10236 103 Street NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juin 2026
- 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.
XO Bistro & Bar se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 399 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Sandy's Place Bridge Housing - Crash Hotel - Food Pantry
DOWNTOWN
Ce restaurant a été inspecté 9 fois depuis le 1 août 2024, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
3 infractions
- 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 infractions
- 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 infractions
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 infraction
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 infractions
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 infractions
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 infractions
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 infraction
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 infractions
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.
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.