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Evil Dave’s Grill

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

Official record from Alberta →

Inspection summary

Evil Dave’s Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on June 24, 2026, found no infractions.

4 of 9 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.

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.

  • 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 5 times across 5 separate inspections, most recently on June 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 5 times across 5 separate inspections, most recently on June 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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 chlorine sanitizer in the final rinse water of the low-temperature dishwasher was measured below the required level. The operator corrected the issue by adjusting the chemical feed line and priming the chemical pump. - Ensure the sanitizer concentration is maintained at 100 ppm and is monitored regularly.
    • 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 oven is non-functional. Repair is in progress waiting for parts to arrive. - Ensure the cooler is fixed and kept in good condition.
  3. 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 chlorine sanitizer concentration in the rinse water of the glass rinser was not detectable, even after priming the line. This indicates a failure in the sanitizing function. The glass rinser must not be used until it is repaired and verified to consistently deliver sanitizer solution at 100 ppm in the rinse water. Until the glass rinser is fully operational, all glasses and utensils must be washed and sanitized using the functional dishwasher in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass rinser at the bar is not in good working order, compromising proper sanitation procedures.- Ensure the machine is serviced and maintained in good working condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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 low -temperature dishwashing machine is not operational because the concentration of chlorine sanitizer in the rinse water is not detectable. - Ensure all washed dishes are sanitized through the manual method.
    • 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 because the pump of the sanitizer feeding line is not functional. - Ensure the machine is serviced and the concentration of chlorine sanitizer in rinse water is kept at 100 ppm. Monitor the working condition of the machine on daily basis.
  6. Risk Management 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 chlorine sanitizer in the rinse water of the glass washer at the bar was tested to be 0 ppm. - Ensure all the glasses/utensils are washed in the functional dishwasher in the kitchen until the glasswasher is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher in the bar is not operational as the concentration of chlorine sanitizer in the rinse water is not detectable. - Ensure the machine is serviced and the concentration of chlorine sanitizer in rinse water is kept at 100 ppm. Monitor the working condition of the machine on daily basis.
  7. 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 sanitizer in the rinse water of the low-temperature dishwashing machine was tested to be 0 ppm. - Ensure the dishes/utensils are manually sanitized after washing until the machine is serviced.
    • 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 kept in good working order. Monitor the working condition of the dishwasher on a daily basis.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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