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YYC Pasta Bar / YYC Patisserie

658 - 11520 24 Street SE Calgary AB T2Z 3E9 · Food - General

Official record from Alberta →

Inspection summary

YYC Pasta Bar / YYC Patisserie has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 26, 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 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 3 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 29, 2025. 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 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 October 27, 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 4 times across 3 separate inspections, most recently on August 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 21, 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. Initial Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bottles, containers stored in ice well that is used for beverages.**these can contaminate the ice. Please do not store anything in the ice used for serving beverages
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat test strips onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no handwash sink in the ice cream serving area. **ensure there is a handwash sink in areas where there is open foods2)Paper towel was not in a suitable dispenser at all handwash stations**ensure paper towel is in a suitable dispenser3) Soap and paper towel missing from handwash sink in the bar area**ensure all sinks are supplied with soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No dipper well for ice cream scoops.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • Facility needs a door sweep at back door
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul odor coming from grease trap*Please have grease trap serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas need cleaning- dishpit area walls-shelving -cooler floor-dry storage**Please ensure all areas are cleaned and maintained
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored at room temperature for hours during service and measured 20C.**Ensure eggs are kept at 4C or belowCooler temp was running warm. Ambient air temp was 8C**Ensure cooler is maintained at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse residual 0% chlorine**Dishwasher must have 100ppm chlorine residual after final rinse.
    • 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?
      • Facility needs a door sweep at back door
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul odor coming from grease trap*Please have grease trap serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored in stagnent water**Please ensure utensils are stored in water below 4C or above 60C to prevent bacterial growth
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas need cleaning- dishpit area walls-shelving -cooler floor-dry storage**Please ensure all areas are cleaned and maintained
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature monitoring records/sheets are in place on most coolers however they are not being filled out.All sheets are blank.Monitor and record temperatures daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at kitchen hand wash sink.Paper towel dispenser empty at coffee area hand wash sink.No paper towel dispenser at bar area hand wash sink.Hot water is required at all sinks. Paper towel in dispensers are required at all hand wash sinks. **Repeat violation**
  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in spray bottle measured 0ppm when tested with quats test strips.New solution placed in bottle and solution measured 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk & creamers cooler temperature was 10 degrees Celsius.Adjust or service cooler so that 4 degrees or less is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for checking dishwasher sanitizer concentration.Obtain chlorine test strips and check sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at kitchen hand wash sink.Paper towel dispenser empty at coffee area hand wash sink.No paper towel dispenser at bar area hand wash sink.Hot water is required at all sinks. Paper towel in dispensers are required at all hand wash sinks.

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