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Rosso Coffee Roasters

1404 9 Avenue SE Calgary AB T2G 0T5 · Food - General

Official record from Alberta →

Inspection summary

Rosso Coffee Roasters has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on January 19, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 once on January 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 on January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 19, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dishwasher is leaking badly. Water was pooled on the floor during the inspection. Staff stated that the problem has persisted for about a month.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the front area were stored on the counter and were measured at 0ppm of quat. Cleaning cloths must be placed in a bucket with either a quat solution of 200ppm or a chlorine (bleach) solution of 100 to 200ppm to prevent the growth of bacteria. The operator placed the cleaning cloths in a bucket of quat sanitizer at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A spoon was stored in water measured at a temperature of 19C near the espresso machine. Utensils should not be stored in stagnant water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil. Utensils should either be stored in iced water <4C, hot water>60C, or in a food safe sanitizer solution such as 200ppm of quat or 100ppm of bleach.The operator replaced the water with a quat solution measured at 200ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle and bucket of quat sanitizer solution was not labeled.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the bucket and the spray bottle at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a strainer in the designated hand sink in the front area. Ensure the designated hand sink is always accessible for staff members to perform sufficient hand hygiene. The hand sink must be used to perform hand hygiene only. The operator removed the strainer at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A ceramic mug had duct tape throughout the rim where dirt is lodged beneath the tape. Duct tape should not be used on any food equipment or utensils where food may come into contact with considering it is not durable, smooth, or easily cleanable. Refrain from using duct tape to label the mug. Remove the duct tape and use a marker to label the outside of the mug instead. The operator removed the duct tape at the time of the inspection.
  3. Monitoring Inspection

    0 infractions

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