Skip to content
Loading map…

Hey! I Am Yogost

102 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General

Official record from Alberta →

Inspection summary

Hey! I Am Yogost has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on December 15, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 November 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 27, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on November 27, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No surface sanitizer was prepared while facility was in operation.-Ensure a surface sanitizer is available-Provided instructions to supervisor about how to make an approved sanitizer (1/2 tsp bleach in 1L water)2) Wiping cloths were left on the counter.-Store wiping cloths in sanitizer
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was not washing hands between using point-of-service terminal and food handling.-Ensure staff wash hands between other tasks and food handling
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about how dishes were washed, no sanitizing step was mentioned. There did not appear to be any instructions in the dishwashing area about dishwashing steps.-Ensure dishes are being sanitized after washing-A 2-compartment dishwashing poster was provided by email
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back area handwashing sink was obstructed by pails and had no paper towel available. Operator said they did not use this sink. Back area is separated from front by curtains that have to be moved by hand.-Ensure a handwashing sink is available in each area where food is handled-Ensure sink has soap and paper towel available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Curtains between front and back areas were stained.-Ensure curtains are washed frequently, as they are a high-touch surface
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the counter.*All wet/dirty cleaning cloths must be stored in a sanitizer solution while not in use to prevent the growth of pathogens. Staff corrected the violation onsite. The sanitizer solution for cleaning clothes must be changed every two hours or sooner if visibly dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Dishwashing procedure was reviewed with staff. Staff was cleaning the dishes in the two-compartment sink by washing and rinsing, but no sanitization was performed.*Explained the correct procedure to staff.**The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine.- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - There were no test strips onsite to measure chlorine solution. The food safe sanitizer concentration for chlorine is between 100 - 200 ppm.*Please ensure that the chlorine test strips for the sanitizer are available onsite and must test the sanitizer daily or after preparing a fresh one each time
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser at the one of the hand wash stations (inside one) was found to be empty at the time of inspection.*All of the hand sinks in the facility must always be stocked with soap, single-use hand towels, and both hot and cold water.**Please ensure these supplies are regularly checked and maintained to uphold proper hygiene standards.

Nearby inspected facilities

Own this business? Add a badge to your website