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Smoky Lake Healthcare Centre - Kitchen

4212 55 Avenue Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Smoky Lake Healthcare Centre - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on October 16, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on July 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 7 separate inspections, most recently on October 16, 2026. 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 once on September 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

10 inspections

  1. Monitoring 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?
      • Some ceiling tiles are missing as they have becoming damaged by dripping condensation from pipes in the ceiling. There are buckets and trays wedged into the ceiling to prevent condensation from dripping into the food preparation area. Condensation could transfer microbes to the food. Ensure the condensation is prevented from building up and the ceiling tiles replaced.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping cloth sanitizer was measured and found to be 50 ppm quats. The required concentration is 200 ppm. Sanitizer is required for wiping clothes as they can harbour and spread bacteria to food contact surfaces. Ensure the sanitizer solution is always 200 ppm quats.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles are missing as they have becoming damaged by dripping condensation from pipes in the ceiling. There are buckets and trays wedged into the ceiling to prevent condensation from dripping into the food preparation area. Condensation could transfer microbes to the food. Ensure the condensation is prevented from building up and the ceiling tiles replaced.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pot and a whisk were found with food debris on them. Food debris can harbour bacteria which can contaminate other foods and surfaces. Food debris can also attract pests. Please ensure all cookware and utensils are thoroughly cleaned and sanitized after being used.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring 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?
      • Patches of the walls in the food preparation and dishwashing area are not finished so that they are smooth, easy to clean, and non absorbent. Please ensure the walls are finished.Some of the walls have been resurfaces and repainted. Keep up the good work.
  7. Monitoring 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?
      • Patches of the walls in the food preparation and dishwashing area are not finished so that they are smooth, easy to clean, and non absorbent. Please ensure the walls are finished.Some of the walls have been resurfaces and repainted. Keep up the good work.
  8. Monitoring 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?
      • Patches of the walls in the food preparation and dishwashing area are not finished so that they are smooth, easy to clean, and non absorbent. Please ensure the walls are finished.Some of the walls have been resurfaces and repainted. Keep up the good work.
  9. 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?
      • Patches of the walls in the food preparation and dishwashing area are not finished so that they are smooth, easy to clean, and non absorbent. Please ensure the walls are finished.Some of the walls have been resurfaces and repainted. Keep up the good work.
  10. 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?
      • Patches of the walls in the food preparation and dishwashing area are not finished so that they are smooth, easy to clean, and non absorbant. Please ensure the walls are finished.

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