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Smitty's

9640 MacLeod Trail SE Calgary AB T2J 0P7 · Food - General

Official record from Alberta →

Inspection summary

Smitty's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on August 7, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 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 3 times across 2 separate inspections, most recently on July 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 4 separate inspections, most recently on August 7, 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?

  • 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 5 times across 5 separate inspections, most recently on August 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on July 23, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    3 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?
      • Floor tiles leading to the dishwashing area had been temporarily secured with a black tape.The wall beneath the dishwashing counter, below the automated sanitizer dispenser, had an opening around the plumbing that was covered with a piece of cardboard and secured with duct tape. Baseboard tiles near to the utility room were loose and pulling away from the wall.Actions Taken/Required: Remove the tape from the floor. Ensure the floor surface is smooth, durable, easily cleanable/washable, and impervious to moisture.Remove the cardboard and duct tape used to cover the wall opening. Repair the wall using durable, smooth, non-absorbent, and easily cleanable materials. Repair the loose baseboard tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The temperature of the prep cooler on the cooking line was measured at 10°C using an infrared thermometer, and the internal temperature of sliced tomatoes stored inside the above-surface container cooler was measured at 6.2°C.UPDATE- operator is purchasing new cooler. Meanwhile will be using the alternate cooler or ice immersion method. 2. The rubber seal on the window cooler located near to the cooking line had been secured with duct tape to help keep the doors closed. Actions taken/required:1. Staff were instructed to use the ice immersion method for the temporary storage of perishable food containers or to use an alternate window cooler. - Repair the cooler. Ensure that it is maintained at 4°C or below.-Do not store perishable foods in the cooler until it has been repaired.2. Staff were instructed to remove the duct tape, as it creates a non-cleanable surface. - Repair or replace the rubber gasket on the window cooler door to ensure it forms a proper seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in following areas:- walk-in cooler shelves and the floor-all hard-to-reach areas-the edges of the cooking equipment and deep fryer had accumulated oils/grease.-under the dishwashing area-Ice machine had slime layer build up. Please clean the indicated areas. Cleaning schedule template will be shared along with this report as a reference. Create and implement the cleaning schedule.
  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Under Progress"The handwashing sink located near the back portion (opposite the dishwashing area) had a soap dispenser mounted very near to the adjacent preparation sink. This setup creates a risk of contamination from water dripping from employees' hands into the preparation sink.Actions required/taken:Install a physical barrier between the soap dispenser and the preparation sink, orRelocate the soap dispenser to a location that is accessible for washing hands and does not pose a contamination risk to food preparation activities.
    • 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. The grease trap located beneath the two-compartment dishwashing sink appeared to be damaged and was covered with a buildup of dried grease and oil. Active leakage signs and grease accumulation were also observed at the bottom part.2. Floor tiles leading to the dishwashing area had been temporarily secured with a black tape.3. The wall beneath the dishwashing counter, below the automated sanitizer dispenser, had an opening around the plumbing that was covered with a piece of cardboard and secured with duct tape.4. Baseboard tiles near to the utility room were loose and pulling away from the wall.Actions Taken/Required:1. Consult with the City and ensure the grease trap is maintained in good working order and serviced on a regular basis. Repair or replace the grease trap. 2. Remove the tape from the floor. Ensure the floor surface is smooth, durable, easily cleanable/washable, and impervious to moisture.3. Remove the cardboard and duct tape used to cover the wall opening. Repair the wall using durable, smooth, non-absorbent, and easily cleanable materials.4. Repair the loose baseboard tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The temperature of the prep cooler on the cooking line was measured at 10°C using an infrared thermometer, and the internal temperature of sliced tomatoes stored inside the above-surface container cooler was measured at 6.2°C.UPDATE- Staff are using the ice immersion method and an alternative window cooler. A technician appointment has been scheduled.2. The rubber seal on the window cooler located near to the cooking line had been secured with duct tape to help keep the doors closed. Actions taken/required:1. Staff were instructed to use the ice immersion method for the temporary storage of perishable food containers or to use an alternate window cooler. - Repair the cooler. Ensure that it is maintained at 4°C or below.-Do not store perishable foods in the cooler until it has been repaired.2. Staff were instructed to remove the duct tape, as it creates a non-cleanable surface. - Repair or replace the rubber gasket on the window cooler door to ensure it forms a proper seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in following areas:- walk-in cooler shelves and the floor-all hard-to-reach areas-the edges of the cooking equipment and deep fryer had accumulated oils/grease.-under the dishwashing area-Ice machine had slime layer build up. Please clean the indicated areas. Cleaning schedule template will be shared along with this report as a reference. Create and implement the cleaning schedule.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning clothes were observed sitting on the prep counters. 2. Quat sanitizer bucket located near to front seating area was very low. Actions taken:1. Staff was instructed to submerge the cleaning clothes inside the sanitizer buckets between use.2. Staff was instructed to prepare a fresh solution, 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. On the front cooking/preparation line, knives were observed being stored in the gap between the stainless-steel tray and the wooden counter, with the blades inserted between the two surfaces.2.Personal belongings such as phones, coffee cups were stored on the counters inside the kitchen. Action required/taken:1. Staff was instructed to store the knives on the magnetic knife holder strap (that is easily cleanable surface) or inside the cleaned container.2. Staff was instructed to store all the personal belongings in the staff designated areas away from food handling/storage/preparation.
    • 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 handwashing sink in the cooking line was not operational, with no hot or cold running water available. The sink was also blocked by a sanitizer bucket. The chef rectified the issue during the inspection, and hot and cold running water were restored.2.The handwashing sink located near the back portion (opposite the dishwashing area) had a soap dispenser mounted very near to the adjacent preparation sink. This setup creates a risk of contamination from water dripping from employees' hands into the preparation sink.Actions required/taken:1.Ensure the handwashing sink is supplied with hot and cold running water, liquid soap, and paper towels at all times. Remove the clean customer plates stored adjacent to this handwashing sink. Either install a physical barrier between the sink and the clean utensil storage area or relocate the utensils. Do not use the area adjacent to the handwashing sink for storing food, equipment, or utensils to prevent contamination from splash or spills. 2.Install a physical barrier between the soap dispenser and the preparation sink, orRelocate the soap dispenser to a location that is accessible for washing hands and does not pose a contamination risk to food preparation activities.
    • 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. The grease trap located beneath the two-compartment dishwashing sink appeared to be damaged and was covered with a buildup of dried grease and oil. Active leakage signs and grease accumulation were also observed at the bottom part.2. Floor tiles leading to the dishwashing area had been temporarily secured with a black tape.3. The wall beneath the dishwashing counter, below the automated sanitizer dispenser, had an opening around the plumbing that was covered with a piece of cardboard and secured with duct tape.4. Baseboard tiles near to the utility room were loose and pulling away from the wall.Actions Taken/Required:1. Consult with the City and ensure the grease trap is maintained in good working order and serviced on a regular basis. Repair or replace the grease trap. 2. Remove the tape from the floor. Ensure the floor surface is smooth, durable, easily cleanable/washable, and impervious to moisture.3. Remove the cardboard and duct tape used to cover the wall opening. Repair the wall using durable, smooth, non-absorbent, and easily cleanable materials.4. Repair the loose baseboard tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The temperature of the prep cooler on the cooking line was measured at 10°C using an infrared thermometer, and the internal temperature of sliced tomatoes stored inside the above-surface container cooler was measured at 6.2°C.2. The rubber seal on the window cooler located near to the cooking line had been secured with duct tape to help keep the doors closed. Actions taken/required:1. Staff were instructed to use the ice immersion method for the temporary storage of perishable food containers or to use an alternate window cooler. - Repair the cooler. Ensure that it is maintained at 4°C or below.-Do not store perishable foods in the cooler until it has been repaired.2. Staff were instructed to remove the duct tape, as it creates a non-cleanable surface. - Repair or replace the rubber gasket on the window cooler door to ensure it forms a proper seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in following areas:- walk-in cooler shelves and the floor-all hard-to-reach areas-the edges of the cooking equipment and deep fryer had accumulated oils/grease.-under the dishwashing area-Ice machine had slime layer build up. Please clean the indicated areas. Cleaning schedule template will be shared along with this report as a reference. Create and implement the cleaning schedule.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer dispenser in the dishwashing area was dispensing sanitizer at 500 ppm. PHI advised staff to dilute the sanitizer to the appropriate concentration of 200 ppm during inspection.- Follow up with technician to ensure proper calibration of dispenser to 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were available onsite to verify sanitizer concentration.- Obtain QUAT test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the wall beneath the dishwashing area.- Repair or seal the hole to maintain structural integrity and prevent potential pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food items and containers were stored on a table directly beside the hand sink in the kitchen. During the inspection, the food containers were relocated.- Install a splash guard to prevent contamination before storing any items near the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant debris buildup was noted underneath the equipment in the cook line area.- Thoroughly clean the area.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were placed in dipper well with still water.- Staff was asked to change the water in the dipper well and use ice-cubes instead.
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