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Rooster Cafe & Kitchen

10732 82 Avenue NW Edmonton AB T6E 6P4 · Food - General

Official record from Alberta →

Inspection summary

Rooster Cafe & Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on July 22, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. 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 4 times across 4 separate inspections, most recently on June 4, 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)?

  • 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 1, 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 July 25, 2025. 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 6 times across 5 separate inspections, most recently on June 4, 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 once on June 6, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate chlorine test strips. ACTION REQUIRED: obtain chlorine test strips. Ensure you are checking your mechanical dishwasher daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were noted:-Heavy frost build-up in upright white freezer (cookline)-Garbage, dirt and debris under freezer and equipment around the walk-in cooler-Food storage containers/equipment felt greasy-Exhaust canopy was due for professional cleaning -The facility was in the process of merging the business with another restaurant - equipment was being moved in and stock re-arranged ACTION REQUIRED: Deep clean and organization required throughout the facility.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths not kept in a sanitizing solution.For now on keep these cloths in a sanitizing solution to prevent the multiplication of bacteria on the cloth.
    • 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?
      • Dropping found under dough mixer and grill line. Recent pest control report indicated two mice had been caught. Clean up all dropping and actively monitor to see if you have an active mouse issue.August 1, 2025 update:Dropping found underneath stainless steel cooler by grill, under dough mixer & to the left of the dishwasher. Unknown if these are new dropping due to the general lack of cleaning in these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the walk-in cooler and underneath/behind most equipment. Good sanitation is a very important part in pest control.Ensure a written sanitation plan is maintained.August 1, 2025 update:Cleaning is still required underneath equipment
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine santizing solution was not at 100ppm. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Habco cooler was at 15C The cooler was being used to store lower risk perishables. Until it cooler can be maintained at 4C stop placing items that require refrigeration to maintain food safety.
    • 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?
      • Dropping found under dough mixer and grill line. Recent pest control report indicated two mice had been caught. Clean up all dropping and actively monitor to see if you have an active mouse issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the walk-in cooler and underneath/behind most equipment. Good sanitation is a very important part in pest control.Ensure a written sanitation plan is maintained.The filter canopy hood was last professionally cleaned in May 2024. Operator indicated a company is booked for next week.
  6. Risk Management Inspection

    0 infractions

  7. 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. Wooden shelves in the dry storage areas, besides the coolers were absorbent. Action required:1. Please resurface them to make them non-absorbent, smooth, durable and easily cleanable.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Damp dirty cleaning clothes were observed on the kitchen counters. 2. No prepared sanitizer solution was observed in the kitchen. Action taken:1. Cleaning clothes on the counters were dipped inside the sanitizer bucket.2. Education was provided to staff regarding 100 ppm chlorine solution preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The soap dispenser bottle on the handwashing sink was empty.Action taken:-Staff was instructed to refill the bottle with soap solution.
    • 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. Wooden shelves in the dry storage areas, besides the coolers were absorbent, and dirty. 2. The hallway leading to the walk-in cooler had no lighting, lights were not functioning. Action required:1. Please discard the wooden shelves OR resurface them to make them non-absorbent, smooth, durable and easily cleanable. 2. Repair the lights. Adequate lighting is required in all the areas for effective cleaning and sanitary operation of the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Broken/cracked storage containers were observed inside the walk-in cooler and on the cleaned utensils storage areas. Action taken:1. Staff was instructed to discard the broken containers as they are not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelves inside the display cooler, the bottom of preparation coolers, the shelves of the walk-in cooler had oil build up and food debris. 2. Shelves inside the walk-in cooler had dried-up food debris. 3. Kitchen was not well organized, there was lot of garbage collection inside the kitchen, such as used cans, disposables. Action required:1. Cleaning is required in the above-mentioned areas. 2. Clean the shelves of the walk-in cooler.3. Organize the kitchen and manage the garbage for the effective cleaning and sanitation, and it also prevents pest harborage.
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