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Sweet Rose Ice Cream

G27 - 260300 Writing Creek Crescent Rocky View County AB T4A 0X8 · Food - General

Official record from Alberta →

Inspection summary

Sweet Rose Ice Cream has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on September 9, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on September 4, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • September 4th: Chlorine sanitizer had a concentration of 50ppm. No additional bleach was available to make a new sanitizer.A food surface sanitizer was not available.DO THE FOLLOWING:1. Ensure that an approved sanitizer such as chlorine or a quats sanitizer are provided to ensure that food contact surfaces are sanitized.2. Acquire test strips for the sanitizer to test the concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling food with gloves on, then proceeded to handle the till with the gloves. Food handler then changed gloves. NO handwashing was observed. DO THE FOLLOWING:1. Wash your hands with soap and warm water, scrubbing all surfaces for at least 20 seconds.2. Rinse thoroughly and dry with a clean paper towel.3. Put on clean disposable gloves only after your hands are completely dry. 4. Change gloves whenever they become contaminated, torn, or when switching tasks. 5. Remove and discard gloves properly, then wash your hands again.6. Gloves are not a replacement for handwashing. Ensure that hands are washed in between tasks.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food surface sanitizer was not available.DO THE FOLLOWING:1. Ensure that an approved sanitizer such as chlorine or a quats sanitizer are provided to ensure that food contact surfaces are sanitized.2. Acquire test strips for the sanitizer to test the concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling food with gloves on, then proceeded to handle the till with the gloves. Food handler then changed gloves. NO handwashing was observed. DO THE FOLLOWING:1. Wash your hands with soap and warm water, scrubbing all surfaces for at least 20 seconds.2. Rinse thoroughly and dry with a clean paper towel.3. Put on clean disposable gloves only after your hands are completely dry. 4. Change gloves whenever they become contaminated, torn, or when switching tasks. 5. Remove and discard gloves properly, then wash your hands again.6. Gloves are not a replacement for handwashing. Ensure that hands are washed in between tasks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station was obstructed, with dishes, at the time of the inspection. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that one of the compartments of the sink is available at all times for handwashing during operational hours to ensure handwashing.
  4. Initial Inspection

    0 infractions

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