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Benji's Smokehouse RMH

4924 47 Avenue Rocky Mountain House AB T4T 1L6 · Food - General

Official record from Alberta →

Inspection summary

Benji's Smokehouse RMH has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 17, 2026. The most recent inspection, on September 25, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 September 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 25, 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?

  • 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 across 2 separate inspections, most recently on September 4, 2026. 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 3 times across 2 separate inspections, most recently on September 25, 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 2 times on September 2, 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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available on site. Operator stated that sanitizer ran out recently. Please ensure that an approved sanitizer is always available on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the hand-washing sink. Please install wall mounted paper dispenser in the back food preparation area. Hand wash sinks observed missing paper towel. Please ensure paper towel used for food preparation area is clean and only used in the food preparation area.
    • 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?
      • Flies were observed within the facility. Please implement effective pest control measures and maintain the premises in a clean and sanitary condition to prevent fly activity and eliminate conditions that may attract pests.
  2. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food in the walk-in cooler observed stored uncovered. Please ensure to cover food items to prevent potential contamination. Ensure bins are made of food grade materials.2) Please keep food storage bins off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) CORRECTED: Paper towels were made available during the re-inspection. 2) There was no paper towel dispenser at the hand-washing sink. Please install wall mounted paper dispenser in the back food preparation area. 3) Hand wash sinks observed missing paper towel. Please ensure paper towel used for food preparation area is clean and only used in the food preparation area.
    • 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?
      • 1) Flies were observed within the facility. Please implement effective pest control measures and maintain the premises in a clean and sanitary condition to prevent fly activity and eliminate conditions that may attract pests.2) Please ensure receiving door is closed when not in use or install screen door to prevent insect and rodent entry.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • To be verified on onsite visit:Temperature controlled units measured:4.7C (front walk-in cooler)10.1C (display cooler)5.2C (walk-in cooler in production area)26C (reach-in display cooler)-14C to 19C (production area stand-up freezers)3.0 (walk-in cooler)Please ensure all refrigeration units are maintained at 4C and below.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature controlled units measured:4.7C (front walk-in cooler)10.1C (display cooler)5.2C (walk-in cooler in production area)26C (reach-in display cooler)-14C to 19C (production area stand-up freezers)3.0 (walk-in cooler)Please ensure all refrigeration units are maintained at 4C and below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure to obtain test strips for the solution and to dilute following manufacturer's instructions.pH test strips were available/obtained. Please obtain test strips to test quat-based sanitizer. Test sanitizer when mixed and regularly throughout operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Corner of the wall by the main entry door observed broken and not in good repair.Wall behind the walk-in cooler observed not in good repair (Rectangular holes cut and not repaired).Please repair areas and ensure surfaces are smooth, non-porous and easy to clean.Ensure electric covers are in place.Repair smaller display cooler door as it is currently covered in cardboard.Ensure ceiling tiles are replaced.Wall in the production area observed painted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean and sanitize all surfaces prior to use.- remove personal items- clean and organize space- sweep and mop floors- remove unused equipment and items
  5. Demand Inspection

    0 infractions

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