River Ridge Seniors Village - Kitchen
4 River Ridge Drive NW Medicine Hat AB T1A 8V1 · Food - General
Inspection summary
River Ridge Seniors Village - Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on August 27, 2026, recorded 1 infraction.
5 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 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 3 times across 2 separate inspections, most recently on November 5, 2025. 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 2 times across 2 separate inspections, most recently on June 19, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 March 12, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 3 times across 3 separate inspections, most recently on August 27, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 September 25, 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.
13 inspections
- Monitoring Inspection
1 infraction
- 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 across the cookline did not have paper towel available. The operator stocked the sink with paper towels as instructed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor by the stovetop/cooktop has accumulated grease. Please clean the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in spray bottles located in kitchen and kitchenette’s measured below 100 ppm. Staff discarded solution and prepared new sanitizer at time of inspection. Please ensure sanitizer concentration levels are measured daily and sanitizer is discarded on a regular basis. Staff mentioned that sanitizer is discarded every three days. Discussed discarding sanitizer and spray bottles daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer spray bottles at server station and kitchenettes were <200 ppm. Staff were instructed to discard and prepare new solution. Discussed changing sanitizer bottles daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No physical thermometer in the bistro's fridge. Please install a thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quats test strips were available to measure sanitizers concentration. Please purchase from a food or chemical supplier.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had dust, a buildup of grime, grease or debris:-Under, between and behind the deep fryer-Ceiling tiles in the kitchenPlease clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a case of food item in the walk-in freezer placed on the floor. The operator removed it and placed it on the shelf promptly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The shelving unit at the front area is damaged, exposing the internal wood material which is not easily cleanable. Please repair the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area requires attention:- There is dust build up on and around the ceiling vents.- There is some black coloured build up under the shelving unit at the front area. Please ensure the corners are cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A single-compartment sink adjacent to the dish pit area had hand washing signage posted above it but also contained vegetables that were being prepared. Please ensure the sink is either dedicated for a single use (handwashing, dishwashing, or food prep) or is appropriately decontaminated between uses. Ensure all staff are made aware of the sink's designated purpose.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the Main secure LTC servery, coffee pots were stored directly beneath the paper towel dispenser near the handwashing sink. Please find a suitable location for storing the coffee pots.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Handled scoops were stored directly in sugar and flour in the bulk containers.Boxes containing food (saltines, bananas) were stored directly on the floor in the dry storage area.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A single-compartment sink adjacent to the dish pit area had hand washing signage posted above it but also contained vegetables that were being prepared. Please ensure the sink is either dedicated for a single use (handwashing, dishwashing, or food prep) or is appropriately decontaminated between uses. Ensure all staff are made aware of the sink's designated purpose.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the stainless upright refrigeration unit was measured at 5.8 degrees C. Please ensure all refrigeration units are maintained at 4 degrees C or lower. The temperatures of all refrigeration units should also be regularly measured and recorded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?