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Smokers N More

1 - 2828 18 Street NE Calgary AB T2E 7B1 · Food - General

Official record from Alberta →

Inspection summary

Smokers N More has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on June 22, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions.

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 2 times on March 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 3, 2025. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 3, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on March 3, 2025. 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 once on March 3, 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pre-made bleach water sanitizer was too strong and measured approximately 500ppm. Action Needed/TakenPlease ensure sanitizer is maintained at a foodsafe level of 100ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records are not available for the majority of coolers. There is only one cooler that has temperature record sheet posted on the door. Action Required/TakenPlease ensure all coolers have a temperature recording sheet/template.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility will be using both bleach water and Quaternary Ammonium (Quats) anitizer. No test strips were available for the Quats sanitizer.Action Required/TakenPlease have test strips onsite for all sanitizers being used in facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All hand washing station paper towel dispensers except the back dishwashing one are battery operated and were not functional at the time of inspection. Action Needed/TakenPlease ensure all paper dispensers are working properly and able to dispense paper towel at all times during operation.
    • 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?
      • There is a visible gap under the small back entry door which could allow the entry of pests/vermin.Action Needed /RequiredPlease repair /replace weather stripping to ensure there is no gap under door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1)Wall in main production area has been repaired but a large unfinished section of plywood is visible beside one of the two compartment sinks. 2)Baseboards have been removed due to wall repair but have not been replaced or properly sealed in the same area as #1. Action Required/TakenRepair both 1 and 2 to ensure that all surfaces are sealed, smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Large walk-in Cooler closest to the back receiving area had been turned on but measured 18 degrees Celsius. 2)Small brining cooler which is original to facility and in place prior to ownership has the following deficiencies a)walls that are worn and pitted, b)an unfinished section of the floor near door, c)Unfinished section of wood directly behind the sink d)Sections of the wall between the floor and wall that are not properly sealed.Action Required/Taken1)Repair walk in cooler to ensure it is capable of maintaining foods below 4 degrees Celsius.2)Please repair all above areas to ensure they are properly sealed, smooth and cleanable
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There were no garbage containers in main food preparation areas.Action Required/TakenPlease ensure there is an adequate number of garbage containers available throughout facility.

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