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Rosso Coffee Roasters

115 - 803 24 Avenue SE Calgary AB T2G 1P5 · Food - General

Official record from Alberta →

Inspection summary

Rosso Coffee Roasters has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on April 22, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on April 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 20, 2025. 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?

  • 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 March 4, 2024. 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 8 times across 6 separate inspections, most recently on April 22, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 20, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in dishwashing area remains inoperable, but is being repaired.Handwashing sink near coffee machine is consistently blocked by items in use for coffee preparation, hence the reason for repairing the other handwashing sink.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in dishwasher. Bottle had been completely drained. Dishwasher sanitizer must be checked with test strips on at least a daily basis.Utensils may be washed & rinsed in dishwasher, but must then be immersed in 200 PPM quats sanitizer for 2 minutes, then air-dried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in dishwashing area remains inoperable, but is being repaired.Handwashing sink near coffee machine is consistently blocked by items in use for coffee preparation, hence the reason for repairing the other handwashing sink.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in dishwasher. Bottle had been completely drained. Dishwasher sanitizer must be checked with test strips on at least a daily basis.Staff member described manual dishwashing procedures as wash, sanitize, then rinse. The sanitizer must be the last chemical on each utensil, followed by air-drying.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in dishwashing area is inoperable and is filled with items. Repair this handsink.Handwashing sink near coffee machine is consisitently blocked by items in use for coffee preparation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A staff member washing hands at the coffee machine handsink did not use the supplied paper towels for drying, instead using a nearby cloth towel which remained in place. This, added to the incorrect description of manual dishwashing and the staff's description of the manager response to the lack of dishwasher sanitizer as "it's on order" indicates a lack of proper food safety training.A person in care and control of the business, in this case the manager, must have completed an approved Food Safety Training Course.Staff members should at least have taken an online basic food safety course. All of the infractions noted could have been avoided had this training occurred.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted January 20, 2024***The chest freezer in the back storage area had several damaged sections inside and outside with exposed foam insulation, which would make these surfaces difficult to clean as needed. Cover or repair damaged sections of chest freezer.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle in the front and back area had no QUATS content. The concentration of the QUATS solution must be maintained between 200 to 400ppm to effectively sanitize food contact surfaces. Make a new sanitizer solution every day and test with the QUATS test strips. The operator remade the sanitizer solution for both spray bottles at the time of the inspection and measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted January 20, 2024***The chest freezer in the back storage area had several damaged sections inside and outside with exposed foam insulation, which would make these surfaces difficult to clean as needed. Cover or repair damaged sections of chest freezer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink in the front area was not supplied with disposable hand paper towels. A cloth was used to dry hands and shared amongst all staff members. Ensure the hand sink is supplied with disposable paper towels to sufficiently perform hand hygiene. Shared cloths used for drying hands is not sanitary and does not demonstrate effective hand hygiene. The operator placed a roll of disposable paper towels at the hand sink at the time of the inspection.
    • 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 control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues where an assessment should be conducted on a monthly basis. Please ensure pest control records are maintained onsite and available upon request of a Public Health Inspector.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was posted in the back area where it is not easily seen by the public. Ensure the food permit is posted in a conspicuous place where the public can easily see it. The operator moved the food permit to the front area during the inspection.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The chest freezer in the back storage area had several damaged sections inside and outside with exposed foam insulation, which would make these surfaces difficult to clean as needed. Cover or repair damaged sections of chest freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff indicated that soups were being hot-held at 60C without any re-heating step. Heating units were adjusted to reach a temperature of 74C during inspection.

Nearby inspected facilities

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