Skip to content
Loading map…

Maligne Lake - Lakehouse Café

Maligne Lake Road Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Maligne Lake - Lakehouse Café has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on July 21, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 2 times on July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ready-to-eat cut vegetables and shredded cheese were being held at room temperature on the café serving line.- Keep all potentially hazardous cold foods, including ready-to-eat cut vegetables, at 4°C or below and out of the temperature danger zone. Maintain cold holding using adequate refrigeration or other approved cold-holding equipment.Discard any food items that have been held at room temperature for an extended period.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen poultry cuts were observed thawing at room temperature.- Thaw frozen foods using approved methods only: under refrigeration (≤4°C/40°F), under cold running water, or in a microwave followed by immediate cooking, or by another approved method that prevents bacterial growth and toxin production. - The poultry was moved to the walk-in cooler during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The preparation cooler in the restaurant kitchen is non-functional. Prompt repair or replacement is required to ensure it remains operational during the peak season and supports safe food storage practices.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle labeled as sanitizer solution being used in the dining area was not filled with the sanitizer solution as labeled. - Ensure chemical bottles are labeled correctly and properly used according to the manufacturer's instructions.
Own this business? Add a badge to your website