Yum Yum BBQ
180 - 10233 Elbow Drive SW Calgary AB T2W 1E8 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A single‑use plastic glove was found stored inside a prepared sauce container located on one of the overhead shelves, with the wrist portion of the glove facing outward. The item was discarded at the time of inspection. The operator was educated on proper glove use, including discarding gloves after each use to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic cups were stored inside the storage counter on the lower shelves of the prep counter in the back kitchen. The operator was instructed to use a scoop with a handle and to ensure that the handle does not come into contact with the food items.
- 15. Is the facility free of a pest infestation?
- Significant mouse droppings were observed on the floor in the back dry storage area. A few droppings were also noted on the lower shelves of the wooden counters in the front area.The operator is maintaining manual pest control records; however, a licensed pest‑control professional must be contacted to provide service and follow up on any recommendations made. Ensure all droppings are safely removed, and thoroughly clean and sanitize all affected areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves on one of the racks in the walk-in cooler had been cleaned. (outstanding violation corrected)However, several wooden shelves in the dry storage area were made of unfinished, absorbent wood. These surfaces must be painted or resurfaced to ensure they are smooth, non-absorbent, and easily cleanable.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not provided in two coolers.Requirement:Provide thermometers in the coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves of one rack located in walk in cooler were rusted trapping dirt.Requirement:Refinish the shelves to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Food buildup on the interior surface of upright cooler located in the kitchen.b) Dirt buildup on rusted shelves in walk in cooler.Requirement:Clean the above noted areas and equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not provided in two coolers.Requirement:Provide thermometers in the coolers.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Operators were making food products with no potable water available. Water main break.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves of one rack located in walk in cooler were rusted trapping dirt.Requirement:Refinish the shelves to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Food buildup on the interior surface of upright cooler located in the kitchen.b) Dirt buildup on rusted shelves in walk in cooler.Requirement:Clean the above noted areas and equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on counter after use in the kitchen.Requirement: Soak cleaning cloth in sanitizer solution in between use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff rinsed hands at three compartments sink after handling raw chicken.RequirementEnsure that hands are washed using soap at hand washing sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not provided in two coolers.Requirement:Provide thermometers in the coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves of one rack located in walk in cooler were rusted trapping dirt.Requirement:Refinish the shelves to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Food buildup on the interior surface of upright cooler located in the kitchen.b) Dirt buildup on rusted shelves in walk in cooler.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of Octopus balls stored in the door of refrigerator was 8.5C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Octopus balls were moved to the refrigerator shelf during inspection.-Do not store perishable foods in refrigerator door to prevent temperature abuse.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Food buildup on carts and table in battering area.b) Grease and grime on cooking equipment.Requirement:Clean the above noted areas and equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
- 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?
- No pest control records were maintained.Requirement: Maintain adequate pest control records.
- 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?
- Expired food handling permit (Sept 2022) was posted.Requirement:Provide and post valid food handling permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease buildup on wall behind cooking equipment and on the floor underneath.Requirement:Clean the above noted area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?