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Smitty’s Restaurant & Pub

4944 53 Avenue High Prairie AB T0G 1E0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken breast taken from the refrigerator was measured to be 18 degrees Celsius at the time of the inspection.The food was directed to be immediately repackaged and moved to the facility's freezer for cooling and freezing.Ensure that high-risk foods are temperature controlled and not subject to temperature abuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature mechanical dishwasher was measured to be rinsing equipment with a chlorine sanitizer solution of 10 ppm at the time of the inspection. A new bucket of sanitizer concentrate is required for the machine to operate as intended.Until the machine can be made to rinse equipment with a 100-200 ppm chlorine solution, the facility will sanitize equipment in a sink filled with an approved sanitizer after running them through the mechanical dishwasher.
    • 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?
      • Multiple ants were noted near the kitchen's rear entrance.The facility operator is actively monitoring the situation and taking action to remediate the pest presence.Continue to monitor the pest activity and take necessary actions to eliminate any pests or prevent their entry to the facility.
    • 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?
      • The facility's current food handling permit was not posted at the commencement of the inspection.The operator was sent a digital copy of the current food handling permit and it was printed and posted while the inspector was onsite.Ensure that the current permit is continuously posted in a location that is visible to the public.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The following Food products with evidence of spoilage were observed in the main area cooling unit:- A tray of limes were observed to be yellow, squishing, with some present with blue, white mould-like growths- Peppers were observed with wrinkling, deep cracks, pits, and mixed black, white, blue mould-like growths- Some tomatoes were observed with black mould-like growths, wrinkling, and discoloration- A bag of green grapes were observed with mixed discoloration and sticky juices leaking from the bag-A bag of green onions was sticky and observed to be enclosed in a bag containing brown liquidDuring inspection:- Produce with evidence of spoilage was discardedCorrection:- Inspect the remaining food products and produce for evidence of spoilage- Clean and sanitize the front area produce refrigeration unit shelving
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front area tables were not cleaned using an approved sanitizer solution or cleaning agent.Corrected during inspection:- 100 ppm QUAT sanitizer solution spray from the bar area was relocated to the host desk for use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings were observed thawing in the sink at room temperature. Surface temperature was measured to be 9*CCorrected during inspection:- Bags of chicken wings were placed into a bucket with cold running water.- Approved thawing methods discussed
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing was not dispensing sanitizer solution at the time of inspection.Corrected during inspection:- The primer was utilized to clear sanitizer solution line- Sanitizer solution at plate level was measured to be 100 ppmEducation provided:- Routinely verify the presence of sanitizer solution prior to using the commercial dishwasher
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to require cleaning:- Cookline cooking utensils were wet with food mess and were observed to be stacked together on the topping cooler- The wash basin before the dishwashing unit was filled with dirty water and stacked dishes- Dirty dishes, utensils, and cookware filled the table and counter around the dishwasher.Correction:- Clean, sanitize, and organize the food handling area equipment between services and during use- Routinely clean food preparation dishes, consumer dishes and utensils, between services to prevent overloading the dishwashing area- Routinely replenish pre-rinse, rinse, and wash sinks basins when debris accumulates or when no-longer effective
  5. Risk Management 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?
      • Fire suppression system was up-to-date for servicing. Operator reported that the range ventilation system was scheduled for servicing.Previously cited violation:The grease capture range ventilation hood and fire suppression systems were observed to be out of date.Correction:- Service the grease range ventilation hood- Service the range fire suppression system- Notify PHI when the units have been serviced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Risk Management Inspection 6 January 2025:- Old mouse droppings were cleaned on-site- Old grocery counter-top syrup was observed to have been cleanedCorrections remaining:The following areas were observed to require housekeeping / general maintenance:- The old deli refrigeration unit contains out-of-date cheese and unwrapped meats- The prep area standing refrigeration unit condenser was observed to hold an accumulation of dustCorrection:- Discard all food products from the previous operation that are expired or are unfit for use e.g. Castello Cheese block, unwrapped deli-meats on the wooden display cooler surface, unwrapped / loose food products in the standing freezer units- Clean and sanitize the previous operations deli refrigeration
  6. Initial 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?
      • The grease capture range ventilation hood and fire suppression systems were observed to be out of date.Correction:- Service the grease range ventilation hood- Service the range fire suppression system- Notify PHI when the units have been serviced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to require housekeeping / general maintenance:- Old dried mouse droppings were observed in the furnace room, rear area general storage shelf, and the rear corner of the kitchen area near the not-in-use standing refrigerator- The old deli refrigeration unit contains out-of-date cheese and unwrapped meats- syrup was observed on the old grocery area counter-top- The prep area standing refrigeration unit condenser was observed to hold an accumulation of dustCorrection:- Clean and sanitize the mouse droppings according to the mouse dropping and nesting material protocol discussed- Discard all food products from the previous operation that are expired or are unfit for use e.g. Castello Cheese block, unwrapped deli-meats on the wooden display cooler surface, unwrapped / loose food products in the standing freezer units- Clean and sanitize the previous operations deli refrigeration- Clean and sanitize the service counter with syrup