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Riverbank Golf & RV Park

SW 30-71-16 W4 Wandering River AB T0A 3M0 · Food - General

Official record from Alberta →

Inspection summary

Riverbank Golf & RV Park has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on September 24, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on June 11, 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 once on June 11, 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 3 times across 3 separate inspections, most recently on July 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A utensil drawer is noted to have some debris and grime buildup. Ensure that the drawer is cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution is measured to be at 0 ppm. Ensure that the bleach sanitizer solution is maintained at 200 ppm. Operator prepared new bleach solution during the inspection, and it is measured to be at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drinks cooler is measured to be 8.5 degrees Celsius. A gravy container in this cooler is measured to be at 8 degrees Celsius. Ensure that the cooler is able to maintain temperature at or below 4 degrees Celsius. Operator is instructed to discard the gravy and some string beans in a container with water during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A utensil drawer is noted to have some debris and grime buildup. Ensure that the drawer is cleaned and sanitized.
  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in a container is measured to be at 50ppm.Ensure that bleach sanitizer is maintained at 200ppm. Operator replaced bleach solution during the inspection, concentration measured is at 200ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside areas of some cabinets and drawers were noted with food spatter. Ensure all the indicated areas are cleaned and sanitized. Operator cleaned the outside areas of cabinets and drawers during the inspection.
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