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Bethany Riverview Food Services - Food

2915 26 Avenue SE Calgary AB T2B 2W6 · Food - General

Official record from Alberta →

Inspection summary

Bethany Riverview Food Services - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on July 23, 2026, found no infractions.

4 of 9 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 once 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)(Critical)?

  • 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 9 times across 5 separate inspections, most recently on July 7, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on April 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4th floor serving kitchen: The floor was damaged in one area in the dishwashing area and debris was accumulating.-Please repair the floor in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the following areas:a) around the dishwasher and under storage racks and shelving units in the main kitchen.b) under equipment and storage racks in the bistro dishwashing room.-Please conduct a thorough deep cleaning in these areas.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the main kitchen was only reaching a maximum dish temperature of 68.7 degrees Celsius.-Please repair the dishwasher so it maintains a minimum of 71 degrees Celsius dish temperature for sanitizing.-Until the dishwasher is repaired, dishes can be washed in the 3 compartment sink in the kitchen or in one of the serving kitchen dishwashers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4th floor serving kitchen: The floor was damaged in one area in the dishwashing area and debris was accumulating.-Please repair the floor in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the following areas:a) around the dishwasher and under storage racks and shelving units in the main kitchen.b) under equipment and storage racks in the bistro dishwashing room.-Please conduct a thorough deep cleaning in these areas.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Main kitchen: Water from the dishwasher in the main kitchen was leaking onto the floor and coming through the wall into the hallway on the other side.-Please repair and remove and replace all water damage building materials.Note from May 12, 2025: Plans are in place for repair.
  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Main kitchen: Water from the dishwasher in the main kitchen was leaking onto the floor and coming through the wall into the hallway on the other side.-Please repair and remove and replace all water damage building materials.2. Main kitchen: Ceiling tiles were missing in the dishwashing area.-Please replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bistro: A storage rack of clean pots and pans was stored beside the mop sink in the splash zone.-Please move the storage rack and do not store any clean items directly beside the mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2nd floor serving kitchen: There was some grease and food debris build up around the grease trap and under the dishwasher.-Please conduct a thorough cleaning in this area and clean the area more frequently to prevent build up.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The designated hand wash sink in the 3rd floor serving kitchen only had cold water, the hot water tap was not working.-Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some build up on the floor around the grease trap in the 3rd & 4th floor serving kitchens.-Please thoroughly clean the noted areas.

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