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Rosewood Foods

101 - 10150 100 Street NW Edmonton AB T5J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Rosewood Foods has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on June 3, 2026, recorded 1 infraction.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 16, 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 once on April 16, 2026. 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 2 times across 2 separate inspections, most recently on June 3, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • June 3, 2026;The operator indicated he would provide a copy of a completed food certification within a week.---------------------------------------------------------------------------------------------No staff onsite was able to provide proof of food safety certification. Ensure a staff has food safety certification and, this staff must be onsite when you have 6 or more staff working.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket was measured at 0ppm of quats. Sanitizer was replaced during inspection and measured at 100ppm of chlorine.Ensure sanitizer is maintained at 100ppm of chlorine and replaced every 2 hours or when water is visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the cookline had no thermometer. Ensure a functioning thermometer is present in the cooler at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite was able to provide proof of food safety certification. Ensure a staff has food safety certification and, this staff must be onsite when you have 6 or more staff working.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially, the temperature of the line dairy cooler was measured at 12C, and the cooler temperature dropped to 8C by the end of the inspection.The operator was told to monitor the cooler temperature and if it doesn't drop to 4C or less in an hour, then all perishable foods are to be move to another cooler and the cooler be fixed/repaired.

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