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Jasper Park Lodge - Elderwood and Lume

1 Old Lodge Road Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Jasper Park Lodge - Elderwood and Lume has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 22, 2026. The most recent inspection, on August 19, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on June 22, 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 once on June 22, 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)?

  • 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 August 19, 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?

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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 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 paper towel dispenser was stuck and not dispensing paper towels. Food containers stored under the dispenser partially obstructed access.- Staff repaired the dispenser during the inspection. Ensure it remains functional at all times and relocate food containers from under the dispenser to maintain unobstructed access.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese slices were observed being held on the countertop at room temperature, which may allow for temperature abuse and increase the risk of bacterial growth. Additionally, temperature logs were not available or up to date at the time of inspection, indicating inadequate temperature monitoring.Ensure all potentially hazardous foods, such as cheese slices, are maintained at safe temperatures (≤4 °C for cold holding or ≥60 °C for hot holding), unless an approved time control procedure is in place. - Staff was directed to remove the food during inspection. Ensure temperature monitoring records are accurately completed and kept up to date at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The glass washer detergent level was observed to be very low. In addition, no temperature checking log or dishwasher chemical supplies checking records for the high-temperature dishwasher or glasswasher are not available.- Ensure an adequate supply of detergent is maintained in the glass washer at all times. Monitor and record the final rinse temperatures for high-temperature mechanical dishwashing equipment daily to verify proper sanitization and operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks located in the Elderwood kitchen and server’s area were not supplied with paper towels or hand soap at the time of inspection, limiting the ability of staff to perform proper hand hygiene.- Ensure all handwashing sinks are adequately stocked with liquid hand soap and single-use paper towels at all times to facilitate proper hand hygiene practices. Regularly monitor and restock supplies as needed.
    • 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 sinks at the Lume bar, are not supplied with hand soap or hand paper towels. - Ensure all handwashing sinks are adequately stocked with liquid hand soap and single-use paper towels at all times to facilitate proper hand hygiene practices. Regularly monitor and restock supplies as needed.
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