Smitty's Restaurant
9713 Hardin Street Fort McMurray AB T9H 1L2 · Food - General
20 inspections
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bucket located on the main kitchen line was observed to contain an insufficient volume of sanitizer solution, and the wiping cloths were not fully submerged. During the inspection, staff discarded the existing solution and prepared a fresh sanitizer solution. The operator was educated on the importance of maintaining wiping cloths fully submerged in sanitizer of the required concentration between uses to ensure effective sanitization.Ensure that sanitizer buckets contain a sufficient volume of sanitizer solution to completely submerge wiping cloths. Sanitizer solutions must be maintained at the required concentration at all times: 100 ppm chlorine, 200 ppm quaternary ammonium compounds (quats), or 12.5–25 ppm iodine, as applicable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two dry food ingredient containers (spices) were observed with scoops stored inside in a manner that allowed the handles to come into direct contact with the food contents. During the inspection, the operator removed the scoops from the containers and corrected the issue. The operator was advised to store scoops either on top of the container or inside the container in a manner that prevents the handle from contacting the food.Ensure that scoop handles are stored in a manner that prevents direct contact with the contents of the container. Scoops must be stored to protect food from potential contamination during use and storage.
- 09. Are chemicals stored and handled in a safe manner?
- Two spray bottles reportedly containing sanitizer solution were observed without labels identifying their contents. In addition, both bottles were significantly dirty on the exterior. Operator was advised to label all the containers and bottles to allow safe use of their contents.Ensure that all chemical containing bottles and containers including sanitizer bottles are clearly labeled to indicate their contents correctly to allow their safe use and maintained in a clean and sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of deli meat and raw meat were observed being stored on a countertop in an ice bath; however, the ice had melted and was no longer capable of maintaining the products at safe cold-holding temperatures. The deli meat was measured using a calibrated thermometer and found to be at 10.4°C. Staff advised that the products had been placed out at approximately 7:00 a.m., and the inspection was conducted at approximately 11:00 a.m., resulting in the products being held above safe refrigeration temperatures for more than four hours.During the inspection, the operator voluntarily discarded the affected deli meat and raw meat.Ensure that all potentially hazardous (high-risk) foods are maintained at 4°C or below during storage and display. Ice baths must contain sufficient ice to adequately surround the food containers and maintain product temperatures at 4°C or below at all times. Melted ice must be replenished as needed to ensure effective temperature control.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was observed without an attached soap dispenser. The soap dispenser was found beneath the sink and was not readily accessible for use. Handwashing stations must be equipped with soap supplied through an appropriate dispenser to support proper hand hygiene practices. During the inspection, staff promptly reinstalled the soap dispenser.Ensure that all handwashing sinks remain equipped with a properly installed and accessible soap dispenser and are continuously stocked with soap to facilitate effective handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1-Baking sheets used for cooking bacon were observed in an unsanitary condition. A significant accumulation of grease and food residue was noted on baking sheets that had reportedly been washed and cleaned. During the inspection, the operator was advised to manually scrub the baking sheets to remove the buildup and properly clean and sanitize them.Ensure that baking sheets and other food-contact equipment are thoroughly cleaned and sanitized at a frequency sufficient to prevent the accumulation of grease, food debris, and residue. Equipment and utensils must be maintained in a clean and sanitary condition between uses and as often as necessary to protect food safety.2-A significant accumulation of ice was observed within the walk-in freezer. Ice buildup was noted on shelving and on several food storage boxes. During the inspection, the operator was advised to relocate food items and racks away from the affected area to prevent ice accumulation on food packaging and storage surfaces.Ensure that the source of the moisture intrusion is identified and corrected. The walk-in freezer should be assessed and repaired by a qualified service technician, as necessary, to prevent further ice accumulation and ensure the unit is operating properly. Excess ice must be removed, and the freezer maintained in good repair and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Daily, weekly, and monthly cleaning procedures and records were not available for review at the time of inspection. Written cleaning and sanitation schedules are important to ensure that routine cleaning tasks are completed consistently and that the facility is maintained in a clean and sanitary condition.Ensure that documented daily, weekly, and monthly cleaning procedures are developed, maintained, and available on-site for review. Cleaning schedules should clearly identify tasks, frequencies, and verification of completion to support ongoing sanitation and maintenance of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket located with ice maker was noted with 0 ppm sanitizer concentration. Operator was advised to change the solution during inspection.Ensure sanitizer solution concentration is continuously monitored and maintained as required i.e. 200ppm quats, 100ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was noted being dispensing chlorine at 50ppm. Adjustment is required. Operator was advised to manually sanitize the dishes in 2 compartment sink after being washed in the mechanical dishwasher until dishwasher is fixed.Daily monitor chlorine concentration at dish level in the dishwasher prior to loading any dishes.
- 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 permit was not posted in the facility. Operator was notified during inspection.Ensure a valid food handling permit is posted in the facility where it is visible to the public.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Slicer and other equipment in the kitchen were noted being not properly cleaned. Food debris and dust accumulation was noted on the surfaces of the equipment. Dismantle as required and properly clean and ensure equipment is thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Poor general cleaning was noted in the facility. Cooler, freezer doors, exhaust vents, walls, stainless steel walls need properly cleaning. Operator was advised to include these tasks in weekly and monthly cleaning schedule as deem necessary.Ensure facility is in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Moldy caulking was noted in the dishwashing area. Remove the moldy caulking and replace it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 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?
- A valid food permit was not observed in the facility. Display a valid food handling permit in the facility where it is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Moldy caulking was noted in the dishwashing area. Remove the moldy caulking and replace it.
- 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?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1-Dishwashing area including dishwahing equipment were noted in an unsanitary condition. Calcium build up and accumulation of debris was observed on the surfaces. Proper scrub and clean the surfaces.2-Appliances in the main kitchen cooking lane such as microwave, were noted in an unsanitary condition. Clean the surfaces and maintain in a clean and sanitary condition.3-Accumulation of dirt and dust noted on the ceiling and around/vents. Need through cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted being stored out of the sanitizer bucket over the counters. The cloths were removed during inspection onsite.Ensure cleaning cloths are stored in the sanitizer solution bucket between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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 dispensing chlorine sanitizer. The chlorine sanitizer concentration was checked 5 times and measured at 0ppm. The chlorine sanitizer concentration was adjusted by the operator. The chlorine concentration was measured at 100ppm after adjustment. Ensure chlorine sanitizer concentration is monitored daily prior to loading any dishes in the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer concentration monitoring is not done consistently to ensure that mechanical dishwasher is dispensing sanitizer correctly. Sanitizer concentration was measured at 0ppm. Operator was advised to ensure daily monitoring of sanitizer concentration and keep the record.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1- Rounds bowls were noted being used as scoops in the frozen sliced potato containers in the standup freezer. Round bowls were removed during inspection onsite. Replace the bowls with scoops with handles to handle foods.2-Scoop's handle was noted covered with flour inside the container. Store the scoops in a way that prevents direct contact between handle and the foods.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ceiling lining of the walk-in freezer is peeling and flaking off in some areas. The lining needs to be removed or replaced such that the surface is smooth, non-absorbent, and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1- Rounds bowls were noted being used as scoops in the frozen sliced potato containers in the standup freezer. Round bowls were removed during inspection onsite. Replace the bowls with scoops with handles to handle foods.2-Scoop's handle was noted covered with flour inside the container. Store the scoops in a way that prevents direct contact between handle and the foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Zero ppm sanitizer concentration was measured at dish level in after running several cycles of mechanical dishwasher. Need repair.Manual sanitization of the dishes in 100ppm chlorine sanitizer after washing in the dishwasher was reviewed. All dishes after dishwashing must be manually sanitized in 2 compartment sinks.14 Jan 2024- Zero ppm sanitizer concentration was measured after running several cycles. Provide service report of the dishwasher to the undersigned.Keep manual sanitizing of dishes until dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ceiling lining of the walk-in freezer is peeling and flaking off in some areas. The lining needs to be removed or replaced such that the surface is smooth, non-absorbent, and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer concentration was zero ppm in two sanitizer buckets at the front serving area . The operator refilled the buckets during inspection and chlorine sanitizer concentration was measured 100ppm.Ensure sanitizer concentration is maintained 100ppm chlorine, 200ppm quats, 12.5-25ppm iodine in all buckets all the time.Buckets in the prep area of the kitchen have chlorine sanitizer concentration of 100ppm 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?
- Temperature monitoring sheet was not available for 11 December 2024. Temperature sheets were unorganized. Organize the temperature sheet and post daily temperature sheet on the wall.Ensure temperatures of foods are monitored and recorded twice a day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1- Rounds bowls were noted being used as scoops in the frozen sliced potato containers in the standup freezer. Round bowls were removed during inspection onsite. Replace the bowls with scoops with handles to handle foods.2-Scoop's handle was noted covered with flour inside the container. Store the scoops in a way that prevents direct contact between handle and the foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Zero ppm chlorine was measured at dish level in after running several cycles of mechanical dishwasher. Need repair.Manual sanitization of the dishes in 100ppm chlorine sanitizer after washing in the dishwasher was reviewed. All dishes after dishwashing must be manually sanitized in 2 compartment sinks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were noted passed its expiration date of June 2024.Obtain test strips with valid expiration date and monitor sanitizer concentration frequently.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ceiling lining of the walk-in freezer is peeling and flaking off in some areas. The lining needs to be removed or replaced such that the surface is smooth, non-absorbent, and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ceiling lining of the walk-in freezer is peeling and flaking off in some areas. The lining needs to be removed or replaced such that the surface is smooth, non-absorbent, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 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?
- A valid Food Handling permit was not posted. Ensure that the permit is placed in a location easily viewed by customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The ceiling lining of the walk-in freezer is peeling and flaking off in some areas. The lining needs to be removed or replaced such that the surface is smooth, non-absorbent, and easily cleanable.2. The fan covers of the walk-in freezer has been cleaned.
- 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?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple metal bowls without handles were used as scoops for bulk dry food items. Ensure that proper, re-usable scoops with handles are used. The bowls were removed 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)?
- The mechanical dishwasher chemical (chlorine-based) sanitizer concentration measured 0ppm. Ensure that the sanitizer measures at least 100ppm. During the interim, the facility is required to implement a secondary sanitizing step until the machinery is fixed.
- 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?
- A valid Food Handling permit was not posted. Ensure that the permit is placed in a location easily viewed by customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The ceiling lining of the walk-in freezer is peeling and flaking off in some areas. The lining needs to be removed or replaced such that the surface is smooth, non-absorbent, and easily cleanable.2. The fan covers of the walk-in freezer had a build up of dirt and food debris. Ensure that the covers are cleaned on a regular basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple bulk, dry goods containers had single-use cups/bowls used as scoops. Ensure that all scoops have a handle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The front handwash station did not have any hot water. Ensure that all handwash stations are supplied with hot, potable water to promote handwashing of staff.2. The handwash station at the rear of the kitchen did not have paper towel in the adjacent paper towel dispenser. Ensure that all handwash stations are supplied with soap and paper towel in a dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Multiple food item containers in the single-door freezer did not have proper covers. Ensure that all processed food items are properly covered when not in use.2. A metal bowl was used as a scoop in the single-door freezer. Ensure that all scoops have a handle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler door seal located left of the single-door freezer had a build up of food debris. Ensure that the door seals are cleaned on a regular basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions