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Smitty's Restaurant & Lounge

680 2 Street SE Drumheller AB T0J 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant & Lounge has been inspected 14 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on October 2, 2026, recorded 3 infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 separate inspections, most recently on October 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on October 2, 2026. For example: Is the facility free of a pest infestation?

  • 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 5 times across 5 separate inspections, most recently on January 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 2, 2026. 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?

  • 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 once on January 27, 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.

14 inspections

  1. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine sanitizer test papers available to check the concentration of the low temperature dishwasher sanitizer at the time of inspection. Ensure all appropriate testing equipment is available for use.*Quat and iodine sanitizer test papers were available.
    • 15. Is the facility free of a pest infestation?
      • The fly traps suspended from the ceiling were observed to have dead flies trapped. Food contact surfaces and exposed ingredients are at risk of contamination. Ensure fly traps are removed and replaced. Implement an effective integrated pest management (IPM) plan to eliminate live flies from the food preparation area. Clean and sanitize all food contact surfaces.
    • 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?
      • There was no valid food handling permit on site. The permit posted expired on May 31, 2026.Renew permit to ensure facility is not running without a valid permit.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers for checking low-temp dishwasher sanitizer concentration were not available at the time of inspection.Ensure all appropriate testing equipment is available for use.*Quat and iodine sanitizer test papers were available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the microwaves is not kept in a clean and sanitary condition.*Clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall and floor area at the end of the rack loading station appeared dirty.*Clean
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the ceilings appeared dusty. Clean
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the ceilings appeared dusty. Clean
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher - chlorine sanitizer was dispensed at 0 ppm chlorine. Observed that the sanitizing bucket was empty and facility has no extra sanitizing bucket at the time of inspection. Operator will switch to manual 3-step method for cleaning and sanitizing dishes pending the time supplies are available. There is a rinse sink near the dishwasher as well as a 2-compartment sink for manual washing and sanitizing of dishes.There is a 2-compartment sink at the back for produce wash only.The concentration of glass washer sanitizer at the bar section was at 12.5 ppm Iodine.Provide and monitor equipment supplies to ensure equipment is effective and adequately sanitizes dish wares and utensils.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard to reach areas such as under the shelves in the walk-in freezer, sinks, behind upright freezer needing general cleaning.2) Observed black coloration on the silicone material holding the aluminum splash guard on the wall by the 2-compartment sink in the dish washing area. Staff scraped off the silicone material during the inspection. New silicone will be applied to the area as stated by the staff.3) Wall area behind the mechanical dishwasher appeared dirty.*Clean all areas listed.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring 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?
      • Vents over the stoves appeared dirty and greasy.*Clean
  13. Initial Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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