10815 Jasper Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Let's Smash Burger is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 399 (68%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Quesada Burritos & Tacos
DOWNTOWN
This restaurant has been inspected 10 times since December 19, 2024, with 2 in compliance, 8 not in compliance, and 0 closures on record.
No violations
1 violation
One compartment of the three compartment sink is to be used as a hand sink (as mentioned in the Dec 19, 2024 routine inspection report). However, another faucet is required so when dishwashing is being done, there is a working faucet for the "handwashing sink". Please also install a divide/ splash guard between the two compartment sink and hand sink.
9 violations
Two spray bottles holding different liquids were not labelled. , , Ensure all containers are labeled with its contents.
- Multiple damp and used cloths laying on surfaces., , Ensure cloths are changed when they become damp or dirty, or store in a sanitizer bucket when not in use., , Guidelines for the use of wiping cloths: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
No handwashing prior to glove use., , Ensure hands are washed prior to putting gloves on and after taking gloves off.
1 violation
Please ensure that both hand sinks are easily accessible at all times. Current locations may be ergonomically difficult or inconvenient for staff to use due to adjacent large equipment. Consider moving large equipment or adjusting its placement to improve hand sink access.
6 violations
Cheese in the mini cooler was measured at 7C using a probe thermometer. It was unclear how long the cheese had been stored., , Discard high-risk food held above 4C for more than 2 hours. Do not store high-risk foods in the cooler unless it is maintained at 4C or below., , The cheese was discarded onsite. Cheese will be stored in the walk-in cooler until the mini cooler can consistently maintain a temperature of 4C or below.
Outstanding -The small fridge holding poutine cheese was not equipped with a thermometer. Please install a thermometer to verify and monitor fridge temperatures., , -A probe thermometer was not available. Please obtain a probe thermometer to verify meat cooking temperatures., , Feb 24/26: A probe thermometer was available but was not working. Please obtain a working thermometer to verify temperatures., , ***Keep prep cooler compartments covered.
3 violations
Cleaning cloths were stored in a bucket with 0 ppm chlorine. Ensure chlorine sanitizer solutions are maintained at 100 ppm and regularly tested using chlorine test strips. The operator prepared a new solution. Chlorine bleach was detected at over 100 ppm.
-The prep cooler at front contained ground meat at around 12C. Adjacent compartments were at safe temperatures. The meat compartment cover was missing. Please install a cover to maintain 4C or below at all times. The operator stated that the meat was there for less than 2 hours and moved it back to cooler. Please limit the amount of meat stored in the prep cooler. Any leftover meat must be discarded if held for more than 2 hours., , -The small fridge holding poutine cheese was not equipped with a thermometer. Please install a thermometer to verify and monitor fridge temperatures., , -A probe thermometer was not available. Please obtain a probe thermometer to verify meat cooking temperatures.
No violations
2 violations
The hand sink in the kitchen was obstructed by the open door again. Due to the constant obstruction and inaccessibility, the hand sink must be relocated. It was explained to operator that the hand sink needs to be installed where the current chest freezer was located (swap locations). When the door is open, there needs to be access to the hand sink. The other option is to remove door.
The main handwash sink in the kitchen had slow drainage. Please repair or replace the sink/plumbing to ensure proper drainage.
3 violations
The hand sink in the kitchen was obstructed by the open door, mop bucket and mop again. There cannot be any obstruction - relocate the mop and bucket. Keep the door closed at all times. The hand sink must be accessible at all times. Also, the sink did not have paper towels. Ensure it is readily available. , , The back hand sink had soap but there was no paper towels in the dispenser. Ensure there is paper towels readily available.
Dry ingredients in storage such as lentils/sugar/salt were uncovered. Ensure all open products are closed when not in use.
The main handwash sink in the kitchen had slow drainage. Please repair or replace the sink/plumbing to ensure proper drainage.
7 violations
The Coca Cola cooler was missing a thermometer. Ensure all coolers are equipped with thermometers.
The hand sink in the kitchen was obstructed by the open door, mop bucket and mop. Also, the sink did not have hand soap, and paper towels. It is recommended that the door be removed to allow for easier access to the hand sink. Alternatively, the door must be closed at all times during the hours of operation. All personal belongings hanging on the door must be removed. , , Additional hand sink is required at the back kitchen as there is food preparation in the area. The three compartment sink at the back, may be used as a hand sink and needs to be equipped with hand soap and paper towels that is easily accessible., , The handwash sink by the dipper well was not equipped with hand soap. Paper towels were present. Please ensure there is hand soap available at all times., , The front hand sink by the freezer had soap and paper towels.
- Raw meat left unattended at the back when customers came in. The raw meat ended being out for the entirety of the inspection. , , Ensure high risk foods are placed back in the cooler when not being prepared to prevent it from being temperature abused (stored between 4C and 60C for an extended period of time).
Sanitize step not described for 2 compartment manual dishwashing methods. Observed blenders being washed at the front of house hand sink., , Ensure proper manual dishwashing methods are done: wash with soap->rinse with clean water -> submerge in sanitizer for 2 min. Dishwashing must be done at the dishwash sinks and not at the hand sink. , , Poster: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
One compartment of the three compartment sink is to be used as a hand sink (as mentioned in the Dec 19, 2024 routine inspection report). However, another faucet is required so when dishwashing is being done, there is a working faucet for the "handwashing sink". Please also install a divide/ splash guard between the two compartment sink and hand sink.
Equipment holding racks are above the one compartment sink that is used for handwashing at front of house. , , This is not a safe space for drying as splashes from handwashing can land on the clean food equipment. Please move the equipment holding racks away from the hand sinks so the equipment stored here is protected from possible contamination.
- Raw meat was stored above sauce containers. , , Ensure raw meat is stored separate and away from other foods. Do not store raw meat above other food items. Recommendation: store raw meat on the bottom shelf.
Test strips provided in a clear vial without a label/ instructions for use. , , Ensure chlorine test strips have label with instructions and color chart.
The hand sink was obstructed by a chest freezer and was only accessible from the side. Ensure hand sinks are easily accessible at all times.
Chlorine sanitizer test strips were not available. Please obtain chlorine test strips to verify sanitizer concentration.
Outstanding - Pest control records were not available for review. Please maintain monthly pest control records. Ensure monthly pest control records are available for review.
Please repair, remove, or replace the mini cooler. Do not store high-risk foods in the cooler until it can maintain a temperature of 4C or below.
Pest control records were not available for review. Please maintain monthly pest control records. Ensure monthly pest control records are available for review.
Dry ingredients in storage such as lentils/sugar/salt were uncovered. Ensure all open products are closed when not in use.
Pest control was in place. A trap was placed on its side by the prep cooler in the kitchen. Please have it laying properly in order for it to be effective., , Please implement a monthly pest control monitoring, keep the records in an area that can be accessed by all staff.
The main handwash sink in the kitchen had slow drainage present. Please repair or replace the sink/plumbing to ensure proper drainage.
Meat slicer has buildup of food. Operator indicated that it was recently purchased used and has not been used. Ensure the unit is thoroughly cleaned and sanitized before use. Ensure all equipment/appliances are clean during storage to prevent pest issues., , Some handles of the cold holding units had buildup of food/grease. Please clean the high touch areas on a frequent basis., , One grey bin (above the meat slicer) was damaged, please discard., , Dipper well was on during inspection. Good
Storage room had an accumulation of items such as equipment/appliances. Please remove all items that are unnecessary for the restaurant. It allows for better cleaning and reduces pests harborage.