Rozzy Kitchen
10 - 1420 40 Avenue NE Calgary AB T2E 6L1 · Food - General
Inspection summary
Rozzy Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on September 17, 2026, recorded 3 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 2 times on September 17, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 September 17, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
2 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready-to-use surface sanitizer solution was available for food contact surfaces. Operator prepared quat sanitizer solution during inspection and was tested at 200 ppm.- Ensure an approved sanitizer solution of proper concentration is available and used for sanitizing food contact surfaces at all times during food preparation and service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer or infrared thermometer was available to verify food temperatures.- Obtain thermometer to monitor food temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken wings/drumsticks were stored at room temperature and measured at 27.3°C. Operator was advised to place cooked meat into the oven for hot holding until ready for packaging.- Ensure cooked foods items are maintained at 60°C or higher during hot holding and are not left at room temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions