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Smitty's Restaurant

103 - 5556 50 Avenue St. Paul AB T0A 3A1 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on October 7, 2026, recorded 8 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 11 times across 7 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 5 separate inspections, most recently on October 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 15, 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 14 times across 9 separate inspections, most recently on October 7, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 4 separate inspections, most recently on October 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not observed in the walk-in cooler for the bar.Without a temperature monitoring device, staff cannot verify that food is being stored at safe temperatures. Ensure a functioning, accurate thermometer is installed in the walk-in cooler and routinely monitored to confirm the unit is maintaining required refrigeration temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon jam and hollandaise sauce were observed cooling at room temperature. Cooling potentially hazardous foods at room temperature is not an approved cooling method and may allow rapid growth of harmful bacteria. Ensure foods are cooled using approved methods, such as placing them in a refrigerator or cooler, transferring them to shallow pans, using an ice bath, or utilizing ice wands to facilitate rapid cooling and maintain food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC test strips were unavailable.Ensure QAC test strips are readily available and used to regularly verify that sanitizer concentrations are maintained within the manufacturer's recommended range. This helps ensure effective sanitization of food contact surfaces and equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the wall adjacent to the freezer. Damaged wall surfaces may provide harborage areas for pests and impede effective cleaning and sanitation. Repair the wall to create a smooth, durable, non-absorbent, and easily cleanable surface, and ensure the opening is properly sealed to prevent pest entry and accumulation of debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave glass turntable tray was observed broken, with duct tape used as a repair. Damaged equipment and the use of duct tape create surfaces that cannot be adequately cleaned and sanitized and may pose a physical contamination riskReplace the damaged tray, as duct tape is not a cleanable food-grade surface and may contribute to physical contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reusable dishes and single-use disposable dishes were observed stored with food-contact surfaces facing upward. This storage method may expose the food-contact surfaces to dust, splash, and other sources of contamination. Ensure all clean dishes and disposable food service articles are stored inverted or otherwise protected from contamination during storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives were observed being returned to the knife holder after use. Storing soiled utensils with clean utensils may result in cross-contamination of food-contact surfaces. Ensure dirty knives are placed in the dishwashing area for cleaning and sanitizing after use, and only clean, sanitized knives are stored in the knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require thorough cleaning and sanitization:Ice Machine: A build-up of grease and debris was observed on interior surfaces of the ice machine. Ice is considered a food product; therefore, the ice machine must be maintained in a clean and sanitary condition at all times to prevent contamination.Dishwasher: Accumulation of dirt and residue was observed inside the dishwasher and along the door seals/edges. Food debris and residue can reduce cleaning effectiveness and contribute to contamination.Ensure both the ice machine and dishwasher are cleaned and sanitized at a frequency sufficient to maintain them in a sanitary condition and prevent contamination of food, ice, utensils, and equipment.
  2. 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
  3. 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.
  4. 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
  5. 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
  6. 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.
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
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