301 - 999 36 Street NE · FRANKLIN
20 avril 2026
Réussi1. Old dirtied sponges and worn-down steel wool stored at the 3-compartment dishwashing sink., , 2. The bleach sanitizer in the green spray bottle was too strong and bleached out the test strip., , COMPLETE THE FOLLOWING:, 1. Discard the old sponges and steel wool., 2. Ensure the bleach sanitizer is maintained at 100ppm chlorine (0.5 teaspoon + 1 litre water). Too strong of a solution will leave chemical residues on food contact surfaces.
**CORRECTED**, 1. Observed several wet cleaning cloths left on the counters in the kitchen. A 100ppm chlorine sanitizer was made during the inspection and cloths stored in the sanitizer., , COMPLETE THE FOLLOWING:, 1. Ensure the cloths are kept stored in a 100ppm bleach sanitizer when they are not being used to wipe counters. Storing them in sanitizer will help prevent bacteria from growing and spreading to food contact surfaces.
**CORRECTED**, 1. Observed clear single use plastic gloves left in the containers of sauces, which indicated that they were being reused. Gloves discarded during the inspection. Discussed using utensils for handling food instead of re-using gloves., , 2. Observed a food handler wearing gloves to coat raw chicken in flour, then wash their hands while wearing the same pair of gloves. The food handler was instructed to remove the gloves and wash their hands. Proper glove use was discussed during the inspection., , 3. Previously used black gloves were hung on the shelf above the 3-compartment sink. Gloves discarded during the inspection.
**OUTSTANDING**, 1. The green spray bottle containing chlorine sanitizer were not labelled., , COMPLETE THE FOLLOWING:, 1. Ensure all buckets and bottles containing chemicals are labelled indicating their contents.
1. The infrared thermometer was out of batteries., , 2. No probe thermometer available for checking internal food temperatures., , COMPLETE THE FOLLOWING:, 1. Please purchase new batteries for the infrared thermometer., 2. Purchase a probe thermometer.
1. No hot water was available at the handwashing sink. The tap was broken and the hot water was turned off at the valve. Staff stated they were washing their hands in the 3-compartment sink and in the washroom., **This was noted in the previous inspection**, , COMPLETE THE FOLLOWING:, 1. Repair the hot water tap so hot water is always available at the handwash station., 2. Ensure when staff are preparing food that they only wash their hands in the designated handwashing sink. Staff must also wash their hands in the designated handwash sink when returning to the kitchen after using the washroom.
**CORRECTED**, 1. Walk-in cooler: , A bowl and broken whisk were stored in brine. The bowl was removed as it did not contain a handle and the whisk was discarded because it was no longer in good condition.
1. Newspaper was being used to absorb grease in the deep fryer., , 2. Newspaper was being used to cover the shelf of the black cart used to store breading flour., , 3. Several bags of spices were stored on the floor in the walk-in cooler. , , 4. Rice scoops were stored in water that measured 15*C. , , 5. Ice scoop handle stored directly in ice in the white chest freezer. , , 6. Observed bowls stored in the grey flour bins, and in the rice bin. , , 7. Plastic was being used to cover the faucet head at the 3-compartment dishwashing sink. , , COMPLETE THE FOLLOWING:, 1. Do not use newspaper, because it may contain chemicals that are not food safe. Use paper towel., 2. Do not store food directly on the floor. It must be stored off the floor to protect from contamination., 3. Ensure rice scoops are always stored in ice water. Replace the ice as soon as it melts to prevent bacteria from growing., 4. Ensure utensil handles are stored upright, so they do not touch ingredients and to protect them from contamination., 5. Do not store bowls in dry ingredients. Use utensils with handles and ensure they are stored upright to protect the food from contamination. , 6. Remove the plastic from the faucet.
1. The gasket for the walk-in cooler was falling off and was being held in place by tape., , COMPLETE THE FOLLOWING:, 1. Replace the gasket so it is in good condition and helps maintain cold temperatures.
1. Observed a significant amount of flour on shelves, cart, and floor in the chicken preparation area., , 2. There was a buildup of grease and dust on the underside of the hood vent and hood vent filters. The Operator stated they contacted a professional cleaning company for cleaning; however, they did not have a confirmed date yet., , 3. The shelf beside the 3-compartment sink where clean dishes were being stored was not clean as there was a buildup of grease and debris. , , 4. There was a significant amount of grease and food buildup under the deep fryers., , 5. The black cooler across from the 3-compartment sink had a lot of old food on the shelves. , , 6. Walk-in cooler:, a. Cardboard was being used as a storage surface on the floor and was visibly dirtied., b. The floor was dirty and sticky., c. The shelving unit on the left had a wire shelf that was sitting right on the floor and debris was accumulating under the shelf. , , 7. Debris noted on the shelves of the black cooler stored beside the deep fryers. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above thoroughly and more frequently. They need to be cleaned as often as necessary to maintain them in a visibly clean condition. , 2. Raise the shelf to at least 6 inches off the floor, so there is enough space to reach and clean in the area. , 2. Develop a daily, weekly and monthly cleaning schedule.
Yum Yum BBQ And Korean Chicken se trouve dans le quartier FRANKLIN. FRANKLIN, Calgary compte 181 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 avril 2026, 117 (65%) d'entre eux ont réussi leur dernière inspection, avec 1 (1%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 30 avril 2025, avec 2 réussites et 1 fermeture au dossier.
1. Old dirtied sponges and worn-down steel wool stored at the 3-compartment dishwashing sink., , 2. The bleach sanitizer in the green spray bottle was too strong and bleached out the test strip., , COMPLETE THE FOLLOWING:, 1. Discard the old sponges and steel wool., 2. Ensure the bleach sanitizer is maintained at 100ppm chlorine (0.5 teaspoon + 1 litre water). Too strong of a solution will leave chemical residues on food contact surfaces.
**CORRECTED**, 1. Observed several wet cleaning cloths left on the counters in the kitchen. A 100ppm chlorine sanitizer was made during the inspection and cloths stored in the sanitizer., , COMPLETE THE FOLLOWING:, 1. Ensure the cloths are kept stored in a 100ppm bleach sanitizer when they are not being used to wipe counters. Storing them in sanitizer will help prevent bacteria from growing and spreading to food contact surfaces.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
**CORRECTED**, 1. Observed clear single use plastic gloves left in the containers of sauces, which indicated that they were being reused. Gloves discarded during the inspection. Discussed using utensils for handling food instead of re-using gloves., , 2. Observed a food handler wearing gloves to coat raw chicken in flour, then wash their hands while wearing the same pair of gloves. The food handler was instructed to remove the gloves and wash their hands. Proper glove use was discussed during the inspection., , 3. Previously used black gloves were hung on the shelf above the 3-compartment sink. Gloves discarded during the inspection.
**OUTSTANDING**, 1. The green spray bottle containing chlorine sanitizer were not labelled., , COMPLETE THE FOLLOWING:, 1. Ensure all buckets and bottles containing chemicals are labelled indicating their contents.
1. The infrared thermometer was out of batteries., , 2. No probe thermometer available for checking internal food temperatures., , COMPLETE THE FOLLOWING:, 1. Please purchase new batteries for the infrared thermometer., 2. Purchase a probe thermometer.
1. No hot water was available at the handwashing sink. The tap was broken and the hot water was turned off at the valve. Staff stated they were washing their hands in the 3-compartment sink and in the washroom., **This was noted in the previous inspection**, , COMPLETE THE FOLLOWING:, 1. Repair the hot water tap so hot water is always available at the handwash station., 2. Ensure when staff are preparing food that they only wash their hands in the designated handwashing sink. Staff must also wash their hands in the designated handwash sink when returning to the kitchen after using the washroom.
**CORRECTED**, 1. Walk-in cooler: , A bowl and broken whisk were stored in brine. The bowl was removed as it did not contain a handle and the whisk was discarded because it was no longer in good condition.
1. Newspaper was being used to absorb grease in the deep fryer., , 2. Newspaper was being used to cover the shelf of the black cart used to store breading flour., , 3. Several bags of spices were stored on the floor in the walk-in cooler. , , 4. Rice scoops were stored in water that measured 15*C. , , 5. Ice scoop handle stored directly in ice in the white chest freezer. , , 6. Observed bowls stored in the grey flour bins, and in the rice bin. , , 7. Plastic was being used to cover the faucet head at the 3-compartment dishwashing sink. , , COMPLETE THE FOLLOWING:, 1. Do not use newspaper, because it may contain chemicals that are not food safe. Use paper towel., 2. Do not store food directly on the floor. It must be stored off the floor to protect from contamination., 3. Ensure rice scoops are always stored in ice water. Replace the ice as soon as it melts to prevent bacteria from growing., 4. Ensure utensil handles are stored upright, so they do not touch ingredients and to protect them from contamination., 5. Do not store bowls in dry ingredients. Use utensils with handles and ensure they are stored upright to protect the food from contamination. , 6. Remove the plastic from the faucet.
1. The gasket for the walk-in cooler was falling off and was being held in place by tape., , COMPLETE THE FOLLOWING:, 1. Replace the gasket so it is in good condition and helps maintain cold temperatures.
1. Observed a significant amount of flour on shelves, cart, and floor in the chicken preparation area., , 2. There was a buildup of grease and dust on the underside of the hood vent and hood vent filters. The Operator stated they contacted a professional cleaning company for cleaning; however, they did not have a confirmed date yet., , 3. The shelf beside the 3-compartment sink where clean dishes were being stored was not clean as there was a buildup of grease and debris. , , 4. There was a significant amount of grease and food buildup under the deep fryers., , 5. The black cooler across from the 3-compartment sink had a lot of old food on the shelves. , , 6. Walk-in cooler:, a. Cardboard was being used as a storage surface on the floor and was visibly dirtied., b. The floor was dirty and sticky., c. The shelving unit on the left had a wire shelf that was sitting right on the floor and debris was accumulating under the shelf. , , 7. Debris noted on the shelves of the black cooler stored beside the deep fryers. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above thoroughly and more frequently. They need to be cleaned as often as necessary to maintain them in a visibly clean condition. , 2. Raise the shelf to at least 6 inches off the floor, so there is enough space to reach and clean in the area. , 2. Develop a daily, weekly and monthly cleaning schedule.
Bottles containing chlorine sanitizer were not labelled., , Ensure all buckets and bottles containing chemicals are labelled indicating their contents.
The hot water was turned off at the hand sink in the kitchen., , Ensure that hot and cold running water is always available at all hand sinks.
Paper towel was not available in the women's and men's washroom., , Ensure that a method of hand drying is available inside the washrooms. Paper towels should be placed in a dispenser to prevent contamination of the bulk supply.
Pest control records were not available., , Develop and maintain pest control records.