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Chateau Jasper - Silverwater Grill and Lounge

96 Geikie Street Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Chateau Jasper - Silverwater Grill and Lounge has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on September 1, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on September 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 10, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on September 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 September 1, 2026. For example: 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?

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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the final rinse water of the low-temperature dishwasher was not detectable at the time of the inspection. - Ensure manual sanitizing procedures are followed until the machine is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine sanitizer test kit was expired and showed signs of moisture damage at the time of inspection.- Provide a valid, undamaged iodine sanitizer test kit to monitor sanitizer concentrations and verify the proper operation of the bar glass washer.
    • 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?
      • The current food handling permit was not posted for public view at the time of inspection. - Post the current food handling permit in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing machine is not operational. - Ensure the machine is serviced and maintained in good working order.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the bakery is not functioning properly due to the hot water supply being turned off in response to a leak through the tap. - Repair the leak and restore warm water supply to ensure proper hand hygiene. Maintenance order has been placed.
  4. Monitoring 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)?
      • No detergent was supplied to No detergent was supplied to the glasswasher's chemical dosing line, as the detergent bottle was found completely empty. Staff were instructed to replace the empty bottle immediately to restore proper function of the unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the bakery is not functioning properly due to the hot water supply being turned off in response to a leak through the tap. - Repair the leak and restore warm water supply to ensure proper hand hygiene.
  5. Monitoring 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)?
      • The concentration of iodine sanitizer in the rinse water of the glasswasher was tested to be lower than 12.5 ppm. -Ensure the glasses/utensils are washed and sanitized in the functional dishwasher in the kitchen until the glass washer is serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher is not functioning properly. - Ensure it is serviced and maintained in good working order.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open-bag dry food was noted being stored on the floor. A couple of bags/containers of dry food were left open. - Chef corrected the issue upon notification.
  8. Monitoring Inspection

    0 infractions

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