4339 Macleod Trail SW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 11, 2026
Dishes are being soaked in "hot water" as a final sanitation step. Hot water at tap measured 56C. Ensure dishes are soaked in a sanitizing solution for 2 minutes as the water is not hot enough at the tap level for sanitation and would cause burns to staff. Discussed procedural change onsite.
Y-Not Today is in the PARKHILL neighbourhood. PARKHILL, Calgary has 26 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 17 (65%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
The Nail Zone
PARKHILL
This restaurant has been inspected 9 times since September 26, 2023, with 6 in compliance, 2 not in compliance, and 1 closure on record.
1 violation
Dishes are being soaked in "hot water" as a final sanitation step. Hot water at tap measured 56C. Ensure dishes are soaked in a sanitizing solution for 2 minutes as the water is not hot enough at the tap level for sanitation and would cause burns to staff. Discussed procedural change onsite.
No violations
No violations
No violations
2 violations
Manual dishwashing procedure was described as: wash dishes with soap and water, rinse with fresh water., , Steps in proper manual dishwashing are:, , - Scrape any food particles that remain., - Wash with soap and water., - Rinse with fresh water., - Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution. Fully submerge dishes for 2 minutes. , - Air dry.
There was no paper towel holder/dispenser available at the hand wash sink., , Install a paper towel holder/dispenser at the hand wash sink to protect paper towels from contamination.
No violations
4 violations
, - Food contact surface sanitizer was not initially prepared., - Reusable wiping cloths were in use. Wiping cloths were being stored on the counter., , - Bleach water was prepared during inspection. Ensure that food contact surface sanitizer is prepared and readily available in the food preparation area at all times., - Reusable wiping cloths must be stored in sanitizer solution between uses. Wiping cloths were placed in sanitizer solution after it was prepared.
, Food handling was taking place in the back (west) of the facility, and there was no plumbed in hand wash sink in this area. A temporary hand wash sink had been placed in the area., , Temporary hand wash sinks are not appropriate as, and do not meet the requirement of a hand wash sink. A hand wash sink plumbed into City water and waste water is required in each food handling area. Either move all food preparation to the space with a plumbed in hand wash sink, or install a plumbed in hand wash sink in the back (west) space.
No violations
9 violations
, Food contact surface sanitizer was unavailable., , Obtain an approved food contact surface sanitizer for sanitizing food contact surfaces and dishes.
, Drain plugs were unavailable for the two compartment dishwashing sinks., , Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
, When describing manual dishwashing procedure, a sanitize step was not stated. Operator stated that manual dishwashing procedure was: wash dishes with soap and water, rinse dishes with fresh water, air dry., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain., - Wash with soap and water., - Rinse with fresh water., - Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. , - Air dry.
, Take out cups and lids were being stored underneath the food preparation sink., , Food and related items must not be stored underneath plumbing in order to protect from contamination in the case of a plumbing leak.
, A bag of powdered non-dairy creamer was being stored directly on the floor., , Bag was moved onto a shelf during inspection. All items must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.
, Sanitizer test strips were unavailable., , Obtain the corresponding test strips to go along with the food contact surface sanitizer that is chosen.
, The ceiling tiles in the front service area were acoustic style ceiling tiles. This type of ceiling tile is not able to be cleaned., , Ensure that the ceiling is smooth, non-absorbent to moisture, and easy to clean.
, Baseboards were missing from several areas in the back of the facility., , Install baseboard in the areas where baseboards are missing. Ensure that the baseboard is smooth, non-absorbent to moisture, and easy to clean.
, The facility is lacking a grease interceptor. , , All sinks used for dishwashing and/or food preparation must be connected to a grease interceptor., , , ,
, Areas of wall on the east side of the back of the facility are missing paint. Other areas appear to have primer only., , Ensure that all wall surfaces are smooth, non-absorbent to moisture and easy to clean.
, There are some areas of unfinished concrete floor., , Ensure that floors are smooth, non-absorbent to moisture, and easy to clean.