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The Riverbend Cafe & General Store

6109 River Road, Port Alberni, BC, V9Y 6Z8 · Food Premises

Official record from Island Health →

Inspection summary

The Riverbend Cafe & General Store has been inspected once by Island Health (Vancouver Island Health Authority), on October 5, 2026. The most recent inspection, on October 5, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 once on October 5, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 5, 2026. For example: Food Not Protected - General

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

1 inspection

  1. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Fabric wiping cloths are stored outside of sanitizing solution. The damp environment provides ideal conditions for pathogens to grow and cross-contaminate.
      • Staff removed the fabric cloths and placed in dirty laundry hamper. Use single-use disposable cloths for now. Moving onwards, if wiping cloths are preferred, acquire an insert container or bucket to fully submerge the cloths to inhibit pathogen growth.
    • Food Not Protected - General
      • Chlorine test strips are expired. Expiration date: April 2023. This may produce inaccurate readings for residuals.
      • Acquire a new vial of unexpired sanitizer test strips for validating the effective concentration. Ensure that all staff are trained on how to prepare the solution in absence of the owner. Comments Routine inspection completed. Action items: - Replace expired chlorine test strips. Expiration date: April 2023. Send photo confirmation to area EHO for verification. - Connect with area EHO regarding renovation plans. Note that the floor plan must be approved by area EHO prior to commencing construction. - Submit updated floor plan if there's any modification regarding the placement of food equipment (i.e., dishwasher set-up). - Ensure an application is submitted for additional food premises that's separate from the current facility. Comments: - Hand sink equipped with hot/cold running water, liquid soap, and paper towels. - 2-sink equipped with hot/cold running water and two sink plugs. Note: Current test strips are expired. - Ice machine maintained in sanitary condition. - Low temperature dishwasher registered 50ppm chlorine residuals. - Staff onsite with valid FOODSAFE certification. Expiration date: February 26, 2031. - No signs of pest activity observed onsite. - Freezer units registered around -18°C: two chest freezers (-18.6 to -19.2°C). - Undercounter cooler: 0.4-2.1°C. - Temperature logs are available and maintained three times daily. - Permit to operate posted in a visible location (i.e., on the side of the refrigerator door). * Consider moving it to a more visible location for the public to see. - Baked goods are not re-served on other operational days. They're sold the day they're baked.

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