Riva West Pier Inc.
191 Carlow Road, Port Stanley Ontario N5L 1C9 · Restaurant
Inspection summary
Riva West Pier Inc. has been inspected 7 times by Southwestern Public Health since March 13, 2025. The most recent inspection, on September 1, 2026, recorded 2 infractions.
None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 8 times across 6 separate inspections, most recently on September 1, 2026. For example:
Sanitizing food contact surfaces and equipment
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 6 times across 6 separate inspections, most recently on August 11, 2026. For example:
Temperature control for storage of potentially hazardous foods
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 4 times across 4 separate inspections, most recently on September 1, 2026. For example:
Food premises free of conditions that attract pests
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 2 times across 2 separate inspections, most recently on August 11, 2026. For example:
Food protected from contamination and adulteration
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 3 separate inspections, most recently on September 24, 2025. For example:
Food premises maintenance
About this data
These results come from Southwestern 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
- Follow-up
2 infractions
- Food premises free of conditions that attract pests
- Sanitizing food contact surfaces and equipment
- Required
4 infractions
- Food premises free of conditions that attract pests
- ensure premises free from conditions that could lead to the harbouring or breeding of pests.
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- separate raw and ready-to-eat foods during storage and handling
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- Food premises free of conditions that attract pests
- Required
2 infractions
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- Food handler prevents contamination of food
- ensure every food handler washes hands as often as necessary to prevent the contamination of food or food areas
- Temperature control for storage of potentially hazardous foods
- Required
4 infractions
- Food premises maintenance
- Food premises free of conditions that attract pests
- Mechanical dishwasher operation and maintenance
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
- Required
5 infractions
- Food premises maintenance
- Food premises provided with adequate access to potable water
- ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
- Food premises free of conditions that attract pests
- Mechanical dishwasher operation and maintenance
- ensure clean wash water is maintained at a temperature between 60°C and 71°C
- Temperature control for storage of potentially hazardous foods
- Required
5 infractions
- Food premises maintenance
- ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
- ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
- ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
- ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
- Sanitizing food contact surfaces and equipment
- ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
- Food protected from contamination and adulteration
- ensure all food is protected from contamination and adulteration
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
- Storage of food
- store foods off the floor
- Food premises maintenance
- Required
4 infractions
- Acceptable sanitizing method and testing
- provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
- Sanitizing food contact surfaces and equipment
- ensure that the method of sanitization is appropriate
- provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
- Mechanical dishwasher operation and maintenance
- ensure chemical sanitizer solution levels are at appropriate concentrations
- Temperature control for storage of potentially hazardous foods
- ensure potentially hazardous foods are stored at 4°C and lower
- ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
- ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
- Acceptable sanitizing method and testing