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Roots and Peppers

1224 Centre Street NE Calgary AB T2E 2R4 · Food - General

Official record from Alberta →

Inspection summary

Roots and Peppers has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on September 3, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on November 14, 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 once on November 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 14, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff confirmed that the bottle of sanitizer was filled with water. Ensure a food contact surface sanitizer is prepared when food is being handled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** August 25, 2026 - The double door undercounter cooler in the front service measured at 7.3C at the time of inspection. No high-risk food items were observed being stored in the cooler during the inspection.**November 28 - Cooler measured at 6.4 degrees C. The Operator advised that a service request has been put in for the cooler. No high-risk food items were observed in the cooler during the inspection.**November 20 - The cooler measured at 6.8 degrees during the reinspection. Please discontinue the use of this cooler for storing high risk food items pending when it can be repaired/adjusted.**November 14-The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 28 - Cooler measured at 6.4 degrees C. The Operator advised that a service request has been put in for the cooler. No high-risk food items were observed in the cooler during the inspection.**November 20 - The cooler measured at 6.8 degrees during the reinspection. Please discontinue the use of this cooler for storing high risk food items pending when it can be repaired/adjusted.**November 14-The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 20 - The cooler measured at 6.8 degrees during the reinspection. Please discontinue the use of this cooler for storing high risk food items pending when it can be repaired/adjusted.**November 14-The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration measured at 1000ppm of chlorine during the inspection.**Please ensure chlorine sanitizers are maintained at 100-200ppm.-The operator diluted the sanitizer solution to 100ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for use during the inspection.**Please obtain chlorine test strips to monitor your sanitizer concentrations.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A can of bug spray was observed in the facility, the operator indicated it was used during the summer months.**Please ensure insecticides are applied by a licensed pest control operator only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cracked tile was observed by the east wall located on the cook line.Please repair or replace the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris was observed in the standing freezers. **Please have the freezers cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement storage area was observed to be cluttered.**Please have the storage area decluttered and organized to allow for proper sanitation and pest monitoring activities.
  6. Demand 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?
      • A cracked tile was observed by the east wall located on the cook line.Please repair or replace the indicated area.
  7. Initial 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?
      • A cracked tile was observed by the east wall located on the cook line.Please repair or replace the indicated area.

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