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O'Sullivan's Restaurant and Bar

113 - 5809 Macleod Trail SW Calgary AB T2H 0J9 · Food - General

3 inspections

  1. Monitoring 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?
      • No soap dispenser or paper towel dispenser at kitchen hand washing sink.Soap dispenser brought to sink at time of inspection.Ensure handwashing sink is maintained and equipped with both soap and paper towel in dispensers at all times.Ensure food handlers wash hands frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces below dishwasher were dirty and greasy.Ensure all areas are clean and well maintained.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer spray bottle was significantly high as it was bleaching out the test strip. Operator remade the 100ppm chlorine sanitizer solution during inspection. Verified with chlorine test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Chlorine sanitizer spray bottle and bucket were not labelled. Operator labelled the sanitizer bucket and bottle during inspection.**Please ensure chemical used in the facility are appropriatly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Iodine test strips in the kitchen area were discolored and expired since October 1, 2018.**Please replace the test strips. 2. Idoine test strips in the bar were expired as of August 30, 2024.**Please replace the test strips.3. Chlorine test strips were not available on-site.**Please acquire new chlorine 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?
      • Paper towel dispenser was not present at the hand sink in the back kitchen. **Please ensure towel dispenser is available at hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Corrected**Dirty mop head was observed on the clean dishwashing rack in the 2-compartment sink. Operator removed the mop head out of the sink to prevent further contamination. Dishwashing rack was also cleaned and sanitized during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep clean required in the following areas in the cook line:- Ventilation hood as it had significant grease build up. - Wall under the ventilation hood was visibly dirty. - Hard-to-reach areas such as between the cooking equipment and deep fryer.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe sanitizer was made using bleach during the walkthrough. As discused, make a new sanitizer in a spray bottle or bucket daily and verify its concentration using chemical testing strips.Ex: 2mL bleach in 1L waterhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods were not covered in the upright cooler. As discussed, ensure that all foods are covered during storage.