403 - 3 Stonegate Drive NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mars 2026
The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration., , Acquire new suitable quats test strips., *On order. Advise once available onsite.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Yum Yum BBQ
Ce restaurant a été inspecté 9 fois depuis le 8 décembre 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration., , Acquire new suitable quats test strips., *On order. Advise once available onsite.
7 infractions
The concentration of quats sanitizer available for use in spray bottles onsite was measured at a concentration of 100ppm. , , Bottles were re-filled during inspection and measured at a concentration of 200ppm quats. Ensure that sanitizer is routinely checked to ensure a satisfactory concentration is available for use on food contact surfaces.
Staff onsite described a dishwashing processes for dishes and clean-in-place equipment that did not include sanitizing., , Ensure that all food handling equipment and surfaces are sanitized as part of dishwashing.
Some of the pizza dough in the walk-in cooler is not covered, making it prone to contamination from the overhead cooler unit., , Cover pizza dough to protect from potential contamination.
The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration., , Acquire new suitable quats test strips.
The baseboard on the corner of the wall adjacent to the dough preparation area is peeling and damaged, making the surface harder to clean. , , Repair baseboard to render surface smooth and easily cleanable.
The shelving of the walk-in cooler has a build-up of mould. , , Clean shelving.
The following areas require cleaning:, -The shelving near the dishwashing area used to store cleaned food handling equipment, -The ceiling vent above the pizza preparation area, , Clean indicated areas.
3 infractions
The back handwashing sink was missing paper towel, and contained food equipment in its basin., , Paper towel was replaced and dishes moved during inspection.
The quats test strips being used in this facility were observed to be discoloured and unable to read a correct sanitizer concentration., , Acquire new suitable quats test strips.
The following areas require cleaning:, -The shelving near the dishwashing area used to store cleaned food handling equipment, -The ceiling vent above the pizza preparation area, , Clean indicated areas.
Aucune infraction
3 infractions
Prepared uncooked pizzas were observed being stored without temperature controls. Staff indicated that pizzas were intended to be cooked within a three hour period, but that the timers used to monitor time-temperature controls were not functional. Any perishable foods stored outside of temperature control for a period of up to two hours must have a reliable means of monitoring temperature. , , Pizzas were placed into a walk-in cooler during inspection. Ensure that foods stored outside of temperature controls have a means of tracking time spent outside of temperature controls, and are disposed of after two hours have elapsed.
The quats test strips used to confirm sanitizer concentration were heavily discoloured. , , New sanitizer test strips were made available onsite during inspection. Ensure that sanitizer is being tested on a routine basis (recommended daily).
Aucune infraction
1 infraction
, 1. Observed cardboard being used to absorb grease around the crazy bread stations., , 2. Cardboard was being used to store to go containers at the crazy bread station. , , 3. UV fly trap stored above the back prep table. , , 4. Cardboard was being used to absorb water at the dishwashing sink area. , , COMPLETE THE FOLLOWING:, 1. Do not use cardboard as it is not an appropriate material for use in kitchens, because it is absorbent and not easily cleanable. Replace cardboard with material that is smooth, non-absorbent and easy to clean, so that area is maintained in a clean and sanitary condition. , 2. Re-locate fly trap, so it is not stored above a food area. ,
Aucune infraction
6 infractions
, **CORRECTED**, 1. A cleaning cloth was stored on the side of a garbage bin. Cloth was removed and taken to laundry. , , 2. No bucket of sanitizer was prepared to store cloths in. A bucket was filled with sanitizer during the inspection. ,
, **CORRECTED**, 1. Discussed dishwashing procedures with staff. Staff advised dishes were being dipped in sanitizer and then left to air dry. Informed staff that dishes must be left submerged in sanitizer for at minimum 2 minutes for effective sanitizing. ,
, **CORRECTED**, 1. Handsink beside dishwashing sink did not have hand soap. Soap was replaced during the inspection. ,
Walk-in cooler and clean utensil storage shelving require cleaning. , , Clean indicated areas.
, **CORRECTED**, 1. Fly zapper stored on shelf food dry storage shelf. The item was removed from the shelf during the inspection. ,
, **OUTSTANDING**, 1. There was a buildup of food and grease on the metal shelf above the crazy bread station., , COMPLETE THE FOLLOWING:, 1. Clean and sanitize area more often to prevent buildup of food debris. ,
, 1. The walk-in cooler door was greasy and had food debris., , COMPLETE THE FOLLOWING:, 1. Please clean area noted above more often. ,