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Riverside Confectionary & Deli - Food

102 - 8610 Jasper Avenue NW Edmonton AB T5H 3S5 · Food - General

Official record from Alberta →

Inspection summary

Riverside Confectionary & Deli - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on June 22, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on June 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 December 20, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 7, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on January 6, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on June 22, 2026. For example: 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?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control report not available during inspection.
    • 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 was not displayed.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There were food crumbs, dust and dirt in the following areas: the condiment shelves, on cans of food.These areas must be thoroughly cleaned to prevent attracting pests.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • -No chlorine test papers were available. You must obtain these to ensure that you bleach sanitizer solution is at a minimum of 100 ppm concentration. If the concentration of bleach is not at the right level, it will not be effective in killing germs.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Did not observe any pest control record. The owner indicated that a pest control company had conducted 2 visits but could not recall the dates or the name of the company. You must provide the invoice or report from the pest control company so we can verify that they have done work at your facility. You must have proper pest control measures in place and regularly monitor for pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There were food crumbs, dust and dirt in the following areas: under the coolers, under the freezers, the condiment shelves, on cans of food, the greeting card shelf.-The cabinet underneath the dishwashing sink had stains. These areas must be thoroughly cleaned to prevent attracting pests.
  5. Risk Management Inspection

    4 infractions

    • 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?
      • -It was indicated that pre-bought muffins and candies were wrapped and bagged at home.You cannot handle foods, including wrapping, bagging and portioning them at home, as we have no way to monitor this to ensure food safe requirements are being followed. The owner agreed to do this in the store only and to use a tray by the 2 compartment sink to do this.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -No chlorine test papers were available. You must obtain these to ensure that you bleach sanitizer solution is at a minimum of 100 ppm concentration. If the concentration of bleach is not at the right level, it will not be effective in killing germs.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Did not observe any pest control record. The owner indicated that a pest control company had conducted 2 visits but could not recall the dates or the name of the company. You must provide the invoice or report from the pest control company so we can verify that they have done work at your facility. You must have proper pest control measures in place and regularly monitor for pest activity. The dishwashing sink was no longer dripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There were food crumbs, dust and dirt in the following areas: under the coolers, under the freezers, the condiment shelves, on cans of food, the greeting card shelf.-The cabinet underneath the dishwashing sink had stains. These areas must be thoroughly cleaned to prevent attracting pests.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No sanitizer, such as bleach available.-No appropriate test strips to measure sanitizer concentration was available. If you wish to continue using equipment such as the cutting board, you must have sanitizer and appropriate test strips available. This is to ensure germs are adequately killed on the equipment. If you do not obtain these, you must stop handling food, which includes wrapping muffins on the cutting boards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -In the shelving/storage room by the apartment entry door, there were pre-packaged pop and drinks on the floor. These must be stored above the floor, such as on the shelves to prevent contamination and allow for easier cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Spray bottle with disinfectant was not labeled. Chemicals must be properly labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Cutting board being used to package low risk foods was not being properly sanitized. Food equipment must cleaned in the following manner: 1) washed with soap and water; 2) rinsed with clean water; 3) immersed in a sanitizer solution (ie - 100 ppm concentration chlorine solution that can be made by mixing ½ to one teaspoon bleach for each litre of water)-Obtain chlorine test strips to ensure concentration of chlorine solution used is at a minimum of 100 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -There were dead cockroaches observed in the cabinet underneath the dishwashing sink. Some traps were noted here.-Did not observe any pest control records. You must have proper pest control measures in place and regularly monitor for activity. Staff indicated a pest control company had conducted a treatment for cockroaches. You must keep records of pest control measures on site, as we will request to review these during inspections. -The dishwashing sink was dripping. This must be repaired as moisture attracts cockroaches.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Cutting boards and cups were placed in a cabinet underneath the dishwashing sink. The cabinets had stains and dead cockroaches. Do not store the cutting boards and cups here as they may become contaminated. Move them to an area where they are protected from contamination.It was indicated by staff that the cutting board is not used to cut or portion food and is only used as a surface for wrapping muffins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There were food crumbs, dust and dirt in the following areas: under the coolers, under the freezers, the condiment shelves, on cans of food, the greeting card shelf.-The cabinet underneath the dishwashing sink had stains. These areas must be thoroughly cleaned to prevent attracting pests.-Boxes of old food were stored in a cardboard box in front of the dishwashing sink.Keep these in tight fitting containers so that they are inaccessible to pests.-Open bottles and cans of pop and other drinks were stored in the office on the floor. These must be removed from the facility immediately or kept in tight fitting containers so that they are inaccessible to pests.

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