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Rigger's Restaurant

9810 98 Street Peace River AB T8S 1J3 · Food - General

Official record from Alberta →

Inspection summary

Rigger's Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on August 14, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 August 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 8, 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 12 times across 4 separate inspections, most recently on August 14, 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 2 times across 2 separate inspections, most recently on August 14, 2026. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher does not sanitize adequately. Sanitizer concentration was below 10 ppm chlorine. Chlorine sanitizer concentration must be maintained at 100 ppm. Operator has contacted service person to repair machine today.
    • 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 between cooking line and the prep cooler is worn. The floor will need to be replaced and plans to do so should be developed. Some fluorescent lights in the kitchen are burnt out and the covers cracked. Lights and cracked covers need to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tub containing defrosting chicken under running water is cracked. The tub must be discarded and replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt and debris under the ice machine and the dishwash area. Cleaning records have not been updated since the end of March 2025. Cleaning needed and records must be kept up-to-date.August 14, 2026 - Build-up of dirt and debris under cooking equipment.Cleaning records last updated in October 2025. Records must be restarted and sanitizer concentration monitoring also recorded.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperature in the prep cooler across from the range is 6.0 degrees Celsius in the top part of the unit. Temperature of the unit must be lowered so that the food is kept at or below 4.0 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwash sink tap is leaking.Tap must be repaired or replaced.April 8, 2025 - Tap is still leaking and there appears to be a leak in the plumbing under the sink as well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape on the front of the prep cooler across from the range. This is not permitted because it interferes with cleaning of the unit. The duct tape must be removed and the damaged part repaired correctly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt and debris under the ice machine and the dishwash area. Cleaning records have not been updated since the end of March 2025. Cleaning needed and records must be kept up-to-date.
  3. Monitoring Inspection

    4 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?
      • Handwash sink tap is leaking.Tap must be repaired or replaced.
    • 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 covering in front of the range has a gap that is filling with dirt and debris. Flooring must be repaired of replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and debris noted under the deep fryers. Exterior of the ice machine and the handwash sink are dirty.All surfaces must be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler has been cleaned but the lower shelves are too low to allow cleaning under the shelves. Items that do not need refrigeration are being stored in the walk-in cooler. This interferes with proper food storage and cleaning. Walk-in cooler must be re-arranged to allow for proper food storage off the ground.Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) to allow for cleaning under the shelves.
  4. Monitoring Inspection

    4 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?
      • Light bulbs above the cooking area are burnt out and one has burn marks on the fixture. An electrical outlet near the toasters looks scorched. An electrician must be contacted to check the fixtures and outlets. Damaged fixtures and outlets must be repaired or replaced.
    • 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 covering in front of the range has a gap that is filling with dirt and debris. Flooring must be repaired of replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning and sanitation procedures and records do not sufficiently cover the required tasks to ensure safe and sanitary operation of the facility. Areas, such as under the deep fryers, shelves and corners, still have a build-up of dirt and debris.Cleaning and sanitation procedures and records must be updated. Better supervision and review of tasks completed is necessary to ensure the facility is kept clean and safe.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler has been cleaned but the lower shelves are too low to allow cleaning under the shelves. Items that do not need refrigeration are being stored in the walk-in cooler. This interferes with proper food storage and cleaning. Walk-in cooler must be re-arranged to allow for proper food storage off the ground.Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) to allow for cleaning under the shelves.
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