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Yenny Delights

81 - 3131 27 Street NE Calgary AB T1Y 0B3 · Food - General

Official record from Alberta →

Inspection summary

Yenny Delights has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on July 20, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on July 20, 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?

  • 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 5 times across 5 separate inspections, most recently on July 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on July 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were found stored uncovered in the upright cooler, and food pans were stacked directly on top of one another without adequate protection. Ensure foods are properly covered with lids, food-grade wrap, or other approved coverings while stored in the cooler to prevent contamination.**Please cover the foods in coolers and prevent direct stacking.
    • 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?
      • Pest control service records not available at time of inspection. Pest control records must be available upon request and kept onsite.**For inhouse pest control service records, please download a copy from AHS website.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt/debris observed under the cookline. Ensure the identified area is kept clean and sanitary to prevent attraction of pests.
  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure that the hot holding table is also kept clean.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is a mess. Clogged, disorganized hard to clean. Everything should be moved to the shelves and cabinets.
  4. Monitoring 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?
      • Observed a few droppings in the dry storage room. Clean up the droppings and call your pest control company.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Discard the badly damaged, uncleanable large cutting board
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand sinks blocked. Must have acces to the sink at all times
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The whole kitchen is overloaded and disorganized. Personal items stored on food contact surfaces, delivery bags tools etc. The kitchen cannot be maintained clean and sanitary.Everything in the kitchen has to be related to the preparation and service of food. Anything has to be removed. Organize and clean thoroughly
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed pile of dirty utensils and dishes at the dishwashing area.Utensils should be cleaned and sanitized as often as necessary..Dirty utensils left overnight in the kitchen, may attract vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen is disorganized and crowded. As a result the conditions are unsanitary. Remove all utensils, tools and objects not used in food preparation. Clean and organize. Maintain
  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed pile of dirty utensils and dishes at the dishwashing area.Utensils should be cleaned and sanitized as often as necessary..Dirty utensils left overnight in the kitchen, may attract vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen is disorganized and crowded. As a result the conditions are unsanitary. Remove all utensils, tools and objects not used in food preparation. Clean and organize. Maintain
  7. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Do not block access to the hand sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed pile of dirty utensils and dishes at the dishwashing area.Utensils should be cleaned and sanitized as often as necessary..Dirty utensils left overnight in the kitchen, may attract vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen is disorganized and crowded. As a result the conditions are unsanitary. Remove all utensils, tools and objects not used in food preparation. Clean and organize. Maintain
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Remove the garbage from the kitchen when the receptacle is full

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