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Yum Yum BBQ

5111 Bowness Road NW Calgary AB T3B 4M9 · Food - General

5 inspections

  1. Monitoring Inspection

    3 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?
      • The back door has visible gap. - Install a weather strip to prevent pest of entering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the prep area, light cover was broken. - Have the light cover replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was being used as liner on the shelf in the hallway.- During inspection, staff member discarded the raw wood. All surfaces must be easy to clean, non-porous and durable.
  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken and pork were stored above low risk foods and drinks in the walk-in cooler. Corrected on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut potato skewers in the upright freezer were not wrapped. Cut potatoes were touching the shelves directly.Ensure the foods are in a food grade container or wrapped with food grade wraps.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler top layer measured 9.8°C, while the bottom layer measured11°C.Perishable food in the prep cooler was stored in the walk-in cooler.Fix the prep cooler to maintain 4°C or less.Do not use the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler top layer measured 9.8°C, while the bottom layer measured11°C.Perishable food in the prep cooler was stored in the walk-in cooler.Fix the prep cooler to maintain 4°C or less.Do not use the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board.
  5. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measure 0 ppm.Fresh bleach sanitizer solution was promptly prepared and measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two pieces of clothing were hung on the shelves in the storage room.The two pieces of clothing were stored in a separate area.Ensure all materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas are stored separately from the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler top layer measured 9.8°C, while the bottom layer measured11°C.Perishable food in the prep cooler was stored in the walk-in cooler.Fix the prep cooler to maintain 4°C or less.Do not use the prep cooler.
    • 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 baseboards in the mechanical room was missing.The baseboards were replaced.
    • 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 was a gap noted on the ceiling leading to the back exit door.The gap was covered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were used to line the shelves in the storage room.The cardboards were promptly removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The mop sink in the mechanical room was dirty.2) The flooring in the facility had black dirt spotsThe operator cleaned the indicated areas.