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Smitty's Family Restaurant

2053 Mayor Magrath Drive S Lethbridge AB T1K 2S2 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Family Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on March 11, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on June 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 5, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on November 5, 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Remind staff about regular hand washing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Most food is covered in walk in. Some food uncovered due to constant use during the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler temperature was measured at 9 Celsius.
    • 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?
      • Reminded about permit payment was due.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls and cooler doors had various degrees of crud and dirt.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was measured at 8°C.Please ensure that all high-risk foods are refrigerated at or below 4°C.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer solution measured 0ppm. The chemical dispenser is in disrepair. The operator mixed a solution manually and it measured 700ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were multiple containers of uncovered food in the walk-in cooler.Please ensure that all food is covered to prevent cross contamination from occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was measured at 8°C.Please ensure that all high-risk foods are refrigerated at or below 4°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a wire fry skimmer that was in disrepair. Operator immediately discarded of the skimmer in the garbage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had a build-up of grime and food debris on the back side.Please ensure that the indicated equipment is taken apart and cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris on the walls, door and handle of the walk-in cooler. Please ensure that the indicated areas are cleaned and sanitized.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles had sanitizer written on them.Operator ordered stickers with actual product information.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have approved ready to use sanitizer available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large amounts of foods in containers were left uncovered.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink had no soap or paper towels. There was various seasonings in front of paper towel dispenser.
  10. Demand Inspection

    0 infractions

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