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Riverside Thai Cuisine

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

2 inspections

  1. 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.
  2. Initial Inspection

    0 infractions