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Yummy Inn

117 Main Street NW Milk River AB T0K 1M0 · Food - General

Official record from Alberta →

Inspection summary

Yummy Inn has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on February 11, 2026, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 once on July 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 19, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 23, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler with sliding doors against the back wall was not reaching adequate temperatures, measuring at 12°C. Operator immediately moved all high-risk food items into alternative coolers with appropriate temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The standing cooler with sliding doors beside the cooking line was observed to have a build-up of debris on the shelves and outside of the cooler.Please ensure that all equipment is maintained in a sanitary condition to prevent any cross-contamination from occurring.
  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature chlorine dishwasher did not have any detectable chlorine initially as the display indicated that the unit was stuck on the fill step - the chlorine pellet dispenser was agitated by the owner and the dishwasher was able to provide between 50-100 ppm in the test cycles completed after. The owners/operators were advised to contact Ecolab for a proactive assessment to be completed as the dispenser may need to be adjusted to prevent this from happening again.
  8. Monitoring Inspection

    0 infractions

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