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Smitty's Restaurant

400 Manning Crossing NW Edmonton AB T5A 5A1 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 21, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on March 13, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 24, 2025. For example: 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?

  • 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 once on March 6, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer solution measured at 0 ppm when tested. QUATS Sanitizer solution must measure at 200 ppm to ensure the proper sanitation of all food contact surfaces. Ensure that QUAT sanitizer solution is at appropriate concentrations by frequently testing with QUAT test strips. Corrective action: Staff replaced sanitizer solution while PHI were on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler used for refrigerated sauces measured at 10.4°C. Refrigerated potentially hazardous foods must be maintained between 4°C and 0°C to prevent the growth of pathogenic organisms. Corrective action: Perishable sauces were moved to walk-in cooler unit. Fruit sauces with high-sugar content were allowed to remain in unit as high-sugar content may prevent spoilage Sauces with dairy and eggs were discarded while PHI were on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were observed on prep area counter by cook top. The surface temperature of eggs measured at 28°C. When asked, the food handler present was uncertain of exact time the eggs had been out of the refrigerator. Perishable foods should not be held at room temperature for more than 2 hours in total. Eggs should not be held at above 7°C as they can support the growth of pathogenic microorganisms when held at unsafe temperatures.Corrective action: Manager indicated to staff to dispose of the eggs while PHI were on site. Discussed with manager that after the breakfast rush to store eggs in the fridge and to collect as needed to minimize risks to clients.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips used to verify sanitizer concentrations for low-temperature chemical dishwasher were expired. Operator must ensure the dishwasher able to achieve effective sanitization by testing and documenting chlorine concentrations regularly by using valid, non-expired test strips. Inaccurate test strip results can result in dishes and utensils not being properly sanitized, increasing the risk of contamination and transmission of food borne pathogens. Corrective action: Operator was instructed to purchase new chlorine test strips to accurately verify chemical strength of dishwasher.
  3. Monitoring Inspection

    1 infraction

    • 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?
      • Expired food handling permit was displayed.Correction:-Ensure that the most recent food handling permit is displayed to the public.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Lighting in the walk-in cooler was poor and needs to be improved
  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in cooler was poor and needs to be improved
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Drink dispenser at the bar requires cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require detailed cleaning:-ceilings in the kitchen-around deep fryer-behind cooking equipment-exhaust canopy
  7. Monitoring Inspection

    0 infractions

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