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Smitty's

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

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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?
      • Kitchen hand wash station faucet was cracked at the bottom.Replace the hand wash faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard along the walls underneath the standing oven was partially removed and causing a gap on the wall.Ensure the baseboards are replaced and in good repair. Ensure gaps are covered to prevent pests harbourage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hand wash station in the kitchen area was accumulated with dirt and other deposit. Ensure the indicated area is cleaned, sanitized and maintained in a sanitary condition at all times.Updated August 22, 2023:Staff washroom handwashing sink and faucet was maintained in a sanitary condition.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops without handles were being used and stored inside the bulk container.Scoops were promptly removed.Use scoops with handles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Left-side hand wash sink in the women's washroom was not dispensing hot and cold running water.Ensure the hand wash sink is in good repair.
    • 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?
      • Food handling permit was not displayed.Display the permit where it can be seen by customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen hand wash station faucet was cracked at the bottom.Replace the hand wash faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard along the walls underneath the standing oven was partially removed and causing a gap on the wall.Ensure the baseboards are replaced and in good repair. Ensure gaps are covered to prevent pests harbourage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hand wash station in the kitchen area was accumulated with dirt and other deposit. 2. Staff washroom handwashing sink and faucet was accumulated with dirt and other deposit.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.