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Aspen House - Kitchen

9706 100 Avenue Morinville AB T8R 1T2 · Food - General

Official record from Alberta →

Inspection summary

Aspen House - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 27, 2024. The most recent inspection, on September 4, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 2 times across 2 separate inspections, most recently on August 28, 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 once on June 4, 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 5 times across 2 separate inspections, most recently on October 2, 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?

  • 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 July 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 30, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • *Light was visible through the door sweep at the back door. Repair/replace door sweep and ensure the back door is pest proof to prevent pest entry.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal beverages were found on the counters and shelving throughout the kitchen. Clearly designate and label areas for staff to store their personal beverages to prevent cross contamination. Staff designated an area on the storage shelf directly across the stand up freezer
    • 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?
      • *Light was visible through the door sweep at the back door. Repair/replace door sweep and ensure the back door is pest proof to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food contact and food service equipment requires cleaning and sanitizing -stand alone industrial mixer – dried on food debris noted on the back splash -ice scoop holder – debris noted inside holder-two coffee cups -heavy staining inside the cups Dirty equipment was cleaned and sanitized during inspection or moved to dishwashing*Scoops were stored in dry ingredient bins and handles were directly contacting dry ingredient. Discussed scoop storage options. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Scoops were removed.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Opened frozen food products were found in the walk in freezer. Ensure opened foods are properly closed to protect from contamination, review with all staff. Corrected: Manager closed opened food products.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • *Expired food handling permit was posted. Please post the current permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * A build up of sticky residue noted on the underside and around the nozzle/dispensing area of the juice machine. Clean and sanitize the juice machine and add to routine cleaning schedule. *A build up of food splashes noted in the microwave. Clean microwave and add to routine cleaning schedule
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Trays of modified meals were not covered in the stand up freezer next to the cookline. Ensure all food products are covered to protect from contamination. Corrected on site: staff placed plastic food wrap on top of trays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing for small snack cooler located by the front door. Ensure a thermometer is available to monitor the cooler temperature. Corrected later in day: manager sent photo of thermometer in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris were found inside equipment/utensil storage bins located by the dry storage area. Clean out bins and ensure clean equipment/utensils are properly stored. Corrected on site: equipment/utensils and bins were all removed and placed into dishwashing.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Hand sink near kitchen entrance leaks when faucet is operational/on. Repair sink/fixture and ensure they are maintained in good repair and free of leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dark brown stains on the wall directly behind the dishwasher. Clean area and add task to cleaning schedule.
  10. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking on the wall and stainless steel dishwashing table was no longer in good condition, pieces were missing or mould was present. Replace caulking and ensure it there a water tight junction between the wall and dish table.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Hand sink near kitchen entrance leaks when faucet is operational/on. Repair sink/fixture and ensure they are maintained in good repair and free of leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dark brown stains on the wall directly behind the dishwasher. Clean area and add task to cleaning schedule.

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