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Smitty's Restaurant

4610 56 Street Wetaskiwin AB T9A 3M5 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant has been inspected 19 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on August 26, 2026, recorded 6 infractions.

6 of 19 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 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 8 times across 6 separate inspections, most recently on August 26, 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 5 times across 4 separate inspections, most recently on August 21, 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 5 times across 5 separate inspections, most recently on October 3, 2025. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 21, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 16 times across 12 separate inspections, most recently on August 26, 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?

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.

19 inspections

  1. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both the chlorine and quats test strips were expired at the time of the inspection. Discontinue use of the expired test strips and purchase replacement test strips immediately.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Ice buildup was observed in the walk-in cooler. Contact a qualified maintenance contractor to investigate and complete repairs as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor tiles were observed near the back door and along the cooking line. Repair or replace the damaged floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust accumulation was noted on the exterior surfaces of the ice machine. The microwave contained food splashes and a build-up of residue on its interior surfaces. Thoroughly clean and sanitize all of the above-mentioned items now and on a regular basis thereafter. Include these items in the facility's cleaning schedule and ensure ongoing sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard boxes were being used to store tea kettles. Cardboard is not a cleanable material and can accumulate dust, moisture, and debris. Remove the cardboard boxes and store tea kettles and other reusable utensils in clean, non-absorbent containers that can be readily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and food particles was observed on the following surfaces:1. Hard-to-reach areas, including under the dishwasher and around the grease trap.2. The flooring in the kitchen and the area near the back door.Clean and sanitize the above-mentioned areas and maintain them in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several containers of processed food items stored in the walk-in coolers lacked labels identifying the contents, production date, and best-before/expiry date. Corrective action is required. Label each container with the product name, production date, and applicable best-before date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few individually packaged portions of beef were observed thawing in standing cold water in preparation for lunch service. Proper thawing procedures were discussed with staff. The beef was immediately transferred to a clean container, and cold running water was applied to ensure the product remained at a safe temperature during the thawing process. A guidance document outlining approved thawing methods was provided to staff for future reference.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both the chlorine and quats test strips were expired at the time of the inspection. Discontinue use of the expired test strips and purchase replacement test strips immediately.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Ice buildup was observed in the walk-in cooler. Contact a qualified maintenance contractor to investigate and complete repairs as required.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Plates and reusable utensils were observed stored within the splash zone of the handwashing sink. To prevent contamination from water splashes and handwashing activities, store all clean dishes and utensils at least 1 meter away from the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor tiles were observed near the back door and along the cooking line. Repair or replace the damaged floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard boxes were being used to store tea kettles. Cardboard is not a cleanable material and can accumulate dust, moisture, and debris. Remove the cardboard boxes and store tea kettles and other reusable utensils in clean, non-absorbent containers that can be readily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was observed to be dirty, with an accumulation of food debris at its tip. Dust accumulation was noted on the exterior surfaces of the ice machine. The microwave contained food splashes and a build-up of residue on its interior surfaces. Flour particles were observed on the exterior surfaces of the flour container, and food debris was found underneath the plastic tubs used for lid storage.Thoroughly clean and sanitize all of the above-mentioned items now and on a regular basis thereafter. Include these items in the facility's cleaning schedule and ensure ongoing sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and food particles was observed on the following surfaces:1. Hard-to-reach areas, including under the dishwasher and around the grease trap.2. The cooking stove and grill.3. The flooring in the kitchen and the area near the back door.Clean and sanitize the above-mentioned areas and maintain them in a clean and sanitary condition at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • One urinal in the men’s washroom is still in disrepair.Please fix it.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection of both washrooms, the following issues were observed:- One urinal in the men’s washroom is in disrepair.- Urine buildup and discoloration were noted around a toilet seat, along with a mild sewage odor in the men’s washroom and in one stall corner.- One dispenser requires paper towel refills.- Ventilation fans in both the male and female washrooms are not functioning.The manager indicated that a plumbing company has already been contacted and scheduled to cap the drains.Please ensure the following actions are taken immediately:Correct the above-mentioned issues. Clean the washrooms regularly as per the cleaning schedule.Apply all necessary corrections. Provide a service report from a professional company to our office upon completion.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths are being used and left out on counters.Please store cleaning cloth in approved sanitizer between uses.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An apron was stored directly on a food contact surface at the workstation.Articles not associated with or required for the operation or maintenance of food areas must not be stored in locations where food is stored or prepared.
    • 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?
      • It was observed that weather stripping on the receiving door was in disrepair.The weather stripping must be replaced to prevent pest infestation.
    • 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?
      • A valid permit was not displayed at the facility during the inspection.Upon inquiry, manager stated that the permit fee had been paid. He further mentioned that he would check his email inbox, print the most recent version of the permit, and ensure it is properly displayed on the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wooden cabinet located in the serving area has visible damage on the left side, including chipping and missing plywood. Please arrange for the necessary repairs or replacement.2. In the serving area, coffee cups stored on shelves show visible discoloration.Please either paint the shelves with a food-grade, moisture-resistant coating or install food-grade shelf liners/boards. This will ensure the surfaces are smooth, easily cleanable, and impervious to moisture, in compliance with standards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener holder was found dirty, with an accumulation of food debris at tip and its base.Please ensure that staff thoroughly clean and sanitize the can opener holder after each use to maintain proper hygiene and prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic lids in the storage bins show visible dirt accumulation. Please ensure that all lids and storage bins are thoroughly cleaned and sanitized
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall kitchen cleanliness is below acceptable standards. Additional effort is required to improve general cleaning and organization throughout the store. Specific areas needing attention include:- Floors throughout the kitchen and food preparation areas- Shelving and flooring inside the walk-in cooler and near the receiving door.- Hard-to-reach areas, which appear neglected- The area surrounding the compartment sink
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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?
      • Water leakage from a pipe in the dry storage area.Ensure this is fixed as soon as possible to avoid dripping water wetting the nearby wall, which can lead to possible mold growth. Please send me a picture and if possible attach the maintenance invoice along.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOALTION Few food items were uncovered in the walk-in cooler.Food products must be stored in such a manner to prevent possible contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was measured in the dishwasher.Please test the chlorine concentration in the dishwasher with test strips regularly to ensure it reaches 100 ppm, so dishes are being properly sanitized.Please ensure that additional sanitizing step in three compartments sink with the use of dishwasher must be continued until repair of dishwasher.Please repair glasswasher so that it is in proper working condition at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no QUATS test strips available for monitoring sanitizer solution concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaned and sanitized utensils and were stored in dirty plastic tubs. A buildup of grease, debris/food particles was observed on the utensils. Old-food residue was on the can opener blade.Food contact utensils/equipment must be cleaned/sanitized after each use and stored in proper manner to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) underneath the prep coolers and cooking line equipment.2) hard to reach areas in the cooking area, overall general cleaning is required.Ensure these areas are thoroughly cleaned and sanitized.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Few food items were uncovered in the walk-in cooler.Food products must be stored in such a manner to prevent possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION :External temperature of eggs on the cook line were measured at 32 C. Cook stated they had been out of the cooler for 30 minutes. Upon request, the eggs were returned to the cooler. If eggs are going to be unrefrigerated for extended periods of time, please mark the carton with the time they were removed from refrigeration. The maximum time they are permitted to be stored at 4-60C is 2 hours. After 2 hours, they must be discarded.
    • 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?
      • Pest control records were not available for review. Please have the pest control records prepared for review during the re-inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is unusual smell coming in from the dishwashing area.Staff indicated that grease trap has been serviced recently and outside of the trap through the seals around the lid, is in need of replacement.Investigate the cause of this and apply the necessary fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) underneath the prep coolers and cooking line equipment.2) hard to reach areas in the cooking area, overall general cleaning is required.Ensure these areas are thoroughly cleaned and sanitized.
  13. Risk Management Inspection

    2 infractions

    • 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?
      • Pest control records were not available for review. Please have the pest control records prepared for review during the re-inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dry goods storage area has a build-up of dust and debris. Please clean this area. March 11, 2024: Cleaning in progress. March 18, 2024: Progress made, professional company coming in soon to finish the job.
  14. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The low-lying cooler on the cook line was measured at 16C. Foods inside the cooler such as mushroom gravy and turkey deli meat were measured at internal temperatures of 16C and 12C, respectively. All high-risk foods stored in this cooler were disposed of. The cooler is not to be used until it has been repaired such that it can maintain a temperature of 4C or below. March 11, 2024: The cooler is not being used, a technician has been contacted and the cooler should be repaired soon.
    • 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?
      • Pest control records were not available for review. Please have the pest control records prepared for review during the re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles on the lids for the dry goods storage have a build-up of grime on them. Please clean these handles. March 11, 2024: new lids have been ordered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the lids for the dry goods bins are damaged and have missing areas of plastic that have broken off. Please replace any damaged lids. Broken plastic can act as a physical contaminant for the foods stored in the bins. March 11, 2024: New lids have been ordered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dry goods storage area has a build-up of dust and debris. Please clean this area. March 11, 2024: Cleaning in progress.
  15. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared in the kitchen. Upon request, a solution was prepared by a staff member. The solution was measured at 200ppm QUAT. Ensure there is always a sanitizer solution prepared in the kitchen.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed stored on counters in the kitchen. Upon request, the cloths were moved to the sanitizer bucket. Ensure cleaning cloths are always stored submerged in sanitizer while not being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The low-lying cooler on the cook line was measured at 16C. Foods inside the cooler such as mushroom gravy and turkey deli meat were measured at internal temperatures of 16C and 12C, respectively. All high-risk foods stored in this cooler were disposed of. The cooler is not to be used until it has been repaired such that it can maintain a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • External temperature of eggs on the cook line were measured at 30C. A staff member stated they had been out of the cooler for 30 minutes. Upon request, the eggs were returned to the cooler. If eggs are going to be unrefrigerated for extended periods of time, please mark the carton with the time they were removed from refrigeration. The maximum time they are permitted to be stored at 4-60C is 2 hours. After 2 hours, they must be discarded or returned to the fridge and allowed to cool to <7C.
    • 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?
      • Pest control records were not available for review. Please have the pest control records prepared for review during the re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The caulking around the handwashing sink on the cook line is in disrepair and has a build-up of grime and dirt. Please clean this area and repair the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles on the lids for the dry goods storage have a build-up of grime on them. Please clean these handles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the lids for the dry goods bins are damaged and have missing areas of plastic that have broken off. Please replace any damaged lids. Broken plastic can act as a physical contaminant for the foods stored in the bins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large metal sifter was observed to be damaged, with fraying metal wires exposed. The sifter was disposed of during the inspection. Please ensure all food equipment and utensils are in good working order and not at risk of contaminating food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dry goods storage area has a build-up of dust and debris. Please clean this area.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plates were being used to scoop and portion frozen food items (including French fries).- Directed staff to stop using plates for this purpose.- Please use a scoop with a handle for this purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan at the cook line requires cleaning as it has a heavy accumulation of grease and dust.- The operator mentioned they will just replace the fan.
  18. Risk Management Inspection

    0 infractions

  19. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink did not have soap or paper towel installed yet.Ensure to install soap dispenser and paper towel holder please, prior to opening for service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Door trim at entrance door is raw wood. Operator stated that trim will be painted within 2-3 weeks.A number of floor tiles a long the edge of the windows are cracked. Operator stated that they will be sealing these tiles.
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