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Rosewood Bistro

403 North Railway Street SE Medicine Hat AB T1A 2Z3 · Food - General

Official record from Alberta →

Inspection summary

Rosewood Bistro has been inspected 17 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on October 7, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 7 times across 6 separate inspections, most recently on September 23, 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)?

  • 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 September 16, 2026. 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 7 times across 7 separate inspections, most recently on July 2, 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?

  • 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 4 times across 4 separate inspections, most recently on September 16, 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 3 times across 3 separate inspections, most recently on January 23, 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.

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (chlorine) test strips are not provided.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (chlorine) test strips are not provided.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of frozen raw ground beef in a plastic tub are being thawed at room temperature.Thawing is promptly and safely initiated under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine is tested at 0 ppm after dishwashing runs.Genesis' 20L container of "Ultra Sani 12 Chlorine-releasing warewash sanitizer and laundry destainer" supplying the *dishwasher is about 3/4 full.(*Knight GT Series//Water Temperature Requirements: 120°F Min. Wash and Rinse//Sanitizer - Sodium Hypochlorite")
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (chlorine) test strips are not provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall-mounted paper towel dispenser at the hand sink is empty.
  5. Risk Management 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)?
      • Sanitizer (chlorine) test strips are not provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall-mounted paper towel dispenser at the hand sink is empty.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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?
      • The flooring in the dishwashing area is damaged, exposing the underlying wood material, which can absorb moisture and is not easy to clean.Please repair or replace the damaged flooring.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that personal items, including a cellphone and a water cup, were placed on the food preparation table. The operator promptly removed the items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler closer to the entrance door was 8-9°C. The operator promptly relocated the perishable items to another fridge that is below 4 °C. Please do not use this cooler to store perishable items until it can consistently maintain a temperature below 4 °C. Please check the temperature of all cold storage units frequently and maintain a temperature log if necessary.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizers could not be located. The facility has both chlorine (for dishwasher) and Sink & Surface Cleaner Sanitizer. Please ensure test strips for both types of sanitizers are available.
    • 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 flooring in the dishwashing area is damaged, exposing the underlying wood material, which can absorb moisture and is not easy to clean.Please repair or replace the damaged flooring.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grime on high touch surfaces such as light switches and door handles.The inside and outside of the ice machine door had biofilm beginning to form on them. Please ensure that the indicated areas are cleaned and sanitized to prevent any cross-contamination from occurring.
  12. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board along the prep cooler table was observed to be worn and discoloured. The cutting board table-top of a prep table was observed to be worn and discoloured. Please ensure that the indicated cutting boards are either repaired, cleaned, and sanitized properly or that they are replaced to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grime on high touch surfaces such as light switches and door handles.The inside and outside of the ice machine door had biofilm beginning to form on them. Please ensure that the indicated areas are cleaned and sanitized to prevent any cross-contamination from occurring.
  13. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food debris was found on the back side of the blade on the meat slicer.Food debris was built up within the grooves of the potato fry slicer. There was also a build-up of grime on the potato fry slicer.Please ensure that the indicated areas are cleaned and sanitized thoroughly as to mitigate any potential cross-contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board along the prep cooler table was observed to be worn and discoloured. The cutting board table-top of a prep table was observed to be worn and discoloured. Please ensure that the indicated cutting boards are either repaired, cleaned, and sanitized properly or that they are replaced to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grime on high touch surfaces such as light switches and door handles.The inside and outside of the ice machine door had biofilm beginning to form on them. Please ensure that the indicated areas are cleaned and sanitized to prevent any cross-contamination from occurring.
  14. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items as well as cleaning chemicals were being stored in close proximity to bulk dry food. Owner immediately moved all items away from dry food storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board along the prep cooler table was observed to be worn and discoloured. Individual cutting boards were also observed to be showing signs of wear and discolouration. Please ensure that the indicated cutting boards are either repaired, cleaned, and sanitized properly or that they are replaced to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grime on high touch surfaces such as light switches and door handles.The shelves in which the plates were being stored had a build-up of food debris. The sides of the shelf were also observed to have food splatter on them. The inside and outside of the ice machine door had biofilm beginning to form on them. Please ensure that the indicated areas are cleaned and sanitized to prevent any cross-contamination from occurring.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring 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?
      • Floor tiles by dishwasher area in disrepairAction: repair or replace the floor tiles
  17. Monitoring Inspection

    0 infractions

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