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Deville YYC

Arrivals - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

Official record from Alberta →

Inspection summary

Deville YYC has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on January 30, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 separate inspections, most recently on October 15, 2025. 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 across 2 separate inspections, most recently on July 4, 2025. 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?

  • 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 October 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 5 separate inspections, most recently on December 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on December 15, 2025. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Cases of beverage were stored on bare wood shelving.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A splashguard protection was missing between the back hand sink and the drain board for the two-compartment sink.Install a washable splashguard.
  3. Risk Management 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?
      • Cases of beverage were stored on bare wood shelving.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A splashguard protection was missing between the back hand sink and the drain board for the two-compartment sink.Install a washable splashguard.
  4. Risk Management Inspection

    5 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?
      • A container of butter measured 20.1C. There was a block of butter at room temperature with an internal temperature of 4C. These products were kept at room temperature with no time tracking.The container of butter was discarded during the inspection.Keep butter under refrigeration or clearly mark the food container or package to indicate a maximum storage of 2 hours at room temperature. Any remaining product after 2 hours shall be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Canned drinks were stored on the floor.Store foods including beverages at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Homogenized milk and an opened carton of oat milk were stored at room temperature. The internal food temperatures measured 12C and 13C respectively.Milk was placed in a cooler during the inspection. Keep perishable foods away from the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Arugula was stored on top inserts in the line cooler. Food measured 6.9C.Do not store food past the maximum fill lines of insert containers. Store perishable foods at 4C or less under refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A splashguard protection was missing between the back hand sink and the drain board for the two-compartment sink.Install a washable splashguard.
  5. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Arugula and microgreens were stored over top inserts in the line cooler. These products measured 9.2C. Refrigeration is required as per manufacturer's instructions.2) Butter was stored without temperature control. It measured 21.9C. A maximum 2-hour limit is allowed for storage at room temperature with proper time tracking. Any remaining food will be discarded after the 2-hour period. Start with a clean container every time. Topping up is not permitted.Butter was removed from temperature control less than 2 hours ago. The operator labeled the container with the start and discard time during the inspection.3) A carton of half and half cream was stored without temperature control. Cream measured at 9C.Cream was placed in a cooler during the inspection. Store perishable foods away from the temperature danger zone (4C to 60C).
    • 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?
      • Flies were observed by the glass rinser. Remove flies and moisture in the area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The front service area was not equipped with an approved ventilation system for preparing eggs and sausages using a pan on a portable stove with butane fuel.Referral to the City of Calgary - Safety Codes for a follow up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cheese graters, single service containers and a scoop were stored on a grease interceptor. The top of the grease interceptor was cleared during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils for mixing drinks were stored in a cup of unclean, standing water. They were rinsed with water only throughout the day.A clean set of cup and utensils were provided during the inspection. Clean and sanitize the set at least every 2 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A splashguard protection was missing between the back hand sink and the drain board for the two-compartment sink.Install a washable splashguard.
  6. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Dishwasher was not operational as water lines were shut off and staff advised plumbing needed repair.2) Staff were not conducting proper manual wash of food prep utensils and equipment as 2 comp sink were missing sink plugs and sanitizer was not provided on site. Staff were not sanitizing items in manual wash procedure. Inspector ordered staff to immediately obtain some sanitizer from Jugo Juice (same owner) to avoid closure by AHS.3) There was evidence of manual ware washing done in the front service hand sink - remove all dishwashing supplies from hand washing stations and take items to back dishwashing area where they can be washed AND sanitized.
    • 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?
      • There were flies present in food prep area and there were no means for their control. Implement approved fly control measures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff frying scrambled eggs and browning sausages in back prep area without ventilation and consultation with YYC and Calgary fire department. Consult/obtain approval from necessary authorities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food prep utensils were stored against the rear hand wash sink backsplash and under paper towel dispenser. This is not a sanitary area - please relocate utensils to sanitary area.2) Food containers/boxes of parchment paper were stored on top of/around the grease trap and chemicals. Store food related items separately in sanitary manner.
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