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Riverbend Community Association

19 Rivervalley Drive SE Calgary AB T2C 3S1 · Food - General

Official record from Alberta →

Inspection summary

Riverbend Community Association has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 7, 2025. The most recent inspection, on April 22, 2026, found no infractions.

1 of 2 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.

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 on October 7, 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 October 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • NO PREPARED SANITIZER ON SITE AT TIME OF INSPECTION.ENSURE FRESH SANITIZING SOLUTIONS AREA READILY AVAILABLE WHEN KITCHENS ARE IN USE.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • NO PROBE THERMOMETER ON SITE.OBTAIN A PROBE STYLE THERMOMETER TO CHECK / MEASURE FOOD TEMPERATURE.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • CHLORINE TEST STRIPS ARE NOT BEING USED TO CHECK SANITIZER LEVELS IN DISHWASHER.USE CHLORINE STRIPS TO CONFIRM CONCENTRATION OF CHLORINE IN RINSE WATER AT END OF CYCLE.
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