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Smart Meal

2 - 1177 1 Street SW Medicine Hat AB T1A 3Z5 · Food - General

Official record from Alberta →

Inspection summary

Smart Meal has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 29, 2025. The most recent inspection, on August 27, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on August 5, 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 2 times across 2 separate inspections, most recently on July 9, 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 6 times across 4 separate inspections, most recently on August 27, 2026. 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?

  • 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 4 times across 3 separate inspections, most recently on August 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?

  • 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 3 times across 3 separate inspections, most recently on August 27, 2026. 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.

9 inspections

  1. 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?
      • Six ceiling lights in the kitchen are burned out.An incandescent light in the ventilation hood is not working and the fixture for another is entirely missing.The pair of fluorescent lights in the dry storage room is not shielded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two slide doors of the "General" refrigerator, especially their sealing, are in disrepair; the foam/spongy material is exposed, and cold air loss is evident/felt.
  2. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Genesis' "IoSan + Rinse" container supplying the glasswasher is empty. CDI - Corrected During InspectionThe "CMA Dishmachines NO. 160483" dishwasher yields a strong 100 ppm chlorine for its sanitizing. YES - In Compliance
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not supplied.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wall-mounted soap dispenser at the hand sink is empty. Please replenish (ideally) or remove.The hand sink is obstructed with a broom, dustpan, etc. on the floor in front of it. CDI - Corrected During InspectionThe two pump bottles for hand soap are empty. CDI - Corrected During InspectionThe paper towel dispenser at the hand sink is empty. CDI - Corrected During Inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Six ceiling lights in the kitchen are burned out.An incandescent light in the ventilation hood is not working and the fixture for another is entirely missing.The pair of fluorescent lights in the dry storage room is not shielded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two slide doors of the "General" refrigerator, especially their sealing, are in disrepair; the foam/spongy material is exposed, and cold air loss is evident/felt.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor areas in the kitchen, especially under cooking and other equipment, are dirty. Several ceiling tiles and air vents in the kitchen have a thick buildup of dust and dirt. The toilet in the staff washroom is not working.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses a quats product for sanitizing the surfaces. Please ensure test strips are available for this product.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of Cooler #2 is slightly elevated (6–7 °C). It appears that the seal around the door is in disrepair, allowing cold air to escape and warm air to enter the unit.Please relocate all high-risk foods to another properly functioning cooler and address the sealing issue to ensure the unit can maintain below 4 °C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses a quats product for sanitizing the surfaces. Please ensure test strips are available for this product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at the kitchen hand sink, and no paper towels were available at the staff bathroom hand sink.The operator promptly restocked both supplies.
    • 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 handling permit is not displayed. Please ensure the permit is displayed at a location where it can be easily seen by the customers.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some tiles missing on the wall above cooler #2, exposing a small hole in the wall, and on the side of the shelf by cooler #2, exposing the wood material inside. Please ensure all surfaces are smooth, impervious to moisture and easily cleanable.
  9. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the bucket was measured 0 ppm chlorine. The operator mixed fresh bucket of sanitizer solution with 100-200 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a measuring cup inside the flour container. The operator removed the measuring cup promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer in the cooler #4 and the two coolers in the coffee section. All coolers are measured below 4 °C. Please ensure there are thermometers in all freezers and coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the staff bathroom hand sink. The operator restocked the sink with paper towels promptly.
    • 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 staff bathroom door opens to the food preparing area. The operator was told to install an auto door closer or put a sign on the door stating the door must be closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some tiles missing on the wall above cooler #2, exposing a small hole in the wall, and on the side of the shelf by cooler #2, exposing the wood material inside. Please ensure all surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some mineral build up on the inside of the ice machine. Please clean the ice machine thoroughly.

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