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Smitty's Market Mall

46-2325 Preston Avenue Saskatoon SK S7G 2G2 · Food Premises

9 inspections

  1. Routine

    3 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  2. Complaint

    0 infractions

  3. Follow-up

    2 infractions

    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  4. Routine

    4 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Food Storage & Equipment
      • Refrigeration space is not sufficient to accommodate potentially hazardous food supplies at the required temperatures. Refer to section 17 of The Food Safety Regulations.
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
  5. Routine

    2 infractions

    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  6. Follow-up

    5 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  7. Routine

    5 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is thawed at room temperature or in another unsafe manner. Refer to 2.2.3 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
  8. Follow-up

    2 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  9. Routine

    8 infractions

    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
      • Drainage racks are not stored in a sanitary manner when not in use. Refer to 1.12.3 of the Public Eating Establishment Standards.
    • Manual Dishwashing
      • Quaternary ammonium sanitizing solution concentration is not at 200 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iii of the Public Eating Establishment Standard.
    • Mechanical Dishwashing
      • Dishwasher/glasswasher is not maintained in a sanitary condition. Refer to 3.2.3 of the Public Eating Establishment Standards.
      • Iodine sanitizing solution concentration is not between 12.5 and 25 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iv of the Public Eating Establishment Standard.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Pest Control
      • A qualified person is not utilized to eradicate a serious pest infestation. Refer to 6.6 of the Public Eating Establishment Standards.