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Casa Roma

5324 1 Street E Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

Casa Roma has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on February 26, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and 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.

  • 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 4 times across 4 separate inspections, most recently on February 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 7 times across 4 separate inspections, most recently on February 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2024. For example: 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?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups were found being used as scoops, with small handles often buried in the product **Please use scoops proper scoops and ensure the handle remains upright and above the food product
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaner and other chemical bottles in this facility were not labeled with their contents. Label all chemicals in use at this facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed with no expiry date and validity could not be verified.**Please obtain new test strips that can be verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler fans have a buildup of dust, please ensure these are cleaned to prevent contamination of food.2. Food products in boxes and containers were observed stored on the floor in the walk-in cooler, please ensure that all products are stored on shelves to prevent contamination in this high trafficked area***Please clean and organize the cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A soiled knife was found in the dry storage area. Please ensure utensils are removed from storage to prevent attraction of pest and microbial growth that can cause contamination of food.**The knife was removed and taken to the dishwashing area during inspection
  2. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaner and other chemical bottles in this facility were not labeled with their contents. Label all chemicals in use at this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the lights in food handling areas of the kitchen were uncovered breakable bulbs.Cover bulbs or replace with unbreakable fixtures.
  3. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaner and other chemical bottles in this facility were not labeled with their contents. Label all chemicals in use at this facility.
    • 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?
      • The food handling permit for this facility was not posted in a place that was visible to the public. The permit was mostly obscured and expired. Replace permit and most in a prominent location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the lights in food handling areas of the kitchen were uncovered breakable bulbs.Cover bulbs or replace with unbreakable fixtures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Knife holders in the kitchen were observed to be in an unclean state. Clean knife holders or knife holding surfaces.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of sugar and flour were observed being stored directly on the floor in the basement. Food was moved during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaner and other chemical bottles in this facility were not labeled with their contents. Label all chemicals in use at this facility.
    • 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?
      • The food handling permit for this facility was not posted in a place that was visible to the public. The permit was mostly obscured and expired. Replace permit and most in a prominent location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the lights in food handling areas of the kitchen were uncovered breakable bulbs.Cover bulbs or replace with unbreakable fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged equipment (metal bowl and wire scoop) was observed stored in the kitchen.Noted equipment was removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Knife holders in the kitchen were observed to be in an unclean state. Clean knife holders or knife holding surfaces.
  5. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Improper hand drying by staff noted on site.- Using a used wiping cloth for hand drying after hand wash.- Single use disposable only to be used for drying hands.
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