Shovel Pass Lodge - Food
SW 16-44-27 W5 Jasper National Park AB T0E 1E0 · Food - General
Inspection summary
Shovel Pass Lodge - Food has been inspected once by Alberta Health Services (Environmental Public Health), on August 5, 2026. The most recent inspection, on August 5, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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 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 once on August 5, 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 August 5, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.
1 inspection
- Initial Inspection
2 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 kitchen sink designated for handwashing is not supplied with potable water. Effective immediately, the following measures shall be implemented and maintained until a potable water supply is provided to the sink:- Post a "NON-POTABLE WATER" sign at the handwashing sink.- Ensure alcohol-based hand sanitizer containing at least 60% alcohol is readily available in the kitchen and dining area at all times.- Staff working in food preparation areas shall use alcohol-based hand sanitizer immediately after washing their hands at the handwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two propane gas ranges are installed in the kitchen. No ventilation hood or exhaust fan is provided above the cooking equipment. Natural ventilation alone is not considered adequate. It is recommended that a mechanical exhaust system, consisting of at least an appropriately sized exhaust fan, be installed in the cooking area to remove heat, odours, moisture, smoke, and combustion by-products. A low-wattage 12V or 24V DC exhaust fan may be a practical option for this off-grid facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?