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Columbia Icefield Glacier Discovery Centre - Altitude Restaurant and Chalet

Highway 93 South Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Columbia Icefield Glacier Discovery Centre - Altitude Restaurant and Chalet has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on August 20, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on August 14, 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 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 June 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on August 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 12, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. 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 final rinse temperature of the high-temperature dishwasher was measured to range from 52°C to 65°C during six observed runs. - Staff were directed not to use the dishwasher for sanitization until it is capable of consistently achieving the required final rinse temperature of 71°C at plate level. In the interim, all washed dishes and utensils must be manually sanitized by completely immersing them in an approved sanitizing solution for a minimum of two minutes and then allowing them to air dry before use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temperature dishwashing machine was not maintained in good working order, as the final rinse temperature failed to achieve the required sanitizing temperature.- Ensure the dishwashing machine is serviced, repaired, and maintained in good working order so that it consistently achieves the required final rinse temperature for proper sanitization. - Advise staff that variances in recorded final rinse temperatures should be reported to management and corrective action be taken immediately to address any deficiencies.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of the sink and surface cleaner/sanitizer solution dispensed from the wall-mounted unit was measured above the manufacturer's recommended level. Ensure that the sanitizer solution is prepared and used in accordance with the manufacturer's instructions to maintain effective and safe sanitizing practices.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high-temperature dishwasher, measured at plate level, was 56°C—below the required minimum of 71°C. Additionally, no detectable chlorine sanitizer was present in the rinse water, despite its use as an interim sanitizing measure. - Ensure all dishes/utensils are sanitized by manual method in the 3rd sink with the available sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not functioning properly. Ensure the unit is promptly serviced and maintained in good working condition to support effective dish/utensil sanitization.
  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)?
      • No sanitizer solution was supplied to the glasswasher at the bar counter, as the sanitizer bottle was found to be completely empty.During the inspection, staff were instructed to replace the sanitizer bottle, prime the dispensing pump, and verify the concentration of the iodine sanitizer solution in the rinse water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizing agent in the rinse water of the glasswasher at the bar counter was not monitored or recorded on a regular basis. - Monitor the concentration of the sanitizing agent in the rinse water before the start of the operation for the day.
  6. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water was supplied to the hand washing sink in the back preparation area in the kitchen. Tap water temperature was at 51C. - Ensure cold water is supplied to the sink and the sink is kept in good working order at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pep line cooler in the chalet's kitchen is in disrepair and out of service. - Ensure the cooler is fixed or replaced to ensure adequate refrigeration is available for the operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the dishwasher is in the kitchen and in the walk-in cooler (#2) require cleaning. Accumulation of spoiled food waste and grime was observed in the above area.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked pizzas are being held at room temperature for up to 4 hours. - Ensure the potentially hazardous food is held in a cooler, to keep the food temperatures at 4C or below.
    • 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 washing station at the chalet's preparation line was blocked by stacked food boxes, which made it inaccessible. - Ensure the hand washing station is accessible all the time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler's door in the chalet's kitchen is in disrepair. - Ensure the door is re-installed.
  8. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooked rice in hot holding unit at the buffet line was measured to be lower than the required temperature. The hot water level in the hot holding unit was too low.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high - temperature dishwasher in the main kitchen is not being maintained above 71 C, at the plate level, or 180 F at manifold. - Ensure manual dish sanitizing procedures are followed as required be 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 sanitizer solution from the wall mounted dispenser at the dishwashing sink in the main kitchen is not being monitored as frequently as required. - Monitor and record the sanitizer solutions' concentrations and record them on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The temperatures of the water from the taps of the hand washing stations in the main kitchen were too hot as the cold water supply to the sink was turned off. - Ensure the water is warm to facilitate adequate and proper hand washing by food handlers. 2. The hand washing stations at the chalet's preparation area were not supplied with hand paper towels. - Ensure hand washing stations are adequately supplied with soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order. The highest temperature it reached at plate level was less than 71C, or 180 C at manifold. - Ensure the machine is serviced and maintained in good working order.
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