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Smile Bakery & Café

3 - 7464 50 Avenue Red Deer AB T4P 1X7 · Food - General

Official record from Alberta →

Inspection summary

Smile Bakery & Café has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on September 29, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 12, 2025. 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?

  • 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 October 24, 2024. 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 across 2 separate inspections, most recently on August 12, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on August 12, 2025. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was measured with test strips to be below 50 ppm.The solution was remade with the operator and verified to be 100 ppm.Please ensure that when preparing sanitizer solutions, the final concentration is confirmed with test strips to be within the correct range of 100–200 ppm.Chlorine strips were readily available in the facility and not expired.
    • 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?
      • Fruit flies were observed originating from a closed bin containing onions and garlic.The operator was instructed to install fly traps to help control the issue.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The previous valid food safety certification has expired.Please ensure that at least one operator has approved, valid food safety training that is current and not expired (valid for 5 years).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four plastic cutting boards were observed to be significantly overworn and discolored, preventing them from being effectively cleaned and sanitized.The operator discarded the cutting boards during the inspection.Please ensure that utensils are regularly monitored and that worn or damaged equipment is promptly replaced and discarded to maintain proper sanitation and food safety.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, moist cleaning cloths observed at room temperature. Used cloths at room temperature will grow significant amounts of germs. To prevent contamination when cleaning, please fully submerge cloths in sanitizing solution.Alternatively, you can use paper towel.PHI made a 100ppm chlorine solution with the operator in a food-safe bucket and submerged the cleaning cloth in the solution. Operator noted that this process will continue.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the sliding cooler located at the customer-accessible seating area, raw foods of animal origin (raw meat) was stored above produce.Storing animal-based foods above ready-to-eat foods (such as produce) can lead to contamination of the ready-to-eat foods with raw animal juices.Operator relocated the produce, PHI provided education on storing food correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked meat pieces were measured at 23C (73F). Operator noted that the meat was boiled and sat at room temperature overnight. PHI discarded meat. ACTION: Potentially hazardous foods, such as meat, should not be stored at room temperature for more than 2 hours. Cooked foods should be cooled to room temperature within 2 hours, and then stored in the cooler/fridge for further cooling. 2) Approx. 1 dozen eggs were measured at 23C (73F), stored at room temperature beneath the food handling counter. Operator noted that this is common practice. PHI discussed that Canadian eggs are washed during the grading process, which removes the protective bloom, therefore, eggs in Canada must be kept at 7C or less during storage. PHI discarded the eggs. Other eggs were stored in the prep cooler at 7-8C - satisfactory.ACTION:Store raw shell eggs at 7C (44F) or less, and do not store such eggs at room temperature for more than 2 hours.3) The top of the prep cooler was measured at 10-15C (50-60F) using infrared and probe thermometers. Shredded cabbage was discarded, remaining items were not potentially hazardous. PHI removed some of the containers to encourage air flow - ice accumulation was noted. Operator will measure the temperature after defrosting.*the bottom of the prep cooler was measured at 2C (35F).ACTION: Ensure that all coolers maintain less than 4C (39F). 4) The front display cooler with drinks was measured at 8-10C (46-50F). Items were generally not potentially hazardous with the exception of the raw meat on the bottom shelf (measured 5C (41F) and was relocated).ACTION: Ensure that all coolers maintain less than 4C (39F). If repairing this cooler is not an option, do not store foods in it that require refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 compartment manual dishwashing was observed - no sanitizing step was performed for 'wash-rinse-sanitize'. PHI discussed a dirty-to-clean flow and demonstrated how to fill the sanitize sink with a 100ppm chlorine solution.Operator noted that this process will be continued.

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