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Smilie's Restaurant

12928 127 Street NW Edmonton AB T5L 1A9 · Food - General

Official record from Alberta →

Inspection summary

Smilie's Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on May 28, 2025, recorded 15 infractions.

1 of 5 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on May 28, 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 4 times across 2 separate inspections, most recently on May 28, 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 3 times on May 28, 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 6 times across 4 separate inspections, most recently on May 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 May 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use before and during food prep.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were noted stored beside cooked foods on floor in walk-in cooler.Corrective action: store all raw meat and seafood in in a designated lower shelving space below other foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous food bins were stored uncovered on shelves and on floor.Please ensure foods are covered at all times unless foods are undergoing cooling from recently being cooked.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue dry food storage bin was left uncovered.Corrective action: always ensure dry food bins/bags are closed securely when not in use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of fried rice on steam table was 43C.Please ensure hot holding of food is 60C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Excess amount of perishable cooked and raw foods observed being held at room temperature.Please keep foods that are currently being processed/cooked for a limited time at room temperature with excess foods stored in the cooler until ready to be processed/cooked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Metal door stand-up cooler where sauces are stored was maintaining a temperature of 12C.Please keep perishable foods in another cooler until cooler in question is serviced and able to maintain a temperature of foods within standards.
    • 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?
      • Pest control records unavailable for viewing.
    • 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?
      • Back wooden screen door is not able to keep closed without having gaps around the bottom and sides that can potentially allow the entry of pests into the kitchen.Please keep main door closed or fix door so that there are no entry points leading inside.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monitoring thermometers are needed in coolers that are missing one.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fryer baskets have loose wires not attached to basket frame.Please cut off wire or wrap wire around an adjacent wire to prevent a possible physical contamination risk to food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal stand up cooler is not maintaining a temperature within standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- inside and outside cookline- stainless steel surfaces of cookline- outside ice machine- inside pizza prep cooler that is being used for storage- high touch surfaces of all coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Sides of both chopping blocks and walls behind the blocks- Outside all dry food bins in back storage area- Dishwasher area - please clean and organize- Floors under 2-comp sink and floors under dishwashing area sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule unavailable for viewing.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No detectable sanitizer was measured in sanitizer buckets used for dirty cleaning cloth storage.Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 4 large bins of raw meat were noted out at room temperature to be processed or cooked.Corrective action: only bring out 1 bin at a time to process or cook then bring out another one when finished.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Dry food bags were noted left open in bag area when not in use.2) Some food buckets were not covered in walk-in cooler.Corrective action: always ensure that bags are closed securely or placed inside a food-grade storage bin and all food bins/buckets are always covered when food is in storage.
    • 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?
      • Back wooden screen door does not close in a manner leaving large gaps for the potential of pests to enter facility when main door is open.Corrective action: obtain new door that closes flush against the frame edges or obtain a screen curtain that can be affixed around entire door frame.
    • 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 noted in the following area/s:- lower shelves across pizza cooler
    • 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?
      • Current food permit not on dislplay
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood noted above steam table.Aug 13/24: Violation outstanding
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container with no handle was being used as a scoop and stored directly in dry food bin.Action item: please obtain scoops with handles for all dry storage food bins so that the part where a food handler's hand touches does not come into direct contact with the food stored within the bin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside and outside microwaves- Large stand mixer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- floor in walk-in cooler especially under storage racks- high touch areas and handles of standup cooler and freezer in pizza area- outside surfaces of blue dry food bins in back storage area- shelf beside pizza cooler- inside pizza cooler
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for cleaning cloth storage was not prepared while food prep was taking place.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths noted stored on counters and food prep surfaces.Corrective action: Please ensure cleaning cloths are stored in sanitizer bucket in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food containers were again noted stored uncovered in walk-in cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood noted above steam table.
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats noted stored beside veggies in walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood noted above steam table.
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