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Yum Yum BBQ

104 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

Official record from Alberta →

Inspection summary

Yum Yum BBQ has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on August 20, 2026, found no infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on August 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on August 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 18 times across 11 separate inspections, most recently on August 13, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 11 times across 7 separate inspections, most recently on August 13, 2026. 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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer was not available for use in the kitchen at the time of initial inspection. Diluted bleach sanitizer was prepared during inspection. Ensure that a sanitizer is prepared and available for use whenever food handling is occurring onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen raw chicken was observed being thawed in stagnant cold water in one of the sink compartments.Chicken was moved into cooler during inspection. Ensure that foods are being thawed in a manner that prevents food temperatures from exceeding 4C. Refrigeration is recommended for as a thawing method due to the lack of available compartment sinks.
    • 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 in the kitchen was blocked with used dishes in the basin and containers in front of the sink.Basin was cleared and area blockage removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no liquid hand soap available at the handwashing sink in the kitchen. Hand soap dispenser was provided at this sink during inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available for use at sinks upon initial inspection. Hot water had been disabled due to a persistent leak from one of the water lines.Hot water access was restored during inspection. Ensure that hot water is accessible and available for use whenever this facility is in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom does not have a dispenser suitable for the paper towel in use. Provide a paper towel dispenser suitable for the paper towel that is in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The shelving and floor in the back food storage area- The corners of the kitchen food preparation and cooking areaClean indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of chlorine sanitizer in use at this facility was not available onsite. Acquire suitable chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak present from the ceiling in the kitchen area.Repair ceiling.
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was observed being stored without temperature controls. Product was measured at an internal temperature of around 24C. Food product was disposed of by staff onsite. Provide satisfactory means of maintaining cooked meat products at 60C or higher. Alternatively, provide a procedure to record the time chicken is prepared and dispose of it after two hours have elapsed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not identified onsite.Acquire an accurate probe thermometer that can be used to verify food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of chlorine sanitizer in use at this facility was not available onsite. Acquire suitable chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The current food safety training of this facility's staff is unknown due to a change in operator. Provide a valid food safety certification for an owner or other staff member in a managerial or oversight role.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring underneath the deep fryers is damaged, creating loose surfaces that would be difficult to clean as needed.Remediate flooring in this area to render surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The makeshift table directly adjacent to the stovetop has a cardboard counter, making the surface difficult to clean.Cover or replace cardboard with a non-absorbent and cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the drink coolers in the front service area is damaged, making the surface difficult to clean and sanitize.Repair handle or otherwise render surface smooth and easily cleanable.
  6. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring underneath the deep fryers is damaged, creating loose surfaces that would be difficult to clean as needed.Remediate flooring in this area to render surface smooth and easily cleanable.**Duct tape was used to cover the damaged flooring, which is not a long-term solution. **Status: Outstanding
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the drink coolers in the front service area is damaged, making the surface difficult to clean and sanitize.Repair handle or otherwise render surface smooth and easily cleanable.Status: Outstanding
  7. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed during the inspection. Operator was reusing gloves to apply sauce onto cooked chicken. Single use gloves cannot be reused and must be disposed of once switching task.Operator disposed of glove during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of soy sauce in the back area had a bowl used as a scooper floating in the container. Scooper need to be stored outside of bulk containers to prevent contamination.Operator removed the bowl.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring underneath the deep fryers is damaged, creating loose surfaces that would be difficult to clean as needed.Remediate flooring in this area to render surface smooth and easily cleanable.**Duct tape was used to cover the damaged flooring, which is not a long-term solution. **Status: Outstanding
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The outside of the large blue bins was visibly dirty and covered in flour. Please clean the outside of the been so they are in a clean and sanitary condition.2. The finish on the shelves in the walk in cooler was peeling off and creating the risk of physical contamination.Please remove the peeling finish on the shelfs and refinish, replace the shelving, or cover the shelving to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer used in the deep fryer was damaged and in disrepair, creating the risk of physical contamination of food.Operator disposed of the strainer and replaced it with a new one during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the drink coolers in the front service area is damaged, making the surface difficult to clean and sanitize.Repair handle or otherwise render surface smooth and easily cleanable.Status: Outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The area around and between the deep fryersStatus: Outstanding-The area between the stove and the wallStatus: OutstandingClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Sides of shelving on table used for seasoning/saucing-Ceiling vents above dishwashing and utensil storage area-Back food powders storage areaClean indicated areas.Status: Outstanding for all areas listed above
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the fridges used to store perishable foods did not have available display thermometers.Ensure that all cooler units have accurate display thermometers installed to verify their temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring underneath the deep fryers is damaged, creating loose surfaces that would be difficult to clean as needed.Remediate flooring in this area to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the drink coolers in the front service area is damaged, making the surface difficult to clean and sanitize.Repair handle or otherwise render surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Sides of shelving on table used for seasoning/saucing-Ceiling vents above dishwashing and utensil storage area-Back food powders storage areaClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The area around and between the deep fryers-The area between the stove and the wall-The hood vent guard above the deep fryersClean indicated areas.
  9. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged wire utensil was observed in use for food handling. Repair or replace damaged utensil to reduce risk of food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-The area around and between the deep fryers-The area between the stove and the wall-The hood vent guard above the deep fryersClean indicated areas.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box of produce was observed placed directly on the floor in the kitchen in front of the handwashing sink. A bowl of covered raw meat was observed placed directly on the floor in the walk-in cooler. Move food so that it is stored off of the floor.
    • 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?
      • The food handling permit for this facility was not posted in a publicly viewable area. Post the food handling permit in a conspicuous place visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food slicer in use was covered in tape, making the surfaces difficult to properly clean and sanitize. Remove damaged slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of food debris was noted on the wall and floor behind the prep table to the right of the cooking area, and behind chest freezers in the back storage area. Clean indicated areas.
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler double gloving while handling raw chicken. After handling chicken, they removed one pair of gloves and did not wash hands. Food handler was instructed to remove gloves and wash hands. Proper glove use was discussed during the inspection. 2. Observed a pair of gloves being left of side of bowl of chicken batter indicating the glove was being reused. Glove discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 . Cardboard boxes of to go containers stored on floor in hallway. **June 25, 2024: boxes are in the process of being moved off the floor. COMPLETE THE FOLLOWING:1. Store to go boxes off the floor to protect from contamination and facilitate cleaning in the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dust observed on ceiling tiles around air duct and wall at front of kitchen. COMPLETE THE FOLLOWING:1. Clean areas noted above.
  14. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloths on food prep counters and not stored in sanitizer. A bucket of 100ppm bleach sanitizer was made during the inspection, and cloths moved to bucket. COMPLETE THE FOLLOWING:1. Ensure a bucket of sanitizer is prepared and available to store cloths when they are not in use. Ensure one is available whenever food is being prepared.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Glove left on side of bowl containing batter for chicken indicating glove was going to be reused. Glove discarded during inspection and staff advised not to reuse gloves after handling raw chicken.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Newspaper on shelf above stove. 2. Newspaper on tray with chicken. 3. Rice scoop stored in room temperature water. 4. Cardboard boxes of to go containers stored on floor in hallway. COMPLETE THE FOLLOWING:1. Do not use newspaper in kitchen, as it is absorbent and not easily cleanable. In addition, it may contain chemicals that are not food safe.2. Keep rice scoop stored in ice water/sanitizer or use a clean scoop each time. 3. Store to go boxes off the floor to protect from contamination and facilitate cleaning in the area.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Kitchen bleach sanitizer spray bottle was not labeled.COMPLETE THE FOLLOWING:1. Replace label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Raw chicken was thawing at room temperature and measured 15*C. Staff advised chicken had been out for 1 hour. Chicken was moved to cooler during the inspection. COMPLETE THE FOLLOWING:1. Chicken must be thawed using one of the following methods: - In the fridge overnight- Submerged under constant cold running water- In the microwave and cooked immediately after- As part of the cooking process
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dust observed on ceiling tiles around air duct and wall at front of kitchen. COMPLETE THE FOLLOWING:1. Clean areas noted above.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths not stored in sanitizer. Sanitizer was made during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Wrapped portions of raw meats in containers were stored above sauce bottles in the prep cooler.2. Boxes of to-go containers stored on floor in back storage room. 3. Cardboard was being used as a storage surface in the walk-in cooler. 4. Bag of rice stored on floor. 5. Clean utensils stored around hand soap. 6. Rice scoop and cooking utensils stored in room temperature water. 7. Cup was being stored in rice bin. COMPLETE THE FOLLOWING:1. Store raw meats on bottom shelf. 2. Store boxes off the floor in the back storage room. 3. Do not use cardboard as a storage surface. Surface should be non absorbent, smooth and easy to clean. 4. Store rice off the floor, 5. Store clean utensils further away from handsoap, so utensils do not get contaminated when reaching for soap. 6. Store rice scoops and cooking utensils using one of the following methods:a. Ice water, orb. Sanitizer7. Do not store cup in rice bin. Use a scoop with a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Raw chicken was thawing at room temperature. Chicken was moved to the cooler during the inspection. COMPLETE THE FOLLOWING:1. Do not thaw chicken at room temperature. Chicken can be thawed using the following methods:a. In the fridge overnightb. Submerged under constant cold running water. c. As part of the cooking process. d. In the microwave and cooked immediately after.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The clear bin stored in the blue rice bin and blue rice bin are in disrepair.COMPLETE THE FOLLOWING:1. Replace storage bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of grease on the hood vent above the deep fryer. 2. There was dust on the air duct in the prep area.COMPLETE THE FOLLOWING:1. Please clean areas noted above.

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