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Forest Park Hotel - Food

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

Official record from Alberta →

Inspection summary

Forest Park Hotel - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on October 16, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on October 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on October 6, 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?

  • 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 once on November 10, 2023. 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.

8 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test kit was available to verify sanitizer concentrations in the final rinse of the low-temperature dishwasher located in the basement. Ensure a chlorine test kit is available and used to regularly monitor sanitizer concentrations in the final rinse.
    • 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 basement processing area was not operational at the time of inspection. Ensure the hand sink is restored to a fully operational condition.
  3. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide and maintain a chlorine sanitizer test kit and an iodine sanitizer test kit for verifying sanitizer concentrations in the low-temperature dishwasher in the basement and the glass washer at the Boreal Bar.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towels were available at the hand sink in the Boreal Bar. Ensure paper towels are provided at all hand sinks from a suitable dispensing device.2. Hand soap and hand dryers are to be provided and maintained at the hand sinks in the basement washrooms.
    • 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 basement processing area was not operational at the time of inspection. Ensure the hand sink is restored to a fully operational condition.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of the sink and surface sanitizer solution collected from the wall-mounted dispenser was found to be above the required range specified in the manufacturer's instructions.Ensure the solution is diluted to the required concentration range before use.Adjust the dispenser to ensure the solution is automatically dispensed at the correct concentration.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Preparation coolers #10, #12 and #13 in the kitchen are still in disrepair. Repairs or replacements are required.

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