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Great Bear Cafe in Smoky Lake Esso

5504 44 Avenue Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Great Bear Cafe in Smoky Lake Esso has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on August 28, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 December 5, 2025. 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 2 times on December 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 5, 2025. 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?

  • 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 once on December 5, 2025. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen cloth was observed to be stored on top of the food prep surface. All cloths used for sanitizing food prep surfaces must be clean and kept in a sanitizer solution. The operator placed the cloth in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the stand-up cooler in the back room by the exit door was observed to have a non-functional internal thermometer. Functional temperature monitoring is required for the storage of all high-risk food to prevent the growth of bacteria. Replace the internal fridge thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was observed on the counter. The operator indicated that the meat was thawing. All meats must be thawed using approved methods such as under running cold water, in the fridge, in the microwave or cooked from frozen to prevent bacterial growth. The operator placed the meat in the fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large cloth was observed covering the bottom of the food prep cooler located on the main line. All surfaces that come into contact with food must be smooth, non-absorbent, and easily cleanable to prevent bacterial growth. The cloth was removed by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave in the kitchen area was observed to have food debris. All surfaces that come into contact with food are required to be cleaned and sanitized after use to prevent the growth of bacteria. Ensure that the microwave is cleaned and sanitized.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff are sanitizing the dishes in water with soap and chlorine and then rinsing them before putting them away to dry. Dishes must be washed in warm soapy water, then rinsed, then sanitized before being airdried.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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