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Jasper Place Curling Club - Kitchen

16521 107 Avenue NW Edmonton AB T5P 0Y7 · Food - General

Official record from Alberta →

Inspection summary

Jasper Place Curling Club - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on May 29, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 5 times across 3 separate inspections, most recently on January 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 29, 2026. 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 once on February 29, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 February 29, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • During the inspection, it was noted that monitoring boxes (for pest) containing poison baits were still present within the kitchen area.
  2. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • During the inspection, it was noted that monitoring boxes (for pest) containing poison baits were still present within the kitchen area.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer measured at 500PPM of chlorine. New solution prepared at time of inspection. Please ensure sanitizer at 100PPM of chlorine.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Chlorine test papers required.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is using bleach with fibreguard in it, which is not meant to be used on food contact surfaces. Please purchase unscented household bleach without fibreguard in it.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach water spray bottle measured at 1000 ppm chlorine, which is too strong. Please ensure a 100 ppm bleach water solution is made by mixing 1/2 tsp of household bleach per liter of water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large stand up cooler - observed a couple inserts of raw chicken wings stored above a couple pails of cooked soup.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not located. Please locate/purchase chlorine test strips to ensure that the bleach water spray bottles prepared are measuring at 100 ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and wall behind the cook line requires additional cleaning. The floor around the dishwasher requires additional cleaning.

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