Skip to content
Loading map…

Riverside Convenience - Kitchen

2001 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no approved sanitizer prepared and available on site for food surface sanitization. Public Health Inspector showed staff how to prepare a chlorine solution at 100 ppm with bleach during the inspection.Ensure that an approved sanitizer solution for food establishments is available on site at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler in front of the 3-compartment sink was observed to be missing a thermometer. Staff were able to equip the cooler with a functional thermometer during the inspection. Ensure that all refrigeration and freezer units are equipped with a functional thermometer at all times so staff can monitor and verify that safe food temperatures are being maintained (Refrigeration = 4 degrees C or lower, Freezer = -18 degrees C or lower).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Two bottles of expired chlorine test strips were observed in the facility (EXP: April 2019 and 12/2025). Operator was able to get a new bottle of unexpired test strips during the inspection (EXP: September 2026). Ensure that the kitchen is equipped with unexpired test strips at all times for staff to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels by the hand sink. Operator was able to place a new roll of paper towel by the hand sink during the inspection. Ensure that all hand sinks are equipped with handwashing supplies (liquid soap and paper towel) at all times.
    • 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?
      • Operator could not produce most recent pest control records for review when requested by Public Health Inspector. Even when pests are not evident, a pest control monitoring program must be in place. Pest control records must be documented and maintained monthly at minimum, and available for review when requested by a Public Health Inspector.**Note: No evidence of pests or pest activity were observed at the time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Adequate temperatures were not being maintained in the following areas:1. A hot holding display case containing pizza was set at a temperature between 114 degrees F. Staff were able to adjust the temperature of the hot holding unit to 140 degrees F (60 degrees C) during the inspection. 2. A cold holding display case containing pastries with low-risk baked goods was set to a temperature of 12 degrees C. Staff were able to adjust the temperature of the cold holding unit to 4 degrees C during the inspection. Ensure that:A. Cooked food stored in hot holding units must be maintained at a temperature of 60 degrees C or higher B. Foods stored in cold holding units must be maintained at a temperature of 4 degrees C or lower Temperature controlled food storage units must be maintained at the required temperatures noted above to prevent food items from being stored in the danger zone (between 4 degrees C - 60 degrees C), which promotes bacterial growth.
    • 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?
      • An expired Food Handling Permit was observed in the kitchen. Staff were able to print out the up-to-date permit during the inspection. Ensure that an up-to-date permit is always displayed for public view.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A facility staff member's Food Safety Training Certificate was observed to be expired (EXP: September 2024). No other staff members hold a valid certificate in food safety. In a commercial food establishment where there are 5 or fewer food handlers working on the premises, at least one individual must hold a valid certificate in food hygiene and sanitation. An approved course in food hygiene and sanitation must be completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal mesh strainer was observed to be in disrepair with frayed metal pieces sticking out. PHI had operator discard the metal strainer in the garbage during the inspection. Ensure that all kitchen utensils/equipment are maintained in good repair to prevent contamination of food products that they come into contact with.
  5. 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?
      • Slush machine leak observed. Please ensure machine is repaired.
  6. 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?
      • Slush machine leak observed. Please ensure machine is repaired.
  7. Demand 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?
      • Slush machine leak observed. Please ensure machine is repaired.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 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 lighting in the back storage area is unplugged due to the use of new hot holding unit, leaving the area not adequately lit.Ensure that the storage area is always equipped with lighting with adequate brightness to allow thorough cleaning of all surfaces in the area. Note that insufficient lighting in the storage space is also a safety hazard for staff.Update (February 27, 2024): Insufficient lighting has not been addressed yet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area with single use cups and serving utensils, and inside the fridge containing coffee creamers were noted to be in unclean condition. Ensure that general housekeeping and facility wide cleaning is completed to remove all dirt and food debris.Update (February 27, 2024): The back storage area has not been cleaned.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizers for food establishments were prepared and available on site for food surface sanitization. Inspector prepared a chlorine solution with bleach during the inspection.Ensure that one of the approved sanitizers for food establishments is available on site at all times. AHS document on sanitizing solution preparation was sent to the operator via email.
    • 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 strips were available on site to test concentration of sanitizer solution.Ensure that test strips for the chosen sanitizer solution are available on site and that staff regularly monitor the concentration. Inspector left a few test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were noted by the hand sink. Operator corrected the violation during inspection by placing a new roll of paper towel.Ensure that all hand sinks are supplied with soap and paper towel at all times.
    • 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?
      • The food handling permit had been removed. Operator placed the current permit on display during inspection.Ensure that the current copy of the food handling permit is on display in a location visible to the public 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?
      • The lighting in the back storage area is unplugged due to the use of new hot holding unit, leaving the area not adequately lit.Ensure that the storage area is always equipped with lighting with adequate brightness to allow thorough cleaning of all surfaces in the area. Note that insufficient lighting in the storage space is also a safety hazard for staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area with single use cups and serving utensils, and inside the fridge containing coffee creamers were noted to be in unclean condition. Ensure that general housekeeping and facility wide cleaning is completed to remove all dirt and food debris.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring 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?
      • Tiles in the public washroom area around the toilet remain to be in disrepair. Previously discussed renovation work for the whole facility has not been completed.Please provide inspector with a plan/layout for renovation with a timeline for start and completion of the work.