600 - 10 Rose Gate
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
September 2, 2025
Staff in the kitchen was going to be taking a certified Food Safety course. Copy of the certificate to be sent to PHI., , ***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Three Robins Kitchen Riverside
This restaurant has been inspected 7 times since October 8, 2024, with 0 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
Staff in the kitchen was going to be taking a certified Food Safety course. Copy of the certificate to be sent to PHI., , ***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
1 violation
***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
2 violations
July 22, 2025, ***Two other staff at the facility were reported to have their food safety certificates. Copies needed for the file., , Nov 2024, Staff were working on the food safety training certificate. Requested a copy once completed.
***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
13 violations
***Ensure that hands are washed every time before new gloves are put on. Observed staff in some rooms putting on gloves without washing their hands. Glove resource will be sent with this report.
***If the food is not maintained at a safe 60C temperature, the food is to be re-cooked to a temperature of 74C (165F) before it can be kept at hot holding temperatures and served to the children.
***The hot food from the caterer who supplies the lunches was being temperature checked and was around 130F. This is inadequate for hot holding. Food is to be maintained above 140F (60C).
2 violations
***The food supplier had changed for the children's snacks and lunches. Ensure that the PHI is informed of changes to the food supplier for the facility. This was done during the inspection.
Staff were working on the food safety training certificate. Requested a copy once completed.
1 violation
Staff were working on the food safety training certificate. Requested a copy once completed.
8 violations
***The Quat sanitizer in the spray bottle in the kitchen had a concertation of 0ppm. Corrected during the inspection, Operator refilled and the concentration was 200ppm quat solution.
***Food safety record keeping was discussed. Check marks do not indicate what the information was. Corrected during the inspection with inspection information recorded on the form and demonstrated what to do when there was a concern.
***Refrigerator temperature was 13C. Observed that the refrigerator door was ajar despite the sign present indicating that the door was to be closed. The door was closed and the temperature was checked later and did get down to 5C as a minimum temperature (the temperature was back up to 8C when the thermometer was removed). Discussed that the unit was to maintain a safe temperature of 4C or colder. They will check later and may replace if necessary.
***As there was only a two compartment dishwashing sink reusable dishes and flatware can no longer be used. Disposable children's dishes and utensils are to be used.
***Staff was observed rinsing spoons before using them. Discussed that if the spoons were soiled, they had to be washed and sanitized before using them running under water was not sufficient. After education was provided, spoons were sprayed with a bleach sanitizer solution before use.
***the dishwasher was not maintaining an effective chlorine concentration of 100ppm in the final rinse water. Discussed with staff and they usually run the machine 2 times empty before putting dishes in it. The third run had a sanitizer concentration of 50ppm during the inspection.
***Other staff was observed leaving the cutting board in the hand sink during the inspection. Discussed and it was removed to the dishwashing sinks.
***The staff was observed handling food in the kitchen while the hand sink was obstructed. Ensure that the hand sink is clear and available for use at all times.
***utensil storage was discussed. The food ends of the utensils were exposed and the handles were hidden in the container making staff more likely to grab the business end of the spoons and tongs.
***The pest control records were unavailable for review. The self monitoring pest control records or records from a licensed pest control operator are to be completed monthly and kept onsite, available for review.
***Food present for the children was from a new facility. Second Chef information and a copy of their Food Handling Permit was requested. Food supplier information is to be kept up to date for the facility.
***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
July 22, 2025, ***Two other staff at the facility were reported to have their food safety certificates. Copies needed for the file., , Nov 2024, Staff were working on the food safety training certificate. Requested a copy once completed.
***The dishwasher was not adequately sanitizing the dishes. There was no sanitizer on the dishes or in the final rinse water. Source bottle was checked and found to be weak. New source bottle was installed and the unit primed. Sanitizer concentration was 100ppm chlorine solution by the end of the inspection., As there was no indication as to when the dishwasher was last working, staff was instructed to effectively sanitize all the dishes.
***Ensure that the drain trays do not obstruct the hand sink and that the hand washing does not contaminate the sanitized dishes.
***The kitchen staff who changed the sanitizer source bottle for the dishwasher installed the wrong chemical. Explicit written procedures will help ensure the correct chemicals are used.
***The sanitizer concentrations were not being checked often enough to ensure that an effective concentration is being maintained.
***The pest control records were not being maintained. Helped operator navigate the resources to the self monitoring pest control records. These records are to be completed monthly and kept onsite to review.