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Rio Alto

118 3 Avenue SW High River AB T1V 1G7 · Food - General

Official record from Alberta →

Inspection summary

Rio Alto has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on April 29, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on March 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 January 25, 2024. 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 March 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 2 separate inspections, most recently on March 3, 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 August 21, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • Chlorine test strips were not available during the inspection.**Please obtain new valid test strips
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were observed stored with the handle touching the product. Please store scoops vertically to prevent product from cross contamination.**Scoops were positioning upright with the handle away from the product during the inspection2. Ice cream scoop from a day before was found was found in the cooler close to the front counter.**The scoop was removed and placed in the dishwashing sink during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available during the inspection.**Please obtain new valid test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was observed to be used as a multipurpose sink. Please have the hand sink dedicated for hand washing only.**Operator instructed to have a dedicated hand sink during the inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/03/26 Outstanding 2/26. There is raw wood exposed on the bottom shelf of the counter across from the cookline. Paint shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/03/26 Outstanding 2/26. Cleaning is required behind the cookline.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2/26. The concentration of the bleach surface sanitizer solution by the cookline was too strong. Ensure the concentration of the bleach solution is at a food safe concentration (100ppm to 200ppm).The solution was diluted at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2/26. There were utensils stored in water that had a temperature of 15C. The water was discarded, and the container was refilled with ice and water. Ensure the temperature of the ice water for storing utensils remains below 4C.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2/26. Outstanding. Utensils were stored with the handle side down. Utensils must be stored with the handle side up to prevent contamination of eating side with hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2/26. There is raw wood exposed on the bottom shelf of the counter across from the cookline. Paint shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/26. Cleaning is required behind the cookline.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored with the handle side down. Utensils must be stored with the handle side up to prevent contamination of eating side with hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Washed utensils and dishware were stored on towels on the drying rack to air dry. The towels are being changed every few days. Towels must be changed daily. Towels changed at the time of the inspection.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw meat stored above ready-to-eat vegetables in the standing cooler with glass doors. Ensure that all meats are stored below ready-to-eat products to prevent potential cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the upstairs prep cooler. Thermometer placed in the prep cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1/25. The bleach sanitizer test strips that were onsite were expired. Obtain new test strips.

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