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The Windsor Rose

530 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General

Official record from Alberta →

Inspection summary

The Windsor Rose has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on July 17, 2026, recorded 3 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 15 times across 9 separate inspections, most recently on May 22, 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 6 times across 3 separate inspections, most recently on July 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on May 12, 2025. 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?

  • 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 4 times across 4 separate inspections, most recently on July 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed on cutting boards and prep surfaces. The cleaning cloths were removed, and a clean cloth was placed in the sanitizer bucket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was observed on the corner of the ice machine. Please remove the tape, clean and sanitize the area and repair as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning Required in the following areas: 1. Walls throughout kitchen require cleaning and some maintenance (chipped paint/hole observed above sink located near ice machine). Dust accumulation on walls. 2. Supply air diffuser above dish area was black in colour and dust/debris was observed on the ceiling panel around the diffuser and on the connecting wall. 3. Mould/yellowing noted on the silicon around the handwash sink. Please remove the old silicon, clean the area and re-apply silicon.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler located opposite to deep fryer was 8.5C.Requirement:Adjust the temperature of the cooler to 4C or less.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler located opposite to deep fryer was 8.5C.Requirement:Adjust the temperature of the cooler to 4C or less.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Updated May,12, 2025:- Reoccurring infractiona) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was between 9C - 14.4 C b) Internal temperature of deli meat stored in insert of prep cooler located opposite to the oven was 8.2C, shredded cheese in two inserts were at 9.2C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less. - Rice at 10 C and higher were discarded. - Put ice packs on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Updated May,12, 2025:Reoccurring infractionPrep cooler located under the grill was turned off and Internal temperatures of perishable foods stored in this cooler drawer were: Steak 14.2C-15.4C, burger patties 14.4C, raw chicken 13C and 8.1C, sliced cheese 17.3C, portioned cooked meat 17.4C, fish 14.6C, chicken wings 15.4C, fish 11.5C, feta cheese 16.8C, squash 17C, sugar beet 17C, other cooked food 17C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.All perishable foods having internal temperature 10 C and higher were discarded.Chicken at8.1C was moved to walk in cooler during inspection..
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of prep cooler located opposite to deep fryer was 9.5C and internal temperature of perishable foods stored in inserts of this cooler were: parmesan cheese at 7.6C and at 11.7C cheese curds at 9.4C, coleslaw at 9.5C, garlic in margarine at 18.6C, fish at 1.6C, cooked meat at 8C.Requirement:Do not store any perishable foods in this cooler until temperature is maintained at 4 C or less.Garlic in margarine was discarded.Remaining perishable foods were moved to walk in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) Iodine sanitizer pail for the glass washer was empty.b) Even after replacing empty sanitizer pail, concentration of iodine measured 0 ppm.Requirement:a) Replace the empty sanitizer pail. DONEb) Ensure that concentration of iodine is maintained at 12.5ppm during sanitizer cycle.Wash and sanitize bar glasses in the main dish washer until bar glass washer is repaired.
    • 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 pest control records were available for verification.Requirement:Maintain pest control records on monthly basis.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was between 9C - 10 C b) Internal temperature of cooked squash stored in drawer of prep cooler located under the grill was 18.6 C and 8.4C, portioned meat at 7.5C ,9.1 and 9.9C, raw chicken at 7.1 C, meat patties at 9.1C, steak at 7.9 C and 9.5C. sliced cheese at 6.9C(Repeat violation from previous inspection)Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less. b) put ice pack on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less. Rice at 10 C and squash at 18.6C was discarded during inspection.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese curds stored in insert of prep cooler was between 10.4C-13.7C(Repeat violation from previous inspection)Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese curds at 10 C and higher were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was 8.3 C b) Internal temperature of raw chicken wings stored in drawer of prep cooler located under the grill was 8.5C, cooked veggies at 9.4C, squash at 8.9, curry with veggies at 9 C, portioned meat between 7.4 C-7.8C, raw chicken at 7.1 C, meat patties at 8.3C, steak at 8.3C (Repeat violation from previous inspection)Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less. b) put ice pack on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White prep counter tops were heavily grooved and dirty located in cooking area.(Repeat violation from previous inspection)Requirement:a) All surfaces must be smooth.Refinish/replace counter tops to have smooth, washable surface.b) Clean and sanitize prep counter tops after use.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned rice stored in insert of prep cooler in cooking area was 9.3 C shredded yellow cheese was at 8.5C.b) Internal temperature of raw chicken wings stored in drawer of prep cooler located under the grill was 7.8C, sliced cheese was at 9.4C, portioned meat was between 8.3-8.9C CRequirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.b) put ice pack on these perishable foods and repair the coolers to maintain temperature of perishable foods at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White prep counter tops were heavily grooved and dirty located in cooking area.Requirement:a) All surfaces must be smooth.Refinish/replace counter tops to have smooth, washable surface.b) Clean and sanitize prep counter tops after use.
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on counter after use in back prep area.Requirement:Immerse cleaning cloth in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sanitizer solution of spray bottle located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of portioned cheese curds stored in insert of prep cooler located towards west of cooking area was between 9.5 C-15.9C, shredded parmesan cheese was at 9.5C, coleslaw at 9.5C,9.9CRequirement:a) Do not store any perishable food in inserts of this cooler until temperature is maintained at 4C or less.Cheese curds having internal temperature 10 C and higher were discarded. Remaining perishable foods were moved to walk in cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of yellow shredded cheese stored in insert of first prep cooler towards east side of cooking area was 11.7C, white shredded cheese was at 9C, salami at 7.7C, chicken 7.8C, peperoni at 8.3C, shredded parmesan cheese was at 7.9C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4 C or less.-Yellow shredded cheese at 11.7C was discarded.-White shredded cheese was moved to walk in cooler.- Ice packs were put on remaining perishable foods during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored in drawer of prep cooler located under the grill was 9.2C, portioned cooked meat was at 8.2 C and 8,5C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Ice packs were put on these perishable foods during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Manually sanitize dishes by immersing in sanitizer solution for minimum two minutes, followed by air drying, until dish washer is repaired.-Repair dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat 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?
      • House flies were noted in the kitchen.Requirement: Implement control measures to resolve flies' issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White prep counter tops were heavily grooved and dirty located in cooking area.Requirement:a) All surfaces must be smooth.Refinish/replace counter tops to have smooth, washable surface.b) Clean and sanitize prep counter tops after use.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shredded cheese stored in inserts of prep cooler located opposite to oven was 8C.b) Internal temperature of portioned rice stored in insert of prep cooler was 18 Cc) Internal temperatures of cheese curds stored in insert of another prep cooler located in cooking area were 16.5C, 12.1 c at the top and 9.4C at the bottom.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.a) Rice at 18 C and cheese curds at 16.5C, 12.1C were discarded.b) Ice packs were put on remaining perishable foods during inspection.
    • 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?
      • Available pest control inspection report was from Nov 2023.Requirement:Maintain monthly pest control records.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located opposite ovens was 8C , internal temperature of yellow shredded cheese stored in insert of this prep cooler was 13.9C and white shredded cheese was at 9C, portioned rice were between 12C-20 C, parmesan cheese was at 13C.Requirement:-Ensure that temperature of the cooler is maintained at 4C or less.-Do not store any perishable food in the inserts until temperature is maintained at 4C or less.Cheese at 13. 9 C, 13 C, portioned rice between 12C-20 C were discarded.-Cheese at 9 C was moved to another cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of portioned cheese curds stored in insert of another prep cooler located in cooking area was between 13 C-16 C on the top and 9C at the bottom.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese curds between 13C-16 C were discarded.-Ice pack was put on remaining cheese curds.
    • 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 pest control records were maintained.Requirement:Maintain adequate pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly glue tapes were hanged in back prep area of the kitchen.Requirement:Hang fly glue tapes in non-prep areas to prevent contamination.

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