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Yuu Seafood Restaurant / Cafe 100%

220 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Yuu Seafood Restaurant / Cafe 100% has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on August 21, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 24, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 11 times across 4 separate inspections, most recently on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (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 7 times across 4 separate inspections, most recently on August 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on July 24, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Main kitchen: Observed chicken being cut and prepared next to the handwash sink across from the dim sum cooking area. Chicken moved during the inspection.2. Main kitchen: Observed a container of raw chicken on the floor. The chicken was being washed under cold running water near the walk-in cooler. Water was pouring onto the floor and into the floor drain. Staff moved chicken into the 2-compartment sink. Staff cleaned and sanitized the floor with bleach.COMPLETE THE FOLLOWING:1. Do not prepare food next to the handwash station. A splash guard must be installed if wanting to prepare food in this area.2. Do not store food directly on the floor. Foods must be washed and thawed in the 2-compartment sink to prevent the risk of cross contamination and spread of bacteria onto the floor and other food areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Noodle station: Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. COMPLETE THE FOLLOWING:1. Do not prepare food directly beside the handwash sink. There needs to be enough separation (18 inches) between the handwashing sink and the food preparation area to protect food from contamination. *Otherwise, a splash guard needs to be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of food and debris under all the cooking equipment.2. The hood vent filters above the woks had a buildup of grease and burnt debris. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
  3. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Walk-in cooler: Containers of raw chicken and beef were stored on a shelf above open boxes of fresh broccoli and bean sprouts. COMPLETE THE FOLLOWING:1. Do not store raw meat and chicken above fresh vegetables. Move the raw meat to the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dry storage area:Beans were stored in open containers.2. Dry storage area: Stainless steel bowls were stored in large containers of cornstarch.COMPLETE THE FOLLOWING:1. Use lids to cover the containers of beans.2. Do not leave bowls in cornstarch. Use scoops and store the handle upright, so it does not touch the cornstarch.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The faucet for the handwash sink in the middle of the kitchen was broken and not secured to the sink.2. Noodle station: Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. 3. Upstairs kitchen:a. There was no designated handwash sink. Staff stated they were washing their hands downstairs in the main kitchen. b. No paper towel at the sinks. COMPLETE THE FOLLOWING:1. Repair the faucet.2. Do not prepare food directly beside the handwash sink. There needs to be enough separation between the handwashing sink and the food preparation area to protect food from contamination. *Otherwise, a splash guard needs to be installed.3. Designate the 1-compartment sink for handwashing only. Ensure it is stocked with soap and paper towel. Post a sign at this sink that says "handwashing only".
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Dry storage area:Mouse droppings observed on the floor under shelves.2. Upstairs kitchen:Mouse droppings observed on the floor behind the large mixer.3. The Operator was unable to locate pest control records. COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures.2. Monitor all areas of the kitchen for more mouse droppings. If more droppings and/or other signs of pests are observed, contact the professional pest control company.3. Keep copies of pest control records on site in a binder. Ensure they are easily available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles were broken in several places around the kitchen including:- Walk-in cooler - Dishwashing areaCOMPLETE THE FOLLOWING:1. Repair/replace the broken floor tiles so the floor is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large white cutting boards by the walk-in coolers had a lot of cut marks.2. Upstairs kitchen:The lids of the large white dry ingredient bins were dirty. COMPLETE THE FOLLOWING:1. Resurface or replace the cutting board, so it is smooth and easy to clean and sanitize.2. Clean the lids of the white dry ingredient bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of food and debris under all the cooking equipment.2. The hood vent filters above the woks had a buildup of grease and burnt debris. 3. The floor in the walk-in cooler was dirty.4. Upstairs kitchen:Dust observed on the air ducts. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer in various buckets around the kitchen were too strong and bleached out the test strip. New sanitizers with the correct concentration were made during the inspection.COMPLETE THE FOLLOWING:1. Bleach sanitizer must have a concentration of 100ppm chlorine (0.5 teaspoon bleach + 1 litre water). If the sanitizer is too strong, it may leave chemicals on surfaces, which could get into food.2. Use the chlorine test strips whenever making a new sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Walk-in cooler: Containers of raw chicken and beef were stored on a shelf above open boxes of fresh broccoli and bean sprouts. COMPLETE THE FOLLOWING:1. Do not store raw meat and chicken above fresh vegetables. Move the raw meat to the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dry storage area:Beans were stored in open containers.2. Dry storage area: Stainless steel bowls were stored in large containers of cornstarch.COMPLETE THE FOLLOWING:1. Use lids to cover the containers of beans.2. Do not leave bowls in cornstarch. Use scoops and store the handle upright, so it does not touch the cornstarch.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher measured 0ppm chlorine. The Operator attempted repairs to the dishwasher during the inspection. Staff instructed to use the dishwasher for washing and rinsing dishes, and to manually sanitize the dishes in the sink with 100ppm bleach sanitizer. COMPLETE THE FOLLOWING:1. Ensure the dishwasher always measures 100ppm chlorine.2. Check the dishwasher every morning to ensure it is working properly.3. Record the checks in a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The faucet for the handwash sink in the middle of the kitchen was broken and not secured to the sink.2. Noodle station: Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. 3. Upstairs kitchen:a. There was no designated handwash sink. Staff stated they were washing their hands downstairs in the main kitchen. b. No paper towel at the sinks. COMPLETE THE FOLLOWING:1. Repair the faucet.2. Do not prepare food directly beside the handwash sink. There needs to be enough separation between the handwashing sink and the food preparation area to protect food from contamination. *Otherwise, a splash guard needs to be installed.3. Designate the 1-compartment sink for handwashing only. Ensure it is stocked with soap and paper towel. Post a sign at this sink that says "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?
      • **CORRECTED**1. Chicken was cooling under cold running water at the handwash station in the middle of the kitchen. Chicken moved to fridge during inspection. COMPLETE THE FOLLOWING:1. Do not use the handwash station for cooling food. The sink must only be used for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Dry storage area:Mouse droppings observed on the floor under shelves.2. Upstairs kitchen:Mouse droppings observed on the floor behind the large mixer.3. The Operator was unable to locate pest control records. COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures.2. Monitor all areas of the kitchen for more mouse droppings. If more droppings and/or other signs of pests are observed, contact the professional pest control company.3. Keep copies of pest control records on site in a binder. Ensure they are easily available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles were broken in several places around the kitchen including:- Walk-in cooler - Dishwashing areaCOMPLETE THE FOLLOWING:1. Repair/replace the broken floor tiles so the floor is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large white cutting boards by the walk-in coolers had a lot of cut marks.2. Upstairs kitchen:The lids of the large white dry ingredient bins were dirty. COMPLETE THE FOLLOWING:1. Resurface or replace the cutting board, so it is smooth and easy to clean and sanitize.2. Clean the lids of the white dry ingredient bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of food and debris under all the cooking equipment.2. The hood vent filters above the woks had a buildup of grease and burnt debris. 3. The floor in the walk-in cooler was dirty.4. Upstairs kitchen:Dust observed on the air ducts. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature reached by the dishwasher was 54°C. No chlorine residue was detected using chlorine test paper. Staff were unsure whether the dishwasher was high-temperature or chemical sanitizing.Repair or service the dishwasher to ensure it is effectively sanitizing according to its design specifications (either reaching the required high temperature or dispensing the appropriate concentration of sanitizer).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine sanitizing testing paper.Obtain chlorine testing paper.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significant water damage was observed at the base of the wall in the staff washroom, resulting in a large gap.Repair the damaged wall to restore its structural integrity and eliminate the gap. Address the source of water intrusion to prevent recurrence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A handle of a prep cooler door in the cook line was broken off.Repair the door handle.2. The surface bulk storage bins located on the second-floor prep area were dirty.Clean and sanitize the storage bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the ceiling tiles and wiring above the cook line.2. There was significant water pooling at the rear storage area near the exit door. Sludge and food debris had accumulated on the floor of which pots were stored on.Thoroughly clean these areas.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in cooler was stacked without lid or barriers between Corrected during inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand sink blocked with cutting boardCorrected during inspection

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