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Earls Restaurant

600 Patricia Street Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Earls Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on June 29, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on June 24, 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?

  • 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 April 10, 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 9 times across 5 separate inspections, most recently on June 12, 2024. 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?

  • 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 November 19, 2025. 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 2 times across 2 separate inspections, most recently on April 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?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • No pest control records were not available onsite. Please provide the report as soon as possible.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control records were not available onsite. Please provide the report as soon as possible.
  4. Monitoring Inspection

    2 infractions

    • 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?
      • No pest control records were not available onsite. Please provide the report as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The worktop cooler next to the stove currently has a non-functional door. Staff have reported that the magnet used for securing the door is damaged, and they will order a replacement and address the issue as soon as possible. Once the repair is complete, please inform the PHI
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The temperature of coolers and freezers are maintained at satisfactory level.- No thermometers were observed within the coolers. Staff mentioned that they will be ordering it and will send photos once they receive it.-No test strip was available to test pH of the sushi rice. Staff was advised to purchase the test strip and send photos once they receive 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 stations were not equipped with paper towels. Staff restocked all handwashing stations with paper towels.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Garlic butter/spread temperature was measured at 8C stored above the food prep cooler. Ensure garlic butter is stored at 4C or below to prevent botulism which is very common with garlic butter kept at room temperature.Operator kept it in the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crab (seafood) observed being thawed in the food prep sink in a bowl of water.Operator advised on the 4 thawing techniques of either under cold running water, overnight in the cooler, defrost in a microwave or direct cooking.
    • 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 ventilation hood/canopy had heavy accumulation of grease between the filters.Ensure to clean thoroughly between the filters. Excess grease clogging can be a fire hazard.
    • 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 ceiling especially around the vents and above the ventilation canopy was very dusty.Ensure to clean the kitchen ceiling as often as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walker-in cooler ceiling and area adjacent to the compressor was very dusty.Ensure to clean the walk-in cooler ceiling to prevent mold growth.
  9. 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?
      • The light inside the walk-in cooler is not shielded.Ensure the lights inside the walk-in cooler is shatterproof or made of LED.
  10. 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 ventilation hood had heavy accumulation of grease. This can be a fire hazard if not cleaned regularly.Ensure to regularly clean in between the filters.
    • 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 light inside the walk-in cooler is not shielded.Ensure the lights inside the walk-in cooler is shatterproof or made of LED.
  11. Risk Management Inspection

    0 infractions

  12. 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?
      • Missing a few ceiling tiles in the kitchen.Ensure to replace the missing ceiling and ensure it is smooth, easily cleanable and in good repair.**Ceiling material was onsite awaiting to be fixed. PHI to confirm once all renovation work is completed.
  13. Monitoring Inspection

    3 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?
      • Missing a few ceiling tiles in the kitchen.Ensure to replace the missing ceiling and ensure it is smooth, easily cleanable and in good repair.**Ceiling material was onsite awaiting to be fixed. Chef to inform PHI once all renovation work is complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood has heavy accumulation of grease between the filters.**On June 13, 2023, infraction still pending. Chef asked for more time to do the cleaning.**July 26, 2023 -Renovations ongoing in the Kitchen. Chef insists it will be corrected after the renovations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls inside the walk-in coolers were dusty/moldy.Ensure to clean the walls of the walk-in cooler especially between the compressors.

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