Super Smash Cafe
1706 12 Street NW Calgary AB T2M 3M7 · Food - General
Inspection summary
Super Smash Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on May 12, 2026, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 4 times across 2 separate inspections, most recently on June 10, 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 3 times across 3 separate inspections, most recently on May 12, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on May 12, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
3 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The lower cooler on the front counter was measured at 10 degrees. Ensure that the perishable food under refrigeration is measured at 4 degrees C or less. The refrigerator was adjusted down by operator.**Please make sure the cooler maintains temperatures at or below 4 degrees celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- Air fryers were found to have an accumulation of food debris and were being cleaned and sanitized only once per day. Food contact surfaces must be cleaned and sanitized frequently to prevent contamination and ensure food safety. **Please wash and sanitize the trays after each use or at intervals that prevent buildup of residue.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution in the bleach bottle was above 200 ppm.Bleach solution was diluted with water, which was tested at 100 ppm.-Ensure that the bleach solution is maintained at 100 ppm.*Previous inspection*The bleach solution was way too strong. - A food safe sanitizer such chlorine at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix 1/2 teaspoon unscented household bleach per liter of water. Use test strips to verify the concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display case where cheesecake slices were being stored was turned off. Staff member noted the cooler was making a loud noise. - Discarded. - Ensure all perishable foods are stored at temperature of 4C or less or greater than 60C at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedure. The sanitizing solution in the sink was measured at 0 ppm.- Ensure all utensils and equipment are submerged into a sanitizer solution such as chlorine at 100 ppm for at least 2 minutes after they are washed and rinsed prior to air drying.
- 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 2-compartment sink drainage system is in disrepair and draining very slowly. This issue must be addressed immediately. All plumbing fixtures must be in a good state of repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Recurrent Violation ***1) No food safe sanitizer prepared at the time of inspection. The solution was way too strong. - A food safe sanitizer such chlorine at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix 1/2 teaspoon unscented household bleach per liter of water. Use test strips to verify the concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display case where cheesecake slices were being stored was turned off. Staff member noted the cooler was making a loud noise. - Discarded. - Ensure all perishable foods are stored at temperature of 4C or less or greater than 60C at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedure. The sanitizing solution in the sink was measured at 0 ppm.- Ensure all utensils and equipment are submerged into a sanitizer solution such as chlorine at 100 ppm for at least 2 minutes after they are washed and rinsed prior to air drying.
- 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 2-compartment sink drainage system is in disrepair and draining very slowly. This issue must be addressed immediately. All plumbing fixtures must be in a good state of repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?