100 - 5802 MacLeod Trail SW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 décembre 2025
Non conformeOne of the hot-holding containing cooked rice was measured at 35C. Instructed staff not to use that hot holding unless it can be maintained at 60C or above. Instructed staff to discard the rice. corrected., , Staff did not have a thermometer to monitor temperatures. Please purchase a thermometer.
Gap noted at the back delivery door, that could be an entry point for pest. Please repair., No pest control records were maintained. , Please maintain the pest control records. (AHS pest control checklist will be sent along with the report).
One of the electrical switch panel was half-broken (exposing the internal parts). Please replace/repair the cover panel.
Cardboards were sticked on the steel shelves (located near to the preparation counter, sticked with a duct-tape. Staff was instructed to remove the tape and the cardboard. Ensure that the shelving is smooth, durable, easily cleanable.
Overall, general cleaning was not satisfactory. Deep cleaning is required throughout the kitchen, -container lids on the bottom shelves located on the right side of the kitchen entrance., - Walk-in cooler's floor, shelves, fan, door, -standup cooler fan, -under the dishwashing area, -Behind the cooking line (oil spill notes, accumulation of grease/fat, -ventilation hood, -Counter's bottom shelves, -Knife holder, , Please clean indicated areas.
"Outstanding", 1. Food containers were dirty with accumulation of dried/caked ingredients., --clean/sanitize all food storage containers as they get dirty., , 2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises), , 3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.
Jjamppong se trouve dans le quartier MANCHESTER. MANCHESTER, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 49 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 27 septembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
6 infractions
One of the hot-holding containing cooked rice was measured at 35C. Instructed staff not to use that hot holding unless it can be maintained at 60C or above. Instructed staff to discard the rice. corrected., , Staff did not have a thermometer to monitor temperatures. Please purchase a thermometer.
Gap noted at the back delivery door, that could be an entry point for pest. Please repair., No pest control records were maintained. , Please maintain the pest control records. (AHS pest control checklist will be sent along with the report).
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.
O'Sullivan's Restaurant and Bar
WINDSOR PARK
One of the electrical switch panel was half-broken (exposing the internal parts). Please replace/repair the cover panel.
Cardboards were sticked on the steel shelves (located near to the preparation counter, sticked with a duct-tape. Staff was instructed to remove the tape and the cardboard. Ensure that the shelving is smooth, durable, easily cleanable.
Overall, general cleaning was not satisfactory. Deep cleaning is required throughout the kitchen, -container lids on the bottom shelves located on the right side of the kitchen entrance., - Walk-in cooler's floor, shelves, fan, door, -standup cooler fan, -under the dishwashing area, -Behind the cooking line (oil spill notes, accumulation of grease/fat, -ventilation hood, -Counter's bottom shelves, -Knife holder, , Please clean indicated areas.
"Outstanding", 1. Food containers were dirty with accumulation of dried/caked ingredients., --clean/sanitize all food storage containers as they get dirty., , 2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises), , 3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.
1 infraction
1. Food containers were dirty with accumulation of dried/caked ingredients., --clean/sanitize all food storage containers as they get dirty., , 2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises), , 3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.
1 infraction
1. Food containers were dirty with accumulation of dried/caked ingredients., --clean/sanitize all food storage containers as they get dirty., , 2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises), , 5. The basement floor had pooling water from a leak, --the leak was being repaired by a plumber; ensure all the water is cleaned up AND move any equipment/items away from the pooling water. IF any equipment is contact with the water, ensure they are cleaned and sanitized. Recommend clearing out the basement of any items not in use by the restaurant.,
6 infractions
Wiping cloths were stored on food preparation surfaces/counters, etc. There was no sanitizer readily available., -store wiping cloths in sanitizer solutions in food handling areas. (demonstrated how to set-up a sanitizer bucket)
1) The mechanical dishwasher measured 0ppm of chlorine in the sanitizing cycle., -obtain fresh/new chlorine sanitizer for the dishwasher, and/or immediately call a repairperson. Do not use until the dishwasher is verified to have 100ppm of chlorine in the sanitizing cycle
1) containers of dry goods (eg. flour) were stored in the stairwell uncovered., -ensure all food is protected from contamination.
Additional food safety training required, (Previous infraction -- provide certificates of food safety training)
1) There was cardboard lining cooler shelves., -remove all cardboard; all surfaces must be smooth, durable, non-absorbent and easily washable., , 2) There were green garden hoses connected to the cooking line to fill pots/cooking equipment. , -obtain potable water hoses instead of green garden hoses
1. Food debris on floor around cooking equipment and behind/under equipment., , 2. Accumulation of food debris on floor in hard to reach areas, stairway, and back dry storage shelving unit, , 3. The floor and walls in the walk-in cooler were dirty., , 4. The non-operational cooler in the basement was dirty with old spills and debris., , 5. The basement washrooms were dirty with dirt, grime, etc., ,