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Smitty's Restaurant

4815 52 Street Cold Lake AB T9M 1P1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed stored on the counter when not in use. Storing cloths on food contact surfaces may result in contamination of food and preparation areas. Please store cleaning cloths in a designated sanitizer solution or an appropriate storage location when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Utensils at the kitchen cooking line were observed without an available sanitizer solution. Food contact utensils must be properly cleaned and sanitized between uses to prevent contamination. Please ensure sanitizer is readily available at food preparation areas and that utensils are cleaned and sanitized as required.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Refrigeration temperature logs were not being recorded daily. Without temperature monitoring, temperature deviations may go unnoticed, increasing the risk of unsafe food storage. Please record refrigeration temperatures daily to verify units are maintaining 4 °C or colder.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were observed stored above ready-to-eat foods in the three-door stainless steel cooler along the cooking line. Improper food storage may result in cross-contamination and increase the risk of foodborne illness. Please store raw meats below ready-to-eat foods and maintain proper food storage order at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was operating with a sanitizer concentration of approximately 25 ppm chlorine. This concentration may be insufficient for effective sanitization. Please ensure the dishwasher consistently achieves the required sanitizer concentration and verify using appropriate test strips.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Please ensure kitchen wiping cloths are stored in sanitizer solution when not in use.2. Too many utensils were stored in sanitizer solution at time of inspection; only store a few utensils in each sanitizer bucket to ensure they are sanitized while in the solution. There was no sanitizer in sanitizer bucket with all the utensils at time of inspection.3. Please ensure sanitizer is made daily and that is tested using litmus test paper strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and fish were stored above ready to eat foods in the line fridge. Please store raw foods below cooked/ready to eat food at times to prevent potential cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled at time of inspection. Please label all spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat fridge internal temperature was 5.7C. High risk foods, such as meat, chicken, and fish must be stored at 4C or colder at all times to prevent the risk of foodborne illness. Please adjust fridge to 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing properly at time of inspection. Low temperature dishwashers must achieve 100 ppm sodium hypochlorite in the final rinse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking on the wall behind the mechanical dishwasher has mould-like growth on it. Please remove caulking and replace with new one.
  5. Initial Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure all high risk foods, such as raw chicken, are always stored below ready-to-eat foods. At time of inspection, a few containers of raw meat and chicken were observed to be stored above lettuce and other precooked food.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide copies of at least 3 individuals who have certification in safe food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please repair leak in the produce walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please clean up the spilled raw rice observed in the dry storage room to prevent pest harborage.2. A written cleaning schedule indicating frequency of all aspects of equipment, walls, floor, etc. is required.3. Women's public washroom requires access (keypad to enter is broken) and it also requires liquid soap.