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Smokin' Barrels Cocina Latina

13119 156 Street NW Edmonton AB T5V 1V2 · Food - General

Official record from Alberta →

Inspection summary

Smokin' Barrels Cocina Latina has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on May 13, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6 times across 3 separate inspections, most recently on May 13, 2026. 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 5 times across 5 separate inspections, most recently on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 21, 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?

  • 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 4 times across 3 separate inspections, most recently on April 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?

  • 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 3 times across 3 separate inspections, most recently on January 12, 2026. 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?

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.

10 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing noted. A tote full of whole pork loins still in cryovac packaging noted in pooling cold water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • April 29, 2026 -The high temperature dishwasher is not in good repair and is currently awaiting parts. Staff are following an approved manual sanitizing method at this time.Please ensure the dishwasher is serviced and returned to good working order to maintain effective warewashing and ensure ongoing food safety.January 12, 2026 Dishwasher is not in good repair. Please ensure the dishwasher is serviced and is in good repair for safe and sanitary operation of the facility.Manual method of dishwashing educated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test kit to check the concentration of the sanitizer not available. Please ensure appropriate test kit is obtained and stored at easy to use location in the facility.
  2. Risk Management 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)?
      • April 29, 2026 -The high temperature dishwasher is not in good repair and is currently awaiting parts. Staff are following an approved manual sanitizing method at this time.Please ensure the dishwasher is serviced and returned to good working order to maintain effective warewashing and ensure ongoing food safety.January 12, 2026 Dishwasher is not in good repair. Please ensure the dishwasher is serviced and is in good repair for safe and sanitary operation of the facility.Manual method of dishwashing educated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test kit to check the concentration of the sanitizer not available. Please ensure appropriate test kit is obtained and stored at easy to use location in the facility.
  3. Monitoring Inspection

    4 infractions

    • 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?
      • Food Safety records are not updated. Please have written food safety records maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen blocks of meat was at room temperature. Please ensure all potentially high risk food items must be kept out of temperature danger zone
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not in good repair. Please ensure the dishwasher is serviced and is in good repair for safe and sanitary operation of the facility.Manual method of dishwashing educated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test kit to check the concentration of the sanitizer not available. Please ensure appropriate test kit is obtained and stored at easy to use location in the facility.
  4. Demand Inspection

    0 infractions

  5. 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?
      • Chef requested additional time to fix - Wooden shelves covered with foil observed in the kitchen area. Wood may absorb moisture; potential for mold growth and not easy to clan and sanitize. Please ensure the shelves are made of smooth, easy to clean & sanitize, and non-absorbent material to ensure safe and sanitary operation of the facility.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding: Thermometers are missing in some of the coolers. Please provide thermometer to measure food storage temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves covered with foil observed in the kitchen area. Wood may absorb moisture; potential for mold growth and not easy to clan and sanitize. Please ensure the shelves are made of smooth, easy to clean & sanitize, and non-absorbent material to ensure safe and sanitary operation of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fine dust observed on the walls in back area - please clean the indicated area for safe and sanitary operation of the facility.
  7. Demand Inspection

    5 infractions

    • 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?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and, a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are missing in some of the coolers. Please provide thermometer to measure food storage temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Single use paper towel was not present in the dispenser. Re-stocked during inspection. Please ensure the handwashing station is supplied 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?
      • No pest issues observed at the time of inspection. However, there is no record of pest control measures available for inspection. pest control measures are essential for the safe and sanitary operation of the facility. Records of these measures and monthly checks must be completed and made available for future inspections.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The back storage area is for dry storage only.The area has no access to hand washing station. The walls floor and ceiling do not meet the requirements of a food preparation area. Please do not prepare any food in the back storage area.
  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoons were stored under the hand washing sink. Please do not store/keep any such items under handwashing sink to protect from potential contamination. Corrected during inspection.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Patio added to the facility mid June 2024.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    3 infractions

    • 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?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are missing in some coolers. Please replace thermometers in all coolers.
    • 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?
      • No pest issue. No pest control records maintained.

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