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River Cafe

25 Prince's Island Park SW Calgary AB T2P 0R1 · Food - General

Official record from Alberta →

Inspection summary

River Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on September 22, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 2 times across 2 separate inspections, most recently on September 22, 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 2 times across 2 separate inspections, most recently on November 10, 2025. 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 4 times on July 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 10, 2025. 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?

  • 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 November 10, 2025. 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

    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)?
      • Iodine test strips not available.-Ensure test strips are available for each chemical sanitizer used
  2. Demand Inspection

    4 infractions

    • 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?
      • Facility was not maintaining shellfish tags.-Ensure a log is created that keeps the shellfish tags for 90 days and identifies which day they were served
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main fridge measured 8-10C. Staff were recording -0.3C from the digital display on the logs, but this was not the temperature reading.2) Milk fridge measured at 13C to start. Setting was at 47F.-Maintain perishable foods at 4C or below-Send photo to inspector showing that walk-in fridge temperature has dropped to 4C or below, or move food to other fridges
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips not available.-Ensure test strips are available for each chemical sanitizer used
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small metal dishes for serving oysters were very rusty.-Staff removed rusty dishes
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were being used to cover food items in the walk-in cooler. Garbage bags are not to be used on food items as they contain chemicals which can contaminate the food items. Please ensure that all food containers/packaging is food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being thawed in the two-compartment sink in stagnant water. Cold running water was turned on at the time of the inspection. Please ensure food is thawed safely using one of the following approved methods:- In the cooler - Under cold running water - As part of the cooking process - In the microwave* must be used immediately after thawing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand sink located along the cook line was empty at the time of the inspection. The paper towel was re-stocked at the time of the inspection. Please ensure all hand sinks are always stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the bar was not equipped with paper towels or a paper towel dispenser. A stack of paper towel was placed next to the hand sink at the time of the inspection. However, a dispenser is still required. Please install a paper towel dispenser for the bar hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handling is being conducted in the basement area; however, no hand sink is accessible to the preparation space.Please either install a hand sink in the basement preparation area or discontinue any open food handling in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Under/behind the dishwashing pit - The dust on the ceiling in the dishwashing pitPlease clean the indicated areas and add them to a regular cleaning schedule.

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