ROSIE'S BURGERS
#5-15 King St S, Waterloo ON N2J 1N9 · Facility
Inspection summary
ROSIE'S BURGERS has been inspected 2 times by Region of Waterloo Public Health since February 4, 2026. The most recent inspection, on July 16, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on February 4, 2026. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Food safety training and certificationLower risk
Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.
Recorded once on February 4, 2026. For example:
Food handlers who come into contact with food/utensils do so in a sanitary manner
About this data
These results come from Region of Waterloo 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.
2 inspections
- Compliance Inspection
0 infractions
- Compliance Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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