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Yummy.Q

2 - 338 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Yummy.Q has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 13, 2026. The most recent inspection, on May 28, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on January 13, 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?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Repeat infraction**Tapioca pearls were in a warmer but it was not turned on. Pearls were about 35C.----------1) Tapioca pearls were not being kept hot (measured about 20C during inspection)-Maintain perishable foods <4C or >60C-Operator turned unit back on to warm pearls. Unit had setting to maintain 60C (corrected)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator reported using a bucket to soak items during the sanitizing step of dishwashing.-Ensure the sink is used to soak equipment as the bucket is not large enough to immerse all items. All equipment and utensils should be sanitized at least every 2 hours
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Continuing violation**The lid of the prep cooler is now constructed of chafing dish covers but extended length using aluminum foil and tape.-Ensure cleanable materials are used in the construction of the lid-----------1) The lid of the prep cooler is constructed of aluminum tray covers taped together.-Replace the lid of the prep cooler with a material that is smooth and easy to clean
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearls were not being kept hot (measured about 20C during inspection)-Maintain perishable foods <4C or >60C-Operator turned unit back on to warm pearls. Unit had setting to maintain 60C (corrected)2) Evaporated milk was being stored in an open can at room temperature-Maintain perishable foods <4C or >60C-Product stored in fridge (corrected)3) One bar thermometer in the cooler next to the dump sink had an air bubble in the reading zone.-Replace the thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator described sanitizing equipment occasionally when asked about how dishes were washed.-Ensure all dishes and equipment are sanitized after use-Operator said one sink will now be filled with sanitizer
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not the right type (pH strips for pools).-Obtain chlorine test strips. Operator was shown examples
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Continuing violation**Wood used to raise prep table and hand sink area. Ensure this is painted or replaced with a smooth and easily cleanable material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is duct tape along various edges of food preparation areas and around the dishwashing sinks.-Remove all tape. If a guard or backsplash is required, install a material that is smooth and washable
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The lid of the prep cooler is constructed of aluminum tray covers taped together.-Replace the lid of the prep cooler with a material that is smooth and easy to clean2) Mop handle stored directly beside hanging rack of clean utensils.-Store mop away from clean equipment and food

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