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Yary's

107 5 Avenue E Oyen AB T0J 2J0 · Food - General

Official record from Alberta →

Inspection summary

Yary's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on September 16, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 January 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 12, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on January 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 21, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit on display was valid until July 31, 2025.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw burgers is stored above pre-cooked fish. Raw bacon is stored on the middle shelf of the fridge. Fridge was re-organized. Store raw meat products below cooked food in the order of highest cook temperature meat on the bottom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tube of ground beef is thawing at room temperature as meat needed to be quick thawed. Cheese for burgers is left at room temperature and measures 21 degrees Celsius. Cheese placed in fridge. *Owner committed to continue thawing the meat safely under cold water once dishwashing was completed. *Store cheese on ice to keep cheese cold during use.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge is missing a thermometer. Equip coolers with thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen shelves and cabinets are dusty and sticky. Clean and sanitize shelf surfaces and inside kitchen cabinets.

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