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River Cafe - Events

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

Official record from Alberta →

Inspection summary

River Cafe - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 25, 2024. The most recent inspection, on August 23, 2026, recorded 3 infractions.

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: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on August 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 23, 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 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 once on August 25, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food was being stored in a cooler with no ice or other cooling method inside. Internal temperature of cooked tofu measured between 16 to 20 degrees Celsius.Tofu was discarded. Cold perishable food must be stored at 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 4L container of milk being stored without temperature control that was approximately half full had an internal temperature of 20 degrees Celsius.Milk was discarded. Cold perishable food must be stored at 4 degrees Celsius or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided for sink & Surface sanitizerCorrective actionObtain test strips and test the sanitizer concentration
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food was being stored in a cooler with no ice or other cooling method inside. Internal temperature of cooked tofu measured between 16 to 20 degrees Celsius.Tofu was discarded. Cold perishable food must be stored at 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 4L container of milk being stored without temperature control that was approximately half full had an internal temperature of 20 degrees Celsius.Milk was discarded. Cold perishable food must be stored at 4 degrees Celsius or lower.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was stored in hard top cooler along with pickles, lettuce and sauce etc.Requirement:-Ensure that raw meat is stored separately from any other food to prevent cross contamination.-Raw chicken was removed from the hard top cooler and moved back to reefer truck during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw chicken stored in hard top cooler without ice was 8C Requirement:Ensure that raw chicken is stored at 4C or lessChicken was moved to reefer truck during inspection.

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