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Courtyard Edmonton Downtown - Riverside Bistro

1 Thornton Court NW Edmonton AB T5J 2E7 · Food - General

Official record from Alberta →

Inspection summary

Courtyard Edmonton Downtown - Riverside Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on September 16, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 4 times across 3 separate inspections, most recently on May 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 2, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times on May 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times on May 22, 2024. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Sous vide monitoring records are not being maintained. Ensure food safety plan and record sheet is developed and submitted for approval.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bottles in the kitchen and bucket at the bar was measured at inadequate concentration. Fresh solution at between 200-400ppm were dispensed. Ensure sanitizer is tested daily prior to dispensing in bottles and buckets.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Sous vide monitoring records are not being maintained. Ensure food safety plan and record sheet is developed and submitted for approval.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not available.Correction:-Ensure QUAT sanitizer test strips are available.
  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were expired.2. QUAT test strips were not available.Correction:-Ensure chlorine and QUAT sanitizer test strips are available and not expired.-Education provided regarding AHS approved sanitizers.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/dirty cleaning cloths were left on countertops in the kitchen.Fresh Quat solution was made during inspection and new cleaning cloths were stored in the sanitizer solution.Always store cleaning cloths in a sanitizer solution when they are not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was present at the bar hand sink.The missing paper towel was immediately replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was present at the dispenser in the kitchen handwashing sink. Dirty bar soap was noted on the sink countertop.Refill the empty soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a missing floor tile beneath sinks at the bar.Repair/replace the missing floor tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation is present on the floor beneath sinks at the bar.Clean the debris noted on the floor at the bar.

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