Skip to content
Loading map…

IYYCBURG

220 - 129 Sage Valley Common NW Calgary AB T3R 0C8 · Food - General

Official record from Alberta →

Inspection summary

IYYCBURG has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on June 8, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 10 times across 5 separate inspections, most recently on June 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on June 3, 2026. 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 once on June 26, 2024. 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?

  • 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 9 times across 5 separate inspections, most recently on June 3, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 5 times across 5 separate inspections, most recently on May 20, 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Repeat violation cited on June 3, 2026:The sanitizer solution was not prepared at the sanitizer compartment sink and cooking utensils were stored in the sanitizer compartment.Staff were advised to prepare a sanitizer solution at 100 ppm at the sanitizer compartment.Previous violation:Improper manual dishwashing procedures were in use. The sanitizer solution was not prepared at the sanitizer compartment sink and the dishes and serving tongs were not being sanitized as the quat sanitizer station did not register any sanitizer concentration when tested with a quat test strip.The staff was advised to rewash the dishes and serving tongs in the 3-compartment sink.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution bucket recorded 0 ppm and did not detect any sanitizer with the chlorine test strip.Fresh sanitizer buckets were prepared at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw chickens were submerged in water in a stainless steel pot and in a black insert container to thaw at the 3-compartment sink area with an internal temperature of -2.0°C and -2.1°C, respectively.The chickens were stored under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Repeat violation cited on June 3, 2026:The sanitizer solution was not prepared at the sanitizer compartment sink and cooking utensils were stored in the sanitizer compartment.Staff were advised to prepare a sanitizer solution at 100 ppm at the sanitizer compartment.Previous violation:Improper manual dishwashing procedures were in use. The sanitizer solution was not prepared at the sanitizer compartment sink and the dishes and serving tongs were not being sanitized as the quat sanitizer station did not register any sanitizer concentration when tested with a quat test strip.The staff was advised to rewash the dishes and serving tongs in the 3-compartment sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated lack of knowledge in food safety.Staff were advised to enroll in the Alberta Food Basics Interactive Course. The link to the course waw shared with the staff.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet wiping cloths intend to be reused was stored on the counter.2. Sanitizer solution buckets did not detect any sanitizer with the quat test strips. It was detected that the sanitizer dispenser station at the 3-compartment sink was not detecting any sanitizer. Additional quat sanitizer dispenser was available at the mop sink area.Fresh quat sanitizer was prepared at 200 ppm.Fix the sanitizer dispenser station at the 3-compartment sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the preparation cooler measured 13.7°C.Staff were advised to store the cut produce and condiments in an ice bath.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures were in use. The sanitizer solution was not prepared at the sanitizer compartment sink and the dishes and serving tongs were not being sanitized as the quat sanitizer station did not register any sanitizer concentration when tested with a quat test strip.The staff was advised to rewash the dishes and serving tongs in the 3-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were not testing the sanitizer concentration after being prepared. The quat sanitizer station did not register any sanitizer concentration when tested with a quat test strip at the time of the inspection.The staff was advised to rewash the dishes and serving tongs in the 3-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was observed pooling near the kitchen door. A staff member was advised to mop the pool of water.Fix the plumbing issue that is causing the water to pool.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well faucet was shut off and the ice cream scoop was submerged in cloudy ice cream water.The staff was advised to switch on the water.Do not shut off the water supplied to the dipper well. Ensure the dipper well water is continuously flowing.
  4. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not wash their hands prior to wearing gloves.The food handler was instructed to wash their hands.Ensure food handlers wash their hands before wearing gloves.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer bucket measured below 100 ppm.Fresh sanitizer bucket was prepared and measured 200 ppm.Ensure the sanitizer buckets are changed every 2 hours and develop a plan to trach the 2 hours timeline.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler's aprons and clothing were dirty.The aprons were promptly changed.Ensure food handlers wear clean clothing/aprons.
    • 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 strip available was faded. It was noted that the test strip fell into water. Obtain new quat test stripsPrevious violation:Quat test strip was unavailable.The staff noted that it has been ordered and will arrive on Friday as they receive shipment on Fridays.Obtain quat test strip to test the sanitizer agent concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was continuously dripping.Fix the faucet valve to properly shut off the water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well faucet was not operational. It was noted that the dipper well can only be shut off underneath the sink.Fix the dipper well faucet.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were kept om the counter.2. There was no sanitizer bucket available at each food prep area.Prepare a sanitizer bucket at the front service area and the other at the back kitchen prep area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two ice scoops were covered by ice inside the ice machine. Store in the scoops outside in a container.
    • 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 strip was unavailable.The staff noted that it has been ordered and will arrive on Friday as they receive shipment on Fridays.Obtain quat test strip to test the sanitizer agent concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Grill area handwash sink cold tap was broken, no cold water available. Fix the handwash sink and ensure there is hot and cold water for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well was not in use and an ice cream scoop was submerged in a stagnant water in the dipper well.It was noted that the dipper well faucet is not functional.Fix the faucet.Previous violation:Calcium build-up on the dipper well. Clean the dipper well.
  7. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Same gloves were used to put cheese on the beef patty after touching the cash register. Remove gloves and wash hands before putting new gloves on before handling food after touching cash register. 2) Used gloves were left on the counter. Staff was reusing gloves. Discard gloves after removing from hands and wash hands before putting new gloves on.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two ice scoops were covered by ice inside the ice machine. Store in the scoops outside in a container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Whole box of eggs was stored in the small prep cooler and prep cooler air temperature was measured more than 18.0 degrees C. Eggs were measured at 18.5 degrees C. Discarded whole box of eggs. Fix the cooler and store eggs at 7.0 degrees C. or below. Check and record all coolers daily.2) Pearls/boba for bubble teas were measured at 41.8 degrees C. Hot holding unit was turned off.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Grill area handwash sink cold tap was broken, no cold water available. Fix the handwash sink and ensure there is hot and cold water for handwashing.
    • 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?
      • No pest monitoring traps in the facility or recent pest reports. Provide pest monitoring traps such as tin cat mouse traps with glue boards to monitor for pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium build-up on the dipper well. Clean the dipper well.
  8. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were pitted on the surface. Replace the ice cream scoops.
Own this business? Add a badge to your website