Sunwapta Falls Rocky Mountain Lodge - Restaurant
Highway 93 Jasper AB T0E 1E0 · Food - General
Inspection summary
Sunwapta Falls Rocky Mountain Lodge - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on June 29, 2026, recorded 2 infractions.
1 of 4 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: Pests and Cleaning and sanitizing.
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.
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 June 29, 2026. 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?
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 once on June 19, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 June 29, 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.
4 inspections
- Monitoring Inspection
2 infractions
- 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?
- The back screen door was observed to be in disrepair and unable to close tightly. Ensure the screen door is repaired and kept closed whenever possible to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The temperature inside the line cooler located beneath the electric grill was measured at 10 °C. At the time of inspection, the cooler was not in use and was awaiting refrigeration service. - Ensure the unit is repaired and maintained in proper working order so that adequate refrigeration storage and cold holding capacity is available at the cooking line during peak season.
- 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?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the QUAT sanitizer in the kitchen spray bottle was measured at 100 ppm, which is below the required minimum of 200 ppm.Ensure the sanitizer solution is prepared at the correct concentration to maintain effective sanitization of food contact surfaces. Use the sanitizer test kit to verify the solution strength.The sanitizer concentration was adjusted to the required level during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The detergent dispenser for the high temperature dishwasher is not functioning. Maintenance service has been requested.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions