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Yummies Food

4160 97 Street NW Edmonton AB T6E 5Y6 · Food - General

Official record from Alberta →

Inspection summary

Yummies Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on September 22, 2026, recorded 11 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on September 22, 2026. 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?

  • 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 September 22, 2026. 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 7 times across 3 separate inspections, most recently on September 22, 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?

  • 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 4 times across 2 separate inspections, most recently on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on September 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizing solution made - all staff were already engaged in food handling
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food/beverages/food equipment was stored on the dirty floor** - Bowls were used as food ingredient scoops that do not have a handle to denote high touch surface. Scoops with handles were stored with the high risk high touch handle in direct contact with the food ingredient.
    • 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 reports were available upon request
    • 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 insect monitoring was being conducted** - mouse droppings were observed in the back room, the desk area, and the upstairs mezzanine. ** - no monthly monitoring was being conducted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - carpet runner was observed in the in back storage room. Please remove. All floors in food storage areas and food preparation areas must be smooth, cleanable, non-absorbent, and durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished and wood that was not food-grade wood was being used as a countertop by the dough station. Please replace/repair/refinish the counter in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cracked broken containers were observed in many areas, particularly the back storage area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The following items were dirty and required thorough cleaning: chopping block filthy, back storage room shelving, containers, buspans, etc. , meat cleaver, scale
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - reusing single-use disposable catering trays. Website for the brand clearly indicates "SINGLE USE". DO NOT ask for single use disposable catering trays back for reuse. Cease and desist practice immediately.** - PHI found take out single use disposable plastic containers in the dishwasher. Take out containers are strictly single use and are not permitted to be reused for food service. Cease and desist practice immediately.** - glass jars with the lid (broken seal) was observed being washed in the dishwasher for reuse
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Several areas of the food facility were not organized to allow for regular cleaning and pest control monitoring, many derelict items were stored onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - floors/walls/ceilings require thorough cleaning: food splashes, oil, grime, and dirt were observed throughout – especially in hard-to-reach areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch surfaces of the handles in direct contact with food ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime and grease was observed on/around the following:-the walls and ceilings in front of the dishwasher room-the butcher block wood tables-the industrial mixer and surrounding area-the underside of the metal shelf over cook station
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 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?
      • **- no written pest control reports available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- Do not store scoops in the bulk food ingredient where the dirty handle may be in touch with the food ingredient.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- no written cleaning schedule available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- cleaning required on edges, doors, door handles, the installed can opener, chairs, tables, child high chairs, fryers, cook stove/burners, and on floors in hard to reach areas. The fan unit in the walk in cooler also needs cleaning.
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