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Smitty's

16 Nelson Drive Spruce Grove AB T7X 3X3 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold handwashing faucet of the prep line handwashing sink was non-functional due to a leak.Ensure faucets are operational and handwashing station is maintained in good repair at all times.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold handwashing faucet of the prep line handwashing sink was non-functional due to a leak.Ensure faucets are operational and handwashing station is maintained in good repair at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 6 food handlers were observed onsite, no food safety certification was provided.Ensure a food member with an Alberta recognized food safety certification is on site when there are 6 or more food handlers' site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop was stored in dipper well with no water running.Scoops were taken for dishwashing during inspection.Ensure ice cream scoop is clean and stored under cold running water in the dipper well.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -both prep coolers were too warm. One adjusted the other was at the coldest setting. Repair person might be required-one container of green onions was sitting at room temperature. Discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -dishwasher sanitizer was low and machine was not dispensing. New jug installed and the machine now worked
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -light bulbs are out-light covers are dirty-ceiling dirty