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Smoky Lake Bigway Foods - Grocery

4505 Harvest Gold Drive Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Smoky Lake Bigway Foods - Grocery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 24, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 29 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 2 separate inspections, most recently on October 24, 2025. 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 once on October 26, 2023. 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 10 times across 3 separate inspections, most recently on December 16, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 3 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 5 times across 4 separate inspections, most recently on December 16, 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?

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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    6 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?
      • No logbook for the smoker was observed during inspection. The operator was not able to produce or had knowledge of the logbook. All high-risk processing which produces ready to eat meats is required to have logbooks to ensure that food is safe for consumption. Ensure that the logbook is available and proper training to staff is provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli meats were observed to be stored on the floor in the deli cooler. All food items are required to be stored 6" off the ground to protect from contamination and prevent conditions for pests. Ensure that the deli boxes are removed from the floor.
    • 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 meat cutting table in the meat processing room was observed to have large rusted holes in the bottom of the table. All food prep and contact surfaces are required to be made of durable and cleanable material to allow for proper cleaning and sanitization. Ensure that the table is repaired or replaced.
    • 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 large hole was observed above the manual dishwashing area of the deli section. All walls are required to be free of holes with materials that are non absorbent and easily cleanable to prevent mold and bacterial growth. Ensure the hole is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the produce area was observed to have a buildup of a black substance in the cut marks on the surface. All equipment used in food contact or food preparation is required to be cleaned and in good condition to prevent bacterial growth and cross contamination. Ensure that the cutting board is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The countertop film wrapper in the meat cutting section was observed to have food build up. All equipment used in food contact or food preparation is required to be cleaned and sanitized after use to prevent bacterial growth and cross contamination. Ensure that the old countertop film wrapper is clean and sanitized, and if not in use, wrapped to prevent cross contamination.
  4. Risk Management Inspection

    9 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?
      • No logbook for the smoker was observed during inspection. The operator was not able to produce or had knowledge of the logbook. All high-risk processing which produces ready to eat meats is required to have logbooks to ensure that food is safe for consumption. Ensure that the logbook is available and proper training to staff is provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli meats were observed to be stored on the floor in the deli cooler. All food items are required to be stored 6" off the ground to protect from contamination and prevent conditions for pests. Ensure that the deli boxes are removed from the floor.
    • 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 meat cutting table in the meat processing room was observed to have large rusted holes in the bottom of the table. All food prep and contact surfaces are required to be made of durable and cleanable material to allow for proper cleaning and sanitization. Ensure that the table is repaired or replaced.
    • 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 large hole was observed above the manual dishwashing area of the deli section. All walls are required to be free of holes with materials that are non absorbent and easily cleanable to prevent mold and bacterial growth. Ensure the hole is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer in the deli area was observed to have food debris. All equipment used in food contact or food preparation is required to be cleaned and sanitized after use to prevent bacterial growth and cross contamination. Ensure that the slicer is cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the produce area was observed to have a buildup of a black substance in the cut marks on the surface. All equipment used in food contact or food preparation is required to be cleaned and in good condition to prevent bacterial growth and cross contamination. Ensure that the cutting board is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The countertop film wrapper in the meat cutting section was observed to have food build up. All equipment used in food contact or food preparation is required to be cleaned and sanitized after use to prevent bacterial growth and cross contamination. Ensure that the old countertop film wrapper is clean and sanitized, and if not in use, wrapped to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the table in the deli section was observed to have food debris and other clutter. Food facilities are required to be maintained in a sanitary condition that prevents the attraction of pests. Ensure that proper cleaning is conducted for underneath the deli table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning procedures were observed in the meat department or in the produce department. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that cleaning procedures are available during reinspection.
  5. Monitoring Inspection

    14 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?
      • No logbook for the smoker was observed during inspection. The operator was not able to produce or had knowledge of the logbook. All high-risk processing which produces ready to eat meats is required to have logbooks to ensure that food is safe for consumption. Ensure that the logbook is available and proper training to staff is provided.
    • 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?
      • Meat operator was observed to have dropped meat knife on the floor and continue butchering without properly cleaning and sanitizing the knife. All utensils used in food preparation are required to be cleaned and sanitized when contaminated and after use. Ensure that the operator reviews proper cleaning of food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the deli walk in cooler, raw chicken was observed to be stored above ready to eat food items. Raw chicken can be a source of direct contamination. All raw meats are required to be stored under ready to eat products. Ensure that meats are stored correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat product was observed to be thawing at room temperature. All frozen foods are required to be thawed in the fridge, in the microwave, or under cold running water to prevent bacterial growth. Ensure that meats are properly thawed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ready to eat meals were observed sitting at room temperature on deli countertop. All high-risk foods are required to be stored at 4c or hot held at 60c to prevent bacterial growth. Ensure that ready to eat meals are stored at food safe temperatures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The dish spray nozzle at the deli manual wash sink was observed to have debris build up. Ensure the nozzle is cleaned and sanitized to prevent bacterial growth.
    • 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 meat cutting table in the meat processing room was observed to have large rusted holes in the bottom of the table. All food prep and contact surfaces are required to be made of durable and cleanable material to allow for proper cleaning and sanitization. Ensure that the table is repaired or replaced.
    • 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 large hole was observed above the manual dishwashing area of the deli section. All walls are required to be free of holes with materials that are non absorbent and easily cleanable to prevent mold and bacterial growth. Ensure the hole is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer in the deli area was observed to have food debris. All equipment used in food contact or food preparation is required to be cleaned and sanitized after use to prevent bacterial growth and cross contamination. Ensure that the slicer is cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave in the deli area was observed to have food debris. All equipment used in food contact or food preparation is required to be cleaned and sanitized after use to prevent bacterial growth and cross contamination. Ensure that the microwave is cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the produce area was observed to have a buildup of a black substance in the cut marks on the surface. All equipment used in food contact or food preparation is required to be cleaned and in good condition to prevent bacterial growth and cross contamination. Ensure that the cutting board is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The countertop film wrapper in the meat cutting section was observed to have food build up. All equipment used in food contact or food preparation is required to be cleaned and sanitized after use to prevent bacterial growth and cross contamination. Ensure that the old countertop film wrapper is clean and sanitized, and if not in use, wrapped to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the table in the deli section was observed to have food debris and other clutter. Food facilities are required to be maintained in a sanitary condition that prevents the attraction of pests. Ensure that proper cleaning is conducted for underneath the deli table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning procedures were observed in the meat department or in the produce department. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that cleaning procedures are available during reinspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The roast chickens in the hot holding display are at 35 degrees Celsius for 3 hours. Perishable foods can support bacterial activity and over time grow to dangerous levels. Hot foods must be kept above 60 degrees Celsius to prevent bacterial activity. Three chickens were discarded. Ensure the hot holding unit is capable of keeping hot food at or above 60 degrees Celsius.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. 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 dead mouse was found in a trap. Please ensure that the traps are checked on a frequent basis.
    • 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 valid food handling permit is not posted. Please ensure the current valid permit is posted for the customers to see.

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