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iyycburg

1 - 9620 Elbow Drive SW Calgary AB T2V 1M2 · Food - General

Official record from Alberta →

Inspection summary

iyycburg has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on March 20, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. 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.

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 2 separate inspections, most recently on May 8, 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 2 times across 2 separate inspections, most recently on March 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on March 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was stored inside the ice machine with the handle touching the ice. Staff were instructed to ensure the handle does not come into contact with the ice. The preferred practice is to store the scoop above the machine in a clean container. Correction made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese curd was stored in the container at the room temperature near to the hot holdings. Temperature was measured at 10C. Cheese immediately moved to the cooler-corrected onsite.Temperature of the cooling unit below the flat-top cooking area was measured at 7.8C. Ensure all the coolers are maintained at 4C or below.Do not use cooler until it is maintained at 4C or below. Use alternate coolers.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cheese curds were stored under paper dispenser next to hand washing sink.Requirement:Do not store any food near hand washing sink and supplies to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese curds stored on the counter without temperature control was 17.7CRequirement:Ensure that cheese curds are stored at 4C or less.Cheese curds were discarded.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer spray bottle measured 0 ppm. - Operator remade the solution and tested at 200 ppm. **Please ensure QUATS sanitizer is maintained at 200 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle observed inside bulk flour and sugar containers beside the prep sink. - Operator removed the container to prevent contamination. **Please use the scoops with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips not present onsite. **Please ensure QUATS test strips are available at all times to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not present at handsink in the front of the house. **Please ensure hand soap is present at all times for handwashing.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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