Skip to content
Loading map…

D'arcy's Smokehouse Restaurant

32 - 275 Carnegie Drive St. Albert AB T8N 5A7 · Food - General

Official record from Alberta →

Inspection summary

D'arcy's Smokehouse Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on February 13, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 5 times across 3 separate inspections, most recently on February 13, 2026. 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 once on February 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on February 13, 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?

  • 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 February 13, 2026. 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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no approved sanitizer prepared for the back of house, and multiple rags were observed out on counters while in use. The front of house had a bucket prepared but it was of insufficient concentration and had not been remade in some time. Both were remade to the correct concentration of 100 ppm chlorine per the PHI's request, and all rags were moved into the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large container of french fries was observed resting directly beneath the hand soap dispenser, beside the handwashing station. This puts these foods at risk of contamination. These foods were moved at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A raw piece of brisket was left out of the cooler. Cooked ribs were left out at room temperature and needed to be moved to the cooler. These items were moved at the request of the PHI, but the cooler space was extremely limited and it is the opinion of the PHI that this will continue unless 1) the scale of production is reduced or 2) the cooler capacity is increased.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were expired. Please purchase new ones and send a photo to PHI for confirmation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The mechanical ventilation hood had no evidence of professional maintenance.Ensure professional maintenance is booked and completed routinely.
  2. Monitoring 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?
      • A strainer and a few pieces of macaroni were noted inside the hand washing sink. These were moved during the inspection. Please be advised that the hand washing sink must only be used for hand washing purposes only. Please do not store dishes or use this sink for any other purposes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The mechanical ventilation hood had no evidence of professional maintenance.Ensure professional maintenance is booked and completed routinely.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer in the buckets range from 0ppm to 50ppm. Fresh solution prepared and tested at 100ppm.Ensure sanitizer concentration is maintained at 100ppm, replace solution after every 2hours and when visibly dirty.
    • 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?
      • Pest monitoring records are not available.Ensure pest monitoring records are completed at least once a month and kept on site. A copy of the AHS pest control checklist will be sent with this report.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted at the facility.Ensure a valid food handling permit is posted at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The mechanical ventilation hood had no evidence of professional maintenance.Ensure professional maintenance is booked and completed routinely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris was observed behind the cookline. Ensure the indicated area is cleaned and maintained in a sanitary manner.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach solution was noted be at 0 ppm. The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that the bleach solution is maintained at 100 ppm at all times. 2. Cleaning cloths were noted to be stored on prep counters. All cleaning cloths were moved during the inspection. Please ensure to store cleaning cloths in the bleach solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not fully submerged in the bleach solution. The operator prepared fresh bleach solution and fill the sink. Please ensure that dishes are fully submerged in the bleach solution for at least two minutes.

Nearby inspected facilities

Own this business? Add a badge to your website