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Columbia Icefield Glacier Discovery Centre Staff Camp

Highway 93 Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Columbia Icefield Glacier Discovery Centre Staff Camp has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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 May 22, 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?

  • 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 2 times on June 19, 2025. 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 once on June 19, 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 4 times across 3 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 14, 2026. 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.

7 inspections

  1. Demand 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?
      • Access to the handwashing station in the rear food preparation area was obstructed by stacked crates and containers at the time of inspection.- Ensure all handwashing stations remain unobstructed and readily accessible at all times to facilitate proper hand hygiene practices.
  2. Monitoring Inspection

    4 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 paper towels were available at the handwashing sink in the kitchen. Ensure that all handwashing sinks are adequately stocked with hand soap and paper towels at all times.
    • 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?
      • 1. The screen door attached to the side door at the dishwashing station is in disrepair. - Ensure it is repaired to prevent pest entry.2. No pest control records are available at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom at the dining room requires cleaning. N0 hand paper towels were available at the hand-washing sink in the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the dishwashing area requires improved cleaning. Debris and stains were observed on the flooring, including on the manhole cover located beneath the sink.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of foods in the cold holding unit at the serving line were measured at about 10 °C. It was observed that the refrigeration unit had been turned off, and the shallow bins in use were not suitable for maintaining safe food temperatures.- Ensure that the temperature of perishable foods in cold holding is maintained at 4 °C or below. Use appropriately sized bins that fit the serving refrigerator to support proper air circulation and temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the beginning of the inspection, the concentration of sanitizer in the final rinse water of the low-temperature dishwasher was measured at 0 ppm.Staff corrected the issue during the inspection by priming the chemical dispensing pump.- Ensure the concentration of chlorine sanitizer in the final rinse water is consistently maintained between 50–100 ppm to ensure effective sanitization.
    • 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 sanitizer in the final rinse water of the low-temperature dishwasher is not being monitored regularly. No testing records were available for review at the time of inspection.- Implement a routine monitoring procedure and maintain the records to ensure the chlorine sanitizer concentration remains within the required range of 50–100 ppm.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no record on testing the centration of chlorine sanitizer in the final rinse of the low -temperature dishwasher. Log sheet is available. Ensure the daily testing and result recording starts today.
  7. Monitoring 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?
      • The hand sink in the sandwich preparation line was not supplied with hand paper towels. - Corrected during inspection. Ensure all hand sinks are always supplied with soap and paper towels to facilitate proper hand washing.
    • 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?
      • The side screen/door at the dishwashing room was left open. - Keep the door closed to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no record on testing the centration of chlorine sanitizer in the final rinse of the low -temperature dishwasher. - Ensure the sanitizer centration is checked and recorded on a daily basis.
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