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Skyway on 28

4203 56 Street Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Skyway on 28 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 27, 2025. The most recent inspection, on June 29, 2026, found no infractions.

4 of 5 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. 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 2 times on November 4, 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 once on November 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on November 4, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 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 clothes were observed to be sitting on the kitchen line. Kitchen clothes are required to be in sanitizers solution to ensure proper sanitizing of surfaces. The operator placed the cloth in the bleach solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was observed for cleaning table surfaces in the front of house. Surfaces are required to be cleaned and sanitized to prevent cross contamination and bacterial growth. The operator made a bleach solution for the front of house.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator was observed conducting improper hand washing. Handwashing is required to prevent cross contamination ensure safe food handling. The operator washed their hands with soap and water. Additional education was provided to the operator on proper handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meats were observed thawing at room temperature. All high-risk foods are required to be thawed under cold running water, in the fridge, or in the microwave to prevent bacterial growth. The operator moved the meats to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwashing sink was observed to have no paper towel or soap. All hand sinks are required to have running water, soap, and paper towel to ensure proper handwashing. Ensure that there is soap and paper towel available for handwashing.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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