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Jasper Brewpub Inc.

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

Official record from Alberta →

Inspection summary

Jasper Brewpub Inc. has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on November 20, 2025, 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: Food temperature control, Pests and 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.

  • 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 November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 12, 2025. 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 once on November 8, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 11, 2024. 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 2 separate inspections, most recently on June 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, it was observed that a container filled with ice was used to maintain the temperatures for bean sprouts, and several bottled sauces. The recorded temperature was approximately 10°C. Staff was advised to store these items in the cooler to ensure they are maintained at the proper temperature.
    • 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 available onsite. Please provide the records as soon as possible.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling around the ventilation hood and above the ice machine were covered in dust.** July 11, 2024 - kitchen ceiling and areas around the ventilation canopy not properly cleaned as required. Ensure to clean the above noted areas.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops with soiled handles. Please ensure the scoops have their handles out of the bulk food items/portions to prevent food contamination. Store the scoop with the handles away from bulk food in the bins or place in a suitable container above the bins.
    • 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 towel in one of the hand wash sinks.Operator replenished during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling around the ventilation hood and above the ice machine were covered in dust.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy build up of grease and dust noted on canopy grates. Ensure to thoroughly clean in between the filters or increase to a biweekly cleaning schedule, or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling adjacent to the ventilation canopy require cleaning to remove the dust and debris observed during the inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometers in some of the coolers/refrigerators.Operator replaced them during the inspection.
    • 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 strip was available for the low temp dishwasher during the inspection. PHI tested it at 100PPM (satisfactory).Send proof of available onsite test strips to verify dishwasher sanitizer concentrations and ensure to test and record the sanitizer concentrations at least twice daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Faucet on the hand wash sink in the staff washroom was broken.Repair/replace the broken faucet and ensure it is in good repair.

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