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Aspen Ridge Lodge - Food

1100 20 Avenue Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Aspen Ridge Lodge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on August 7, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on July 28, 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)?

  • 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 August 5, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of baseboard under the cooking line is missing, exposing a surface that would be potentially absorbent and difficult to properly clean. Repair or otherwise remediate this surface to render it smooth and easily cleanable.
  3. 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)?
      • Test strips suitable to verify the concentration of quats sanitizer in use onsite was not available. The test strips identified onsite were discoloured and expired. Acquire suitable quats sanitizer test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of baseboard under the cooking line is missing, exposing a surface that would be potentially absorbent and difficult to properly clean. Repair or otherwise remediate this surface to render it smooth and easily cleanable.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An accelerated hydrogen peroxide-based disinfectant is being used as a food surfaces sanitizer at this facility. The particular product in use requires rinsing with water after use on food contact surfaces, making it impractical as a food-grade sanitizer. Provide an alternate food-grade chemical compound which can be used as a no-rinse surface sanitizer.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboards of the wall behind the cooking line were missing on the sides and behind the prep area along the same wall.Replace baseboards to ensure these surfaces can be easily cleaned.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths used for food prep surfaces were being stored in a bucket of soapy water. Discussed with staff that if cloths are being reused, they must be stored in a bucket of sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof digital thermometer available for testing the high temperature dishwasher. Note, the facility purchased new thermometers last year, however, they were not able to withstand being run through the dishwasher. COMPLETE THE FOLLOWING:1. Please purchase a waterproof digital thermometer with a maximum temperature function to ensure the dishwasher is reaching a minimum 71*C at the dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The window frame next to the prep sink was in disrepair and wood exposed.COMPLETE THE FOLLOWING:1. Please refinish the frame, so it is smooth, non-absorbent and easy to clean.
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