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Lifestyle Options Riverbend - Kitchen

200 Falconer Court NW Edmonton AB T6R 2V9 · Food - General

Official record from Alberta →

Inspection summary

Lifestyle Options Riverbend - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on September 1, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on August 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 1, 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 November 27, 2025. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cutting board on the food preparation cooler table across from the cookline was no longer in good repair, heavy stained and deep grooves noted. Replace ensure all food contact equipment is maintained in good working condition. - new cutting board has been ordered Sept 1/26*Dust accumulation noted on the vent cover inside the beverage cooler and ceiling vents throughout the kitchen. Clean vents. Completed Sept 1/26
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal food items were found stored in the beverage cooler. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff. Food item was removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was not available in the ice cream chest freezer. Ensure thermometer is available to monitor the temperature. A new thermometer was placed into the chest freezer.
    • 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 at the back food preparation area hand washing sink was not functioning properly. Please repair. Ensure hand washing supplies are available at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cutting board on the food preparation cooler table across from the cookline was no longer in good repair, heavy stained and deep grooves noted. Replace ensure all food contact equipment is maintained in good working condition.*Dust accumulation noted on the vent cover inside the beverage cooler and ceiling vents throughout the kitchen. Clean vents.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Frozen food items were stored on the floor in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning Corrected later in the day: Photo received showed items were removed off the floor and placed onto shelves.*Yogurt parfaits were not covered in the walk in cooler. Ensure all food products are covered to protect from contamination. Corrected: Parchment paper was placed on top of the parfaits.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles. Clean and sanitize nozzles and ensure task on the daily cleaning schedule. Corrected later in the day: Photo received showed nozzles were cleaned and sanitized.*A buildup of food particles on the cage and splash guard above the mixer. Ensure all parts of the mixer are adequately cleaned and sanitized after each use. Corrected: Mixer was cleaned and sanitized during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A buildup of grime and grease noted on the FRP wall behind the dishwasher. Clean area. Corrected later in the day: Photo received showed wall was cleaned.*Dust accumulation noted on ceiling vents above the food preparation area. Clean vents.
  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Desserts in the walk in freezer was not covered to protect from contamination. Ensure all food products are covered to protect from contamination. Corrected on site: manager put parchment paper on top of desserts.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal drinks was found throughout the kitchen. Staff personal bag was found under dishwasher. Relocate personal items to designated storage area. If drinks are being stored in the kitchen ensure the area is designed, labelled and away from food prep areas. Corrected on site: Staff relocated bag to staff area. Corrected on the same day: after the inspection manager sent photo showing he designated and labelled area on shelf for staff to store personal drinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Improper usage of equipment and storage of utensils. Metal condiment container was found in the dry ingredient and tongs found inside a container of noodles. Ensure only proper utensils are used to handle food items. If utensil is being stored directly in the container, ensure the handle is up or use a proper storage container. Remove condiment container and tongs and review with all staff. Corrected on site: Manager removed items.*Debris and dust were accumulation on the cover of the domestic fan located by the cookline used to cool the kitchen. Ensure fan is part of clearing schedule, clean fan. Corrected on site: manager removed fan and will not use it.*Build of debris under shelving in the walk in cooler. Clean shelving. Corrected on the same day: after the inspection manager sent photo showing shelves have been cleaned.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure adequate food safety training is done as per Section 31 Food Regulation. It appears that weekend staff do not have training as required by the legislation in place.

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