Skip to content
Loading map…

Rosemont Child Development Center - Food

63 Rosetree Road NW Calgary AB T2K 1M8 · Food - General

Official record from Alberta →

Inspection summary

Rosemont Child Development Center - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on March 19, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 19, 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 2 times across 2 separate inspections, most recently on March 19, 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?

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. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An opened can of tomato sauce was stored in the fridge covered with tin foil. -Do not store food in opened cans. Ensure to transfer the food to a food grade container once the can has been opened.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation pending**Trims of cabinets and counters in the kitchen were coming off exposing raw wood.- Repair/reseal the trims.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 200 ppm. - The operator diluted the bleach sanitizer, and it was measured at 100 ppm. Please ensure to always maintain the sanitizer concentration at 100 ppm for food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An opened can of tomato sauce was stored in the fridge covered with tin foil. - The operator reported that the can was opened in the morning. The operator transferred the tomato sauce into a plastic food grade container. Please ensure to always transfer the contents of the can into a food grade container after opening.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Trims of cabinets and counters in the kitchen were coming off exposing raw wood.- Repair/reseal the trims.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared chlorine sanitizer was too strong, above 200 ppm. Test strip bleached out when tested. Corrected onsite. For foodsafe use, ensure sanitizer is maintained between 100-200 ppm for sanitizing food contact surfaces and for sanitizing step for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty at time of inspection. Corrected onsite. Ensure handwashing supplies are restocked promptly when empty.

Nearby inspected facilities

Own this business? Add a badge to your website