Yummy Kitchen
20035 Lessard Road NW Edmonton AB T6M 1L9 · Food - General
5 inspections
- 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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.
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?