with high-risk food should have a functional thermometer at all times.
1 violation
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., , , , ., -
2 violations
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., , , , ., -
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.
3 violations
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.
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.
6 violations
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.
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.
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.
1 violation
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.
3 violations
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.
Raw meat in a container was stored beside and above raw vegetables in a cooler, Store raw meats below vegetables and ready-to-eat products to prevent potential cross contamination.
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.
1 violation
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, or, debris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin., - Store staff personal items in pest proof containers.
1 violation
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, or, debris to accumulate in a manner that would facilitate the harborage or proliferation of pest or vermin., - Store staff personal items in pest proof containers.
2 violations
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, or, debris 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.
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.
2 violations
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, or, debris 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.
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.
3 violations
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.
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, or, debris 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.
4 violations
Staff were not washing their hands properly with soap when preparing food. , Review proper handwashing and glove use with all kitchen staff.,
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, or, debris 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.
9 violations
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.
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.
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 a, microwave and cook right away., , DO NOT LEAVE FROZEN MEAT, PORK, & SEA FOODS THAWING OUT AT ROOM TEMPERATURE.
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.
Quat test strip to monitor surface sanitizer's concentration was not available., , Ensure quat strips are obtained. Monitor and maintain records of sanitzer.
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., , , , ., -
Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
- 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.
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.
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.
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.
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., , , , ., -
Food safety training certification was not observed. Ensure a valid food safety certificate is provided.
The mechanical ventilation system is past its due date for professional maintenance.
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.
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.
The mechanical ventilation system is past its due date for professional maintenance.
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.
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.
The condiment/vegie cooler is not in proper working order., Contact a technician to fix the defective cooler.
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., ,
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, or, debris 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.
The condiment/vegie cooler is not in proper working order., Contact a technician to fix the defective cooler.
The kitchen dishwasher is not in proper working order., Contact a technician to fix the dishwasher.
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.
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.