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Aspen Crossing - The Bergquist House Tavern

203079 Range Road 251 Mossleigh AB T0L 1P0 · Food - General

Official record from Alberta →

Inspection summary

Aspen Crossing - The Bergquist House Tavern has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on October 6, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 2 separate inspections, most recently on September 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on September 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on May 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on October 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Baffle filters in the ventilation canopy were visibly dirty. **Please clean.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Correction**Chlorine sanitizer solution measured at 1000 ppm. - The staff remade the chlorine sanitizer solution and retested at 100 ppm during the inspection. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not observed onsite.**Ensure sanitizer test strips are available at all times to measure sanitizer concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Outstanding**5/29. There was a gap in the weatherstripping by the back door. Repair weatherstripping to prevent entry of pests.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few fruit flies were observed near the coffee table and dishwashing area in the back kitchen. **Please clean and disinfect all affected areas. **Ensure facility is kept clean and free of any standing water to prevent further fly activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Baffle filters in the ventilation canopy were visiblydirty. **Please clean.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 5/29. The temperature of the food in the inserts in the top prep cooler were measured at 8C to 9C. The temperature setting for prep cooler was turned down at the time of the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 5/29. There was a gap in the weatherstripping by the back door. Repair weatherstripping to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 5/29. There were utensils being stored in the hot water. The temperature of the water was 31C. The water was discarded, and the insert was refilled with water with a temperature above 60C.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/6. Violation Outstanding:- Ventilation canopy filters must be cleaned. The following areas must be cleaned:- The ventilation canopy filters- The floors around the dishwashing pit. - Inside the fridges in the basement storage
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The solution used to sanitizer surfaces is a mixture of soap, bleach, and water. The solution must not contain any soap as the soap can decrease the effectiveness of the bleach solution. A fresh 100ppm bleach solution was prepared without any soap in it.2) The Quats surface sanitizer behind the bar had a concentration of 0ppm. The Quats sanitizer must have a concentration of 200ppm. Fresh solution with a concentration of 200pm was obtained at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were non-reusable blue paper towels covering various food items (i.e., bacon). The paper towels were in direct contact with the bacon. All food covers that come into contact with greasy food such as bacon must be made of non-porous, food grade material. The paper towels were discarded and a lid was placed on the insert of bacon.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was garlic butter prepared with fresh garlic and stored at room temperature. Garlic butter made with fresh garlic must be refrigerated to prevent growth of Clostridium botulinum.All garlic butter made with fresh garlic must be refrigerated. Garlic butter made with powdered garlic can be left at room temperature.2) The flour being used for fried chicken is left at room temperature throughout the day. The flour used for battering fried chicken can only be left at room temperature for a maximum of 2 hours. The flour must either be:1) Refrigerated when not in use or 2) The flour is left at room temperature and discarded every 2 hours. The insert of flour must be refilled with fresh flour every 2 hours.3) There were inserts of sauces in the hot holding unit that were not properly reheated before placing in the hot hold. All food must be heated/reheated to a minimum temperature of 74C before placing in the hot hold.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas must be cleaned:- The ventilation canopy filters- The floors around the dishwashing pit. - Inside the fridges in the basement storage

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