Skip to content
Loading map…

Roaming Yak

1 - 512 6 Street SW Calgary AB T2R 1H3 · Food - General

Official record from Alberta →

Inspection summary

Roaming Yak has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 28, 2025. The most recent inspection, on October 7, 2026, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Pests.

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.

  • 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 once on October 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 7, 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 October 7, 2026. 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 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 7, 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food items were found uncovered in the upright cooler at the prep area. Ensure foods are covered at all times when stored in the cooler to prevent potential contamination.**Insert lids were used to cover the food during the inspection.2. Bowls were being used as bulk scoops for various dry ingredients. **Please ensure all bulk scoops are equipped with a handle to protect from cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle was found unlabeled in the prep area. Ensure all chemicals used in the establishment are labeled to prevent accidental chemical contamination of food.**The spray bottle was labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw meat was found thawing at room temperature. Ensure proper thawing methods are used to thaw frozen food items, in the cooler, under cold running water or in the microwave immediately before cooking.**The food item was removed and placed in the cooler during the inspection.
    • 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?
      • 1. Dead mouse was observed on monitoring glue board under the dishwashing sink. Please work with the contracted professional pest company to abate the rodent issue. Please increase frequency of monitoring to every two weeks until there is no evidence of mice infestation. Clean the hard-to-reach areas to eliminate the food source and store food items in shelves at least 6 inches high and off the floor.2. Pest control records were not available at the time of inspection.**Please provide pest control records
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice paddle was found inside the rice cooker and handle in contact with the cooked product. Rice paddle should be stored outside the cooker in a sanitizer or ice backet to prevent contamination. **The rice paddle was removed from the
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops. Please switch out the bowls for proper scoops that have a handle to prevent cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is using a three-compartment sink for manual dishwashing but is only equipped with two drain plugs. Please obtain a third well-fitting drain plug to be able to properly wash, rinse, and sanitize dishes.

Nearby inspected facilities

Own this business? Add a badge to your website