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Smitty's

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

7 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.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garnish (Salsa, sauce) held in ice bath in the food prep area was measured at 11 degrees and 13 degrees C respectively. The ice was replenished by staff.**Ensure that high risk foods are held at or below 4 degrees C.**If using ice baths to maintain temperature of foods, ensure that the container of foods is deeply submerged in the ice bath to allow ice to properly cool foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No steady stream of water observed from the faucet in the hand wash sink of the staff washroom.2. 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for flour in the bulk container was stored in the bin with the handle in contact with the flour. Operator removed scoop.**Ensure that scoops are stored in a sanitary manner to prevent contamination of food.