Smoky Lake Farmers' Market
4612 54 Avenue Smoky Lake AB T0A 3C0 · Food - Farmers' Market
Inspection summary
Smoky Lake Farmers' Market has been inspected once by Alberta Health Services (Environmental Public Health), on August 3, 2024. The most recent inspection, on August 3, 2024, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.
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 once on August 3, 2024. 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 August 3, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 3, 2024. For example:
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?
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.
1 inspection
- Monitoring Inspection
3 infractions
- 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
- A vendor has samples that are not pre-portioned and a dipping sauce in a container for everyone to use. Samples and sauces must be pre-portioned to prevent contaminating an entire batch. Ensure all samples are proportioned and that there are no communal bowls of food or sauce.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- There are several vendors that have perishable foods out at room temperature. Perishable foods include cream filled pastries, cream cheese icing, stir fry, etc. Ensure all vendors are reminded that perishable foods must be kept at or below 4 degrees Celsius or above 60 degrees Celsius to reduce bacterial activity.
- 13. 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 food handling permit is not onsite for display to the public. Ensure the permit is always available and on display during the market.
- 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?