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Yummy Kitchen

20035 Lessard Road NW Edmonton AB T6M 1L9 · Food - General

Official record from Alberta →

Inspection summary

Yummy Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on March 26, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on April 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on February 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on March 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on February 11, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed a cook was seen washing a cleaning cloth in the designated hand washing sink. Discussed with operator to ensure all staff using the handsink for handwashing only.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives observed stored in an unsanitary gap between the wood chopping block and the counter. Please clean and relocate to a clean, designated storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning of back dry storage room. Please pull everything out to clean - observed some dry food spillage
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was being stored adjacent to uncovered leafy greens in the walk-in cooler. Keep foods covered and separate raw meat from produce at all times.2. Half covered raw ground meat was being stored adjacent to apples and other produce in the walk-in cooler. Ensure raw meats are fully covered and separated from produce.Staff was working on relocating items.3. White noodles were being strained near the two-compartment sink by the dishwasher, nearly contacting dirty dishes/pots. Both sink compartments were full of stacked dishes and large pots. Do not prep food near contaminated surfaces. Please use dedicated food prep sinks.The operator moved the noodles away from the area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Shrimp/prawns were thawing in standing water in a container, measured at 13C. Do not thaw food at room temperature or in still water. Please keep cold water running during thawing, or plan ahead and thaw food in the cooler. The operator placed the container under cold running water.**Discussed cooling foods. Please break down foods into smaller portions for faster cooling, use shallow containers, and stir often. Proper cooling methods include placing food items in a cooler, using an ice bath/ ice wands. Alternatively, plan ahead and cook foods in smaller batches.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Knives and other utensils with food debris were observed stored in an unsanitary gap between the wood chopping block and the counter. Please clean and relocate to a clean, designated storage area.2. Cooler and freezer bottom surfaces in the kitchen observed with build-up of food debris. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning of back dry storage room. Please pull everything out to clean - observed some dry food spillage and possible mouse droppings.Nov 2025: Please clean back dry storage room. No mouse droppings observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High-touch areas such as fridge, freezer, and hand sink handles in the kitchen were grimy. Please clean and sanitize regularly.2. Walls and floor corners had spills, splashes, and food debris that did not appear to be recent. Please clean and maintain these areas regularly.3. The black cart by the dishwashing area had food debris buildup. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dusty ceiling tiles and walls observed throughout kitchen. Please clean and maintain.
  4. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning of back dry storage room. Please pull everything out to clean - observed some dry food spillage and possible mouse droppings.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure sanitizer bucket (100PPM chlorine) set up along cook line and back prep area. Ensure wet cleaning cloths being maintained inside between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed tray of ginger store underneath raw chicken.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop without a handle was being used to serve cooked rice. Please ensure only scoops with handles are used, ensuring that the scoops are stored in a manner that prevents the handles from coming in contact with food items.REPEAT VIOLATION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers expired 04/23. Please purchase new ones.

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