Smitty's Family Restaurant
205 - 241 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General
Inspection summary
Smitty's Family Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 6, 2025. The most recent inspection, on September 10, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 once on August 31, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on December 4, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 August 31, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 August 31, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on December 4, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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.
4 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multi-purpose degreaser was used to clean food contact surfaces.The food handler was educated on using food-grade sanitizer in the facility such as sink & surface sanitizer to clean and sanitize surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Knife and scoop were stored in a stagnant water at 18.6°C at the expo food preparation station.The utensils were stored in sink and surface sanitizer.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. There was an opened can of leftover tomato juice in the food preparation cooler at the expo station.The food was discarded.Do not store leftover food in the can. Transfer food in another clean food grade container.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sinks at the expo station, dishwasher area, and at the cook line were obstructed with equipment and sweeping brush.The handwashing sinks were promptly accessible.Ensure handwashing sinks are accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice build-up was noted on the floor of the walk-in freezer and cardboard was used to line the floor to collect the ice.Fix the walk-in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit used to hold takeout orders measured 46.7° C. The owner used his thermometer and measured 130° F.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was obstructed with a plate and strainer.The items were promptly removed.Ensure handwashing sinks are accessible at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold was noted along the caulking at the 2-compartment sink at the dishwashing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions