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Riverside Thai Cuisine

10213 100 Avenue Fort Saskatchewan AB T8L 1Y7 · Food - General

Official record from Alberta →

Inspection summary

Riverside Thai Cuisine has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 30, 2025. The most recent inspection, on July 14, 2026, recorded 6 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 5 times across 2 separate inspections, most recently on July 14, 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 July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 14, 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?

  • 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 2 separate inspections, most recently on July 14, 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?

  • 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 July 14, 2026. 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.

3 inspections

  1. Risk Management Inspection

    6 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?
      • No food safety records were available for review at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain daily records to document monitoring and ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Copilot said: Raw chicken was measured at 19°C using an infrared thermometer. The operator was advised that all high-risk foods, including raw chicken, must be maintained at 4°C or below to minimize the risk of foodborne illness. If food is being prepared for an order and is temporarily kept outside of refrigeration, appropriate temperature control measures, such as the use of an ice bath, must be implemented to prevent time-temperature abuse. During the inspection, the operator immediately moved the raw chicken to a cooler to restore proper temperature control.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips for chlorine were observed (expiration date: May 1, 2017). The operator was advised to obtain valid test strips to ensure accurate sanitizer concentration monitoring.
    • 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?
      • No pest control records were available for review at the time of inspection. An AHS pest control checklist was provided to the operator to monitor and document pest control activities. No pest activity was observed during the inspection.
    • 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 facility was observed to have damaged and cracked floor tiles throughout. The operator was advised to repair or replace the tiles, as flooring must be smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A carpet mat was observed on the floor beside the stove. The operator was advised to remove it, as carpeting is not a cleanable surface and can accumulate grease, food debris, and moisture, which may contribute to unsanitary conditions. The operator was reminded to ensure that all floor surfaces in food preparation areas are smooth, durable, and easily cleanable to facilitate effective cleaning and maintenance.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was observed in the facility. The operator was advised to prepare an appropriate sanitizer solution to ensure proper cleaning and sanitization of food contact surfaces.
    • 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?
      • No food safety records were available for review at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain daily records to document monitoring and ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was observed thawing at room temperature. The operator was instructed to follow proper thawing procedures, such as thawing under refrigeration, under continuous cold running water, or in a microwave. The operator moved the beef to the cooler upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sprouts were measured at 18 °C. The operator was advised to relocate the sprouts to a cooler or add ice to the water holding the sprouts to maintain a temperature of 4 °C or below. The operator added ice upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the refrigerator. The operator was advised to place an accurate thermometer in the unit to monitor the proper temperature control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were measured at 13 °C. The operator was advised to move the eggs to the cooler to maintain a temperature of 7 °C or below. The operator moved the eggs to the cooler upon request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips for chlorine were observed (expiration date: May 1, 2017). The operator was advised to obtain valid test strips to ensure accurate sanitizer concentration monitoring.
    • 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?
      • No pest control records were available for review at the time of inspection. An AHS pest control checklist was provided to the operator to monitor and document pest control activities. No pest activity was observed during the inspection.
    • 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 facility was observed to have damaged and cracked floor tiles throughout. The operator was advised to repair or replace the tiles, as flooring must be smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored.
  3. Initial Inspection

    0 infractions

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