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Mad Rose Pub

138 - 15 Royal Vista Place NW Calgary AB T3G 0E2 · Food - General

Official record from Alberta →

Inspection summary

Mad Rose Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on October 1, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 6 times across 4 separate inspections, most recently on August 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 19, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 16 times across 6 separate inspections, most recently on September 17, 2025. 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?

  • 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 5 times across 3 separate inspections, most recently on August 11, 2025. 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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) No air gap at the new and old bar ice well. Provide air gap for the ice well.
  3. Risk Management Inspection

    1 infraction

    • 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) No air gap at the new and old bar ice well. Provide air gap for the ice well.
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet used cleaning cloths were stored on the counter. Spray bottles are in use.The cleaning cloths were laundered.Sanitizer solution buckets at 200 ppm were prepared and new cleaning cloths were store therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was receiving a call on their mobile phone and did not wash their hands prior to preparing food at the cook line.The food handler was instructed to wash their hands.Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noted below the back exit door.Install a weatherstripping below the back exit door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat Violations cited on August 11,2025**Extensive fumes build-up on the wall and ceiling above the pizza oven. Not sure the pizza oven current ventilation meets code.
    • 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) No air gap at the new and old bar ice well. Provide air gap for the ice well.
    • 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 employee washroom doors were found open as they were not equipped with self closing door. - Ensure to have a self closing mechanism ordoor hinge on the doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation cited on August 11, 2025:1) The beer lines in the beer cooler are not clean. - Ensure to clean the beer lines.2) Mold was noted on the line, wall, on the light bulb covers, and arounder the beer walk-in cooler condenser fans.3) Dust build-up was noted on the kitchen air vent, walls, behind the flour mixer and hard to reach areas in the facility.4) Mold was noted around the light cover in the walk-in cooler.Clean these areas.**Repeat violation**1) 1) Debris build-up on the floor hard to reach areas.2) Black stains build-up inside the ice machine.3) Dust build-up between the two beer coolers. 1 to 3) Clean these areas.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet used cleaning cloths were stored on the food counter and prep cooler cutting boards.Used cleaning cloths were laundered and new cleaning cloths were used.2)The operator was using heavy duty cleaner as food contact surface sanitizer. - The operator was educated that for food contact surfaces they are only allowed to use food grade sanitizer. A quats solution was made and tested at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation cited August 11,2025**Foods in the walk-in cooler and walk-in freezer were not covered. Cover the foods.**Updates from August 11,2025**1) Uncovered lasagna containers were stored on top of each other in walk-in cooler. 2) A container of soup was found uncovered in the walk-in cooler. - Ensure that all food is covered in the walk-in cooler.3) Bowls were being used as scoops in the bulk food containers. - Ensure to use scoops with handles in bulk containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was stored on the floor in the walk-in cooler. - The food was moved to the other cooler and stored on a shelf. Ensure that food is stored 6 inches off the floor.2) Used serving tongs were stored o top of the prep cooler below the stove grill.The serving tongs were promptly washed in the dishwasher.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing detergent and sanitizer. - The dishwasher lines were primed and the issue was fixed during the inspection. The sanitizer concentration was tested at 100 ppm. Ensure to check the concentration of sanitizer on a daily basis.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) The back exit door was opened.The door was promptly closed. (Corrected During Inspection)Install a screen door if you wan to have the door opened.Ensure doors are closed to prevent the entry of pests.2) There was no pest control record available.Obtain monthly pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat Violations cited on August 11,2025**Extensive fumes build-up on the wall and ceiling above the pizza oven. Not sure the pizza oven current ventilation meets code.
    • 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) No air gap at the new and old bar ice well. Provide air gap for the ice well.
    • 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 employee washroom doors were found open as they were not equipped with self closing door. - Ensure to have a self closing mechanism ordoor hinge on the doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation**Deep grooves and stains on pizza round cutting boardingsResurface or replace these cutting boards. Findings from August 11, 2025:1) The green cutting boards had groves and were not smooth and easily cleanable. - Ensure to resurface or replace the cutting boards.2) Deep grooves and stains were noted on the pizza round cutting boardingsResurface or replace these cutting boards. 3) The ice machine had water mould build up. -The operator was asked to discard the ice and clean the ice maker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty tongs were being stored under the gas stove and were being reused. - The operator moved the tongs to the washing area and replaced with new tongs. The operator was educated to store the tongs in ice water or in quats sanitizer solution at 200 ppm.2) A dirty knife was observed on the knife magnet holder. - The operator removed the knife and placed it at dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation cited on August 11, 2025:1) The beer lines in the beer cooler are not clean. - Ensure to clean the beer lines.2) Mold was noted on the line, wall, on the light bulb covers, and arounder the beer walk-in cooler condenser fans.3) Dust build-up was noted on the kitchen air vent, walls, behind the flour mixer and hard to reach areas in the facility.Clean these areas.**Repeat violation**1) 1) Debris build-up on the floor hard to reach areas.2) Black stains build-up inside the ice machine.3) Dust build-up between the two beer coolers. 1 to 3) Clean these areas.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food prep counter. Store them in sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Mop and mop bucket were stored next to potatoes and other food. Store mop and mop bucket away from food.2) Knives were stored in a slot between two coolers that can't be cleaned and sanitized. Provide a knife magnet or container to store knives.3) Foods in the walk-in cooler and walk-in freezer were not covered. Cover the foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired on May 15, 2021. Previous InspectionNo quat sanitizer test strips. Provide quat sanitizer test strips and test daily.
    • 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) Kitchen floor sealant was peeling off throughout the kitchen. Fix the kitchen floor. 2) Extensive fumes build-up on the wall and ceiling above the pizza oven. Not sure the pizza oven current ventilation meets code.
    • 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) No air gap at the new and old bar ice well. Provide air gap for the ice well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on pizza round cutting boardingsResurface or replace these cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the kitchen air vents and walls.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor hard to reach areas.2) Black stains build-up inside the ice machine.3) Dust build-up between the two beer coolers. 1 to 3) Clean these areas.
  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pizza meats were stored above the cooler inserts load limit. Pizza meats were measured between 8.0 to 10.0 degrees C on top. Reduce the pizza meats below the inserts load limit and store all cold perishable food at 4 degrees C or below. 2) Three single serving of frozen lasagnas were being thawed on top of the pizza oven at room temperature since lunch. Lasagnas were measured between 50 to 57 degrees C. Discarded the lasagnas. Thaw in cooler overnight or inside a microwave or cook from frozen. 3) No cooling methods were used to aid rapid cooling of soup or sauces.Please use an ice bath or ice wands to rapidly cool down soups and sauces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired on May 15, 2021. Previous InspectionNo quat sanitizer test strips. Provide quat sanitizer test strips and test daily.
    • 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) Kitchen floor sealant was peeling off throughout the kitchen. Fix the kitchen floor. 2) Extensive fumes build-up on the wall and ceiling above the pizza oven. Not sure the pizza oven current ventilation meets code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on pizza round cutting boardingsResurface or replace these cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old sticker and glue residues were noted on food containers on the drying rack. Rewash these containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the kitchen air vents and walls.

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