Alpine Summit Seniors Lodge - Food
509 Turret Street Jasper AB T0E 1E0 · Food - General
Inspection summary
Alpine Summit Seniors Lodge - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on June 25, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 February 5, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on February 5, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on October 7, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on February 5, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 January 9, 2024. 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.
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the Q10 sanitizer solution in the spray bottle stored in the under‑sink cabinet of the DAL kitchenette was measured at 50 ppm, below the required concentration for effective sanitization. Staff were instructed to replace the solution with a freshly prepared solution from the dispenser located in the janitorial room.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items stored in the under‑counter cooler labeled Chiller #5 were measured at temperatures between 10–12 °C, exceeding the required cold‑holding temperature of 4 °C or below. The cooler’s temperature was measured several times during the inspection and remained consistently above the safe range. No temperature log entries were recorded for the day. Staff were instructed to discard/remove all perishable food items from the unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chiller #5 was observed to be not in proper working order at the time of inspection. The supervisor adjusted the temperature setting during the inspection, and the unit requires further assessment to confirm proper functionality.- Required Actions: Monitor and document the cooler’s temperature to ensure it maintains 4 °C or below. Arrange servicing or repair if the unit cannot consistently hold safe temperatures. Do not store perishable food items in Chiller #5 until it is confirmed to be operating within the required range.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the hand sinks in the kitchen is not operational as only hot water is supplied to the tap. -Ensure the plumbing issue is addressed and the water temperature is suitable for hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A couple of chemical pails were stored in front of the hand sink in the back of the kitchen blocking the access to the sink. - Ensure hand sinks are kept accessible all the time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a water leak from the hand sink in the back of the kitchen. The pre-rinse sink sprayer head is leaking.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- It is hard to turn on the tap of the hand sink located in the back preparation area. - Ensure it is fixed to facilitate adequate hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?