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Smitty's

211 Millwoods Town Centre NW Edmonton AB T6K 4B5 · Food - General

Official record from Alberta →

Inspection summary

Smitty's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on August 5, 2026, recorded 6 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times on November 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on August 5, 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 3 separate inspections, most recently on August 5, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Glass bowl was in the bulk food as a scoop. Ensure scoops with handles out of the bulk food is used. Glass bowl was removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink at the bar had no soap. Ensure soap is provided.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit is posted onsite. Ensure a valid food handling permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - Food safety certification was not available for review.Ensure someone is care and control of the facility completes an Alberta approved food safety certification. More information can be found on this link; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Damaged tiles observed on the wall behind the utensil storage shelf.2. Damaged ceiling tiles observed in the kitchen and dry storage roomEnsure the indicated areas are maintained in a smooth, easy to clean and non-absorbent manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas has buildup of dirt and debris;- The ceiling above the cook line- The top of the dishwasher- The kitchen hand sink- Walls behind the utensil storage by the dishwasher.- The buffers of the mechanical ventilation system in the kitchen.Ensure the indicated area is cleaned and maintained in a sanitary manner at all times.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Grease and food buildup were observed on the dishwasher. Conduct thorough cleaning and degreasing of the dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ready-to-eat foods (meats) are left uncovered in cooler during storage. all food in storage bust be protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An empty sanitizing chemical container was observed attached to the dishwasher, resulting in a 0 ppm concentration when tested. The chef replaced it with a full container of sanitizer, after which the chlorine concentration tested within the satisfactory range.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirty handwash sink observed in the kitchen during the inspection.2. Dirt build-up observed on the fan inside the walk-in cooler.3. The ceiling of the walk-in cooler has dirt build up. conduct cleaning.4. Dirty ceiling observed in the kitchen5. Dirty ceiling diffuser (vent) observed in the kitchen.Conduct thorough cleaning of all the above-mentioned areas to maintain sanitary conditions.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ready-to-eat foods (meats) are left uncovered in cooler during storage. all food in storage bust be protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirty handwash sink observed in the kitchen during the inspection.2. Dirt build-up observed on the fan inside the walk-in cooler.3. Dirty ceiling observed in the kitchen4. Dirty ceiling diffuser (vent) observed in the kitchen.Conduct thorough cleaning of all the above-mentioned areas to maintain sanitary conditions.
  5. Monitoring Inspection

    0 infractions

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