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Kumama Bistro and Canteen

2 Cottonwood Creek Road Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Kumama Bistro and Canteen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on June 16, 2026, found no infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on June 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 4, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on June 4, 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?

  • 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 June 4, 2026. 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

    0 infractions

  2. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the final rinse of the low-temperature glasswasher at the bar was measured at 10 ppm. The chef corrected the issue during the inspection by replacing the chemical container with a new bottle of sanitizer solution.Ensure the concentration of sanitizer in the final rinse is maintained within the required range of 50–100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer in the final rinse water of the glasswasher at the bar has not been monitored on a daily basis. The test kit has expired, and the results obtained are no longer reliable.Ensure a valid test kit is available on site and used daily to verify that sanitizer concentrations meet required standards.
    • 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 soap dispenser was observed to be non-operational, resulting in a lack of hand soap available at the sink.Ensure the dispenser is repaired so that hand soap is available at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small number of mouse droppings were observed on the floor near the mouse traps in the processing kitchen. Two holes were also noted in the flooring under the bench in the dining room.- Seal the holes and ensure all exterior doors and wind screens are kept tightly closed whenever possible to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A small number of mouse droppings were observed on the floor near the mouse traps in the processing kitchen.Ensure that all evidence of pest activity is promptly cleaned.
  3. Monitoring 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 soap dispenser at the hand sink in the processing kitchen was found to be nonfunctional at the time of inspection. Maintenance staff were contacted and the dispenser was repaired during the inspection.- Ensure all hand soap dispensers are regularly monitored, maintained in good working order, and adequately supplied at all times.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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