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Smitty's

2 - 191 East Lake Crescent NE Airdrie AB T4A 2H7 · Food - General

Official record from Alberta →

Inspection summary

Smitty's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on January 20, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on July 16, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food items - shrimps, beef liver, uncooked chicken nuggets, fish and uncooked chicken breasts were stored above cooked food items - cooked sausages. Staff moved raw food items to the bottom of shelves below the cooked food items.**Please ensure that raw food items are stored below or separate from cooked food items to prevent cross contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the single serve milk cups stored in an ice bath was measured at 23.8 degrees C. Milk cups were discarded.**Ensure that high risk foods in cold storage are maintained at 4 degrees C or below at all times.**If storing high risk foods in an ice bath, ensure that container holding food items is completely submerged in a manner that the ice bath is on or above the level of the food item to ensure a temperature of 4 degrees is maintained.**Store small quantities of the single serve cups in the ice bath and refill as needed.**THIS IS A REPEAT VIOLATION, PLEASE ENSURE THAT TEMPERATURE MONITORING AND CONTROL IS STRICTLY ADHERED TO IN YOUR FACILITY
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty bucket was used to store the ice scoop.**Please clean and sanitize food equipment**Ensure that all food equipment in the food facility is maintained in a clean and sanitary manner at all times.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice in the ice baths where vegetables and fruits were stored at the service station was melted.Temperature of food items were measured at:Butter - 16 degrees CVegetables - 13 degrees C.Ice bath was replaced.**Please ensure that high risk foods in cold storage are held at 4 degrees C and below at all times.**Monitor ice baths and replace ice frequently.
    • 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 caulking around the handwash sink of the staff washroom was coming off.**Please replace caulking.
  5. Monitoring Inspection

    2 infractions

    • 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 caulking around the handwash sink of the staff washroom was coming off.**Please replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust noted around the ceiling ventilation outlets.**Please clean.
  6. 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 hand sink in the bar was missing hand soap.**Ensure that hand wash sinks are equipped with hot and cold running water, soap and paper towel at all times to promote proper hand hygiene.

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