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Smitty's Restaurant

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

Official record from Alberta →

Inspection summary

Smitty's Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on September 2, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 7 times across 5 separate inspections, most recently on September 2, 2026. 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?

  • 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 5 times on January 7, 2025. 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 once on December 3, 2025. 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 14 times across 5 separate inspections, most recently on September 2, 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 3 times across 2 separate inspections, most recently on August 10, 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.

6 inspections

  1. 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?
      • Both main entrance doors have gaps.Ensure weatherstrippings of the main entrance doors are repaired or replaced to prevent potential pest entry.SEPTEMBER 2, 2026: THIS WAS FOUND OUTSTANDING.
    • 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.August 10, 2026:- Few tiles have cracked.- Tile under the cooling unit (opposite to cooking area) is unsanitary.- one vent on the floor is loose in front of walk-in-freezer.Ensure all floor areas in the Kitchen are sanitary and smooth easily cleanable.SEPTEMBER 2, 2026: CLENLINESS IS SATISFACTORY, HOWEVER:- Few tiles have cracks.- one vent on the floor is loose in front of walk-in-freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of inspection:- Men's Washroom was in sanitary condition.- both urinals were installed, were working properly.- few toilet seats were minor loose.Family / Women's washroom:- one toilet seat was out of place.- diaper change table belt was in disrepair.- some seats were found loose.The owner / operator of this facility is requested to conduct the following:1. Ensure all the toilet seats in both washrooms are intact and in satisfactory condition.2. Ensure belt / buckle of the diaper change table is repaired / replaced.SEPTEMBER 2, 2026: THIS WAS OUTSTANDING EXCEPT FOR OUT OD PLACE SEAT HAS BEEN FIXED.
  2. Demand Inspection

    10 infractions

    • 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?
      • At the time of inspection temperature monitoring records for all cooling units were not available onsite for review.Ensure temperature monitoring records for all cooling units are available onsite for review at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Some utensils are placed on top of towels for drying.- Some containers / items in standing cooling unit placed on top of towels.This was corrected at the time of inspection.- Ensure all utensils are dried on a smooth easily cleanable surface in a way water drains away into sink or air dried, mats or racks are cleaned regularly.
    • 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?
      • Both main entrance doors have gaps.Ensure weatherstrippings of the main entrance doors are repaired or replaced to prevent potential pest entry.
    • 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?
      • At the time of inspection pest control / monitoring records were not available onsite for review.Ensure pest control / monitoring records are available onsite for review at all times.
    • 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.August 10, 2026:The above violation was found outstanding at the time of inspection. Exit door was wide open. Screen-door has several holes and gaps underneath.Ensure exit door remained closed and there are no gaps to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of inspection, a valid approved food safety training certificate was not available onsite for review.Ensure a valid approved food safety training certificate is available onsite for review at all times.
    • 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.August 10, 2026:- Few tiles have cracked.- Tile under the cooling unit (opposite to cooking area) is unsanitary.- one vent on the floor is loose in front of walk-in-freezer.Ensure all floor areas in the Kitchen are sanitary and smooth easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-freezer's temperature is below zero degrees Celsius.However, walk-in-freezer is extremely foggy and visibility is extremely low.Ensure walk-in freezer is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of inspection, cleaning logs were not available onsite for review.Ensure cleaning logs are available onsite for review at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of inspection:- Men's Washroom was in sanitary condition.- both urinals were installed, were working properly.- few toilet seats were minor loose.Family / Women's washroom:- one toilet seat was out of place.- diaper change table belt was in disrepair.- some seats were found loose.The owner / operator of this facility is requested to conduct the following:1. Ensure all the toilet seats in both washrooms are intact and in satisfactory condition.2. Ensure belt / buckle of the diaper change table is repaired / replaced.
  3. 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.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

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