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Smitty's Restaurant - Kitchen

4513 52 Avenue Olds AB T4H 1M8 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on April 30, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on April 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 22, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 14, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on April 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on October 15, 2025. 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine concentration in the glasswasher was measured at 25ppm. The glass washer in the lounge area was not dispensing enough chlorine to sanitize the glasses. The operator was advised to use the dishwasher in the kitchen until the glasswasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The automatic towel dispenser in the washroom was still in disrepair. Additionally, paper towels were stored on top of the toilet tank, which is not a sanitary practice.The operator was advised to remove the paper towels from the toilet tank and store it in a sanitary place until the dispenser is fixed.Ensure the paper towel dispenser is repaired or an alternative sanitary setup is installed or developed to dispense paper towels.Previous inspection: Handwashing sinks are accessible, with soap and hot water available.Automatic towel dispensers in the kitchen and staff washroom do not work. Bulk paper towels are used to dry hands, but is not stored on a paper towel stand.Please ensure that the automatic paper towel dispenser is in working condition OR place paper towels on a stand to protect it from contamination.
    • 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?
      • Screen door in the back receiving door has a large rip at the sides attaching it to the wooden frame, allowing flies and winged insects to enter.Please repair and ensure that the facility does not allow pests to enter.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks are accessible, with soap and hot water available.Automatic towel dispensers in the kitchen and staff washroom do not work. Bulk paper towels are used to dry hands, but is not stored on a paper towel stand.Please ensure that the automatic paper towel dispenser is in working condition OR place paper towels on a stand to protect it from contamination.
    • 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?
      • Screen door in the back receiving door has a large rip at the sides attaching it to the wooden frame, allowing flies and winged insects to enter.Please repair and ensure that the facility does not allow pests to enter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Right side wall of the dish pit has wall tiles that are damaged and has exposed the inner dry wall to potential moisture damage. Please ensure that walls are of sound construction, smooth, durable, and easy to clean.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple cracked/broken Plastic Food Container Lids were observed inside the Walk-In Cooler at the time of Inspection.Ensure that the cracked/broken Plastic Food Container Lids are replaced in order to prevent potential contamination of Food.This was Corrected during the Inspection.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Bucket in the Kitchen was measured to have a Lactic Acid Sanitizer concentration of 400 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Lactic Acid Sanitizer concentration of at least 1000 ppm at all times. This was Corrected during the Inspection. Sanitizer concentration was measured to be at 1200 ppm at the time of Inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The main Dishwasher in the Kitchen was measured to have a Chlorine Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Dishwasher is maintaining a Chlorine Sanitizer concentration of 100-200 ppm at all times in order to adequately sanitize dishes. This was Corrected during the Inspection by readjusting the dispenser tube and repriming the line with Sanitizer. The Dishwasher was then measured to have a Chlorine Sanitizer concentration of 100 ppm at the time of Inspection.
  7. Monitoring Inspection

    2 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?
      • Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.Service is booked - Invoice was shown at the time of Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Ceiling inside the Walk-In Freezer had an accumulation of dust at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food.This was Corrected during the Inspection.

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