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The Backyard Smokehouse

13503 St. Albert Trail NW Edmonton AB T5L 5E7 · Food - General

Official record from Alberta →

Inspection summary

The Backyard Smokehouse has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 16, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on June 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 across 2 separate inspections, most recently on June 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on June 1, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on October 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 5 separate inspections, most recently on June 1, 2026. 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. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors under cookline - improvement noted. Please focus cleaning efforts on hard-to-reach areas and floor corners.- Cleaning schedule/checklist was not available. Please implement and maintain a cleaning schedule.June 16, 2026 - Cleaning checklist not maintained. Please complete and maintain a cleaning checklist/schedule.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors under cookline - improvement noted. Please focus cleaning efforts on hard-to-reach areas and floor corners.- Cleaning schedule/checklist was not available. Please implement and maintain a cleaning schedule.June 16, 2026 - Cleaning checklist not maintained. Please complete and maintain a cleaning checklist/schedule.
  3. Demand Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper reheating of cooked onions was observed. Onions were being held in the hot-holding unit and were heating slowly (~50C). The operator indicated that the cooked onions had been there for less than 2 hours. Reheat cooked food quickly using a stovetop/grill or microwave before placing in the hot-holding unit. Keep hot foods in the hot-holding unit at or above 60C at all times.Corrected onsite. The onions were reheated on the grill to 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not reaching the required sanitation temperature of 71C at dish level, with a maximum measured temperature of 65C after several cycles. The dishwasher will be used for washing dishes and utensils only. Sanitization will be completed in one of the sink compartments. Please repair the dishwasher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps noted on the sides of the back receiving door with visible light coming through. Please repair or replace the weatherstripping.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - Pest control records were not available for review. Operator indicated that pest control company comes in regularly. Please keep pest control records onsite for review. Please provide recent pest control records.- A few mouse droppings were noted near the back door area and front area along the walls. Please thoroughly clean, sanitize, and organize these areas. Remove clutter.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Walk-in coolers missing internal monitoring thermometers. Please ensure all coolers are equipped with internal monitoring thermometers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - The facility was generally well-maintained, and warm water was available and accessible; however, the faucet at a front hand sink near the prep coolers was taped due to a mechanical issue. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following require attention: - High-touch surfaces including walk-in cooler handles and hand sink faucet at the front- Exterior surfaces of the white pails near the back door- Bottom of storage bins near the clean dishes area- Underside of prep cooler cover in the front preparation area: please remove the damaged papers and clean surface.Please clean and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors under cookline- Walls behind cookline- Floors in the walk-in coolers- Wire shelving racks in the kitchen- Kitchen walls behind stainless steel tables and large equipment- Dry storage area floors and shelving- Floors and area under dishwashing sinks- Area near back door: please remove clutter, thoroughly clean, and organize area.Please conduct a deep cleaning and maintain facility in a sanitary condition.- Cleaning schedule/checklist was not available. Please implement and maintain a cleaning schedule.
  4. Demand Inspection

    2 infractions

    • 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 facility was generally well-maintained, and warm water was available and accessible; however, the faucet at a front hand sink near the prep coolers was taped due to a mechanical issue. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispensers were not functioning in the kitchen; loose paper towel rolls were placed near the hand sinks. Please repair the dispensers to ensure proper hand hygiene.
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles near the storage room were unlabeled. Please ensure all chemicals are properly labeled to prevent misuse. The bottles were removed for labeling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic processed onsite was left out at room temperature and was measured at 21C. The operator indicated that the garlic had been out for over 2hrs. Ensure high-risk foods are kept <4C or >60C at all times. The garlic was discarded onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher measured 67C at dish level after several runs. Ensure the dishwasher reaches at least 82C during the final rinse and 71C at dish level to achieve satisfactory sanitation. A technician was called onsite. Photographic and video evidence later confirmed a final rinse temperature above 87C and a dish-level thermometer reading of 72.5C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispensers were not functioning in the kitchen; loose paper towel rolls were placed near the hand sinks. Please repair the dispensers to ensure proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three damaged strainers were found in the kitchen. Please ensure all utensils are maintained in good repair. The strainers were discarded onsite.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large cutting board has a wide crack through the middle of the board.Please repair and seal or obtain new cutting board.
  8. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher rinse cycle reached a maximum of 46C (unsatisfactory). The temperature was measured using two different min/max probe thermometers. Both thermometers were run through the dishwasher 4 times. The inspection was completed at approximately 2 pm. The dishwasher is serviced by a 3rd party agency – operator stated they would call for a service immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen had multiple hand sinks. 3/5 hand sinks were fully stocked. o The hand sink in the server area as you enter the kitchen was not equipped with paper towel o The hand sink in the middle of the cookline was not equipped with soap – the dispenser had fallen down
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

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