#650 CORONATION BLVD, CAMBRIDGE ON · RIVERVIEW
October 31, 2025
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
The dishwashing machine did not have the correct water temperature, timing, detergent, or sanitizing chemicals needed to properly clean dishes.
Dishes, utensils, and other items that contact food need to be cleaned and sanitized after each use and whenever they could have become contaminated.
The restaurant needs to ensure bathrooms are clean and well-maintained, and must provide liquid soap in a dispenser for handwashing.
The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.
Food preparation and storage areas must be arranged and designed so they can be kept clean and sanitary.
The kitchen floors, walls, and ceilings need to be cleaned and kept in good repair, particularly around and under equipment, counters, and baseboards.
RIVERBEND PLACE (LTCH & RETIREMENT HOME) is in the RIVERVIEW neighbourhood. RIVERVIEW, Cambridge has 35 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 19, 2026, there are 14 (40%) that have passed their most recent inspection, with 18 (51%) conditional and no closures.
This restaurant has been inspected 8 times since June 11, 2024, with 3 passes, 5 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide sufficient detergent or chemicals for washing or sanitizing
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
This record comes from the local public-health unit for Cambridge. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
RIVERVIEW
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with liquid soap in a dispenser
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water under pressure
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation