Skip to content
Loading map…

iyycburg

19 Sunmills Drive SE Calgary AB T2X 2W6 · Food - General

Official record from Alberta →

Inspection summary

iyycburg has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 18, 2025. The most recent inspection, on August 11, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 7 times across 4 separate inspections, most recently on August 11, 2026. 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 5 times across 4 separate inspections, most recently on August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on August 5, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on December 18, 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?

  • 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 August 11, 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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on Aug 11/2026Concentration of chlorine measured10 ppm in one sani pail located in the prep area.Corrective action: Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw chicken stored on the counter without temperature control was 20.9CCorrective action:Ensure that raw chicken is stored at 4C or less.Staff was instructed to discard the chicken. DONE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update on Aug 11/2026Ice cream scoops containing food debris were stored in a dirty container with accumulated ice cream residue on the interior surface of the container located on the counter.Corrective action:Wash and sanitize the scoops and store in a clean container inside the ice cream freezer.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine measured 0 ppm in both sani pails located in the prep areasb) No extra sanitizer pail was available on siteCorrective action:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution Staff was instructed to remove non-functional wall mount dispenser from the wall and manually pour sanitizer in the Sani pails.b) Provide sanitizer pail.
    • 09. Are chemicals stored and handled in a safe manner?
      • Wall mount dispenser contained chlorine-based sanitizer, but the label was for Dimethyl benzyl ammonium chloride(quat)Corrective action:Provide correct label on the dispenser to indicate the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of glass door cooler located in the prep area was 9.5C and internal temperature of sliced cheese stored in this cooler was between 6.8C-7CCorrective action:Do not store any perishable food in this cooler until temperature is maintained at 4 C or less.Staff was instructed to move cheese to another cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 10 ppm in sanitizer solution prepared in the sink for dishes.Corrective action:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of chlorine in sanitizer solution prepared in the sani pails for the surfaces and in the sink for dishes was not verified using test strips.Corrective action:Ensure that concentration of chlorine is verified using test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops containing food debris were stored in a dirty container with accumulated ice cream residue on the interior surface of the container located on the counter.Corrective action:Wash and sanitize the scoops and store in a clean container inside the ice cream freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wall mount dispenser was not dispensing any sanitizerCorrective action:Repair/replace wall mount dispenser.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Weather stripping was missing at the bottom of front exterior door leading to a gap, which could allow entry of pest/vermin.Requirement:Provide weather stripping at this door to seal the gap.
  4. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing cleaning chemical located in dish washing area was not labelled.Requirement:Provide label on the spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in small glass door cooler located in prep area.Requirement:Provide thermometer in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based sanitizer was in use, but test strips provided on site were for quatRequirement:Provide chlorine test strips.
    • 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?
      • Weather stripping was missing at the bottom of front exterior door leading to a gap, which could allow entry of pest/vermin.Requirement:Provide weather stripping at this door to seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Plastic scoop provided in the prep cooler was missing handle and was cracked.b) Single use, dirty and damaged take-out boxes were in use to scoop fries and onion rings in chest freezer located in the prep area.Requirement:a) Do not use damaged utensils /dishes to handle food.b) Do not use single use take out boxes as scoops as they cannot be washed/sanitized.c) Use scoops with handle and made of smooth, washable and nonabsorbent material.
  5. Initial Inspection

    2 infractions

    • 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?
      • Weather stripping was missing at the bottom of front exterior door leading to a gap, which could allow entry of pest/vermin.Requirement:Provide weather stripping at this door to seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Lid of ice cream freezer was brokenb) Rubber gasket of prep cooler located under the grill was broken.Requirement:Replace the rubber gaskets of cooler and lid of ice cream freezer.The operator stated that rubber gaskets and new ice cream freezer has been ordered.
  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on sanitizer spray bottle to identify its contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution was provided in the wall mount dispenser but labelled as quat sanitizer.Requirement:Provide correct label on wall mount dispenser to indicate the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of marinated chicken stored in drawer of prep cooler located under the grill was between 9C-10 C, raw beef balls were at 7.5CRequirement:Adjust the temperature of the prep cooler, so that temperature of perishable foods is maintained at 4C or less.chicken and beef balls were moved to another cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked/chopped onions stored at the back of grill was 36.9C and mushrooms were at 25.5CRequirement:Ensure that perishable foods under hot holding are stored at internal temperature of 60 C or higher.Onions and mushrooms were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were being used to verify concentration of chlorine in sanitizer solution.Requirement:Use correct test strips to verify concentration of chlorine in sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf under the counter was rusted having rough surface.Requirement:Refinish the shelf to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for ice cream was stored in a container of standing water.Requirement:Store scoop in a dipper well or in the freezer in a clean container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of chest freezer is brokenb) Rubber gasket of prep cooler located under the grill was broken.Requirement:Replace the rubber gaskets of freezer and cooler.

Nearby inspected facilities

Own this business? Add a badge to your website