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Smoky Lake Centex - Food Store

4329 56 Street Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Smoky Lake Centex - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 on November 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine detected in the chlorine sanitizing solution in the kitchen. A sanitizer is required to reduce the amount of microbes on food contact surfaces. Ensure there is always a 100 ppm chlorine sanitizer solution in the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • There is an un-labelled spray bottle full of chemical in the kitchen. Un-labelled chemicals can lead to accidental exposure to potentially dangerous chemicals. Ensure all chemical containers are labelled.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed to be stored over ready to eat foods in the stand-up cooler beside the pizza oven. All foods are required to be stored in a way that protects from contamination. Ensure meats are stored at the bottom of the cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle used for bleach sanitizer was observed to not be labelled. All chemical spray bottles are required to be labelled to ensure proper use of the chemical. Operator wrote a label on the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up cooler beside the pizza station was observed to be at 5.6C. All high-risk foods are required to be stores at 4C to prevent bacterial growth. The cooler was immediately turned down to 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed to be thawing at room temperature. All high-risk foods are required to be thawed in the under cold running water, in the fridge, or in the microwave to prevent bacterial growth. Ensure high-risk foods are being properly thawed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were observed during inspection. All food facilities are required to have chemical test strips to ensure adequate chemical concentration for effective sanitizing. Ensure that test strips are available during re-inspection.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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