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Riverbend - Food

103 Rabbit Hill Court NW Edmonton AB T6R 2V3 · Food - General

Official record from Alberta →

Inspection summary

Riverbend - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on September 3, 2026, found no infractions.

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

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.

  • 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 3 times across 3 separate inspections, most recently on September 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 31, 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 11 times across 4 separate inspections, most recently on August 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 9 times across 5 separate inspections, most recently on August 31, 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?

  • 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 5 times across 4 separate inspections, most recently on September 2, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Gravy temperature was measured to be less than 60C (54C). Please reheat up to 74C before service. The gravy was held in the stove (hot‑holding unit) until being transferred to the Cambro holder for relocation to the memory‑care area. Please ensure the stove used for hot holding is capable of maintaining food items at 60°C or higher and temperatures should be verified before being transferred to the Cambro. Gravy was reheated in the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice cream scoops were stored in hot water by the ice cream freezer during meal service. The site does not have a dipper well. Proper scoop storage during meal service was discussed. Scoops must be stored in cold water, and the water must not become warm or milky. Water should be routinely changed throughout meal service to prevent contamination. Hot water was discarded and container was filled with cold water*Proper food thermometer was not being property cleaned and sanitized in the memory care. Discussed proper method to clean and sanitize of the food thermometers. Food grade sanitizer will be used.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Memory care servery *A dirty cleaning cloth was sitting on top of sanitizer bucket. Ensure when cloth is not in use, the cloth is stored directly into the sanitizer. Bucket was removed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Kitchen*Multiple food products were found without adequate protection from contamination, including an opened bag of pasta in the dry storage room and uncovered cups of juice and milk stored in the front beverage cooler by the coffee station. Ensure open foods are covered to protected from contamination. Food items were wrapped with food plastic during the inspection. Ensure all open food items are covered to protected from contamination. Food items were wrapped with food grade plastic during the inspection.Resident accessible beverage and snack station *Non individually wrapped tea bags were observed stored in an open storage container without protection from contamination. Non individually wrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided so staff can handle tea bags without direct hand contact. Management discarded the tea bags during the inspection. Storage practices must be revised to ensure tea bags are protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen: *Thermometer was missing in the food preparation cooler across from the cookline. Ensure thermometer is available to monitor the temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen *The chemical dishwasher was not adequately sanitizing, only 50ppm of chlorine was detected, required to be at least 100ppm. Please call for repairs. Complete manual dishwashing until repairs are completed. Manager switched to single use disposable dishware, utensils, cups for lunch.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen: *Soap dispenser was missing at the hand washing sink located in the coffee station. Immediately replace and ensure hand washing supplies are available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen*Hand washing sink located by the dishwashing area was noted to be slow draining. Investigate the cause and ensure is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen *Two metal strainers were found in disrepair, broken metal pieces observed. Remove these items from food handling and ensure all food contact equipment is maintained in good working condition. Strainers were removed.*Dark stains were noted on the wooden cutting board. Please clean and remove the dark stains and ensure the cutting board is good working condition.*The following food service equipment requires cleaning and sanitizing: -Ice machine –pink scum on the inside of the machine -Vents in the juice machine and walk in cooler – dust accumulation on the covers-Utensil drawer between the hot holding unit and prep cooler – debris inside the drawer – utensils were removed and placed into the dishwashing area for washing.Resident accessible beverage and snack station *The tea bag storage container was dirty, caked on debris noted. Clean storage container.Memory care servery *Coffee pots and lids were not being sanitized. Staff were washing coffee equipment upstairs in the two compartment sink, which is not approved for proper cleaning and sanitizing of food service equipment. The manager indicated that this practice will change and that all coffee equipment will be sent downstairs to the main kitchen for appropriate cleaning and sanitizing. Review with all staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen *The following areas require cleaning and/or reorganization: -area under the hot holding unit and prep cooler – food debris accumulation -cereal area by cooler – inside the cupboards were sticky and stained. Cereal dispensers were placed right by the paper towel dispense by the hand sink, at time making it hard to access paper towels. Memory care servery *The following areas require cleaning: -area beside the fridge – dust and debris accumulation -open storage area under the counter – dust and debris accumulation
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles. Clean nozzles and add to cleaning schedule.*Mould like growth was found on the underside of the walk in cooler shelving. Clean shelving.*A buildup of dark grime was observed on the dishwashing racks. Clean racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris and spills were observed inside the Cambro food transport containers. Clean out holders and ensure it is done daily. Corrected: holders were cleaned out during inspection.*Debris were observed inside equipment/utensil storage bins located on shelving by the food prep arear. Clean out bins and ensure clean equipment/utensils are properly stored. Corrected: equipment/utensils and bins were all removed and placed into dishwashing.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Small bar cooler in the server area had ice build up and dripping water on the ceiling of the cooler. Observed uncovered glasses of juice and milk on shelves under the dripping. Product discarded during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open food products in the dry storage room. Products moved to sealable containers during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small bar fridge in server area verified at >4 C. Glass door cooler in kitchen is currently out of service. Staff instructed to remove remaining products from bar fridge and to ensure that cold storage unit can maintain a temperature of 4..0 C or colder at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the two hand sinks at the front entrance and exit doors in the kitchen were empty. Paper towel replaced during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed single use disposable items stored under the hand sink near the kitchen exit door. Products moved during inspection.
  8. Risk Management Inspection

    1 infraction

    • 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 painted ceiling in the dry storage room was not in good in repair. Areas of the painted ceiling was peeling/flaking off. Insulation around pipes were exposed. Pipes on the ceiling had a wrap that was not easy to clean. Repair ceiling, ensure ceiling is smooth, durable, easy to clean and properly finished. CORRECTED on Feb 5, 2025*A small section of the tile baseboard was missing by the exit door. Install baseboard.
  9. Risk Management Inspection

    1 infraction

    • 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 painted ceiling in the dry storage room was not in good in repair. Areas of the painted ceiling was peeling/flaking off. Insulation around pipes were exposed. Pipes on the ceiling had a wrap that was not easy to clean. Repair ceiling, ensure ceiling is smooth, durable, easy to clean and properly finished.*A small section of the tile baseboard was missing by the exit door. Install baseboard.
  10. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Improper scoops usage and storage were found. Single use container was being used to handle chicken soup base. Handle of measuring spoon was directly contacting beef soup base. Ensure only scoops with handles are used. Change storage practice. Ensure one of the following scoop storage practices is followed: utilizing holders located in the bins, store scoops outside in a clean container and place scoops into dishwashing once they are not required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap dispenser was not dispensing soap at the hand sink located closest to the entry to the kitchen across from the dish washing area. Repair/replace dispenser and ensure hand washing supplies are available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Hand sink located closest to the entry to the kitchen across from the dish washing area drained very slowly. Investigate and ensure plumbing is in good working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking was either missing or falling off along the stainless wall and spray sink. Replace caulking and ensure all watertight junctions are in good working condition.
  11. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sink and Surface Cleaner Sanitizer tested concentration was inadequate (pad on test strip stayed blue, no change in color). Staff tried to change out leaking sanitizer bottle with a new bottle, but concentration was still inadequate. Immediately call for repairs. Manually mix sanitizer or use one of the other sanitizers listed in this document wf-eh-guidelines-wiping-cloths.pdf (albertahealthservices.ca).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Improper scoops usage and storage were found. Single use container was being used to handle chicken soup base. Handle of measuring spoon was directly contacting beef soup base. Ensure only scoops with handles are used. Change storage practice. Ensure one of the following scoop storage practices is followed: utilizing holders located in the bins, store scoops outside in a clean container and place scoops into dishwashing once they are not required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal bags were found in the cupboard directly below the hand sink located closest to the entry to the kitchen across from the dish washing area. Relocate staff personal items out of cupboard to an area designated for staff to prevent cross contamination. Review this requirement with all staff. Corrected on site: Staff bags were removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser was empty at the hand sink located closest to the exit door beside cereal dispensers. Refill dispenser and ensure hand washing supplies are available at all times. Corrected on site: Dispenser refilled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap dispenser was not dispensing soap at the hand sink located closest to the entry to the kitchen across from the dish washing area. Repair/replace dispenser and ensure hand washing supplies are available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking was either missing or falling off along the stainless wall and spray sink. Replace caulking and ensure all watertight junctions are in good working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Hand sink located closest to the entry to the kitchen across from the dish washing area drained very slowly. Investigate and ensure plumbing is in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on the AC unit above the hand sink and cereal dispensers and the ceiling vents above the side food preparation area. Clean AC unit and vents and add task to routine cleaning schedule. *Mould and caked on debris accumulation on the metal shelves located in the walk in cooler. Clean shelving and add task to routine cleaning schedule.
  12. Initial Inspection

    0 infractions

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