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Smitty's Family Restaurant

5004 50 Avenue Leduc AB T9E 6V8 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Violation: 1) Ventilation covers missing in kitchen area, allows debris to fall back into kitchen area increasing the risk of cross contamination.2) Ceiling tiles by cooler in disrepair, with top layer peeling off. Does not allow for effective cleaning of the area. Corrections:1) Replace vent covers. 2) Replace ceiling tiles that are peeling/ separating
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Violation: A tray of eggs was on the counter during the inspection. When asked, the food handler present indicated that the eggs had been out "all day". Corrective action: Food handler was instructed to dispose of eggs before PHI left the building.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** Violation: Bar dishwasher was out of chlorine sanitizer, was unable to adequately clean glassware to remove contamination.Corrective Action: Chlorine sanitizer was replaced while on site and was measured to be at 100 ppm before PHI left the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Violation: Staff bathroom and kitchen hand sinks did not have adequate soap or hand towels.Corrective Action: Ensure that all handwashing stations are fully stocked with soap and hand towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Violation: 1) Ventilation covers missing in kitchen area, allows debris to fall back into kitchen area increasing the risk of cross contamination.2) Ceiling tiles by cooler in disrepair, with top layer peeling off. Does not allow for effective cleaning of the area. Corrections:1) Replace vent covers. 2) Replace ceiling tiles that are peeling/ separating
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Violation: Stove hood vent filters had buildup of debris, increasing the risk of cross contamination.Corrective Action: Clean hood vent filters.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of butter and eggs were out at room temperature. The staff reported they had been out for less thirty minutes and were moved into the cooler during the inspection.
    • 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?
      • The weather stripping of the back door was in disrepair. There was light shining through the bottom of the door. Please ensure that the weatherstripping is in good condition to prevent the entry of pests.
    • 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?
      • The permit posted had expired in 2022. Please ensure that the valid food handling permit is printed and posted where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the ceiling of the walk-in cooler by the ventilation fans.There was grime build up on the walls underneath the dishwasher.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on plastic racks. Operator is advised to store all materials on shelves at least 6 inches above floor so that floor under them can be maintained clean and monitored for insect/ pest activity.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the cooler in the food preparation area is recorded 10.8 degrees Celsius. Temperature record for this cooler is not available. Onsite employees revealed that they are not aware if this cooler temperature is routinely monitored. Operator discarded high risk food at the time of inspection. Operator is advised to repair this cooler so that it can maintain its temperature at or below 4 degrees Celsius. Operator is advised not to store high risk food in this cooler until it is repaired. Operator is advised to monitor cooler temperatures and maintain a record.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling vents. Operator is advised to clean them and maintain them clean.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The floor around the grease trap needs to be repaired to make it easier to clean. The area appears dirty and there is a strong smell coming from that area.June 26, 2024: The floor around the grease trap was still damaged and unclean. A strong smell was still coming from the area. Please repair the flooring so it is smooth and easy to clean. Seal any gaps that may be causing the strong smell. Please note that this is an on-going violation and must be corrected.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth was observed on the kitchen counter. The cloth was stored in a sanitizer solution during inspection.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large quantity of eggs was brought out from the cooler and placed on the kitchen counter for use. The staff were advised to move the eggs back into the cooler and bring them out in smaller quantities as needed. 2. The temperature of soup in the hot holding unit was measured to be at 53C. The staff adjusted the unit's temperature during inspection. 63C soup temperature was measured from the unit by the end of inspection.Please ensure temperature food at hold holding is maintained at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the low temperature dishwasher after running few cycles. The staff checked and adjusted the sanitizer line during inspection. Subsequently, 100ppm chlorine solution was measured after the sanitizing cycle.Please check the sanitizer concentration from the dishwasher daily and keep records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The floor around the grease trap needs to be repaired to make it easier to clean. The area appears dirty and there is a strong smell coming from that area.June 26, 2024: The floor around the grease trap was still damaged and unclean. A strong smell was still coming from the area. Please repair the flooring so it is smooth and easy to clean. Seal any gaps that may be causing the strong smell. Please note that this is an on-going violation and must be corrected.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The floor around the grease trap needs to be repaired to make it easier to clean. The area appears dirty and there is a strong smell coming from that area.- The exhaust canopy is due for service.
  9. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer level of the dish washer is recorded nil. Operator is advised to repair the dish washer so that it provides sanitizer for dish washing. Operator is advised not to use dish washer until repaired or sanitize dishes after washing in the dish washer until dish washer is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The floor around the grease trap needs to be repaired to make it easier to clean. The area appears dirty and there is a strong smell coming from that area.- The exhaust canopy is due for service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation in the facility was unsatisfactory. ACTION REQUIRED:1) Deep cleaning of the entire facility is required. Please pay particular attention to the following areas:- All food contact surfaces and food equipment in front of the stove/grill- Areas underneath the cookline/stove- The inside and outside of microwaves- All high touch surfaces such doors of prep cooler and stove knobs- The dishwashing area, especially the wall underneath the dirty dishes window, surface of dishwasher and the entire walls in that area.- The food spill in the walk-in freezer2) Establish a cleaning program to ensure consistent cleaning of the facility3) Maintain cleaning records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling vents.