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Jamesons Pub

1230 17 Avenue SW Calgary AB T2T 0B8 · Food - General

Official record from Alberta →

Inspection summary

Jamesons Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 10, 2024. The most recent inspection, on May 22, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 13 times across 6 separate inspections, most recently on May 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 11 times across 6 separate inspections, most recently on May 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 4 separate inspections, most recently on March 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • March 7, 2026:There was no paper towel dispenser at either sink of the bar.Designate one of these sinks as a designated hand wash sink. Install a paper towel dispenser on the wall by the sink.May 22, 2026:A paper towel dispenser has been installed at the north bar sink. The batteries for the dispenser appeared to need replacing and paper towel was not dispensing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak at the cold water tap for the back kitchen sink.Repair the leak.
  2. Demand Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no water available at the back hand wash sink in the kitchen.Repair the hand wash sink to restore hot and cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap dispenser at the two compartment sink by the floor mixer in the basement.Install a stocked soap dispenser at the basement two compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at either sink of the bar.Designate one of these sinks as a designated hand wash sink. Install a paper towel dispenser on the wall by the sink.
    • 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 door frame of the west side door by the dish pit was falling off, exposing the drywall underneath. Reattach the door frame.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On the south side of the kitchen, there were two holes in the wall. One by the paper towel dispenser, and one under the hand wash sink.Cover the holes in the wall. Ensure wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On the south side of the kitchen, the cabinet surface under the ice well was water damaged. Surfacing was wearing off, exposing the material below.Remove damaged surfaces and replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was syrup accumulation on the floor under the BIB rack in the basement.Clean this area and ensure spills are cleaned up as they happen to help prevent attracting pests.
  3. Monitoring Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap dispenser at the two compartment sink by the floor mixer in the basement.Install a stocked soap dispenser at the basement two compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at either sink of the bar.Designate one of these sinks as a designated hand wash sink. Install a paper towel dispenser on the wall by the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no water available at the back hand wash sink in the kitchen.Repair the hand wash sink to restore hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On the south side of the kitchen, there were two holes in the wall. One by the paper towel dispenser, and one under the hand wash sink.Cover the holes in the wall. Ensure wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On the south side of the kitchen, the cabinet surface under the ice well was water damaged. Surfacing was wearing off, exposing the material below.Remove damaged surfaces and replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
    • 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 door frame of the west side door by the dish pit was falling off, exposing the drywall underneath. Reattach the door frame.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was syrup accumulation on the floor under the BIB rack in the basement.Clean this area and ensure spills are cleaned up as they happen to help prevent attracting pests.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the east hand wash sink.Have the hand wash sink repaired to restore hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cross connection was observed at the expo line ice well, ice well drainage tube is directly connected to the handwashing sink sewer line. Have a plumber address the cross connection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front edges of the steam table were damaged. Duct tape had been used to repair.Duct tape is not a cleanable surface. Properly repair the damaged areas of the steam table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the walk-in cooler was not closing properly. Unless manually adjusted, the door would not close all the way.Repair the door/door closing mechanism so that the door closes properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold growth was visible inside one of the ice machines in the basement. Clean and sanitize the inside of the ice machine.
  6. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle was undetectable. Chlorine did not appear to be dispensing.Have the dishwasher repaired/serviced. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the east hand wash sink.Have the hand wash sink repaired to restore hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cross connection was observed at the expo line ice well, ice well drainage tube is directly connected to the handwashing sink sewer line. Have a plumber address the cross connection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front edges of the steam table were damaged. Duct tape had been used to repair.Duct tape is not a cleanable surface. Properly repair the damaged areas of the steam table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged scraper was repaired with duct tape.Scraper was discarded during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the walk-in cooler was not closing properly. Unless manually adjusted, the door would not close all the way.Repair the door/door closing mechanism so that the door closes properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold growth was visible inside one of the ice machines in the basement. Clean and sanitize the inside of the ice machine.
  7. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Calamari flour and chicken flour bulk bins had disposable bowls used for scooping product. Provide a scoop with a handle to prevent cross contamination from hands on bowls without handles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strips were available to test the concentration of chlorine from the mechanical dishwasher. Contact chemical company or dishwasher company to source test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand washing sinks at the bar were not equipped with paper towel during inspection. Provide a paper towel dispenser that protects the roll from contamination, and ensure paper towel is always available for drying hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Hot water to expo line handwashing sink was turned off. Operator said it was leaking, so they turn it on when using the ice well beside for drink prep.2) Cross connection was observed at the expo line ice well, ice well drainage tube is directly connected to the handwashing sink sewer line. Have a plumber address the leak and cross connection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cutlery bins on expo line were accumulating dust and debris. Clean bins to ensure clean cutlery stays clean. 2. Hard to reach areas under the mechanical dishwasher showed evidence of accumulation of dust, debris, and grime on the floor and walls. Deep clean this area. 3. Hood fans on main line had a buildup of grease and grime. Clean the vents

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