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Smiley's Restaurant

330 Ridge Road Strathmore AB T1P 1B6 · Food - General

Official record from Alberta →

Inspection summary

Smiley's Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on March 3, 2026, recorded 9 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on March 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on August 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 3, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 March 3, 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?

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

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A can of mouldy garlic was observed in the walk-in cooler (discarded).- Ensure all food items are routinely inspected, and any spoiled or mouldy products are immediately discarded
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A solution confirmed to be chlorine-based sanitizer measured 0 ppm. A fresh solution measuring 100 ppm of chlorine was made onsite
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foil sheets were being reused for grilling food, the foil sheets were heavily soiled with grease. - The foil sheets where discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat loaf and gravy were stored at room temperature on the shelf above the grill. The meat loaf measured 42 degrees Celsius, and the gravy measured 40 degrees Celsius. Both items were discarded at the time of inspection.Ensure all potentially hazardous foods are maintained at 60 degrees Celsius or above when held hot, or 4 60 degrees Celsius or below when held cold.
    • 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?
      • A gap was observed under the kitchen back door.-Seal the gap under the door to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall edge beside the pizza table is chipping, and particles were falling onto the floor.- Repair the wall so that all surfaces are smooth, non-absorbent, and easy to clean.2. The ceiling above the pizza preparation table consists of perforated acoustic ceiling tiles. The tiles contain openings and are not smooth or easily cleanable.-Replace the perforated acoustic ceiling tiles above the pizza preparation table with smooth, non-absorbent, and easily cleanable ceiling materials suitable for a food preparation area.3. The transition strip on the floor around the door of the walk-in cooler was made of unfinished wood. Repair the transition strip with a material that is smooth, non absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation March 3rd 26: The ceiling tiles are missing from front of the walk-in freezer and the dry storage.Replace the missing tiles. Previous violation:There were some missing ceiling tiles. One by the walk-in freezer and one over the pizza dough table.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation March 3rd 26: The pizza table still had unfinished wood on the underside. - All surfaces of the pizza dough table should be smooth, non-absorbent, easy to clean, and constructed of materials intended for food preparation.Previous violation:There was unfinished wood on the underside of the pizza dough table.Ensure that all surfaces of the pizza dough table are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation March 3rd 26: There was accumulation of grease on the underside of the pizza table, oil was dripping down under the tableClean and sanitize the indicated area. Previous violation: The underside of the pizza dough table had grease/oil accumulation. Clean the pizza dough table, including the underside.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Damaged single use cups were being used as scoops in bulk food containers. Some bulk food containers had plastic scoops, but the scoops had no handles.Discard the damaged single use cups. Obtain proper scoops with handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water available for sanitizing food contact surfaces measured greater than 1000 ppm.If using chloring based (bleach water) for sanitizing food contact surfaces, ensure that concentration is maintained between 100 to 200 ppm.
    • 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 was unfinished wood on the underside of the pizza dough table.Ensure that all surfaces of the pizza dough table are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 were some missing ceiling tiles. One by the walk-in freezer and one over the pizza dough table.Replace missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside of the pizza dough table had grease/oil accumulation. Clean the pizza dough table, including the underside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • August 27, 2025:The door to one of the toilet stalls in the women's washroom had no lock.Install/repair the lock.May 22, 2024:1) The urinal in the men's washroom did not flush.2) A tile was missing from the baseboard in one of the women's washroom stalls near the toilet and sink.Washroom maintenance is scheduled.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measured at an ambient temperature of 7C. Several foods were probed at temperatures of 7-8C. Perform maintenance necessary to bring cooler temperatures down to 4C or lower. Cleaning the interior machinery of the cooler may help lower air temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza spatulas were observed being stored directly on the floor, or on cardboard which appeared heavily soiled. Ensure food handling equipment is stored off the floor. Metal hooks have been installed to hang utensils - ensure remaining equipment can be stored properly in this manner. Remove equipment that is no longer in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The urinal in the men's washroom did not flush.2) A tile was missing from the baseboard in one of the women's washroom stalls near the toilet and sink.Washroom maintenance is scheduled.
  4. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Various chemicals used in this facility were not labeled. All chemicals used in a kitchen must be correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measured at an ambient temperature of 7C. Several foods were probed at temperatures of 7-8C. Perform maintenance necessary to bring cooler temperatures down to 4C or lower. Cleaning the interior machinery of the cooler may help lower air temperature.
    • 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 surfacing material on some of the dry storage shelving is becoming damaged, making it difficult to repair.Repair or replace damaged shelving surfaces to render a smooth and cleanable surface.
    • 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 flooring of the walk-in freezer was damaged and cracked, creating a surface that would be difficult to properly clean. Repair flooring to ensure smooth and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Pizza spatulas and oven trays were observed being stored directly on the floor. Ensure food handling equipment is stored off the floor.2) Clean pizza pans were stored in containers lined with cardboard which appeared visibly soiled. These containers also had a buildup of food debris. Ensure containers used to clean storage containers are cleaned regularly. Replace cardboard at a frequency that keeps it in a visibly clean state.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach sanitizer used in this facility was far too high, bleaching out the chlorine test paper used. Concentration of sanitizer used was corrected to 100ppm chlorine during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Various chemicals used in this facility were not labeled. All chemicals used in a kitchen must be correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measured at an ambient temperature of 7C. Several foods were probed at temperatures of 7-8C. Perform maintenance necessary to bring cooler temperatures down to 4C or lower. Cleaning the interior machinery of the cooler may help lower air temperature.
    • 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 flooring of the walk-in freezer was damaged and cracked, creating a surface that would be difficult to properly clean. Repair flooring to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was noted in the wall at the side of the mixer. Cover or repair hole to ensure this area is cleanable.
    • 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 surfacing material on some of the dry storage shelving is becoming damaged, making it difficult to repair.Repair or replace damaged shelving surfaces to render a smooth and cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Pizza spatulas and oven trays were observed being stored directly on the floor. Ensure food handling equipment is stored off the floor.2) Clean pizza pans were stored in containers lined with cardboard which appeared visibly soiled. These containers also had a buildup of food debris. Ensure containers used to clean storage containers are cleaned regularly. Replace cardboard at a frequency that keeps it in a visibly clean state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the plastic strainers observed were damaged, raising concerns of physical contamination of food. Damaged utensils were disposed of during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The urinal in one of the washrooms did not flush.Staff advised washroom repairs were scheduled.

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