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Rosso Coffee Roasters

2102 Centre Street NE Calgary AB T2E 2T3 · Food - General

Official record from Alberta →

Inspection summary

Rosso Coffee Roasters has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on April 28, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 7 times across 6 separate inspections, most recently on April 28, 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?

  • 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 5 times across 5 separate inspections, most recently on April 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 2, 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 once on April 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Matcha powder and drinks were prepared next to the hand wash sink. Food must be protected from contamination at all times. When washing the hands, the splashes may fall into the food therefore contaminating it. Install a splash guard or move the food away from the hand sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted on April 28, 2026***March 7, 2025No Quat test strips were available in the facility.The operator mentioned that their whole roll of tests trips had fallen in the sink and had become wet, so they had to discard the test strips.-Purchase new valid test strips.
    • 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?
      • ***Outstanding violation - noted on April 28, 2026***January 31, 2024The bottom weatherstripping of the side exit was worn and there is some gap.Replace with the new weatherstripping for preventing pest entry.
    • 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?
      • The pest control records were not available during the inspection. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records and provide them to the Public Health Inspector.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***REOCCURING VIOLATIONThe ambient temperature of the stock cooler was measured at 13 degrees C.The Perishable food items stored in the cooler were Milk, cheese and cream.* Milk cartons were measured between 8-9 degrees C.* Cheese was measured at 9 degrees C.* Cream cartons were measured between 8-8.5 degrees C.** All the perishable food items such as milk, cream and cheese were placed in different working coolers by the operator.**** At the time of inspection, it was also noted that the cooler would completely turn off and then after a minute would turn back on. The fans would also stop completely.-Ensure that immediate corrective actions are taken to permanently fix the stock cooler or replace the cooler. In the interim, do not store any perishable foods in the stock cooler.- All perishable food items under refrigeration must be maintained at a temperature of 4C or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.The operator mentioned that their whole roll of tests trips had fallen in the sink and had become wet, so they had to discard the test strips.-Purchase new valid test strips.
    • 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?
      • The bottom weatherstripping of the side exit was worn and there is some gap.Replace with the new weatherstripping for preventing pest entry.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.The operator mentioned that their whole roll of tests trips had fallen in the sink and had become wet, so they had to discard the test strips.-Purchase new valid test strips.
    • 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?
      • The bottom weatherstripping of the side exit was worn and there is some gap.Replace with the new weatherstripping for preventing pest entry.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *The ambient temperature of the stock double door fridge was measured in the range of 10-16 degrees C. **The lowest ambient temperature was measured at 10.1 degrees C.***The digital thermometer of the stock fridge was reading at 16 degrees C and after closing the fridge and checking it after some time the temperature was reading at 14 degrees C. The internal temperature of perishable foods such as milk, eggs, cheese, soups and 10% creams were measured at 12.2, 13.7, 13.8, 11.3 degrees Celsius respectively.- Several perishable foods items such as milk, eggs, cheeses, 10% creams were discarded. - Foods below 10 degrees Celsius on the lower shelves were moved to other coolers. - Do not store any perishable foods in the coolers and permanently fix the cooler or replace. - An inspection is required before facility is permitted to stored perishable foods in the cooler in question. -Ensure that the perishable foods are stored at 4 degrees C or less under the refrigeration.-Repair/replace the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.The operator mentioned that their whole roll of tests trips had fallen in the sink and had become wet, so they had to discard the test strips.-Purchase new valid test strips.
    • 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?
      • The bottom weatherstripping of the side exit was worn and there is some gap.Replace with the new weatherstripping for preventing pest entry.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *The ambient temperature of the stock fridge was measured in the range of 10-12 degrees C.**The lowest ambient temperature was measured at 10.1 degrees C.***The digital thermometer of the stock fridge was reading at 16 degrees C and after closing the fridge and checking it after some time the temperature was reading at 14 degrees C.Milk was measured at 11.5 degrees C.Eggs were measured at 12.4 degrees C.-Ensure that the perishable foods are stored at 4 degrees C or less under the refrigeration.-Repair/replace the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.The operator mentioned that their whole roll of tests trips had fallen in the sink and had become wet, so they had to discard the test strips.-Purchase new valid test strips.
    • 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?
      • The bottom weatherstripping of the side exit was worn and there is some gap.Replace with the new weatherstripping for preventing pest entry.
  6. Monitoring 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?
      • The bottom weatherstripping of the side exit was worn and there is some gap.Replace with the new weatherstripping for preventing pest entry.
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