Little Smoky Ski Area
E 4-75-21 W5 Smoky River MD No. 130 (Rural) AB · Food - General
Inspection summary
Little Smoky Ski Area has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on January 30, 2026, recorded 2 infractions.
2 of 7 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: Food temperature control.
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.
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 December 13, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 5 separate inspections, most recently on January 30, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 4 separate inspections, most recently on January 30, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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.
7 inspections
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water sample collected on January 27, 2026, tested positive for Total Coliform bacteria.**Please re-sample.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in-freezer in the main kitchen was in disrepair. - Operator stated that the work order is already in place for repair. **Please repair. Note: The facility is currently using cabinet freezer to store frozen food items.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The test was not performed for the water sample collected on January 13, 2026, as the sample was received more than 48 hours. **Please resample immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in-freezer in the main kitchen was in disrepair. - Operator stated that the work order is already in place for repair. **Please repair. Note: The facility is currently using cabinet freezer to store frozen food items.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in-freezer in the main kitchen was in disrepair. - Operator stated that the work order is already in place for repair. **Please repair. Note: The facility is currently using cabinet freezer to store frozen food items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 kitchen's commercial ventilation system was past due for a professional cleaning and servicing.Ensure that the system is maintained in a proper working order and is serviced as required by the manufacturer, fire codes, or any other regulatory requirements.The operator of the facility has now contacted a company to service the commercial ventilation system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in refrigerator was maintaining a temperature of 9 degrees Celsius at the time of the inspection. All foods measured a comparable surface temperature. The unit was recently turned on for the season but the gills of the condenser were 3/4 covered with a thick layer of ice. This was likely preventing adequate air flow and cooling in the cooler.Ensure that the refrigerator is serviced/repaired and that it is capable of maintaining foods at 4 degrees Celsius or less before re-filling with food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in refrigerator was maintaining a temperature of 9 degrees Celsius at the time of the inspection. All foods measured a comparable surface temperature.Only a few food items were present in the effected cooler and had not been stored there for a prolonged period. All potentially hazardous foods were relocated to the kitchen's drink cooler that was maintaining a temperature below the required 4 degrees Celsius.The unit was recently turned on for the season, but the gills of the condenser were 3/4 covered with a thick layer of ice. This was likely preventing adequate air flow and chilling of air in the cooler.Ensure that all temperature holding devices that store food are routinely monitored for temperature compliance. All cold foods must be stored at 4 degrees Celsius or less.
- 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 kitchen's commercial ventilation system was past due for a professional cleaning and servicing.Ensure that the system is maintained in a proper working order and is serviced as required by the manufacturer, fire codes, or any other regulatory requirements.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in refrigerator was maintaining a temperature of 9 degrees Celsius at the time of the inspection. All foods measured a comparable surface temperature. The unit was recently turned on for the season but the gills of the condenser were 3/4 covered with a thick layer of ice. This was likely preventing adequate air flow and cooling in the cooler.Ensure that the refrigerator is serviced/repaired and that it is capable of maintaining foods at 4 degrees Celsius or less before re-filling with food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?