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Rivers Cafe

9825 Hardin Street Fort McMurray AB T9H 4G9 · Food - General

Official record from Alberta →

Inspection summary

Rivers Cafe has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on July 3, 2026, found no infractions.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on June 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on January 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on December 4, 2025. 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not operating properly. Chlorine level at the dish level was initially recorded at 0 ppm. Following adjustments and repeated cycles, the maximum chlorine level achieved was 10 ppm. Service is required.The operator was advised to manually sanitize dishes in the two-compartment sink until the dishwasher is repaired.Ensure all equipment is maintained in good repair.Monitor chlorine levels daily and record them in the log sheet, which must be available for review during the next inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils were noted cracked and broken at the shelf located in the dishwasher area. Broken utensils were removed by the operator. Ensure all utensils are in good repair and cleanable and subitizable.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket located in the kitchen line was noted with zero ppm chlorine concentration. The sanitizer solution was reportedly being prepared in the morning. The inspection was conducted in the afternoon. Operator was educated on changing sanitizer water every two hours or frequently if water get dirty. Operator replace the sanitizer in the bucket.2-Cleaning cloths were noted on the shelves by the prep coolers. The cleaning clothes were removed and stored in the sanitizer bucket during inspection.Ensure cleaning clothes are stored in the sanitizer bucket between uses and concentration of sanitizer solution is maintained as required.
    • 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?
      • Temperature log was not maintained for last two days. Reading for December 3rd and 4th were missing. Take temperature of the coolers, refrigerators, freezer and hot holding twice a day and keep the record of the readings in the temperature log.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A lot of meat was noted being placed in utility sink located at the back of the prep line. The meat was left at the counter reportedly an hour ago. Temperature of the meat loaves varies from 6-10 degrees Celsius at different areas. Operator was advised to immediately cook the meat or store back in the cooler. Operator started cooking the meat. Education provided regarding temperature abuse and thawing procedures.Ensure meat is stored below 4 degrees Celsius until ready to be cooked.
    • 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 were noted being wet and spoiled. Obtain chlorine test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit passed its expiration date was noted being displayed in the kitchen and at the entrance of the facility. Replace the old permit with valid food handling permit.Ensure a valid food handling permit is displayed in the facility visible to the public.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine, quats and iodine test strips were expired. Obtain test strips for bar and kitchen where needed with a valid expiration date.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bar; ice scoop was noted being stored inadequately in the ice. The handle of the scoop was touching the ice. The scoop was removed and stored in a separate container outside the ice container.Ensure scoop is stored in a way to prevent direct contact of handle with the ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bar; Sanitizer spray bottles were noted without labels. The bottles were labeled during inspection onsite.Ensure the chemical containing bottles/containers are adequately labeled to indicate their contents correctly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser was empty at the hand sink located by the dishwasher area. The soap dispenser was refilled during inspection onsite.Ensure all hand sinks are supplied with liquid soap, paper towels.
  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple processed food items were observed without proper covers in the walk-in freezer and single-door freezer. Ensure that all processed food items are covered when not in use.
  13. Risk Management Inspection

    0 infractions

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