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Smoky Lake Inn - Kitchen

4 Wheatland Avenue Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Smoky Lake Inn - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on April 16, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 2 separate inspections, most recently on October 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on October 30, 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 3 times across 2 separate inspections, most recently on October 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 16, 2026. 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 once on October 30, 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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are scoops left in the flour bins in the storage area. Scoops left in bins can lead to hand contact with the food and the scoop not being washed for several days. Ensure the scoops are washed after being used and not stored in the food bins.
  2. Risk Management Inspection

    2 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?
      • Operator was observed cutting and handling raw chicken and missing the handwashing step before continuing on with cooking. Hand washing is required to prevent cross contamination. Required the operator to stop cooking and immediately wash their hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meats were observed being thawed on top of the back prep table. All foods are required to be thawed under cold running water, in the fridge, or in the microwave to prevent bacterial growth. The operator immediately put the meats in the fridge.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The slicer in the dry storage room was observed to have food debris build up. All equipment that is used in food preparation is required to be cleaned and sanitized after every use to prevent cross contamination and bacterial growth. Ensure that the slicer is cleaned and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Black microwave located on the kitchen line was observed to have food debris build up. All surfaces that contact food are required to be cleaned and sanitized to prevent cross contamination and bacterial growth. Ensure that the microwave is cleaned and sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of rice in dry storage was observed to be left open. All foods are required to be stored in a way that prevents contamination. Required the operator to immediately store the rice in a way that prevented contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for fritter batter and other bulk dry items were observed to be left in the container. All utensils used in food prep or food contact are required to be cleaned and sanitized after use. Immediately required the operator to clean and sanitize the scoops.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter for deep fried chicken was observed to be stored at room temperature. Manufactures' instructions noted the product to be refrigerated after opening. Improperly stored high risk foods may cause conditions for harmful bacterial growth. Required the operator to immediately refrigerate the product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer located at the bar was observed to have 0 ppm of iodine sanitizer solution. All dishes used in food facilities are required to be effectively cleaned and sanitized after every use to prevent cross contamination. Ensure that the glass washer is repaired and that the iodine concentration is 12.5 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were observed for chlorine sanitizer, quat sanitizer, or the iodine sanitizer for the glass washer. Testing papers are required to ensure adequate levels of chemical concentration to effectively sanitize surfaces and dishware. Ensure that test papers for chlorine, quat, and iodine are available during reinspection.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer solution in the kitchen while food is being prepared. Foods can contaminate surfaces that contact other foods. Ensure that there is always a surface sanitizer such as 100 ppm chlorine available in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is a large container of eggs on the countertop. Eggs are perishable and must be kept at or below 7 degrees Celsius. Ensure the eggs are stored in the cooler until needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The interior of the preparation cooler is at 9 degrees Celcius. Perishable foods must be kept at or below 4 degrees Celsius to prevent bacterial activity. Ensure the cooler top is closed when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink has items stored on top of it making it difficult to use. Handwashing is very important in preventing the spread of bacteria from one food to another. Ensure the hand sink is always easily accessible.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • There is a light in the kitchen missing a cover. All lights must be protected to prevent bulbs breaking and glass falling into open foods. Please ensure the bulbs are covered or protected from breaking.

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