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Smitty's Family Restaurant

30 - 185 East Hills Boulevard SE Calgary AB T2A 6Z8 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Family Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 September 9, 2026. 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 once on September 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 28, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 4 separate inspections, most recently on September 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler pass thru door gaskets were torn and slight dust build-up on the fan cover2) Walk-in freezer pass thru door gaskets were torn and slight dust build-up on the fan cover. Fix the gaskets and clean the fan cover.3) Stains and numerous knife markings were on the white plastic cutting board.Resurface or replace the plastic cutting board.4) Front service stand up cooler door handle was repaired with green and clear tape.Fix the cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation.- Please clean in hard-to-reach areas, behind, besides, on top and underneath equipment.Deep fryer station in the kitchen area has debris, food, cooking oil and other deposit accumulated underneath.- Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.- Ensure proper cleaning schedule and records are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold was noted on the spray sink area sealant. clean or replace the sealant.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Small food insert containers were stored directly on top of food in the main line prep cooler. Do not store containers directly on food. 2) Small white cutting board was stored right next to the main line front handwash sink, no guard between to prevent water splashing onto the cutting board when washing hands. Provide a guard or remove the cutting board.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chopped sausages and ham were stored above the ice at the main line. Sausage was measured between 9.4 to 10.0 degrees C and ham was measured between 6.6 to 9.0 degrees C. Staff added more ice and water during inspection. Ice bath needs to surround the product in order to store them at 4 degrees C or below.2) Coffee creamers were placed back into the cooler after they were left on the table. Creamers were measured at 13.0 degrees C in the front stand up cooler. Discard creamers after they have been left out.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towels at the back prep handwash sink.Provide soap and paper towels (CDI) for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler pass thru door gaskets were torn and slight dust build-up on the fan cover2) Walk-in freezer pass thru door gaskets were torn and slight dust build-up on the fan cover. Fix the gaskets and clean the fan cover.3) Stains and numerous knife markings were on the white plastic cutting board.Resurface or replace the plastic cutting board.4) Front service stand up cooler door handle was repaired with green and clear tape.Fix the cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold was noted on the spray sink area sealant. clean or replace the sealant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation.- Please clean in hard-to-reach areas, behind, besides, on top and underneath equipment.Deep fryer station in the kitchen area has debris, food, cooking oil and other deposit accumulated underneath.- Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.- Ensure proper cleaning schedule and records are maintained.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please keep cleaning cloths in a sanitizer solution when not in use. PHI observed cleaning cloths on the counters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation.- Please clean in hard-to-reach areas, behind, besides, on top and underneath equipment.Deep fryer station in the kitchen area has debris, food, cooking oil and other deposit accumulated underneath.- Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.- Ensure proper cleaning schedule and records are maintained.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable cup was being used as scoop and stored inside the sugar bulk container.- Cup was voluntarily removed by staff and ensure to use scoops with handles.2. Flour bulk container had scoop inside the flour.- Ensure scoops are not left in the food and placed at the designated spot.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand sink was in disrepair and leaking water continuously.- Repair faucet leak.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Exit door in the back prep area was open at the time of the inspection.- Ensure a tight-fitting screen door is installed if the back door is to be left open.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep fryer station in the kitchen area has debris, food, cooking oil and other deposit accumulated underneath.- Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.- Ensure proper cleaning schedule and records are maintained.
  5. Demand Inspection

    0 infractions

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