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Rogers Farms

222 Sandarac Drive NW Calgary AB T3K 4N2 · Food - General

Official record from Alberta →

Inspection summary

Rogers Farms has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 2, 2024. The most recent inspection, on June 5, 2026, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 June 5, 2026. 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 3 times across 2 separate inspections, most recently on June 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on June 5, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution recorded over 200 ppm with the chlorine test strip.Fresh chlorine sanitizer solution was prepared at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was washing their hands while wearing disposable glove.The food handler was instructed to discard the disposable glove, wash their hands and wear new pair of gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the standing refrigerator measured 7.9°C. The thermometer on the cooler indicated 45°F.Fix the cooler to measure 4°C (40°F) or below at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no chlorine test strip available to measure the chlorine sanitizer concentration. Obtain chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available. Additional food safety training is required for the food handlers as food handlers demonstrated improper food handling practices.Link to the Alberta Food Safety Basics Interactive Course was provided to the manager.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided. Please obtain one that can be used to monitor foods between 0C and 100C. Recommend to obtain a probe thermometer that is also waterproof with min/max temp capabilities so that it could also be used to monitor dishwasher sanitizing temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen cooler was @13 deg C. No perishable food can be stored in the cooler until it is 4 deg C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • the high-temperature rinse dishwasher was not reaching proper sanitizing temperature. Gauge reading was 172 deg F for rinse cycle. Actual dishrack temperature during cycle only reached 155 deg F. Ensure rinse temperature on gauge reaches 182 deg F (and in the washing chamber reaches minimum 160 deg F)In interum, manually sanitize in the adjacent sink with chlorine at 100 ppm and air dry afterwards.

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