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Bone Daddy's Smokehouse - Events

112 - 11716 100 Avenue nw Edmonton AB T5K 2G3 · Food - Special Event

Official record from Alberta →

Inspection summary

Bone Daddy's Smokehouse - Events has been inspected 13 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on August 8, 2024, found no infractions.

6 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on June 7, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 7, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 13 times across 4 separate inspections, most recently on June 28, 2024. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 4 times across 4 separate inspections, most recently on June 20, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

13 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units were not turned on, and no food was stored in them at the time of inspection.The fridge was not at the required temperature, no food was stored in them.Thermometer available.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No Water available.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwash station did not have hot water. Operator fixed the issue during the inspection. Ensure that food handling staff have access to a fully operational handwash station.
  9. Risk Management Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  10. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Discussed the temperature abused potato salad and it had been moved to the unit cooler. He indicated it was for personal use. Required it be removed from the unit cooler. He indicated that they did not sell potato salad. It was removed from the unit cooler.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed. The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. 2. Bleach test strips were not observed. Please acquire bleach test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 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 soap present by the hand sink in the back of the unit.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Discussed the non potable water hoses for the hand sink and for the hose nozzle at the three compartment sink.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • Various plumbing components were not connected to the waste water holding tank. There were open containers with waste water not being properly containedThe unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  11. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that units were sharing test strips and vial was almost empty. Please acquire test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispensers were not observed. Please acquire paper towel dispensers.2. Cold water was not observed by the front hand washing sink.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Discussed the non-potable water hose for the front hand sink.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • Various plumbing components were not connected to the waste water holding tank. There were open containers with waste water not being properly containedThe unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed. The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. 2. Bleach test strips were not observed. Please acquire bleach test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The second unit that contains three compartment dishwashing sinks was not observed onsite. Please ensure that the three compartment dishwashing sinks are available onsite for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing sink in the back food prep area not present. Please install a hand washing sink in the back prep area.2. Hand washing supplies (soap, paper towel, hot and cold running water) were not observed. Please stock all hand washing sinks with appropriate hand washing supplies. 3. Hand washing sink was not connected to water and wastewater and was not operational. Please connect the hand washing sink to water and wastewater.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The unit was not connected to water line. Please connect the unit with water line and ensure that hot and cold running water is available at the unit.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • The unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.

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