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Jasper's Wafflato

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

Official record from Alberta →

Inspection summary

Jasper's Wafflato has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on September 16, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on September 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on March 27, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 8, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

5 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unclean wiping cloths were observed being stored in direct contact with a tray of clean utensils.Unclean wiping cloths were observed being stored in direct contact with a tray of clean utensils. - Operator was directed to remove the unclean wiping cloths and to rewash and sanitize all contaminated utensils and the tray.Store wiping cloths in an approved sanitizer solution when not in use, or replaced with clean cloths after each use to prevent contamination.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the food in the hot holding unit was below 60C. - Adjust the temperature of the hot holding unit to the level that keeps the food at or above 60C. Discard the high risk food items which had be held in it for extended hours, > 2 hours.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was noticed that there is strong odor of burnt food and smoke in the facility at the time of inspection. - Remove the burnt on food, extra grease and stains on the surfaces of the cooking devices; keep washroom exhaust fan on to help improve indoor air quality.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation in the facility's cooking line is not adequate as the deep fryers and electric griddles are used for cooking. - Ensure a ventilation hood is installed above the deep fryers and electric griddles so that the smoke and vapor from cooking procedures can be removed from the restaurant to maintain indoor air quality all the time.

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