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Rustic River Resort - Restaurant

SE 25-41-08 W5 Clearwater County AB T0M 0C0 · Food - General

Official record from Alberta →

Inspection summary

Rustic River Resort - Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 20, 2025. The most recent inspection, on July 3, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 on June 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on July 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 3, 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?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The outdoor area adjacent the kitchen is not an appropriate area for ongoing food service. The area could be approved for the use of a barbeque and/or the pizza oven but would require the installation of:1. some type of cleanable flooring material2. some type of barrier or similar to prevent injury from public access to the hot barbeque and pizza oven and3. a proper handwash sink adjacent the barbeque and pizza oven, provided with hot and cold running water under presssure to allow for proper handwashing. Wall mounted soap and paper towels would also be required. Should the above noted remedies not be possible, no food preparation should occur in this area. Further the existing fridge and freezer located outside must be moved to a location where the food can be properly protected from contamination such as a shed or inside the current restaurant.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in both the kitchen and bar area were filled with other items including dirty dishes and a pineapple. Ensure the sink is available for use at all times.The sink in the kitchen area was not provided with liquid soap. Please install wall mounted liquid soap adjacent this sink.Staff must be encouraged to handwash regularly.
    • 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 walls and ceiling in the pantry area were not painted and would be difficult to clean. Some shelves in the kitchen area were not sealed and would be difficult to clean. Ensure all shelves upon which food or utensils are stored are constructed of durable and easy to clean materials.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bottles were tested at too strong of a concentration. Please ensure bleach sanitizer is maintained at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure test strips for the bleach sanitizer are obtained.
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