Aspen Crossing Outpost
801 Highway 24 Mossleigh AB T0L 1P0 · Food - General
Inspection summary
Aspen Crossing Outpost has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 29, 2025. The most recent inspection, on October 6, 2026, recorded 1 infraction.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 3 separate inspections, most recently on September 23, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on February 5, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
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?
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 4 times across 4 separate inspections, most recently on October 6, 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 August 25, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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.
7 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**2/5. There was a build-up of grease on the ventilation canopy above the cookline. Clean the ventilation canopy.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS and chlorine sanitizer test strips were not observed onsite. **Please acquire test strips with a valid expiration date.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**2/5. There was a build-up of grease on the ventilation canopy above the cookline. Clean the ventilation canopy.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2/5. The low-temperature mechanical dishwasher was not dispensing any chlorine. The unit must be serviced to ensure it is dispensing sanitizer solution with a concentration of 100ppm. All dishware must be manually sanitized in the 3-compartment sink until the dishwasher has been repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2/5. There was a build-up of grease on the ventilation canopy above the cookline. Clean the ventilation canopy.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 2/5. The eggs are being sourced from Arrowwood Colony. This is not an approved source. All eggs must be graded and from an approved source.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2/5. There was bacon that was stored on the counter and had a temperature of 9C. Bacon was moved to the cooler at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2/5. The low-temperature mechanical dishwasher was not dispensing any chlorine. The unit must be serviced to ensure it is dispensing sanitizer solution with a concentration of 100ppm. All dishware must be manually sanitized in the 3-compartment sink until the dishwasher has been repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2/5. There was a build-up of grease on the ventilation canopy above the cookline. Clean the ventilation canopy.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 8/25. The water sample submitted on August 25th, 2025, was unsatisfactory. - TC: Present- E. coli: Absent. Resample.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
0 infractions