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Smoke BBQ Bar

10266 103 Street NW Edmonton AB T5J 0Y8 · Food - General

10 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • New weather stripping has been installed but a gap was still noted at the center between entrance doors.Close the gap noted at the center of entrance doors to prevent pest entry.
    • 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?
      • Black items looking like mice droppings were observed under the corner shelves of the dry storage room. Ensure the floor under the shelf is swept out and pest droppings cleaned and managed if present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • February 17,2026- Hot water pressure and temperature was not satisfactory. Ensure hot water is available and at adequate pressure at the staff washroom hand sink.---------------------------------------------------------------------------The staff washroom is not being used due to plumbing concerns. Staff indicated they use the public washroom in the facility.Ensure staff washroom is repaired and fully equipped at the handsinks.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed at room temperature. Meat was moved until cold running water during inspection.Ensure thawing is completed safely either through;- under cold running water- in the cooler overnight - cook from frozen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink had no paper towel in its dispenser.The staff washroom hand sink had no soap nor paper towels in their dispensers.Ensure hand sinks are fully equipped at all times.
    • 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?
      • New weather stripping has been installed but a gap was still noted at the center between entrance doors.Close the gap noted at the center of entrance doors to prevent pest entry.
    • 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?
      • Black items looking like mice droppings were observed under the corner shelves of the dry storage room. Ensure the floor under the shelf is swept out and pest droppings cleaned and managed if present.Pest control record were not observed during inspection.
    • 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 staff washroom is not being used due to plumbing concerns. Staff indicated they use the public washroom in the facility.Ensure staff washroom is repaired and fully equipped at the handsinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher was tested at 0ppm of iodine. Iodine is available in the iodine container under the glasswasher. Iodine test strips were not available. Glassware should be cleaned in the kitchen dishwasher until glasswasher is repaired.Ensure equipment is serviced to produce 12.5-25ppm of iodine after the sanitizing cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas needs to be cleaned and maintained in a sanitary manner;- above the dishwasher- soap dispenser of the prep sink and staff washroom-the potato slicer by the prep sink.
  3. Demand Inspection

    1 infraction

    • 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?
      • New weather stripping has been installed but a gap was still noted at the center between entrance doors.Close the gap noted at the center of entrance doors to prevent pest entry.
  4. Demand Inspection

    2 infractions

    • 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?
      • New weather stripping has been installed but a gap was still noted at the center between entrance doors.Close the gap noted at the center of entrance doors to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was noted from plumbing fixtures beneath a compartment sink at the bar.Fix or repair all plumbing leaks at the bar.
  5. Risk Management Inspection

    3 infractions

    • 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?
      • Old mice droppings were noted on the floor along the wall beneath food preparation tables in the back food preparation area. - Use bleach water solution to clean and dispose all mice droppings.- Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise have them closed/sealed to prevent pest entry into the food premise.- Remove materials/items from the facility not in use to prevent the creation of harborage sites for pests.
    • 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?
      • Gaps/holes were noted on the front entrance doors of the food premise.Install weather stripping on the front entrance doors to prevent mice entry.When a weather stripping is properly installed, light from outside should not be seen while inside the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was noted from plumbing fixtures beneath a compartment sink at the bar.Fix or repair all plumbing leaks at the bar.
  6. Demand Inspection

    3 infractions

    • 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?
      • Gaps/holes were noted on the front entrance doors of the food premise.Install weather stripping on the front entrance doors to prevent mice entry.When a weather stripping is properly installed, light from outside should not be seen while inside the facility.
    • 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?
      • Old mice droppings were noted on the floor along the wall beneath food preparation tables in the back food preparation area. - Use bleach water solution to clean and dispose all mice droppings.- Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise have them closed/sealed to prevent pest entry into the food premise.- Remove materials/items from the facility not in use to prevent the creation of harborage sites for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was noted from plumbing fixtures beneath a compartment sink at the bar.Fix or repair all plumbing leaks at the bar.
  7. 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?
      • The kitchen commercial canopy is overdue for cleaning.Contact a service professional to have the canopy clean.
  8. Monitoring Inspection

    2 infractions

    • 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?
      • A live adult cockroach was noted on a glue trap in the basement and a live nymph was noted on a trap at the main bar in the dining room.The facility is regularly assessed and treated by a license pest control officer.
    • 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 kitchen commercial canopy is overdue for cleaning.Contact a service professional to have the canopy clean.
  9. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Evidence of a heavy cockroach infestation was noted in the dishwashing area and the main Lounge located in the dining room. Glue traps underneath the dishwasher were populated with cockroaches (>80) at different developmental stages.Multiple nesting and hiding sites with >30 cockroaches were spotted underneath counters and in holes on walls at the lounge. - Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation. Follow all recommendations provided by the pest officer.- Remove materials from the food premise that create harborages sites for pest.- Identify all nesting (hiding) sites for cockroaches and have them treated.- Seal/caulked all crack, crevices, and openings on wall and floor that harbor cockroaches in the facility.- Store all foods in pest proof containers with tightfitting lids to prevent pest contamination. Do not allow garbage, food, and debris to accumulate in a manner that would facilitate the harborage or proliferation of pest.- Store staff personal items in pest proof containers.
    • 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?
      • Evidence of mice infestation was noted in the food establishment. Dead mouse was observed inside a monitoring station in the kitchen. Mice droppings were noted behind the motor of refrigeration units at the cookline.- Use bleach water solution to clean and dispose all mice droppings observed in the food establishment.- Dispose all dead mice noted on traps.- Identify all mice nesting sites and potential points of entry (holes, cracks & crevices) on walls, floor and ceiling in the kitchen, dry storage room and furnace room and have them closed/sealed to prevent pest entry and harborage.- Remove materials from the facility that create harborages sites for mice.- Ensure all facility doors that exit exteriorly have proper weather stripping to prevent pest entry.- All foods must be stored in pest proof containers with protective covers to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple open holes were observed on walls in the lounge area.Repair the walls in the lounge area to prevent pest harborage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor section in the lounge area is in disrepair.Fix the disrepair floor section to prevent pest harborage at the lounge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drink spills were noted on the walls, sinks and fountain drink/syrup lines at the lounge. Dead cockroaches were observed on countertops at the lounge.Deep clean and sanitizer counters, walls, sinks and fountain drink/syrup lines at the lounge.
  10. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Evidence of a heavy cockroach infestation was noted in the dishwashing area. Glue traps underneath the dishwasher were populated with cockroaches (>80) at different developmental stages.- Work with a licensed Pest Control Company to implement and maintain an Integrated Pest Management(IPM) program within the facility to eliminate the pest infestation. Follow all recommendations provided by the pest officer.- Remove materials from the food premise that create harborages sites for pest.- Identify all nesting (hiding) sites for cockroaches and have them treated.- Seal/caulked all crack, crevices, and openings on wall and floor that harbor cockroaches in the facility.- Store all foods in pest proof containers with tightfitting lids to prevent pest contamination. Do not allow garbage, food, and debris to accumulate in a manner that would facilitate the harborage or proliferation of pest.- Store staff personal items in pest proof containers.
    • 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?
      • Evidence of mice infestation was noted in the food establishment. Dead mouse was observed inside a monitoring station in the kitchen. Mice droppings were noted behind the motor of refrigeration units at the cookline.- Use bleach water solution to clean and dispose all mice droppings observed in the food establishment.- Dispose all dead mice noted on traps.- Identify all mice nesting sites and potential points of entry (holes, cracks & crevices) on walls, floor and ceiling in the kitchen, dry storage room and furnace room and have them closed/sealed to prevent pest entry and harborage.- Remove materials from the facility that create harborages sites for mice.- Ensure all facility doors that exit exteriorly have proper weather stripping to prevent pest entry.- All foods must be stored in pest proof containers with protective covers to prevent contamination.