403 - 3 Stonegate Drive NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 27, 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.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Yum Yum BBQ
This restaurant has been inspected 7 times since June 17, 2024, with 2 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
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 violations
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 violations
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.
No violations
3 violations
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).
No violations
1 violation
, 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. ,
Walk-in cooler and clean utensil storage shelving require cleaning. , , Clean indicated areas.