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Smilie's Village

981 Fir Street Sherwood Park AB T8A 4N5 · Food - General

Official record from Alberta →

Inspection summary

Smilie's Village has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on July 16, 2026, found no infractions.

1 of 7 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: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 5 times across 3 separate inspections, most recently on July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 10, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 4 separate inspections, most recently on June 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on June 10, 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, beef, pork, and chicken were measured at 24°C using an infrared thermometer. The operator stated that the products were being prepared for frying shortly. The operator was advised to discontinue this practice, as potentially hazardous foods held at elevated temperatures for extended periods may enter the temperature danger zone, increasing the risk of bacterial growth and foodborne illness.During the inspection, the operator returned the food items to refrigerated storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Free standing cooling measuring between 11-15 degrees respectively. All products moved to another cooler. Sauces made by facility must be placed in cooler or checked by lab for water activity to leave at room temperature. Place all sauces in cooler. Ensure buckets are cleaned and sanitized prior to reusing.
  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food labelling: food not labelled to indicate the source. receipts provided to show source. Ensure all food purchased has a label to indicate what the food product is.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • storage of food in opened cans. Remove food from cans and place in a container that is covered.Ensure bulk food containers are clean and scoops with handles are used.Cleaned utensils being placed in containers with non-cleaned utensils/ pans. Ensure cleaned and uncleaned are separated in cooking area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding measuring between 30-35 degrees respectively. Ensure hot holding temperatures are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Free standing cooling measuring between 11-15 degrees respectively. All products moved to another cooler. Sauces made by facility must be placed in cooler or checked by lab for water activity to leave at room temperature. Place all sauces in cooler. Ensure buckets are cleaned and sanitized prior to reusing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall/ tiling/ grouting near dishwashing area requires repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure all dishes/utensils are stored in a manner that keeps utensils cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bags of spice and mushroom were left open in the dry storage room.2. Cooked/fried chicken, chopped vegetables and other food items were left open in walk-in coolers.Covering food items in the facility and protecting them from contamination was discussed with the operator during inspection. Food items not currently in use were covered and the operator advised to instruct the staff on ensuring food is always covered and protected from contamination during storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the glasswasher at the bar after running a cycle. It was observed that the chlorine sanitizer bucket was empty. The operator refilled the bucket during inspection and 100ppm sanitizer solution measured after running another cycle.Please monitor the sanitizer concentration of the glasswasher and dishwasher daily using the chlorine test strips at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles at the kitchen and dishwashing area were missing. The staff replaced the missing tiles during inspection.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure that test strips for sanitizer are available at the bar glass washer. Also, ensure that all staff that provide service at the bar are knowledgeable on how to conduct sanitizer testing of the glasswasher at allocated intervals throughout the work -day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pop syrup was spilled onto the floor surface below and beside the bulk pop stand located in the storage room. remove cardboard below this stand and discontinue this practice. Floor surface cleaning and sanitizing required.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Onions in bags and crates, as well as cabbages in boxes were stored on the floor of the walk-in cooler. Ensure all food items are stored off the floor. 2. A container of food was stored on top of an uncovered container of food. Ensure that all food is covered, especially if it is to be stacked.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer solution available at the time of the inspection. A 100 ppm (2.5ml Bleach in 1000 ml water) solution of sanitizer was created by inspector. 2. Soiled cleaning clothes were observed on different work stations. Ensure each workstation is provided with a sanitizer bucket, and that used cleaning cloths are stored in sanitizer solution.
    • 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?
      • Recipe for Sushi rice is not available, as well PH testing device is not available to ensure appropriate pH.Obtain pH testing device and measure sushi rice pH to ensure less than 4.6.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored in bulk food containers. Use scoops with a handle and store in a way that protects bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Modified food containers (Cut Vinegar and Lemon Juice) were being used to food items and as scoops. Cut containers are not easy to clean and cannot withstand dishwashing. Use re-usable food grade containers for stored foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An open bag of flour was stored on the floor of the dry storage room. 2. Bags of Cabbage and Onions were stored on the floor of the walk-in cooler. 3. Crates of carrots and other vegetables were stored on the floor of the walk-in Cooler. Ensure that all food items are stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were stacked on top of uncovered containers of food in the walk-in cooler.Ensure that food is covered to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice scoop was being stored in room temperature water. Ensure that rice scoops that is continuously used is stored in water with a temperature less than 4 degrees Celsius, greater than 60 degrees Celsius, or a food grade sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several sauces that stated "Refrigerate after Opening" were found at room temperature. Sauces were moved to the refridgerator once noted.
    • 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 had expired. Ensure new test strips are acquired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back of the meat slicer blade. Ensure that meat slicer is fully disassembled, cleaned, and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The was an accumulation of dust in the following areas:- Fan covers in both walk in coolers.- Around the vent for the dishwasher ventilation canopy. Clean areas noted above.

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