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Let's Smash Burger

10815 Jasper Avenue NW Edmonton AB T5J 2B1 · Food - General

Official record from Alberta →

Inspection summary

Let's Smash Burger has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 19, 2024. The most recent inspection, on May 25, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 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 April 20, 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 5 times across 4 separate inspections, most recently on April 20, 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 3 times across 3 separate inspections, most recently on February 24, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 6 separate inspections, most recently on May 5, 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?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • One compartment of the three compartment sink is to be used as a hand sink (as mentioned in the Dec 19, 2024 routine inspection report). However, another faucet is required so when dishwashing is being done, there is a working faucet for the "handwashing sink". Please also install a divide/ splash guard between the two compartment sink and hand sink.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Multiple damp and used cloths laying on surfaces.Ensure cloths are changed when they become damp or dirty, or store in a sanitizer bucket when not in use.Guidelines for the use of wiping cloths: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing prior to glove use.Ensure hands are washed prior to putting gloves on and after taking gloves off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Equipment holding racks are above the one compartment sink that is used for handwashing at front of house. This is not a safe space for drying as splashes from handwashing can land on the clean food equipment. Please move the equipment holding racks away from the hand sinks so the equipment stored here is protected from possible contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Raw meat was stored above sauce containers. Ensure raw meat is stored separate and away from other foods. Do not store raw meat above other food items. Recommendation: store raw meat on the bottom shelf.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles holding different liquids were not labelled. Ensure all containers are labeled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Raw meat left unattended at the back when customers came in. The raw meat ended being out for the entirety of the inspection. Ensure high risk foods are placed back in the cooler when not being prepared to prevent it from being temperature abused (stored between 4C and 60C for an extended period of time).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitize step not described for 2 compartment manual dishwashing methods. Observed blenders being washed at the front of house hand sink.Ensure proper manual dishwashing methods are done: wash with soap->rinse with clean water -> submerge in sanitizer for 2 min. Dishwashing must be done at the dishwash sinks and not at the hand sink. Poster: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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 provided in a clear vial without a label/ instructions for use. Ensure chlorine test strips have label with instructions and color chart.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One compartment of the three compartment sink is to be used as a hand sink (as mentioned in the Dec 19, 2024 routine inspection report). However, another faucet is required so when dishwashing is being done, there is a working faucet for the "handwashing sink". Please also install a divide/ splash guard between the two compartment sink and hand sink.
  4. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure that both hand sinks are easily accessible at all times. Current locations may be ergonomically difficult or inconvenient for staff to use due to adjacent large equipment. Consider moving large equipment or adjusting its placement to improve hand sink access.
  5. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in the mini cooler was measured at 7C using a probe thermometer. It was unclear how long the cheese had been stored.Discard high-risk food held above 4C for more than 2 hours. Do not store high-risk foods in the cooler unless it is maintained at 4C or below.The cheese was discarded onsite. Cheese will be stored in the walk-in cooler until the mini cooler can consistently maintain a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding -The small fridge holding poutine cheese was not equipped with a thermometer. Please install a thermometer to verify and monitor fridge temperatures.-A probe thermometer was not available. Please obtain a probe thermometer to verify meat cooking temperatures.Feb 24/26: A probe thermometer was available but was not working. Please obtain a working thermometer to verify temperatures.***Keep prep cooler compartments covered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available. Please obtain chlorine test strips to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by a chest freezer and was only accessible from the side. Ensure hand sinks are easily accessible at all times.
    • 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?
      • Outstanding - Pest control records were not available for review. Please maintain monthly pest control records. Ensure monthly pest control records are available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please repair, remove, or replace the mini cooler. Do not store high-risk foods in the cooler until it can maintain a temperature of 4C or below.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored in a bucket with 0 ppm chlorine. Ensure chlorine sanitizer solutions are maintained at 100 ppm and regularly tested using chlorine test strips. The operator prepared a new solution. Chlorine bleach was detected at over 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The prep cooler at front contained ground meat at around 12C. Adjacent compartments were at safe temperatures. The meat compartment cover was missing. Please install a cover to maintain 4C or below at all times. The operator stated that the meat was there for less than 2 hours and moved it back to cooler. Please limit the amount of meat stored in the prep cooler. Any leftover meat must be discarded if held for more than 2 hours.-The small fridge holding poutine cheese was not equipped with a thermometer. Please install a thermometer to verify and monitor fridge temperatures.-A probe thermometer was not available. Please obtain a probe thermometer to verify meat cooking temperatures.
    • 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 control records were not available for review. Please maintain monthly pest control records. Ensure monthly pest control records are available for review.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • The hand sink in the kitchen was obstructed by the open door again. Due to the constant obstruction and inaccessibility, the hand sink must be relocated. It was explained to operator that the hand sink needs to be installed where the current chest freezer was located (swap locations). When the door is open, there needs to be access to the hand sink. The other option is to remove door.
    • 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 main handwash sink in the kitchen had slow drainage. Please repair or replace the sink/plumbing to ensure proper drainage.
  9. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry ingredients in storage such as lentils/sugar/salt were uncovered. Ensure all open products are closed when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was obstructed by the open door, mop bucket and mop again. There cannot be any obstruction - relocate the mop and bucket. Keep the door closed at all times. The hand sink must be accessible at all times. Also, the sink did not have paper towels. Ensure it is readily available. The back hand sink had soap but there was no paper towels in the dispenser. Ensure there is paper towels readily available.
    • 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 main handwash sink in the kitchen had slow drainage. Please repair or replace the sink/plumbing to ensure proper drainage.
  10. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry ingredients in storage such as lentils/sugar/salt were uncovered. Ensure all open products are closed when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Coca Cola cooler was missing a thermometer. Ensure all coolers are equipped with thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was obstructed by the open door, mop bucket and mop. Also, the sink did not have hand soap, and paper towels. It is recommended that the door be removed to allow for easier access to the hand sink. Alternatively, the door must be closed at all times during the hours of operation. All personal belongings hanging on the door must be removed. Additional hand sink is required at the back kitchen as there is food preparation in the area. The three compartment sink at the back, may be used as a hand sink and needs to be equipped with hand soap and paper towels that is easily accessible.The handwash sink by the dipper well was not equipped with hand soap. Paper towels were present. Please ensure there is hand soap available at all times.The front hand sink by the freezer had soap and paper towels.
    • 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 control was in place. A trap was placed on its side by the prep cooler in the kitchen. Please have it laying properly in order for it to be effective.Please implement a monthly pest control monitoring, keep the records in an area that can be accessed by all staff.
    • 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 main handwash sink in the kitchen had slow drainage present. Please repair or replace the sink/plumbing to ensure proper drainage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer has buildup of food. Operator indicated that it was recently purchased used and has not been used. Ensure the unit is thoroughly cleaned and sanitized before use. Ensure all equipment/appliances are clean during storage to prevent pest issues.Some handles of the cold holding units had buildup of food/grease. Please clean the high touch areas on a frequent basis.One grey bin (above the meat slicer) was damaged, please discard.Dipper well was on during inspection. Good
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage room had an accumulation of items such as equipment/appliances. Please remove all items that are unnecessary for the restaurant. It allows for better cleaning and reduces pests harborage.

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