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Cassio's Italian Restaurant

602 Connaught Drive Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Cassio's Italian Restaurant has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on August 11, 2026, recorded 4 infractions.

6 of 15 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: 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.

  • 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 4 times across 4 separate inspections, most recently on August 11, 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 9 times across 5 separate inspections, most recently on August 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 7 times across 7 separate inspections, most recently 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 3 times across 3 separate inspections, most recently on April 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 8, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

15 inspections

  1. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a pan of raw lettuce and cardboard boxes of lettuce mix stored beside a shelving unit containing raw meat products in the walk-in cooler, creating a risk of cross-contamination. - Ensure produce is stored on a separate shelving from raw meat or on a shelving above raw meat to prevent cross contamination. Discussed safe and proper food storage. - The operator began storing the pan of lettuce and boxes of lettuce separately from raw meat products by relocating them to different rack/shelving units within the walk-in cooler during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed cardboard boxes of food products (including seafood and lettuce mix) stored on the floor in the walk-in cooler. Cardboard boxes of food products (including meat, liquid egg, and seafood) were also stored on the floor in the walk-in freezer. The walk-in freezer was cluttered. - Ensure all food products are stored at least 6 inches above the floor on shelves, racks, or pallets. Declutter and reorganize the walk-in freezer to allow for stock rotation, inspection, and cleaning. - The operator began storing the food items above the floors on racks and organizing the walk-in freezer during the inspection.2. A stack of empty food storage bins and storage tubs containing food trays, plates, and pans were stored on the floor in the kitchen isle and underneath shelving units. - Food equipment and utensils must be stored off the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3. A personal jacket was found hanging on the edge of a rack is used to store clean food equipment/utensils in the dishwasher area.- Personal belongings such as jackets must be stored separately from food and food equipment. Corrected during inspection. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 18 whole raw shell eggs stored on a countertop next to hot holding units in the kitchen. The temperature of the eggs was measured at 27C-28C. A cook reported that the eggs were taken out of a cooler about 1 hour ago but was unable to confirm the exact time. - The operator destroyed the eggs during inspection.- Whole raw shell eggs must be kept at 7C or colder.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs not available at the time of inspection.The operator must ensure adequate logs records are being documented regularly.Follow up required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food products were observed stored directly on the floor at the time of inspection. The operator was advised to relocate all items to approved shelving or platforms to prevent contamination and allow for proper cleaning and pest monitoring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed to be thawing in the sink.At 11:30am, the operator was asked how long the chicken had been in the sink; the operator stated that the chicken was put out at room temperature at 10:15am. The operator was instructed to remove the chicken from room temperature and place under refrigeration. Thawing potentially hazardous foods in the sink under room temperature is unacceptable.The chicken was transferred to the fridge at the time of inspection. Please use one of the following approved methods of thawing: 1. Under refrigeration - 4C or less2. Under cold running water in original packaging 3. Submerged in cold water in original packaging where water is changed every 30 mins4. As part of the cooking process.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food products were observed stored directly on the floor at the time of inspection. The operator was advised to relocate all items to approved shelving or platforms to prevent contamination and allow for proper cleaning and pest monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the dry ingredient bins with the handles in contact with the product. The operator removed the scoops during the inspection and was advised to store them in a manner that prevents contact between the handle and the food product.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers and meat packages were observed to be sitting on the floor of walk-in cooler and walk-in freezer. Staff removed the food items from the floor and placed it on the shelves.Ensure to always store food items off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed that the handwashing station had no hand soap at the time of inspection, but staff refilled it promptly. Ensure that there are always adequate supplies at the handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the kitchen has been observed to have issues with ice buildup. Please ensure that the freezer is defrosted regularly to maintain proper equipment functionality.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of food were observed sitting on the floor of walk-in freezer. Staff was advised to move it to a shelf and send phots once they corrected it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station next to the grill were observed without paper towel. Staff restocked the station with paper towels during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer in the kitchen had some ice build-up. Owner mentioned that they will run a defrost cycle on the weekend and will send phots once they corrected it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Employee washroom was observed to be in unsanitary condition. Owner was advised to ensure cleaning of the washrooms.Please send photos once the violation is rectified.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep line cooler facing the kitchen sink is not operational. - Ensure the cooler is serviced and kept in good working order with internal temperature at 4 C or below. Do not store perishable foods in the cooler until it is adjusted/fixed.
  11. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperatures of the high-risk food items in the prep line cooler facing the sink, such as cooked chicken and cheese, were measured at 10 - 16 C. - Ensure all cold perishable foods are kept at 4 C or below. Staff was directed to move the food items to a functional cooler. 2. A couple of packages of frozen grinded meat were noted being thawed at room temperature. - Ensure frozen foods are thawed in a cooler or under cold running water. Staff was directed to move the food into a cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep line cooler facing the kitchen sink is not operational. - Ensure the cooler is serviced and kept in good working order with internal temperature at 4 C or below. Do not store perishable foods in the cooler until it is adjusted/fixed.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawed meat observed stored on the counter. Operator informed the PHI that it was to be marinated.Ensure to store meat back in the cooler below 4C if not immediately processed or cooked. Do not leave it outside unattended.
    • 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 kitchen exhaust/ventilation system was overdue for cleaning. The operator stated that an appointment has been scheduled for cleaning next week.**29July,2024 -Confirmed cleaning will be done on June 05,2024.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates/filters. This can be a fire hazard!Ensure to clean between the filters or increase to a biweekly cleaning schedule, or as needed.**29 Jul 2024 - The ventilation hood still not cleaned. grease drops from the hood observed during the re-inspection.
  14. Monitoring 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?
      • The kitchen exhaust/ventilation system was overdue for cleaning. The operator stated that an appointment has been scheduled for cleaning next week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates/filters. This can be a fire hazard!Ensure to clean between the filters or increase to a biweekly cleaning schedule, or as needed.
  15. Monitoring Inspection

    0 infractions

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