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Yum Yum BBQ

180 - 10233 Elbow Drive SW Calgary AB T2W 1E8 · Food - General

Official record from Alberta →

Inspection summary

Yum Yum BBQ has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on February 26, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 4 times across 4 separate inspections, most recently on April 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 12, 2026. For example: Is the facility free of a pest infestation?

  • 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 once on March 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 5 separate inspections, most recently on February 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 2 separate inspections, most recently on February 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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