River Ridge Golf And Country Club - Restaurant
5685 Windermere Boulevard SW SW Edmonton AB T6W 0S6 · Food - General
Inspection summary
River Ridge Golf And Country Club - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on May 13, 2026, found no infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 4 times across 2 separate inspections, most recently on May 11, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 May 29, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on May 29, 2024. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 times across 2 separate inspections, most recently on May 11, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 May 29, 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.
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food particles observed on the underside of the countertop slicer from the previous days use. - Proper clean-in-place cleaning methods reviewed. 2. 0 ppm sanitizer detected in the solution that wiping cloths are stored in.- A 200 ppm quat sanitizer solution was prepared.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a kitchen staff handle their cell phone and then proceed back to food handling activities without first washing their hands.- Review proper handwashing practices and frequencies with all staff. Food handlers should not be handling their phones while on active duty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.2. The glasswasher rinse temperature is measured at 55C at the plate, needs to be at minimum 71C.- Operator called the dishwasher technician for service. Manually sanitize all dishware at the 2 compartment dishwash sink until the machines have been serviced and either dispensing the correct sanitizer concentration or reaching the correct rinse temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on counters and no premade sanitizer solution for the storage of wiping cloths after each use.- A 200 ppm quat sanitizer solution was prepared with cloths immersed in the solution in between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The countertop slicer is not being fully dismantled when being cleaned.- Ensure that the slicer parts that can be removed are washed in the dishwasher or sinks and the remainder of the slicer is washed and sanitized in place. Review with all kitchen staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot chicken was being placed into bags for further use prior to the cooling process being completed. The temperature of the chicken was measured at 64C.- Do not place foods that are cooling in tightly sealed container/bags until a temperature of 4C or less has been reached.- Review proper cooling practices with all kitchen staff.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff backpack stored on a shelf next to clean food trays in the food perp area. Corrected- Keep all staff personal belongings completely separate from foods/equipment/business related items.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The back kitchen door was left propped open. Corrected- Ensure that exteriors doors are kept closed to prevent the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The countertop slicer was visibly dirty from the previous days use. Corrected- Ensure equipment is being properly cleaned after each use. Slicer to be dismantled and sent for washing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?