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Rose Garden Thai Restaurant

112 8 Avenue SW Calgary AB T2P 1B3 · Food - General

Official record from Alberta →

Inspection summary

Rose Garden Thai Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on January 22, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on January 13, 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 5 times across 2 separate inspections, most recently on January 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on January 13, 2026. 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, 2023. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of food (spring rolls and fresh vegetables) were stacked directly on top of one another in the prep cooler and in the upright freezer. There was no food grade barrier between the bottom of the food container and the open food container. Stop stacking open containers of food, unless each container is equipped with a lid or other food grade barrier. Ensure that all food is protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A container of pickles and several tetra packs of juice were stored directly on the floor in the bar. Store all food at least 6 inches off the floor. Ensure that all food is stored in such a way to protect against contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad rolls were stored at 13C (external temperature) on the buffet line. A container of curry was stored beside the cooking line (41C external temperature). Ensure that food is stored at 4C or below or 60C and above. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the kitchen was obstructed as a ladle was stored in the basin of the sink. Don’t store equipment inside or in front of the hand wash sink. Ensure that all hand wash stations are accessible, stocked with soap and single-use paper towels. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *SHELVES ARE DAMAGED ABOVE THE DISHWASHING AND DRY STORAGE AREAS. SAND AND REPAINT THESE OR REPLACE WITH ANOTHER MATERIAL*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and/or food debris is the following area: floor below the cook line, shelves inside the walk-in cooler, shelves in the bar and on high touch surfaces.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *SHELVES ARE DAMAGED ABOVE THE DISHWASHING AND DRY STORAGE AREAS. SAND AND REPAINT THESE OR REPLACE WITH ANOTHER MATERIAL*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING**UPDATE DEC 05/24: ENTIRE KITCHEN REQUIRES A THOROUGH CLEANING, INCLUDING BUT NOT LIMITED TO STORAGE SHELVES, FLOORS, WALLS, CEILINGS, AREAS BENEATH & AROUND EQUIPMENT, ETC.*
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A bowl was being used as a bulk scoop for the bulk rice bin. Please ensure all bulk scoops are equipped with a handle to prevent food handlers from contacting the bulk food item when scooping. Replace the bowl with a scoop with a handle. 2) The ice scoop was being stored inside of the ice bin. Please do not store the ice scoop inside the ice bin. Instead store the scoop outside of the ice bin a clean area and ensure the scoop is regularly cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front bar cooler had an ambient air temperature of 6.8C at the time of the inspection. Please adjust the cooler temperature and monitor it to ensure it can maintain a temperature of 4C or below to reduce the risk of pathogen growth and foodborne illness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple cooking utensils were being stored in the basin of the hand sink in the kitchen. The items were removed at the time of the inspection. Please do not store any items in the basins of the hand sinks. This is to allow for unimpeded access to the hand sink by food handlers to carry out proper and frequent hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice bin front cover was cracked and falling off. Duct tape has been used to secure the cover to the ice bin. Duct tape is not a cleanable surface and can harbor dirt and pathogens contributing to cross contamination. Please repair/replace the cover such that the ice bin is smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) *TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING*2) A build-up of grease, dirt, and food debris was observed in the following areas:- Behind the cook line - Behind the chest freezer located at the bar Please clean the indicated areas.

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