Skip to content
Loading map…

Smitty's

17803 Stony Plain Road NW Edmonton AB T5S 1B4 · Food - General

Official record from Alberta →

Inspection summary

Smitty's has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2024. The most recent inspection, on March 17, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on March 9, 2026. For example: Is the facility free of a pest infestation?

  • 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 on December 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 4, 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 once on December 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 15. Is the facility free of a pest infestation?
      • Dry mouse droppings observed at multiple locations throughout the back and front of the kitchen. Please clean and sanitize the indicated areas. In consultation with your pest control professional ensure enhanced pest control procedure in place.
    • 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?
      • Gap observed between the floor and the door at the back. Please ensure the door is repaired to prevent potential pest entry.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A meat slicer was stored and observed with dried food debris. Please ensure that all food equipment is washed, sanitized, and properly air-dried before storage. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure safe operation of the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution at the kitchen prep table (Ecolab Sink & Surface Cleaner Sanitizer) was observed at 170 ppm, which is below the required concentration. The operator was advised to replace the solution with a freshly prepared one. After replacement, the sanitizer concentration was re-tested and found to be within the acceptable range (700 ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items were observed stored directly on floor in dry storage area, walk-in-cooler and freezer. The operator was instructed to store food items off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles were observed in the kitchen. Please ensure that all the bottles are labeled correctly to avoid any accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the walk-in cooler was observed at 12.5°C. A review of temperature records revealed that readings had been consistently above 4°C for the past nine days, with no corrective action taken. Potentially high-risk temperature-time abuse food items were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer (Chlorine) was observed at 25 ppm at a temperature of 51°C. The chlorine sanitizer pail was empty. The operator was instructed to replenish the sanitizer and ensure proper cleaning and sanitization of all dishes and utensils. . Until such time dishes may be washed in the dishwasher and sanitized with 100 ppm of chlorine solution manually.
    • 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?
      • Light was observed entering through the bottom of the back exterior door indicating a potential gap that could allow pest entry. The operator was informed of the issue and contacted maintenance during the inspection. The door was repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor and wall surfaces inside both the walk-in cooler and freezer were observed with accumulated debris and buildup. The operator is advised to clean and sanitize the indicated areas.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

Own this business? Add a badge to your website