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Riverside Pizza

3 - 120 Centre Street SE High River AB T1V 1M4 · Food - General

Official record from Alberta →

Inspection summary

Riverside Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 29, 2026, found no infractions.

3 of 9 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: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on April 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 23, 2024. 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 2 times across 2 separate inspections, most recently on October 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 6 separate inspections, most recently on May 15, 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 once on April 9, 2025. 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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5/15. Outstanding:- Walls and floors around the dough mixer- Walls and floors around the dishwashing pit- Walls and floor inside the walk-in cooler4/9. The following areas require cleaning:- The walls and floor around the dough mixer. - The walls and floor around the dishwashing pit. - The fan covers insider the walk-in cooler. - The walls and floor inside the walk-in cooler. - The can opener. - The exterior of the deep freezers. - All high-touch surfaces (i.e., light switches, cooler handles, etc.)
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4/9. High-risk foods were being thawed in the sink without cold running water. Ensure that high-risk food items are thawed under cold running water.
    • 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?
      • 4/9. An expired food handling permit was displayed. Ensure that the expired food handling permit is removed, and a valid permit is displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/9. The facility ventilation did not appear to be operating properly. A household fan was placed inside an opening in the wall near the ceiling which led to the exterior. This setup does not appear to meet safety/building codes. Please consult with safety/building codes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 4/9. The following areas require cleaning:- The walls and floor around the dough mixer. - The walls and floor around the dishwashing pit. - The fan covers insider the walk-in cooler. - The walls and floor inside the walk-in cooler. - The can opener. - The exterior of the deep freezers. - All high-touch surfaces (i.e., light switches, cooler handles, etc.)
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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?
      • 10/23. The dead mouse was removed. Outstanding: Written record of monthly pest control must be kept. There was a dead mouse observed near the hot water tank. A pest control program must be put into place. A monthly written record of pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/23. Violation Outstanding. - Deep cleaning of the facility must be completed. 10/9. Violation Outstanding:Deep cleaning of the kitchen must be completed. - All high touch surfaces- Walls- Floors- Exterior of equipmentOrganize the storage shelves. Cleaning is required in the following areas:- the wall by the front prep cooler- the exterior of the oven at the front- the floors and walls inside the walk-in cooler
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bucket of bleach sanitizer had a measured concentration of 0ppm. Bleach was added to the bucket at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being cooled at room temperature in large inserts. This is an unsafe cooling practice. All cooked food must be rapidly cooled. Inserts were placed in an ice bath at the time of the inspection.
    • 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 was a dead mouse observed near the hot water tank. A pest control program must be put into place. A monthly written record of pest control program must be kept for review. All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. - Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/9. Violation Outstanding:Deep cleaning of the kitchen must be completed. - All high touch surfaces- Walls- Floors- Exterior of equipmentOrganize the storage shelves. Cleaning is required in the following areas:- the wall by the front prep cooler- the exterior of the oven at the front- the floors and walls inside the walk-in cooler
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- the wall by the front prep cooler- the exterior of the oven at the front- the floors and walls inside the walk-in cooler
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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)?
      • There were no test strips for the bleach sanitizer solution. Obtain bleach/chlorine test strips.
    • 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 light fixture located on the wall above the dishwashing pit did not have a cover or a shatterproof sleeve for the lightbulb. Install a cover or shatterproof sleeve.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding): Clean listed areas - high touch surfaces (i.e., cooler handles)- Inside the prep cooler- the can opener- Dough mixer- Floor- Vent canopy above the grill

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