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Number 7 Food Store - Food

13 Wheatland Avenue Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Number 7 Food Store - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on September 29, 2026, recorded 3 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 4 times across 4 separate inspections, most recently on September 29, 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?

  • 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 September 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on January 6, 2026. For example: 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?

  • 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 December 29, 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?

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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler is at 8 degrees Celsius. Perishable foods must be kept at or below 4 degrees Celsius to reduce bacterial activity. Ensure the perishable foods are moved from the preparation cooler to the walk in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The ice cream scoop was found in a container of water in a sink. Standing water can harbour and spread microbes. All utensils must be washed, rinsed and sanitized after being used. Ensure the ice cream scoop is washed, rinsed, and sanitized after being used and stored in a dry location.
    • 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?
      • There are some mouse droppings in the cabinet below the soft ice cream machine. Mice can harbour and spread microbes to foods and food contact surfaces. Ensure the droppings are cleaned up, the shelves cleaned and disinfected, and the mice removed from the building.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • The food permit was not available during inspection. All food facilities are required to acquire and display a valid food handling permit. Ensure the food handling permit is printed and posted in a visible location.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cutting board prep surface was observed to have a black-like substance on both sides of the board. All surfaces used in food prep or food contact are required to be cleaned and sanitized with 100 ppm chlorine solution to prevent cross contamination and bacterial growth. Ensure that the cutting board is cleaned and sanitized.
    • 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?
      • Mouse droppings were observed under the sink in the food preparation area. Mice carry harmful diseases and are a source of cross contamination. Information of safe clean-up of mouse droppings was provided to the operator. Ensure that the mouse droppings are removed, and the surfaces are cleaned and sanitized.
    • 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?
      • The food permit was not available during inspection. All food facilities are required to acquire and display a valid food handling permit. Ensure the food handling permit is printed and posted in a visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple holes were observed in the flooring throughout the facility. All flooring is required to be easily cleanable and in good repair to prevent pest entry . Ensure that the vent cover by the back door is replaced or repaired. Ensure that the hole by the stand-up freezer beside the chips section is repaired.
  5. Risk Management Inspection

    4 infractions

    • 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?
      • Mouse droppings were observed under the sink in the food preparation area. Mice carry harmful diseases and are a source of cross contamination. Information of safe clean-up of mouse droppings was provided to the operator. Ensure that the mouse droppings are removed, and the surfaces are cleaned and sanitized.
    • 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?
      • The food permit was not available during inspection. All food facilities are required to acquire and display a valid food handling permit. Ensure the food handling permit is printed and posted in a visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple holes were observed in the flooring throughout the facility. All flooring is required to be easily cleanable and in good repair to prevent pest entry . Ensure that the vent cover by the back door is replaced or repaired. Ensure that the hole by the stand-up freezer beside the chips section is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave by the customer self-service coffee area was observed to have food debris build up on the interior. All equipment that contacts food or is used in food preparation is required to be cleaned and sanitized after every use. Ensure that the microwave is cleaned and sanitized.
  6. Monitoring Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cloth hand towels were observed to be re-used after staff wash their hands. All sinks used for handwashing must be equipped with single use disposable paper towels to prevent cross contamination. Ensure that paper towels are available during re-inspection.
    • 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?
      • Mouse droppings were observed under the sink in the food preparation area. A large hole was also observed under the sink. Mice carry harmful diseases and are a source of cross contamination. Information of safe clean up of mouse droppings was provided to the operator. Ensure that the mouse droppings are removed, cleaned and sanitized. Ensure that that the hole is repaired to prevent pest entry.
    • 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?
      • The owner has not renewed the Food Handling Permit. All food facilities are required to acquire and display a valid food handling permit. Ensure the food handling permit is paid for and put on display for the customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple holes were observed in the flooring throughout the facility. All flooring is required to be easily cleanable and in good repair to prevent pest entry . Ensure that the vent cover by the back door is replaced or repaired. Ensure that the hole by the stand-up freezer beside the chips section is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop in the dipper well was observed to have debris build up. All tools which contact food are required to be cleaned and sanitized after use to prevent cross contamination and bacterial growth. The operator cleaned the ice-cream scoop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave by the customer self-service coffee area was observed to have food debris build up on the interior. All equipment that contacts food or is used in food preparation is required to be cleaned and sanitized after every use. Ensure that the microwave is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were observed at the facility. Written cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Please have the written cleaning procedures available during re-inspection.
  7. Monitoring Inspection

    1 infraction

    • 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?
      • The owner has not renewed the Food Handling Permit. All food facilities are required to acquire and display a valid food handling permit. Ensure the food handling permit is paid for and put on display for the customers.
  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a build up of food debris on the ice cream scoops. Food debris can harbour bacteria and transfer it to other foods. Ensure the ice cream scoops are washed and sanitized after being used.
  9. Risk Management Inspection

    0 infractions

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