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Pyramid Lake Lodge - Aalto Restaurant

North Pyramid Lake Road Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Pyramid Lake Lodge - Aalto Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on May 1, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on July 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

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

  • 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 5 times across 3 separate inspections, most recently on April 10, 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?

  • 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 April 10, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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 is not functional, as CO₂ cylinders are stored in front of the sink, obstructing access to the knee‑operated control.- The hand sink must be made fully accessible at all times. Modify the sink design or relocate the CO₂ cylinders to ensure unobstructed use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand soap dispenser at the kitchen hand sink is not functioning.- Repair or replace the soap dispenser and ensure soap is available at the hand sink at all times.2. Access to the paper towel dispenser at the hand sink was obstructed by cups stacked on the cup warmer.- Store cups away from the hand sink to ensure paper towels are accessible at all times. -This was corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean cups were stored very close to the hand‑washing sink.Please store clean cups away from the sink to avoid contamination from water splashing.
  3. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The surface and sink sanitizer solutions in the spray bottles were found to be too concentrated. Staff were instructed to dilute the solutions to appropriate levels before use on food contact surfaces. All chemicals must be used in accordance with the manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test kit used for verifying sanitizer concentration in the solutions from the wall-mounted dispenser of Sink and Surface Cleaner/Sanitizer has expired.- Ensure that sanitizer concentration testing is conducted regularly using valid test kits.
    • 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 floor drain cover under the dishwashing equipment is missing.The wall surrounding the dishwasher plumbing is not properly sealed.Action Required:- Install a suitable floor drain cover to prevent debris accumulation and potential pest entry. Seal all wall penetrations around the dishwasher piping to maintain sanitary conditions and prevent pest harborage.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The Sink and Surface Cleaner and Sanitizer solutions in the spray bottles in the kitchen appear to be overly concentrated. - Ensure all sanitizer solutions are diluted strictly according to the manufacturer's instructions. Proper dilution is essential to ensure the chemical is safe for use and effective in sanitizing,
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. A chlorine sanitizer test kit is not available to verify the sanitizer concentration in the rinse water of either the low-temperature dishwasher in the kitchen or the glass washer at the bar.2. The test kit used for verifying sanitizer concentration in the solutions from the wall-mounted dispenser of Sink and Surface Cleaner/Sanitizer has been expired for several years.The manager on-site placed an order for the required test kits during inspection. - Ensure that sanitizer concentration testing is conducted regularly using valid test kits.
    • 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 floor drain cover under the dishwashing equipment is missing.The wall surrounding the dishwasher plumbing are not properly sealed.Action Required:- Install a suitable floor drain cover to prevent debris accumulation and potential pest entry. Seal all wall penetrations around the dishwasher piping to maintain sanitary conditions and prevent pest harborage.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lids for the dry food storage bins are missing. - Ensure all storage bins are equipped with lids to prevent food contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand paper towels were not available at the kitchen hand sink. Please ensure that all hand sinks are consistently stocked with both hand soap and paper towels.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods being held on ice were measured at temperatures above 4C. - Ensure high risk foods requiring refrigeration are held at or below 4C. The food items should be held inside the inserts of the prep line cooler.
    • 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 was not fully accessible at the time of inspection. - Ensure hand sinks are fully accessible at all times. The cleaning tools should not be stored in front of the hand sink.
  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unclean and worn dishracks are being used and they are stored onto the floor. - The worn dishracks are to be replaced. Ensure dishracks are kept clean and are stored on dollies or on the shelves to facilitate proper dishwashing and floor cleaning.
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