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YYC Pasta Bar

D - 314 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

YYC Pasta Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on May 15, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 4 times across 2 separate inspections, most recently on May 8, 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 once on April 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on April 2, 2025. 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?

  • 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 once on August 8, 2024. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had 0 ppm chlorine in sanitizing cycle. Unable to manually prime the line.-Ensure dishwasher sanitizes dishes with 100 ppm chlorine-Operator called technician, they will be here same afternoon-If dishwasher sanitizing cycle cannot be fixed today, sanitize dishes in the sink with 100 ppm chlorine solution after washing in dishwasher (calculation in notes)Update: operator provided photo evidence same afternoon that technician had arrived, reported that sanitizer line was clogged and now fixed. Inspector will still return to verify onsite.
    • 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 strips were not available.-Ensure chlorine test strips are available and dishwasher is checked daily
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used scoops were stored in a bucket of water bath at room temperature. Store scoops in ice bath when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter and cream were stored at room temperature measuring 37C (discarded). Store high risk food away from temperature danger zone by keeping hot at 4C or below or cold at 60C or above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden dry storage shelving is beginning to wear out exposing the raw wood layer. Refinish the shelving unit, all surfaces must be non-porous and easy to clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping clothes were stored on the kitchen counter cutting boards.Store wiping clothes in sanitizer solution between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available. The dishwashing company tech provided the restaurant a new roll on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left line prep cooler cutting board was badly scratched on both sides.Replane or replace the cutting board.

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