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Y-Not Today

4339 Macleod Trail SW Calgary AB T2G 0A3 · Food - General

Official record from Alberta →

Inspection summary

Y-Not Today has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on March 11, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on March 11, 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 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 2 separate inspections, most recently on January 10, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring 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)?
      • Dishes are being soaked in "hot water" as a final sanitation step. Hot water at tap measured 56C. Ensure dishes are soaked in a sanitizing solution for 2 minutes as the water is not hot enough at the tap level for sanitation and would cause burns to staff. Discussed procedural change onsite.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedure was described as: wash dishes with soap and water, rinse with fresh water.Steps in proper manual dishwashing are:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution. Fully submerge dishes for 2 minutes. - Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel holder/dispenser available at the hand wash sink.Install a paper towel holder/dispenser at the hand wash sink to protect paper towels from contamination.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Food contact surface sanitizer was not initially prepared.- Reusable wiping cloths were in use. Wiping cloths were being stored on the counter.- Bleach water was prepared during inspection. Ensure that food contact surface sanitizer is prepared and readily available in the food preparation area at all times.- Reusable wiping cloths must be stored in sanitizer solution between uses. Wiping cloths were placed in sanitizer solution after it was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out cups and lids were being stored underneath the food preparation sink.Food and related items must not be stored underneath plumbing in order to protect from contamination in the case of a plumbing leak.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of powdered non-dairy creamer was being stored directly on the floor.Bag was moved onto a shelf during inspection. All items must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handling was taking place in the back (west) of the facility, and there was no plumbed in hand wash sink in this area. A temporary hand wash sink had been placed in the area.Temporary hand wash sinks are not appropriate as, and do not meet the requirement of a hand wash sink. A hand wash sink plumbed into City water and waste water is required in each food handling area. Either move all food preparation to the space with a plumbed in hand wash sink, or install a plumbed in hand wash sink in the back (west) space.

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