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Wild Rose - Kitchen

9612 172 Street NW Edmonton AB T5T 6C7 · Food - General

Official record from Alberta →

Inspection summary

Wild Rose - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on May 27, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 May 19, 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)?

  • 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 2 times across 2 separate inspections, most recently on May 19, 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?

  • 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 once on August 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 8 separate inspections, most recently on May 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 5 separate inspections, most recently on May 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizers were expired – Quat sanitizer: April 1/26 and Chlorine sanitizer for dishwasher: Feb 1/26. Ensure test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser located at the hand-washing sink by the coffee station was empty. Please Refill and ensure adequate hand washing supplies are available at all times. Refilled on site by manager.
    • 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 back door was left open after a food delivery. There was no screen door to prevent pest access. The back door was closed during the inspection. Please install a screen door to prevent pest entry into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Puddle of water was noted inside the prep table cooler by the ice machine. Site indicated it was on a defrost cycle. Clean up the water and please ensure the cooler is in good working condition. Call for repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dry ingredients debris (e.g. rice) was noted on the tracks of the dry ingredient storage unit in the back room. Clean out the tracks. Area must be kept free of pests and of conditions that lead to the harbouring or breeding of pests.*Dust accumulation noted on the wall vent near the walk-in cooler/freezer, on walls throughout the kitchen (e.g. by the hot water tank, the pilar by the hot holding table/prep area, dishwashing area). Clean the vent and walls. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.*Deep cleaning required in hard-to-reach areas, build of food and debris. (e.g., behind, between and underneath equipment). Please ensure that these areas are routinely cleaned.*Hand sink basin by the coffee station was stained. Stains appeared to be from coffee. Clean sink.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food products were stored directly on the ground in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Frozen ribs were found defrosting in two containers of stagnant water in the food processing sink. Discussed proper defrosting methods. Tap was turned on to defrost food items under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Scoops were found directly contacting ingredients in the dry ingredient bins. Discussed scoop storage options. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Scoops were removed. *Single use container was found inside the cous cous container. Remove and ensure only proper scoops are used to prevent contamination of the bulk ingredients. Container was removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and mould like substance on the walk in cooler shelves. Clean shelving and add to routine cleaning schedule.*Build up of spills noted inside the microwave. Clean microwave. *Dust accumulation on ceiling vents throughout the kitchen. Clean vents.*Build of scum noted inside the ice machine. Clean and sanitize the ice machine.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Floor was observed to be in disrepair in the servery area outside of the main kitchen area.
  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Multiple food items were not covered to protect from contamination. Some uncovered foods were stacked on top of each other-individually portioned desserts in the walk in cooler-individually portioned desserts in the stand up cooler by the back entrance-individually portioned salads in the cooler by the ice machine. Cover food protects to protect from contamination. Corrected on site: staff covered all open food and rearranged the food to not be stacked.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal jacket was found hanging off the shelving located in the dry storage area. Relocate staff items to staff designated area to prevent contamination of facility food items. Corrected on site: staff relocated jacket to designated area in the back.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand washing sink was obstructed by staff washing a ketchup bottle lid in it. Do not wash equipment in designated hand washing sink, use a proper dishwashing sink or dishwasher. Please review with all staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Floor was observed to be in disrepair in the servery area outside of the main kitchen area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Two dirty soup bowls were found in the cleaned soup bowl storage area. Place dirty bowls into dishwashing, ensure only cleaned equipment are placed back into storage. Corrected on site: bowls moved dishwashing.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Floor was observed to be in disrepair in the servery area outside of the main kitchen area.
  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed scoops stored directly in bulk food products. Scoop handles touching product. Scoops removed during inspection. Observed desserts uncovered in walk-in cooler. Reviewed requirement for food must be protected at all times including during storage. Items covered during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Floor was observed to be in disrepair in the servery area outside of the main kitchen area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris, dust, and grease build up behind equipment, under equipment, and on walls. CleanReviewed that facility should consider how to make area behind and under equipment more accessible. Observed mould build up on the fan covers in the walk-in cooler. Clean
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Floor was observed to be in disrepair in the servery area outside of the main kitchen area.
  11. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *The sanitizing bucket was filled with warm soapy water. No available sanitizer was observed at the time of inspection. Please ensure sanitizer is available at all times and bucket is labelled to show contents.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Item cited in 2022:Kitchen staff personal items (i.e., bags, jackets, etc.) were found stored on a shelving unit outside the mop room located in the dry storage room. Personal items were stored next to cleaning chemicals. It was discussed with management facility items (e.g., chemicals, food etc.) should not be stored next to staff items. If facility allow staff to store personal items in the dry storage room, the area should be separate, label and designated for staff only. Please determine a staff storage practice/area for kitchen staff. As of November 1,2023:*Kitchen staff personal items (i.e., bags, jackets,etc.) were found stored on a shelving unit located in the dry storage room. Personal items were stored next to food items. It was discussed with management facility items (e.g., chemicals, food etc.) should not be stored next to staff items. If facility allow staff to store personal items in the dry storage room, the area should be separate, label and designated for staff only. Please determine a staff storage practice/area for kitchen staff.
    • 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?
      • Exit door was observed to be propped open at the time of inspection. Ensure door is securely closed to ensure no vermin entrance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Floor was observed to be in disrepair in the servery area outside of the main kitchen area.* Sealing door rubber gasket was observed to be in disrepair for the display fridge. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning was observed to be needed for the walls/ceiling above the food prep area next to the grill. Cleaning/sanitation has been improved since the last visit.

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