Smitty's Restaurant
103 - 5556 50 Avenue St. Paul AB T0A 3A1 · Food - General
14 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door gasket of the Chest Freezer in the kitchen is in disrepair - this could lead to improper cooling and freezing temperatures and potential food spoilage. Please repair ASAP.26 Feb 2026- Violation is repeated- Supervisor indicated that a new freezer has been ordered and will arrive in two weeks- A re-inspection will be conducted then
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were observed on the food prep table.Ensure that used wiping cloths are returned to sanitizer solution after use to prevent cross contamination.Operator collected all used wiping cloths and returned them to sanitizer solution - CDI
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (QUAT) test strips were unavailable.Ensure you have sanitizer test strips available to confirm appropriate sanitizer concentration for effective sanitization of food prep surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door gasket of the Chest Freezer in the kitchen is in disrepair - this could lead to improper cooling and freezing temperatures and potential food spoilage. Please repair ASAP.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle was observed in contact with food (beef soup base), during storage.Ensure that items not associated with food are separated to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet for hand wash station in the kitchen area was leaking.Ensure this is repaired and in good working condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing floor tiles were observed at the bar area.Ensure that floor is smooth and easy to clean to prevent dirt harborage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unclean knives were noted in the knife hanger - ensure that used utensils are returned to the dishwashing sink to be washed, rinsed and sanitized appropriately prior to returning them to the knife hanger - to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitization:1. Sides of the kitchen standing refrigeration unit2. Underneath the dishwashing machine and surrounding floor area.3. Back storage area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth noted on the food prep counter. Ensure that all used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shredded cheese was noted at 18C. Operator indicated it was out for more than 2hrs.Operator instructed to discard cheese, which he did.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23*Recurring issue - 15-Aug-24*Recurring issue - 05-Dec-24*Recurring issue - 17-Mar-25
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handles were noted in contact with food (Flour and Chicken base).Ensure that items not associated with food are completely separated to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal thermometer missing in the refrigeration unit in the kitchen area. Ensure you have an internal thermometer for temperature monitoring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bar:Iodine test strips were expired for the glass washer. Ensure you have valid test strips to determine the effective concentration of sanitizer and confirm if dishwasher is sanitizing the glass cups.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23*Recurring issue - 15-Aug-24*Recurring issue - 05-Dec-24
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust ventilation hood is due for service - Nov 2024.Ensure that it is serviced and maintained to avoid fire hazard.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cleaning cloths noted on food prep table.Ensure that all used cleaning cloths are returned to the sanitizer solution after each use to prevent cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration was at 0ppm.New sanitizer bucket replaced and 100ppm achieved.Ensure that dishwashing rinse concentration is at 100ppm chlorine at all times for effective sanitization of dishes and cooking utensils.
- 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?
- Backdoor requires weatherstripping to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23*Recurring issue - 15-Aug-24
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were on food prep table. Ensure that used wiping cloths are returned to the sanitizer solution after each use to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoops handles noted in contact with flour, salt containers. Ensure items not associated with food are separated to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shredded cheese was noted at 22C. Operator indicated that it was out for more than two hours during lunch. This was discarded. Ensure that high risk food is stored at 4C or below / or at 60C or higher to prevent contamination with disease causing microorganism.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Water jug noted in the hand wash sink. Ensure that handwash station is accessible at all times to facilitate hand washing practices amongst kitchen staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- behind the cookline equipment - walls & floors- Dishwashing area - floors, and walls- back storage area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several buckets of sanitizer solution were noted at 50ppm QUAT, ensure that sanitizer buckets are changed every two hours and can achieve 200ppm QUAT solution for effective sanitization of food prep surfaces. Buckets were replaced and 200ppm QUAT achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cleaning cloths were noted on food prep counter across the kitchen. Ensure that used cleaning cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Kitchen staff was observed not washing hands in between task and handling food item. Ensure that staff are reminded to wash hands in between task to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs noted at 15C. Operator indicated they were brought out just over an hour ago. Ensure that eggs are maintained at 7C or less to prevent microbial contamination. Bring out small quantities from the cooler as needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration was at 0ppm. A new bucket was installed, dishwasher was primed and still at 0ppm. Ensure you get a service provider to check it out. For now, continue to manually sanitize with 100ppm bleach or 200ppm QUAT solution for 2minutes and air dry afterwards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A kitchen bowl and utensils were noted in the handwash sink. Ensure that hand wash stations are accessible at all times to encourage handwashing practices.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization. *Recurring issue - 19-Jan-23
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food - sliced RTE vegetables noted uncovered in the walk-in cooler. Ensure items stored in the cooler are covered to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are expired since 2022. Ensure you have valid test strips to determine effective sanitizer concentration,
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sticky Fly Ribbons noted in the kitchen above the food prep areas. This was removed and corrected during the inspection. Ensure fly ribbons are not above food prep areas to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen are missing/in disrepair. Ensure that floors are smooth, easy to clean and durable to facilitate easy cleaning and sanitization.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning attention:- Above the walk-in coolers/freezers - build-up of dirt/dust- Behind the cookline equipment/ hard to reach areas- Walls of the cookline area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Coffee mug with coffee was noted on the freezer. Ensure all personal items are stored in a separate area away from food for the public to prevent contamination.In addition - plastic container handle in contact with food item (sugar). Ensure that handles are kept in an upright manner to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs noted at 17C. Ensure eggs are kept at 7C or less. Bring out eggs from the cooler as needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in the kitchen coolers. These were replaced during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks in the men's washroom were missing paper towel. Ensure that all handsinks are fully equipped with soap, paper towel and warm running water at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leak from the ceiling was noted in the kitchen area. Ensure this is fixed to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Following areas require cleaning:- dishwashing area - floors and walls- cookline equipment - behind walls and floors- back storage area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions