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Yummy Russia

7515 Macleod Trail SW Calgary AB T2H 0L8 · Food - General

Official record from Alberta →

Inspection summary

Yummy Russia has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on May 31, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 28, 2026. 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 November 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on September 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of ice on ceiling of walk-in freezer.All equipment must be maintained in good repair. Service walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in freezer was extremely crowded, cluttered and unorganized.All areas must be well maintained.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Baked goods on display at till area were not covered to protect food from potential contamination.Ready to eat food must be covered or stored in containers with covers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Three spray bottles on site were labelled as being "bleach".The first bottle contained vinegar, not bleach.The second bottle contained soap, not bleach.The third bottle contained a sufficient chlorine-based (bleach) sanitizing solution.Label bottles to accurately identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous boxes of eggs stored at room temperature in kitchen. Whole shell eggs require refrigeration and must be stored in a cooler.Boxes moved during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of ice on ceiling of walk-in freezer.All equipment must be maintained in good repair. Service walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in freezer was extremely crowded, cluttered and unorganized.All areas must be well maintained.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reoccurring violation: Some of food containers were stored directly on the floor of the walk-in cooler.Staff was instructed to store all the food containers above the ground (6 inches).
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food stored directly on the floor of the walk-in cooler
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of fermented pickles, tomatoes, and apples were not covered to protect from customer contamination
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents. Ensure all chemical bottles/ containers are properly labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flats of whole raw eggs were over stacked. Surface temperature of top flat measured to be 12C
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer available for the front service area. Staff stated that customers were reacting to bleach solution. Provided information for QUAT sanitizer solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food stored directly on the floor of the walk-in cooler
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents. Ensure all chemical bottles/ containers are properly labeled as to its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Back kitchen hand wash station was blocked. Corrected during inspection2) Paper towel dispenser was empty for one hand wash station in the front service area. Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in freezer requires organization
  6. Risk Management Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • (This violation is from previous inspection and not addressed on May 31/2024 visit))Expired meat product were observed in the meat dispaly cooler. Staff voluntarily took the meat product from the cooler. Action required: Ensure to always check the expiry date on meat products. Ensure not sell unwholesome foods.
  7. Demand Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Preparation of Cream, dough, meat stuffing in buns and baking was in progress at the time of inspection. Food could be contaminated as prepared in the absence of hot and cold running water supply: (hands cannot be washed, utensils and food contact surfaces cannot be cleaned and sanitized)Requirement: Ensure that there is no food preparation and handling of open food in the absence of running hot and cold-water supply -Cream, dough, meat stuffing in buns, baked dish were discarded during inspection.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • (This violation is from previous inspection and not addressed on May 31/2024 visit))Expired meat product were observed in the meat dispaly cooler. Staff voluntarily took the meat product from the cooler. Action required: Ensure to always check the expiry date on meat products. Ensure not sell unwholesome foods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot and cold running water supply was available as there was water outage in the area due to main water break.City was working to repair water main break.
  8. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired meat product were observed in the meat dispaly cooler. Staff voluntarily took the meat product from the cooler. Action required: Ensure to always check the expiry date on meat products. Ensure not sell unwholesome foods.

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