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Jasper Inn and Suites - The Inn Grill

98 Geikie Street Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Jasper Inn and Suites - The Inn Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on September 3, 2026, recorded 1 infraction.

4 of 8 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 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 3 times across 3 separate inspections, most recently on September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 2, 2025. 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 once on April 9, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings were observed thawing at room temperature on a cart in the back preparation area. Potentially hazardous foods must be thawed using approved methods, such as under refrigeration, under cold running water, or as part of the cooking process, to prevent bacterial growth and reduce the risk of cross - contamination.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen high-risk food items, including chicken and ribs, were observed thawing at room temperature on sheet pans and in a box. This practice may allow food to remain in the temperature danger zone (4°C–60°C), increasing the risk of bacterial growth and foodborne illness.- Staff immediately moved the food into refrigeration upon notification. High-risk foods must be thawed only using approved methods, such as under refrigeration at 4°C or below, under continuous cold running potable water, or as part of the cooking process.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine sanitizer test kit is available for monitoring the glasswasher's working condition. - Chef placed the order during the inspection.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large packages of frozen meat observed being thawed on the counter top at room temperature. - Ensure high risk foods are thawed in a proper manner, such as in a cooler or under cold running water. Staff corrected during 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 iodine sanitizer test kit is available for monitoring the glasswasher's working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written food safety records, such as temperature log, dishwashing equipment monitoring results, were observed available at the time of inspection.

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