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Mad Grizzly Café and Bar

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

Official record from Alberta →

Inspection summary

Mad Grizzly Café and Bar has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on September 25, 2025, recorded 1 infraction.

6 of 12 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 4 separate inspections, most recently on September 25, 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 2 times across 2 separate inspections, most recently on March 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 19, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 March 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 April 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.

12 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items were observed being held at room temperature or improperly held in ice baths. The ice levels in the bins were insufficient, and several of the food containers were overfilled, resulting in food temperatures exceeding the acceptable range. Ensure ice baths are properly maintained, and food items are stored in a manner that keeps them at safe temperatures — either above 60 °C or below 4 °C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • It was observed that the low-temperature dishwasher was not supplied with sanitizer solution. The chemical feeding line/tube was disconnected from the sanitizer bucket. The line was reconnected and the pump was primed during the inspection. Ensure the machine's working condition is monitored daily.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators and the supervisors are required to take a food safety refresher course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was not operating properly.
  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two buckets of frozen precooked meat products were being thawed at room temperature. - Ensure frozen foods are thawed in a cooler or in other hygienic manners. As the food items are still frozen, staff was directed to move them into a cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of cooked poultry cuts was held in a shallow ice bin on the top of the prep table. Temperature of the food was at 22 C. - Ensure all high-risk foods are held at temperature out of the danger zone (4 C - 60C) to prevent harmful bacterial growth. - Staff was directed to discard the food.
    • 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 sink in the kitchen was not accessible at the time of inspection. Half of the sink was covered by a plastic board on which two buckets of frozen food were being thawed. - Ensure the hand sink is only used for hand washing and is kept accessible at all times.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An open bag of dry food, raw rice, was being stored on the floor. - Ensure dry food is stored in rodent proof bins/containers off the floor. 2. Clean wiping cloths were stored in an unclean cardboard box. - Ensure clean wiping cloths are stored in washable containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few bins of cooked food, such as rice and potatoes, were left at room temperature. - Ensure all high risk foods are held at temperature out of the danger zone, >60 degrees Celsius or < 4 C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation records were available. - Ensure the records for food temperature checking and dishwasher's sanitizer testing are updated and maintained.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 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 water of the glass washer in the bar is very low; utensils are not being adequately sanitized after washing. - Ensure all glasses and other utensils in the bar are washed and sanitized in the functional dishwasher in the kitchen until the glass washer is fixed/adjusted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher in the bar is not operational. - Ensure it is serviced and kept in good working order.
  12. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked potatoes and a bin of whole shell eggs were noted being held at room temperature. - Ensure all high risk foods are held in a fridge or in the hot holding unit until processing.
    • 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 sink at the bar counter was not supplied with hand paper towels. - Ensure hand sinks are always adequately supplied with soap and paper towels to facilitate proper handwashing.

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