Smitty's Restaurant
9609 101 Street Peace River AB T8S 1J6 · Food - General
6 inspections
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?