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Roosters

1112 Osler Street Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Roosters has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on August 27, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 3 separate inspections, most recently on February 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 14, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on August 27, 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 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 9, 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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corner counter area used to store food equipment and customer utensil storage shelving has a build-up of debris. Clean indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available was measured at a concentration of 0ppm. Sanitizer concentration was corrected to 100ppm chlorine during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite are discoloured and unable to read an accurate sanitizer concentration. The thermometer available to verify the temperature of the heat-sanitizing dishwasher does not have a maximum temperature function, making it unable to record the rinse temperature of the dishwasher.Acquire suitable chlorine test strips.Acquire a dishwasher-safe thermometer capable of recording a maximum temperature achieved by the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was blocked at the time of inspection.Handwashing sink was cleared during inspection. Ensure that a sink intended for use in handwashing remains unobstructed and available for use whenever food handling is being conducted.
    • 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 shelving directly above the two-compartment sinks has unfinished edges, making the surface difficult to properly clean.Cover or seal shelving edges to render this surface to be smooth and easily cleanable.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were identified being stored and prepared onsite. Operator indicated that eggs were not being sold to the public. Remove uninspected eggs from facility. Thoroughly clean and sanitize any equipment used to prepare foods from uninspected source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The available chlorine sanitizer was measured at a concentration of 10-50ppm. Sanitizer concentration was adjusted to 100ppm chlorine during inspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife block was observed in use to store extra knives and other utensils. This storage method is unsuitable as it cannot be easily cleaned and sanitized.Knife block was removed from kitchen during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel available for use in the washroom does not have a suitable holder to allow for its sanitary use.Provide paper towel holder.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop stored on top of ice machine. Scoop stored in cup during inspection.
  9. Initial Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Facility was selling uninspected eggs. COMPLETE THE FOLLOWING:1. Uninspected eggs cannot be stored, advertised or offered for sale in permitted food facilities.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof thermometer available to test the high temperature dishwasher. COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer to ensure the high temperature reaches a minimum temperature of 71*C at the dish level.

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