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Something Else Restaurant

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

Official record from Alberta →

Inspection summary

Something Else Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on December 5, 2025, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 3 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 November 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 12, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on December 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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

8 inspections

  1. 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 line cooler in the facility was measured at 10C. No food items were stored in this cooler during the time of inspection. Staff were notified and instructed not to store any food items until the cooler has been repaired.Ensure that the cooler is repaired or replaced within the specified timeframe.
  2. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk-in cooler and walk-in freezer had food items stored on the floor. Staff corrected these violations by storing all the food items on the shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was tested for chlorine sanitizer, which indicated a concentration of 0 ppm. Staff was immediately notified, and they promptly contacted the maintenance provider to address the issue. In the meantime, staff was advised to use the dishwasher to wash the dishes and use the two-compartment sink to sanitize the dishes.The maintenance provider was able to rectify the issue within few hours without any delay.Ensure to monitor the sanitizer concentration in the dishwasher regularly using chlorine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Please provide pest control record for November.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The line cooler in the facility was measured at 10C. No food items were stored in this cooler during the time of inspection. Staff were notified and instructed not to store any food items until the cooler has been repaired.Ensure that the cooler is repaired or replaced within the specified timeframe.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food items were observed being stored in open bags, exposing them to potential contamination. - Store all dry foods in sealed, food-grade containers to protect against pests, moisture, and other contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of cooked donair slices was observed being held at room temperature.- Ensure cooked donair slices are stored either in a cooler at 4°C (40°F) or below, or in a hot holding unit at 60°C (140°F) or above.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large pails of precooked spaghetti were being held at room temperature. - Ensure precooked food are stored/held in a cooler.
    • 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 paper towels were available at the hand sink in the kitchen as the dispenser is not working. - Ensure paper towels is always available at the sink and the supply dispensers are in good working order.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of foods in the left side of the prep line cooler in front of the oven was measured to be >4C. - Ensure all high risk foods. - Ensure all high risk foods under refrigeration are held at 4 C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer present in each of the prep line coolers at the time of inspection. - Ensure at least one thermometer is provided in each fridge. Ensure at least one probe thermometer is available for staff to monitor foods' internal temperatures of foods during cooking, reheating and cold/hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food, such as cooked ribs, were noted being thawed at room temperature. - Ensure all frozen foods are thawed in a cooler or in other safe manners.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature glass washer at the bar counter was not adequately sanitizing glasses/utensils, because the concentration of chlorine sanitizer in the rinse water was tested to be 0 ppm. The sanitizer bucket was almost empty. - Ensure the sanitizer level in the rinse water is kept at 50-100 ppm, and is monitored on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The preparation line cooler facing the oven in the kitchen is not in good working order. The internal temperature in part of the cooler was above 4 C.. - Ensure the cooler is adjusted or serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation records are available. - Ensure the results for food temperature checking and dishwasher's working condition monitoring are recorded and maintained.
  8. Monitoring Inspection

    0 infractions

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