Skip to content
Loading map…

Rosie's Burgers

L - 1509 8 Street SW Calgary AB T2R 1C1 · Food - General

Official record from Alberta →

Inspection summary

Rosie's Burgers has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 22, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 separate inspections, most recently on May 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on May 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 11, 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?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest monitoring records were not available for review.Ensure that pest monitoring takes place at least once a month. Maintain records on site and produce upon request by AHS.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on the counter tops in between uses. There was no residual sanitizer concentration in the wiping cloths.Reusable wiping cloths must be stored in food contact surface sanitizer solution between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips had expired.Obtain quat test strips within their expiry date.
    • 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 at the south hand wash sink was empty of paper towels.Refill the paper towel dispenser at the south hand wash sink. Ensure paper towel dispensers are stocked with paper towels at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest monitoring records were not available for review.Ensure that pest monitoring takes place at least once a month. Maintain records on site and produce upon request by AHS.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottles were measured less than 200ppm.Use 200ppm quat sanitizer and verify with sanitizer test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer dispenser was not working properly. Quat sanitizer was measured less than 200ppm from the dispenser. Fix the quat sanitizer dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest reports were available for review.Provide pest reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no air gap between the dipper well line and waste pipe.Provide an air gap between dipper well line and waste pipe.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottles were measured less than 200ppm.Use 200ppm quat sanitizer and verify with sanitizer test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Manager mentioned that the staff double gloved and remove the first glove after handling cash before handling food. Do not double gloved. Staff do not need to wear gloves to handle cash. Staff needs to wash hands before handling food after handling cash.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles were not labeled.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small containers of perishable sauce were stored on top of prep cooler insert were measured at 7.0 degrees C. Sauces were not getting direct cold air from the prep cooler to maintain them at 4 degrees C or below. Manager discarded the perishable sauces during inspection. Store cold perishable foods at 4.0 degrees C. below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer dispenser was not working properly. Quat sanitizer was measured less than 200ppm from the dispenser. Fix the quat sanitizer dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest reports were available for review.Provide pest reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no air gap between the dipper well line and waste pipe.Provide an air gap between dipper well line and waste pipe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well was turned off and ice cream scoops were stored in stagnant water. Do not turn off the dipper well if there are scoops in the water.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is in a food preparation space and storage area and is not equipped with an enclosure. Please install an enclosure around the mop sink to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quat based sanitizer but did not have quat test strips on-site. Please obtain quat test strips to be able to test and verify the concentration of the surface sanitizer.

Nearby inspected facilities

Own this business? Add a badge to your website