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Rosie's Bar

15474 Yonge Street, Aurora, ON, L4G 1P2 · Restaurant

Official record from York Region →

Inspection summary

Rosie's Bar has been inspected 18 times by York Region Public Health since April 4, 2025. The most recent inspection, on June 9, 2026, found no infractions.

3 of 18 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 24 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 17 times across 10 separate inspections, most recently on February 19, 2026. For example: Mechanical dishwashing: wash, rinse, sanitize and water temperature

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 7 separate inspections, most recently on November 5, 2025. For example: Handwashing stations are adequately equipped and accessible

  • 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 4 times across 4 separate inspections, most recently on February 19, 2026. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on March 6, 2026. For example: Adequate protection against the entrance of pests

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on February 19, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

About this data

These results come from York Region 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.

18 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    1 infraction

    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
  3. Re-inspection

    0 infractions

  4. Re-inspection

    2 infractions

    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the harbouring of pests
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure floors are kept clean/in good repair
  5. Re-inspection

    4 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure floors are kept clean/in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  6. Compliance Inspection

    11 infractions

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surface cleaned as necessary
    • Adequate protection against the entrance of pests
      • Fail to provide adequate protection against the harbouring of pests
      • Fail to provide adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
    • General housekeeping satisfactory
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
    • Premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premises or adversely affect the wholesomeness of the food
    • Operate food premises maintained in manner adversely affecting sanitary condition
    • HPPA Closure Order served - Food premises maintained in manner permitting rodent/pest infestation
  7. Re-inspection

    0 infractions

  8. Re-inspection

    2 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
  9. Compliance Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  10. Re-inspection

    3 infractions

    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to defrost potentially hazardous food properly
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  11. Compliance Inspection

    3 infractions

    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to clean/sanitize utensils as often as necessary
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
  12. Re-inspection

    1 infraction

    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure completion of food handling training by food handler or supervisor
  13. Re-inspection

    8 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean cloth/cloth in good repair for cleaning food-contact surface
      • Fail to use multi-service articles/food equipment/utensils of sound and tight construction
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
      • Fail to ensure equipment surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
      • Fail to ensure walls are kept clean/in good repair
      • Fail to ensure floors are kept clean/in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  14. Re-inspection

    8 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
      • Fail to maintain handwashing station
      • Fail to maintain handwashing station
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean cloth/cloth in good repair for cleaning food-contact surface
      • Fail to use multi-service articles/food equipment/utensils of sound and tight construction
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
      • Fail to maintain equipment in good repair
      • Fail to ensure equipment surface cleaned as necessary
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  15. Re-inspection

    6 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
      • Fail to maintain handwashing station
    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  16. Re-inspection

    4 infractions

    • Constant supply of potable hot and cold running water under pressure
      • Fail to provide hot and cold water under pressure
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  17. Re-inspection

    7 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
    • Constant supply of potable hot and cold running water under pressure
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  18. Compliance Inspection

    7 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
      • Fail to maintain handwashing station
    • Constant supply of potable hot and cold running water under pressure
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
      • Fail to maintain dishwasher wash water between 60°C and 71°C
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to provide equipment for cleaning and sanitizing utensils as required
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to maintain equipment in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation

Nearby inspected facilities

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