Riverbank Bistro - Kitchen
8 Mission Avenue St. Albert AB T8N 1H4 · Food - General
Inspection summary
Riverbank Bistro - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 10, 2026, recorded 2 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: 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.
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 6 times across 3 separate inspections, most recently on February 1, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 6 times across 4 separate inspections, most recently on March 10, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 10, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 February 1, 2026. 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?
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.
5 inspections
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- ***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Surfaces were not being cleaned and sanitized in the kitchen. There was no sanitizer made up or in use at the start of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Used wiping cloths were not being stored in a sanitizer solution. Soiled wiping cloths were being left on the counters and not stored in an effective sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***There was no sanitizer made up in the kitchen food handling area. Chef told Staff to make up a sanitizer solution. Non food grade sanitizer was made. Discussed and the solution was pot cleaner and bleach. The chlorine concentration was >>100ppm. A second solution was made up upon request and there was no sanitizer present. Staff was educated by PHI on how to manually make up a food grade Quat solution using the Dyna Quat and test strips. Chef later told the PHI and staff that the dispenser was to be run into the sink prior to filling containers to give the previous solution a chance to clear the line and change.
- 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?
- ***There were no food safety (sanitizer or temperature) records available for review. Template was discussed and provided during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was one single use container that appeared to have been used as a scoop and was left inside a bulk bin. It was removed and disposed of during the inspection.***Bulk containers were stored with the covers open. Staff closed during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Staff were not aware where the test strips were located. Once found, the sanitizer test strips onsite were discouloured and not providing accurate readings.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The middle area hand sink was not accessible as it was surrounded by laundry bags on the floor.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *** The chlorine test papers were not white and the Quat test papers were also discoloured. Discussed that when the test papers were discoloured they may not actually provide an accurate reading of the sanitizer concentration. The discoloued papers were discarded and new testing strips were present.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Operator was planning on getting his Food safety certificate. Ensure a copy is provided to the undersigned. List of the acceptable courses will be sent with this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- ***Operator was planning on getting his Food safety certificate. Ensure a copy is provided to the undersigned. List of the acceptable courses will be sent with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The expired Iodine test papers were discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a build up present on the ceiling of the kitchen where dust / dirt had accumulated.
- 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 canopy ventilation system was overdue. It had already been scheduled for Tuesday at 9am.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?