15474 Yonge Street, Aurora, ON, · Aurora Centre West
May 29, 2026
Conditional PassThe restaurant did not have adequate hot and cold water pressure available.
This restaurant has been inspected 19 times since October 7, 2024, with 2 passes, 17 conditional outcomes, and 0 closures on record.
Fail to provide hot and cold water under pressure
Rosie's Bar is in the Aurora Centre West neighbourhood. Aurora Centre West, Aurora has 28 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 29, 2026, there are 18 (64%) that have passed their most recent inspection, with 8 (29%) conditional and no closures.
This record comes from the local public-health unit for Aurora. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Fail to provide adequate protection against the harbouring of pests
Fail to ensure room is kept free from materials/equipment not regularly used
Fail to ensure floors are kept clean/in good repair
Adjust or repair malfunctioning cooler
Fail to ensure equipment surface cleaned as necessary
Fail to ensure room is kept free from materials/equipment not regularly used
Fail to ensure floors are kept clean/in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to protect food from contamination or adulteration
Fail to ensure equipment surface cleaned/sanitized as necessary
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
Fail to ensure equipment surface cleaned as necessary
Fail to provide adequate protection against the harbouring of pests
Fail to provide adequate protection against the entrance of pests
Fail to retain records of pest control measures taken for one year
Fail to ensure walls are kept clean/in good repair
Fail to ensure floors are kept clean/in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Operate food premises maintained in manner adversely affecting sanitary condition
HPPA Closure Order served - Food premises maintained in manner permitting rodent/pest infestation
Fail to provide handwashing station with adequate supplies
Fail to provide hot and cold water under pressure
Fail to provide handwashing station with adequate supplies
Fail to provide hot and cold water under pressure
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to defrost potentially hazardous food properly
Fail to provide hot and cold water under pressure
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to provide hot and cold water under pressure
Fail to clean/sanitize utensils as often as necessary
Fail to ensure completion of food handling training by food handler or supervisor
Fail to protect food from contamination or adulteration
Fail to use clean cloth/cloth in good repair for cleaning food-contact surface
Fail to use multi-service articles/food equipment/utensils of sound and tight construction
Fail to provide equipment for cleaning and sanitizing utensils as required
Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
Fail to maintain equipment in good repair
Fail to maintain handwashing station
Fail to ensure equipment surface cleaned as necessary
Fail to ensure room is kept free from materials/equipment not regularly used
Fail to ensure walls are kept clean/in good repair
Fail to ensure floors are kept clean/in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to provide handwashing station with adequate supplies
Fail to maintain handwashing station
Fail to protect food from contamination or adulteration
Fail to provide hot and cold water under pressure
Fail to use clean cloth/cloth in good repair for cleaning food-contact surface
Fail to use multi-service articles/food equipment/utensils of sound and tight construction
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to provide equipment for cleaning and sanitizing utensils as required
Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
Fail to maintain equipment in good repair
Fail to ensure equipment surface cleaned as necessary
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to provide handwashing station with adequate supplies
Fail to maintain handwashing station
Fail to provide hot and cold water under pressure
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to provide equipment for cleaning and sanitizing utensils as required
Fail to maintain equipment in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to provide hot and cold water under pressure
Fail to maintain dishwasher wash water between 60°C and 71°C
Fail to provide equipment for cleaning and sanitizing utensils as required
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to maintain handwashing station
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to maintain dishwasher wash water between 60°C and 71°C
Fail to provide equipment for cleaning and sanitizing utensils as required
Adjust or repair malfunctioning cooler
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to use handwashing station for reasons other than its intended use
Fail to maintain handwashing station
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to maintain dishwasher wash water between 60°C and 71°C
Fail to provide equipment for cleaning and sanitizing utensils as required
Adjust or repair malfunctioning cooler
Fail to maintain equipment in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to maintain handwashing station
Fail to provide hot and cold water under pressure
Fail to sanitize utensils using a chemical solution at the minimum concentration
Fail to maintain equipment in good repair
Fail to ensure equipment surface cleaned as necessary
Fail to ensure presence of certified food handler or supervisor during all hours of operation