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Rosso Pizzeria

8738 109 Street NW Edmonton AB T6G 1E9 · Food - General

Official record from Alberta →

Inspection summary

Rosso Pizzeria has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 17, 2024. The most recent inspection, on September 10, 2026, found no infractions.

2 of 10 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: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 6 separate inspections, most recently on September 8, 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 4 times across 3 separate inspections, most recently on August 11, 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)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on August 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 2 separate inspections, most recently on July 16, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • 2026-09-08Staff reported reduced activity. Facility appeared to be continuing treatment: bait stations observed. Pest control records were not available for review at the time of inspection.ACTION REQUIRED: email the last (4) service reports.__________________2026-08-11Six live German cockroaches were observed in glue traps at various life stages, as well as six dead adults near the same glue traps.While pest control records were not available on-site, operator mentioned that they had contracted a third-party pest control to provide bait and glue traps, and follow-up on the facility on a weekly basis, while the operator ensured to perform enhanced cleaning and proofing of the facility against pest entry or harbourage.Please continue to use professional pest control until the pests are managed, including continuing to follow the principles of integrated pest management by removing sources of food through cleaning, and sealing gaps and areas through which pests can enter or hide. Please ensure that the back receiving door can be closed properly, including re-framing the door or oiling it so that it does not get stuck open during deliveries.Please also send copies of pest control records for the last two months (June 2026 until present - August 2026) to this email before or on the reinspection date to verify the specific work that has been done up to this point.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2026-09-08Staff noted that the extra scoops had been ordered. Staff stated they have increased cleaning until received. ACTION REQUIRED: email purchase receipt for scoops. _____________________2026-08-11The dipper well used for gelato scoops was not running, and scoops were instead places in a small container with still water instead. When asked, employees did not know how to operate the dipper well.Please ensure that used gelato scoops are not left in non-running water, as it can stagnate and produce a risk for foodborne illness. Please instead do any of the following:- Keep a gelato scoop for each flavour continually in each pail of gelato, ensuring that handles do not touch the food.- Wash scoops immediately in the dishwasher or glasswasher after each use.- Turn the dipper well on, ensure it is running correctly, and ensure that scoops are stored with continuously running water over them.
  3. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • While the operator uses Quat-based sanitizer at the correct concentration (200 ppm), test strips were not available at the time of inspection.Please ensure that test strips are available to confirm that sanitizer is consistently the correct concentration.
    • 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?
      • Six live German cockroaches were observed in glue traps at various life stages, as well as six dead adults near the same glue traps.While pest control records were not available on-site, operator mentioned that they had contracted a third-party pest control to provide bait and glue traps, and follow-up on the facility on a weekly basis, while the operator ensured to perform enhanced cleaning and proofing of the facility against pest entry or harbourage.Please continue to use professional pest control until the pests are managed, including continuing to follow the principles of integrated pest management by removing sources of food through cleaning, and sealing gaps and areas through which pests can enter or hide. Please ensure that the back receiving door can be closed properly, including re-framing the door or oiling it so that it does not get stuck open during deliveries.Please also send copies of pest control records for the last two months (June 2026 until present - August 2026) to this email before or on the reinspection date to verify the specific work that has been done up to this point.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the lights in the walk-in cooler did not have a shatterproof light cover. This is important so that if the light-bulb shatters, it does not contaminate food with glass fragments.Please install a proper shatterproof cover for this light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well used for gelato scoops was not running, and scoops were instead places in a small container with still water instead. When asked, employees did not know how to operate the dipper well.Please ensure that used gelato scoops are not left in non-running water, as it can stagnate and produce a risk for foodborne illness. Please instead do any of the following:- Keep a gelato scoop for each flavour continually in each pail of gelato, ensuring that handles do not touch the food.- Wash scoops immediately in the dishwasher or glasswasher after each use.- Turn the dipper well on, ensure it is running correctly, and ensure that scoops are stored with continuously running water over them.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of grime was observed inside the ice machine. Ensure the indicated equipment is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on top of the dishwasher. 2. A buildup of food debris was observed on the floor beneath the dishwasher. 1-2. Ensure the indicated areas are cleaned and sanitized.
  6. 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?
      • No mouse droppings observed in back dry storage area. One dried mouse dropping observed underneath a food equipment located behind the kitchen entrance door. No mouse droppings observed in other areas of the kitchen (cookline, dishwashing).
  7. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An employee in the kitchen was seen washing their hands at the hand sink while still wearing gloves. Proper glove use was discussed with the employee.
    • 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?
      • Many mouse droppings observed on the floors in the dry storage area and under kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and food build-up observed under kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt debris observed under the dishwashing sink. -Organization is required under the dishwashing sink.Action required:-Clean the indicated area.-Organize the under-sink area. Deep cleaning is required under the dishwashing sink. Cleaning and sanitation is required to prevent pest harborage.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt debris observed under the dishwashing sink. -Organization is required under the dishwashing sink.Action required:-Clean the indicated area.-Organize the under-sink area. Deep cleaning is required under the dishwashing sink. Cleaning and sanitation is required to prevent pest harborage.
  9. Risk Management 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)?
      • -High temperature dishwasher was measured at 50C at dish-level.Action required/taken:- IMMEDIATE action is required.- Contacted with Jessica. She confirmed that immediate action will be taken. She was asked to send the report of dishwasher repairing via email. Meanwhile, staff was instructed to use manual dishwashing method for washing dishes.
    • 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?
      • - A lot of mice dropping were observed in the below the dishwashing sinks.-A live mice was observed inside the trap below the dishwashing sink.Action required:-Please continue to work with the pest control company for the complete elimination of pest from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt debris observed under the dishwashing sink. -Organization is required under the dishwashing sink.Action required:-Clean the indicated area.-Organize the under-sink area. Deep cleaning is required under the dishwashing sink. A live mouse was observed under the dish sinks. -Cleaning and sanitation is required to prevent pest harborage.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet clothes were observed at the kitchen counters.- No prepared sanitizer solution was present at the time of inspection.Action taken:-A sanitizer solution was made onsite, measured at 100ppm and the cleaning clothes were dipped inside it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food is being stored on the floors in the walk-in cooler and in dry storage.All food should be stored at least 6 inches off the floor on shelves that are durable, non-absorbent and easily cleaned.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -High temperature dishwasher was measured at 50C at dish-level.Action required/taken:- IMMEDIATE action is required.- Staff member on site called the technician for the repair. Meanwhile, staff was instructed to use manual dishwashing method for washing dishes.
    • 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?
      • - A lot of mice dropping were observed in the dry storage area, near the dishwashing sinks.Action required:-Please continue to work with the pest control company for the complete elimination of pest from the facility.
    • 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?
      • -Valid permit not displayed to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Deteriorated cutting boards observed in the main kitchen area, neat the oven. Action:-Staff member discarded the cutting boards as those were not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - All the wooden shelves, in the main kitchen were dirty.-The oven had dirt on it, the vent had dirt buildup.-Floor of the main kitchen had food debris, the floor in the dry storage area, near the dishwashing sinks had lot of mouse droppings.-The shelves inside the walk-in cooler had dirt buildup, the cooler fan was soiled.-The inside of the ice machine had scum buildup.Action required:-Please clean the indicate areas.

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