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LouLou's Breakfast and Pizzeria

407 Patricia Street Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

LouLou's Breakfast and Pizzeria has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on August 19, 2025, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on August 19, 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 3 times across 2 separate inspections, most recently on October 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 6 separate inspections, most recently on August 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 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 2 times across 2 separate inspections, most recently on October 24, 2024. 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Precooked food items, such as ground beef, were observed being held at room temperature. All potentially hazardous foods must be maintained at safe temperatures—either below 4°C or above 60°C.2. Frozen chicken wings were observed being thawed at room temperature. Frozen foods must be thawed in a cooler at 4°C or below, under cold running water, or as part of the cooking process.- Staff were instructed to store all perishable items in a cooler or a hot holding unit, and to thaw frozen foods using approved methods to prevent bacterial growth and production of its toxin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were incomplete at the time of inspection.- Maintain comprehensive written records of food safety and sanitation procedures. This includes:Cleaning and sanitation schedulesTemperature logs for refrigeration and hot holdingDocumentation of corrective actions takenRecords of sanitizer concentration in the dishwasher’s rinse water
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of potentially hazardous food items in the non-operational pizza prep cooler and the walk-in cooler were measured above 4°C.- All affected food items were removed or relocated to functional coolers capable of maintaining temperatures at or below 4°C to ensure food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza preparation cooler and the walk-in cooler were found not in proper working order. Temperatures of food items stored in these units were measured above 4°C. - Operator reported maintenance service had been ordered. - Ensure coolers are repaired and verify they maintain temperatures at or below 4°C before resuming use. Monitor and document temperatures in all fridges regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available at the time of inspection. - Maintain written records of food safety and sanitation procedures, including cleaning schedules, temperature logs, and corrective actions.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of precooked potato cuts was being held at room temperature. - Ensure the precooked food is held in a cooler or in a hot holding unit. Staff was directed to move the food into a cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer testing kit is available. - Ensure the kit is provided for staff monitoring the dishwashing machine's working condition.
    • 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 soap was available at the hand sink in the kitchen at the time of inspection. - Ensure hand soap is available at the sink at all times. Corrected it during inspection.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 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 dishwasher was not detectable. - Ensure all dishes/utensils are manually sanitized with 100 ppm chlorine solution in a sink until the machine is fixed. All washed dishes/utensils must be manually sanitized.
    • 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 rinse water of the dishwasher is not being regularly tested - Ensure the testing is done on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing machine is not operational. 1. The concentrations of the sanitizer in the rinse water were tested a few times after runs during inspection, and all results were 0 ppm. 2. There is water leaking from the fixture in the back top of the machine.
  8. 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?
      • The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
  9. 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?
      • The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bin of precooked potato cuts are held at the deep fryer. - Precooked foods must be held in a cooler or in a hot holding unit. Staff was allowed to move the food into a cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bin of precooked potato cuts were being held at room temperature by the fryer. - Ensure precooked foods are held at a temperature out of the danger zone to prevent disease causing bacteria growths until processing. (Staff moved the bin into a cooler upon notification.)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot/cold water supplies to the hand washing sink were turned off as the faucet is dripping. - Ensure the sink is kept in operation all the time to facilitate adequate hand hygiene practices by food handlers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet of the hand washing station is dripping. - Ensure the faucet is repaired and the handwashing station is kept in good working order.

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