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Jasper Park Lodge - Thompson’s Terrace

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

Official record from Alberta →

Inspection summary

Jasper Park Lodge - Thompson’s Terrace has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on February 5, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on November 24, 2025. 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 July 7, 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)?

  • 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 6 times across 6 separate inspections, most recently on December 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 11, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cooler is not in good working order; the internal temperature in the drawers was measured to be above 4 °C, around 10C. - Ensure this unit is serviced to restore proper function. Do not store perishable food in the drawers until it is fixed.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the prep table cooler is not functioning. A functional thermometer must be available to monitor the temperatures of the cooler and the food in it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperatures of perishable food items held in an ice bath were measured at about 20 °C. The food bins were placed in shallow pans on ice, which did not maintain safe temperatures. Staff were advised to discard food items that were under temperature abuse and to properly set up cold-holding units with sufficient ice.2. Temperatures of high-risk food items in the lower drawers of the prep table/cooler were measured at approximately 10 °C to 12 °C, above the required range. Staff were directed to transfer these items to functional coolers or discard any food that had been under temperature abuse for an extended period.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cooler is not in good working order; the internal temperature is above 4 °C. - Ensure this unit is serviced to restore proper function. Monitor and record the working condition of all refrigeration units daily.
  4. Risk Management 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?
      • No hand paper towels were available at the hand sink in the server’s room adjacent to the cooking area.- Ensure hand paper towels are stocked and readily available to support proper hand hygiene practices.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items in the stainless-steel refrigerator located in the servers' room at the BBQ was measured at 9°C. Staff was directed to discard a bin of beef chili dated July 29. All perishable food items were moved into a functional cooler at the cooking line to ensure proper temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stainless-steel fridge in the servicer's room is not in good working order as the food items in the fridge were measured at 9C. - Ensure the cooler is serviced and its internal temperature is kept at 4C or below.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items in the stainless-steel refrigerator located in the servers' room at the BBQ was measured at 8°C. All cold perishable food items must be maintained at or below 4°C to ensure food safety and prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A test kit for the Sink and Surface Sanitizer is not available at the golf course facilities. However, a wall-mounted sanitizer dispenser is present in the main kitchen on the second floor.Action Required: Ensure a sanitizer test kit is available to monitor the concentration of the solution and support the safe and effective use of the chemical.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stainless-steel fridge in the servicer's room is not in good working order as the food items in the fridge were measured at 8C (46F). - Ensure the cooler is serviced and its internal temperature is kept at 4C or below.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of foods in the stainless steel fridge in the servers' room were at 12-15 C. - Staff was directed to move the high risk foods into the other functional cooler during inspection. Do not store high risk foods in the failed cooler until it is services and kept in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stainless steel fridge in the servers' room at the BBQ is not functioning properly. - Ensure the cooler is serviced and its internal temperature is kept at 4C or below. Keep the top covers closed whenever possible.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of the high risk foods being stored in the inserts and the side part of the prep cooler at the BBQ were measured to be above 4C (14-22 C). - Food handlers were directed to discard the food items that had been stored in the above parts of the cooler. Ensure cold high risk foods are held/stored at 4C or below. Keep the top cover closed whenever possible.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked food being held in the warmer in the banquet kitchen was kept at 40 C. - Ensure cooked foods being held in hot holding units are kept at 60 C or above to prevent harmful bacteria growth and production of its toxin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep line cooler at the BBQ is not functioning properly. - Ensure the cooler is serviced and its internal temperature is kept at 4C or below. Keep the top covers closed whenever possible.
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