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Smitty's Restaurant

4919 43 Street Rycroft AB T0H 3A0 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bacon and egg mixture was observed being held at room temperature. Staff indicated that the food had been left out for more than two (2) hours, resulting in temperature abuse.The affected food was discarded by staff at the time of inspection.Ensure that food is maintained at safe temperatures at all times:Hot food at 60°C or higher, orCold food at 4°C or lower.If food is held at room temperature, it must be discarded after 2 hours.Follow proper cooling procedures:Cool food from 60°C to 20°C within 2 hours, andFrom 20°C to 4°C within an additional 2 hours, using refrigeration.
    • 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?
      • The receiving screen door has holes and gaps.Ensure the screen door is repaired. In the meantime, ensure the exit door remains closed until the screen door is fixed, especially during the summer months.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged at various locations in the kitchen. Tiles are also damaged or cracked leaving it exposed and allowing food debris to collect insideEnsure floors are repaired.
  2. Risk Management Inspection

    3 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?
      • The receiving screen door has holes and gaps.Ensure the screen door is repaired. In the meantime, ensure the exit door remains closed until the screen door is fixed, especially during the summer months.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent cover for the floor air registers does not fully cover the floor vent, leaving it exposed and allowing food debris to collect inside.Ensure a proper vent cover is provided that fits the floor vent. Additionally, ensure the floor vent is cleaned on a regular basis
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged at various locations in the kitchen. Tiles are also damaged or cracked leaving it exposed and allowing food debris to collect insideEnsure floors are repaired.
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters and food handling surfaces. Sanitizing solution is prepared and cleaning cloth is kept in sanitizing bucket. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not used on food contact surfaces. Lysol cleaner has been used on food contact surface.Ensure only food safe sanitizing solution are used on food contact surfaces. The facility has lactic acid-based sanitizing solution. Ensure to use the same sanitizing solution for wiping and sanitizing food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer is not maintained in sanitary manner. Food debris has been observed around the meat slicer blade.Ensure equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours especially the deli meatslicers.Cleaning and sanitizing solutions must circulate through a fixed system and contact all interior food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution is expired and oxidized. However the chlorine solution was found at 100 ppm when tested. Replace the expired chlorine sanitizing solution with a fresh, up-to-date one, ensuring the concentration is within the recommended range. Regularly check expiration dates and maintain backup solution containers to avoid running out
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine and lactic acid test strips are expired. During the inspection, the EcoLab technician checked the sanitizing solution concentration and the working condition of the dishwasher."Ensure that the expired test strips are replaced with up-to-date ones.
    • 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?
      • The receiving screen door has holes and gaps.Ensure the screen door is repaired. In the meantime, ensure the exit door remains closed until the screen door is fixed, especially during the summer months.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls around the spray sink had mildew and were not maintained in a sanitary condition."Ensure the walls are kept in a sanitary condition at all times. At the end of each day, before closing the kitchen, ensure that all walls are washed and sanitized properly
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls and ceiling around the kitchen hood are not maintained in a sanitary condition. Dust, debris, and mildew were found on the hood, pizza oven, chains holding the hood, and the hood range."Ensure the walls and ceilings are cleaned and maintained in a sanitary condition. Replace any ceiling tiles that cannot be properly cleaned. A deep professional cleaning may be required to maintain the area in sanitary 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?
      • The vent cover for the floor air registers does not fully cover the floor vent, leaving it exposed and allowing food debris to collect inside.Ensure a proper vent cover is provided that fits the floor vent. Additionally, ensure the floor vent is cleaned on a regular basis
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged at various locations in the kitchen. Tiles are also damaged or cracked leaving it exposed and allowing food debris to collect insideEnsure floors are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation unit is overdue for servicing.Make sure the unit is inspected and serviced within the necessary timeframe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment(s) must be cleaned and maintained:- top of the pizza oven- ventilation hood- deep fryer- stove grill- dishwasher surfaces- meat slicer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden plank was observed in the dishwashing area. Unsealed wood is not an acceptable finish for shelves, ceilings, or walls, as moisture from food can cause the wood to deteriorate and make it difficult to clean.Ensure the wooden plank is removed from the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The light fixtures above the hood in the kitchen have accumulated dust and debris.Ensure the light fixtures are maintained in a sanitary manner. Clean both the exterior and interior of the fixtures regularly.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 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?
      • Receiving screen door is damaged.Ensure screen door is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the walk in cooler and walk in freezer do not have shatter proof covers. Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the ventilation do not have shatter proof covers.Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged at various locations in the kitchen. Tiles are also damaged or missing on the corners.Ensure floors are repaired.
  6. Risk Management Inspection

    6 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?
      • Receiving screen door is damaged.Ensure screen door is repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements have not been met and food handlers are lacking food safety knowledge. Ensure food handlers complete a AHS approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the walk in cooler and walk in freezer do not have shatter proof covers. Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the ventilation do not have shatter proof covers.Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged at various locations in the kitchen. Tiles are also damaged or missing on the corners.Ensure floors are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher surfaces are still dirty. Ensure dishwasher is thoroughly cleaned and maintained.
  7. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not kept in a sanitizer. Repeat violation. Ensure cleaning cloths are kept in a sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are not washing their hands frequently. All the food handlers were instructed to wash their hands after liquid soap was supplied at the hand washing sink.Ensure food handlers wash their hands frequently throughout the day or as required e.g. after handling raw meat.
    • 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?
      • Temperature logs are not completed daily. Ensure daily temperature logs are kept for all refrigeration units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mashed potato is kept next to the raw fish batter. Ensure ready to eat foods are not kept next to raw meat or seafood. This is to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler temperature was 12 Deg C. High risk foods were still kept in the cooler while repairs were taking place. Temperature of food ranged from 8 to 9 Deg C. Operator was instructed to relocate high risk foods such as meat etc. to another cooler. By the end of the inspection, cooler was repaired and was at 4 Deg C.Ensure high risk foods are kept at 4 Deg C or colder. Food handlers must take proactive actions in situations like this.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical high low temperature dishwasher is not sanitizing. Concentration on chlorine in final rinse water was 0 ppm.Ensure dishwasher is repaired. In the mean time, manually sanitize inside the 3 compartment sink after washing in the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not supplied with liquid soap or single use paper towels.Ensure hand washing sink is always supplied with liquid soap and single use paper towel. Dispensers must be refilled immediately once they are empty.
    • 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?
      • Receiving screen door is damaged.Ensure screen door is repaired.
    • 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?
      • Food handling permit was posted in a location where it was easily visible to the public.Ensure Food handling permit is posted in a location where it easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements have not been met and food handlers are lacking food safety knowledge. Ensure food handlers complete a AHS approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the walk in cooler and walk in freezer do not have shatter proof covers. Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the ventilation do not have shatter proof covers.Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged at various locations in the kitchen. Tiles are also damaged or missing on the corners.Ensure floors are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment(s) must be cleaned and maintained:- top of the pizza oven- ventilation hood- deep fryer- stove grill- dishwasher surfaces- meat slicer (cleaned during inspection)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and daily cleaning logs are not kept. Repeat violation.Ensure cleaning schedule is implemented and cleaning records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Womens Public Washroom: there are 3 faucets and only 1 is working. 1 faucet is missing and the other one is not working.Ensure all faucets in the washroom are in good repair. Repair and install a new faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and walls around the cooking equipment is dirty. Ensure floors and walls are cleaned especially hard to reach areas.