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O'Sullivan's Restaurant and Bar

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

Official record from Alberta →

Inspection summary

O'Sullivan's Restaurant and Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on October 1, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on November 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 27, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on October 1, 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Build-up of ice on ceiling surface of upright stainless-steel cooler.Temperature of cooler 7.5 degrees Celsius.Adjust and/or service as necessary.Coolers must maintain food at 4 degrees Celsius or less.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted permit expired September 30, 2025.Print and post current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wire shelving racks within upright stainless-steel cooler are rusted.Shelves must be smooth, easy to clean and in good repair.Replace shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris present on floor below deep fryers, and in between the fryer and burners.Ceiling tiles dirty near dishwasher and exhaust hood.Clean noted areas.
  2. 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.
  3. 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.
  4. 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.

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