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Yum Yum BBQ And Korean Chicken

301 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Yum Yum BBQ And Korean Chicken has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on September 25, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 30, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on September 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The black cooler next to the white chest freezer measured 14*C. Batter was probed at 11.1*C, the surface temperature of the corn dogs was 16*C, and raw chicken measured 9*C. All foods were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Observed a food handler not sanitizing dishes while washing dishes by hand. The Food Handler was instructed to make a 100ppm chlorine sanitizer, and education was provided regarding proper manual dishwashing using the 3-compartment sink.COMPLETE THE FOLLOWING:1. Dishes must be washed using the following method:- 1st compartment: wash with soap and water- 2nd compartment: rinse with water- 3rd compartment: immerse in 100ppm chlorine sanitizer for at least 2 minutes- Air dry
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease observed on the hood vent filters.COMPLETE THE FOLLOWING:1. Clean the filters. They need to be routinely cleaned to protect the food equipment from contamination and to prevent fire hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. A plastic scoop stored in the dry mix on the black cart was broken. The handle was missing and the scoop was cracked. Scoop discarded by the Operator during the inspection.2. Steel wool was frayed. Wool discarded.3. A metal strainer was in disrepair. Pieces of metal were not attached to the strainer. Strainer discarded by the Operator.COMPLETE THE FOLLOWING:1. Do not use any utensils/equipment if they are cracked, chipped, and otherwise not in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The gasket for the walk-in cooler was falling off and was being held in place by tape.**April 30, 2026: replacement part ordered. **May 13, 2026: violation remains outstanding.**September 16, 2026: ongoing violation.COMPLETE THE FOLLOWING:1. Replace the gasket so it is in good condition and helps maintain cold temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant amount of grease and food buildup under the deep fryers.**April 30, 2026: professional cleaner contacted to power wash the hood vent on May 5. **May 13, 2026: violation remains outstanding. The Operator said the cleaner did not come.**September 16, 2026: significant grease and food still observed under the deep fryers.COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The gasket for the walk-in cooler was falling off and was being held in place by tape.**April 30, 2026: replacement part ordered. **May 13, 2026: violation remains outstanding.COMPLETE THE FOLLOWING:1. Replace the gasket so it is in good condition and helps maintain cold temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of grease and dust on the underside of the hood vent and hood vent filters. The Operator stated they contacted a professional cleaning company for cleaning; however, they did not have a confirmed date yet.**April 30, 2026: professional cleaner contacted to power wash the hood vent on May 5. **May 13, 2026: violation remains outstanding. The Operator said the cleaner did not come. 2. There was a significant amount of grease and food buildup under the deep fryers.**April 30, 2026: professional cleaner contacted to power wash the hood vent on May 5. **May 13, 2026: violation remains outstanding. The Operator said the cleaner did not come.COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The gasket for the walk-in cooler was falling off and was being held in place by tape.**April 30, 2026: replacement part ordered. COMPLETE THE FOLLOWING:1. Replace the gasket so it is in good condition and helps maintain cold temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of grease and dust on the underside of the hood vent and hood vent filters. The Operator stated they contacted a professional cleaning company for cleaning; however, they did not have a confirmed date yet.**April 30, 2026: professional cleaner contacted to power wash the hood vent on May 5. 2. There was a significant amount of grease and food buildup under the deep fryers.**April 30, 2026: professional cleaner contacted to power wash the hood vent on May 5. COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Old dirtied sponges and worn-down steel wool stored at the 3-compartment dishwashing sink.2. The bleach sanitizer in the green spray bottle was too strong and bleached out the test strip.COMPLETE THE FOLLOWING:1. Discard the old sponges and steel wool.2. Ensure the bleach sanitizer is maintained at 100ppm chlorine (0.5 teaspoon + 1 litre water). Too strong of a solution will leave chemical residues on food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed several wet cleaning cloths left on the counters in the kitchen. A 100ppm chlorine sanitizer was made during the inspection and cloths stored in the sanitizer.COMPLETE THE FOLLOWING:1. Ensure the cloths are kept stored in a 100ppm bleach sanitizer when they are not being used to wipe counters. Storing them in sanitizer will help prevent bacteria from growing and spreading to food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed clear single use plastic gloves left in the containers of sauces, which indicated that they were being reused. Gloves discarded during the inspection. Discussed using utensils for handling food instead of re-using gloves.2. Observed a food handler wearing gloves to coat raw chicken in flour, then wash their hands while wearing the same pair of gloves. The food handler was instructed to remove the gloves and wash their hands. Proper glove use was discussed during the inspection.3. Previously used black gloves were hung on the shelf above the 3-compartment sink. Gloves discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Walk-in cooler: A bowl and broken whisk were stored in brine. The bowl was removed as it did not contain a handle and the whisk was discarded because it was no longer in good condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Newspaper was being used to absorb grease in the deep fryer.2. Newspaper was being used to cover the shelf of the black cart used to store breading flour.3. Several bags of spices were stored on the floor in the walk-in cooler. 4. Rice scoops were stored in water that measured 15*C. 5. Ice scoop handle stored directly in ice in the white chest freezer. 6. Observed bowls stored in the grey flour bins, and in the rice bin. 7. Plastic was being used to cover the faucet head at the 3-compartment dishwashing sink. COMPLETE THE FOLLOWING:1. Do not use newspaper, because it may contain chemicals that are not food safe. Use paper towel.2. Do not store food directly on the floor. It must be stored off the floor to protect from contamination.3. Ensure rice scoops are always stored in ice water. Replace the ice as soon as it melts to prevent bacteria from growing.4. Ensure utensil handles are stored upright, so they do not touch ingredients and to protect them from contamination.5. Do not store bowls in dry ingredients. Use utensils with handles and ensure they are stored upright to protect the food from contamination. 6. Remove the plastic from the faucet.
    • 09. Are chemicals stored and handled in a safe manner?
      • **OUTSTANDING**1. The green spray bottle containing chlorine sanitizer were not labelled.COMPLETE THE FOLLOWING:1. Ensure all buckets and bottles containing chemicals are labelled indicating their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The infrared thermometer was out of batteries.2. No probe thermometer available for checking internal food temperatures.COMPLETE THE FOLLOWING:1. Please purchase new batteries for the infrared thermometer.2. Purchase a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water was available at the handwashing sink. The tap was broken and the hot water was turned off at the valve. Staff stated they were washing their hands in the 3-compartment sink and in the washroom.**This was noted in the previous inspection**COMPLETE THE FOLLOWING:1. Repair the hot water tap so hot water is always available at the handwash station.2. Ensure when staff are preparing food that they only wash their hands in the designated handwashing sink. Staff must also wash their hands in the designated handwash sink when returning to the kitchen after using the washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket for the walk-in cooler was falling off and was being held in place by tape.COMPLETE THE FOLLOWING:1. Replace the gasket so it is in good condition and helps maintain cold temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed a significant amount of flour on shelves, cart, and floor in the chicken preparation area.2. There was a buildup of grease and dust on the underside of the hood vent and hood vent filters. The Operator stated they contacted a professional cleaning company for cleaning; however, they did not have a confirmed date yet.3. The shelf beside the 3-compartment sink where clean dishes were being stored was not clean as there was a buildup of grease and debris. 4. There was a significant amount of grease and food buildup under the deep fryers.5. The black cooler across from the 3-compartment sink had a lot of old food on the shelves. 6. Walk-in cooler:a. Cardboard was being used as a storage surface on the floor and was visibly dirtied.b. The floor was dirty and sticky.c. The shelving unit on the left had a wire shelf that was sitting right on the floor and debris was accumulating under the shelf. 7. Debris noted on the shelves of the black cooler stored beside the deep fryers. COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more frequently. They need to be cleaned as often as necessary to maintain them in a visibly clean condition. 2. Raise the shelf to at least 6 inches off the floor, so there is enough space to reach and clean in the area. 2. Develop a daily, weekly and monthly cleaning schedule.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles containing chlorine sanitizer were not labelled.Ensure all buckets and bottles containing chemicals are labelled indicating their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was turned off at the hand sink in the kitchen.Ensure that hot and cold running water is always available at all hand sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in the women's and men's washroom.Ensure that a method of hand drying is available inside the washrooms. Paper towels should be placed in a dispenser to prevent contamination of the bulk supply.
    • 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 records were not available.Develop and maintain pest control records.
  7. Monitoring Inspection

    0 infractions

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