Skip to content
Loading map…

Smitty's / Tempo

135 Leva Avenue Red Deer County AB T4E 1B2 · Food - General

Official record from Alberta →

Inspection summary

Smitty's / Tempo has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on February 25, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 February 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato soup was observed to be at 49C on the hot holding unit.The hot holding unit was adjusted to be hotter, and the soup was taken off the hot holding unit and brought to a rolling boil before being put back on the holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles in the kitchen were missing or dirty with a buildup of dust. Please ensure that the ceiling free of dust and dirt to prevent contaminants from falling into the food handling areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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 concentration of the chlorine in the dishwasher was 0 ppm. The operator increased the concentration to 100 ppm and will monitor the chlorine concentration 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)?
      • February 5, 2025The facility obtained lactic acid test strips but does not have chlorine test strips. The operator ordered the test strips during the inspection. Please ensure that the chlorine test strips are available on-site and accessible to staff. October 21, 2024The facility does not have the test strips to measure the concentration of lactic acid, and the chlorine test strips have expired in June 2024. Please ensure that these test strips are available on-site and not expired.
  6. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have the test strips to measure the concentration of lactic acid, and the chlorine test strips have expired in June 2024. Please ensure that these test strips are available on-site and not expired.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the cooler and freezers.Most cold storage temperatures were found to be less than 4 C. Prep station was not working.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Food is cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be cooled from 20°C to 4°C or colder within 4 hours.
Own this business? Add a badge to your website