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Smitty's Restaurant

9609 101 Street Peace River AB T8S 1J6 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on February 26, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 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 4 times across 3 separate inspections, most recently on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on September 23, 2024. 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 8 times across 5 separate inspections, most recently on February 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?

  • 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 2 times across 2 separate inspections, most recently on February 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 November 30, 2023. 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?

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

    • 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. Damaged flooring and broken baseboard along the wall next to the flat grill. The wall is soft where the missing baseboard has exposed it.Damaged flooring and wall must be repaired. 2. Handwash station near the walk-in freezer has damaged caulking and the tap is leaking.Handwash station caulking and tap must be repaired. 3. Shelving in the back corner is permeable to moisture and is stained from leaking products. Shelving must be replaced so that the shelves are non-permeable to moisture and can be effectively cleaned. *This item has been addressed with replacement of the shelving unit the same day as the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves of the upright freezer across from deep fryers have plastic breaking and pieces falling off.Shelving must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dirt and debris under and the lower parts of equipment on the cook line. The wheel of one piece of equipment is so coated with dirt and grease it is no longer easy to move. More attention is needed to clean hard to reach areas.2. Spilled food in the back corner storage area. This was cleaned up during the inspection.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not sanitizing at the correct concentration. Concentration of chlorine sanitizer is below 10 ppm. Manual dishwashing must be done until the dishwasher 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?
      • 1. Damaged flooring and broken baseboard along the wall next to the flat grill. The wall is soft where the missing baseboard has exposed it.Damaged flooring and wall must be repaired. 2. Handwash station near the walk-in freezer has damaged caulking and the tap is leaking.Handwash station caulking and tap must be repaired. 3. Shelving in the back corner is permeable to moisture and is stained from leaking products. Shelving must be replaced so that the shelves are non-permeable to moisture and can be effectively cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves of the upright freezer across from deep fryers have plastic breaking and pieces falling off.Shelving must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dirt and debris under and the lower parts of equipment on the cook line. The wheel of one piece of equipment is so coated with dirt and grease it is no longer easy to move. More attention is needed to clean hard to reach areas.2. Spilled food in the back corner storage area. This was cleaned up during the inspection.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer test strips are expired. Ensure test strips that are used are not expired.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • New rear enclosure containing a smoker has been installed. This renovation was not approved prior to construction.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in the prep cooler across from cook line is too warm. Food at 7.0 degrees Celsius. No thermometer in the cooler. High risk food must not be stored in this cooler until it can keep food temperature at or below 4.0 degrees Celsius. A thermometer must be kept in the cooler to monitor its temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt, grease and debris around the cooking equipment, on the rangehood and the walls near the cook line. This area was not specifically covered by the existing sanitation procedures and records. Ensure the cook area is thoroughly cleaned, and the area is added to the sanitation procedures and records.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer in a spray bottle and in a bucket with the cleaning cloths were too low. Staff have not been testing the solution when filling the containers. Ensure all staff know to check sanitizer concentration when filling containers to ensure quats sanitizer concentration is at 200 ppm.
    • 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 in the banquet area is not sanitizing the equipment and utensils.Operator has arranged for the dishwasher to be serviced today. Ensure staff check sanitizer concentration before using this dishwasher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Pressurized cannister was being used to prop open the door to the Banquet area kitchen. This is a dangerous practice. All pressurized cannisters must be secured at all times so that they cannot fall over.
    • 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?
      • 2021-2022 permit was posted. Operator located and posted the valid permit during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwash sink near the walk-in freezer is missing caulking behind the sink. Caulking of the sink to the wall must be replaced. Some counter edging in the Pub is damaged. Damaged edging must be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and debris under the deep fryers and ovens. Handwash sink near the walk-in freezer has a build-up of dirt on the taps.

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