220 - 999 36 Street NE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 août 2026
**CORRECTED**, 1. Main kitchen: , Observed chicken being cut and prepared next to the handwash sink across from the dim sum cooking area. Chicken moved during the inspection., , 2. Main kitchen: , Observed a container of raw chicken on the floor. The chicken was being washed under cold running water near the walk-in cooler. Water was pouring onto the floor and into the floor drain. Staff moved chicken into the 2-compartment sink. Staff cleaned and sanitized the floor with bleach., , COMPLETE THE FOLLOWING:, 1. Do not prepare food next to the handwash station. A splash guard must be installed if wanting to prepare food in this area., 2. Do not store food directly on the floor. Foods must be washed and thawed in the 2-compartment sink to prevent the risk of cross contamination and spread of bacteria onto the floor and other food areas.
**OUTSTANDING**, 1. Noodle station: , Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. , , COMPLETE THE FOLLOWING:, 1. Do not prepare food directly beside the handwash sink. There needs to be enough separation (18 inches) between the handwashing sink and the food preparation area to protect food from contamination. , *Otherwise, a splash guard needs to be installed.
**OUTSTANDING**, 1. There was a buildup of food and debris under all the cooking equipment., , 2. The hood vent filters above the woks had a buildup of grease and burnt debris. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
Yuu Seafood Restaurant / Cafe 100% se trouve dans le quartier FRANKLIN. FRANKLIN, Calgary compte 183 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 août 2026, 139 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Pho Uncle Ten
FRANKLIN
Ce restaurant a été inspecté 6 fois depuis le 18 octobre 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
3 infractions
**CORRECTED**, 1. Main kitchen: , Observed chicken being cut and prepared next to the handwash sink across from the dim sum cooking area. Chicken moved during the inspection., , 2. Main kitchen: , Observed a container of raw chicken on the floor. The chicken was being washed under cold running water near the walk-in cooler. Water was pouring onto the floor and into the floor drain. Staff moved chicken into the 2-compartment sink. Staff cleaned and sanitized the floor with bleach., , COMPLETE THE FOLLOWING:, 1. Do not prepare food next to the handwash station. A splash guard must be installed if wanting to prepare food in this area., 2. Do not store food directly on the floor. Foods must be washed and thawed in the 2-compartment sink to prevent the risk of cross contamination and spread of bacteria onto the floor and other food areas.
**OUTSTANDING**, 1. Noodle station: , Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. , , COMPLETE THE FOLLOWING:, 1. Do not prepare food directly beside the handwash sink. There needs to be enough separation (18 inches) between the handwashing sink and the food preparation area to protect food from contamination. , *Otherwise, a splash guard needs to be installed.
**OUTSTANDING**, 1. There was a buildup of food and debris under all the cooking equipment., , 2. The hood vent filters above the woks had a buildup of grease and burnt debris. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
7 infractions
1. Walk-in cooler: , Containers of raw chicken and beef were stored on a shelf above open boxes of fresh broccoli and bean sprouts. , , COMPLETE THE FOLLOWING:, 1. Do not store raw meat and chicken above fresh vegetables. Move the raw meat to the bottom shelf.
1. The faucet for the handwash sink in the middle of the kitchen was broken and not secured to the sink., , 2. Noodle station: , Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. , , 3. Upstairs kitchen:, a. There was no designated handwash sink. Staff stated they were washing their hands downstairs in the main kitchen. , b. No paper towel at the sinks. , , COMPLETE THE FOLLOWING:, 1. Repair the faucet., , 2. Do not prepare food directly beside the handwash sink. There needs to be enough separation between the handwashing sink and the food preparation area to protect food from contamination. , *Otherwise, a splash guard needs to be installed., , 3. Designate the 1-compartment sink for handwashing only. Ensure it is stocked with soap and paper towel. Post a sign at this sink that says "handwashing only".
10 infractions
**CORRECTED**, 1. The bleach sanitizer in various buckets around the kitchen were too strong and bleached out the test strip. New sanitizers with the correct concentration were made during the inspection., , COMPLETE THE FOLLOWING:, 1. Bleach sanitizer must have a concentration of 100ppm chlorine (0.5 teaspoon bleach + 1 litre water). If the sanitizer is too strong, it may leave chemicals on surfaces, which could get into food., , 2. Use the chlorine test strips whenever making a new sanitizer.
1. Walk-in cooler: , Containers of raw chicken and beef were stored on a shelf above open boxes of fresh broccoli and bean sprouts. , , COMPLETE THE FOLLOWING:, 1. Do not store raw meat and chicken above fresh vegetables. Move the raw meat to the bottom shelf.
Aucune infraction
5 infractions
The maximum temperature reached by the dishwasher was 54°C. No chlorine residue was detected using chlorine test paper. Staff were unsure whether the dishwasher was high-temperature or chemical sanitizing., , Repair or service the dishwasher to ensure it is effectively sanitizing according to its design specifications (either reaching the required high temperature or dispensing the appropriate concentration of sanitizer).
There was no chlorine sanitizing testing paper., , Obtain chlorine testing paper.
Significant water damage was observed at the base of the wall in the staff washroom, resulting in a large gap., , Repair the damaged wall to restore its structural integrity and eliminate the gap. Address the source of water intrusion to prevent recurrence.
2 infractions
Food in cooler was stacked without lid or barriers between , , Corrected during inspection
One hand sink blocked with cutting board, , Corrected during inspection
1. Dry storage area:, Beans were stored in open containers., , 2. Dry storage area: , Stainless steel bowls were stored in large containers of cornstarch., , COMPLETE THE FOLLOWING:, 1. Use lids to cover the containers of beans., , 2. Do not leave bowls in cornstarch. Use scoops and store the handle upright, so it does not touch the cornstarch.
1. Dry storage area:, Mouse droppings observed on the floor under shelves., , 2. Upstairs kitchen:, Mouse droppings observed on the floor behind the large mixer., , 3. The Operator was unable to locate pest control records. , , COMPLETE THE FOLLOWING:, 1. Remove the droppings using the proper cleaning and disinfecting procedures., , 2. Monitor all areas of the kitchen for more mouse droppings. If more droppings and/or other signs of pests are observed, contact the professional pest control company., , 3. Keep copies of pest control records on site in a binder. Ensure they are easily available for review.
1. Floor tiles were broken in several places around the kitchen including:, - Walk-in cooler , - Dishwashing area, , COMPLETE THE FOLLOWING:, 1. Repair/replace the broken floor tiles so the floor is easy to clean.
1. The large white cutting boards by the walk-in coolers had a lot of cut marks., , 2. Upstairs kitchen:, The lids of the large white dry ingredient bins were dirty. , , COMPLETE THE FOLLOWING:, 1. Resurface or replace the cutting board, so it is smooth and easy to clean and sanitize., , 2. Clean the lids of the white dry ingredient bins.
1. There was a buildup of food and debris under all the cooking equipment., , 2. The hood vent filters above the woks had a buildup of grease and burnt debris. , , 3. The floor in the walk-in cooler was dirty., , 4. Upstairs kitchen:, Dust observed on the air ducts. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
1. The dishwasher measured 0ppm chlorine. The Operator attempted repairs to the dishwasher during the inspection. Staff instructed to use the dishwasher for washing and rinsing dishes, and to manually sanitize the dishes in the sink with 100ppm bleach sanitizer. , , COMPLETE THE FOLLOWING:, 1. Ensure the dishwasher always measures 100ppm chlorine., , 2. Check the dishwasher every morning to ensure it is working properly., , 3. Record the checks in a log sheet.
1. The faucet for the handwash sink in the middle of the kitchen was broken and not secured to the sink., , 2. Noodle station: , Observed a cutting board stored directly beside the handwash sink. Discussed with the Operator that food cannot be prepared directly beside the handwash sink to protect food from contamination. , , 3. Upstairs kitchen:, a. There was no designated handwash sink. Staff stated they were washing their hands downstairs in the main kitchen. , b. No paper towel at the sinks. , , COMPLETE THE FOLLOWING:, 1. Repair the faucet., , 2. Do not prepare food directly beside the handwash sink. There needs to be enough separation between the handwashing sink and the food preparation area to protect food from contamination. , *Otherwise, a splash guard needs to be installed., , 3. Designate the 1-compartment sink for handwashing only. Ensure it is stocked with soap and paper towel. Post a sign at this sink that says "handwashing only".
**CORRECTED**, 1. Chicken was cooling under cold running water at the handwash station in the middle of the kitchen. Chicken moved to fridge during inspection. , , COMPLETE THE FOLLOWING:, 1. Do not use the handwash station for cooling food. The sink must only be used for handwashing.
1. Dry storage area:, Beans were stored in open containers., , 2. Dry storage area: , Stainless steel bowls were stored in large containers of cornstarch., , COMPLETE THE FOLLOWING:, 1. Use lids to cover the containers of beans., , 2. Do not leave bowls in cornstarch. Use scoops and store the handle upright, so it does not touch the cornstarch.
1. Dry storage area:, Mouse droppings observed on the floor under shelves., , 2. Upstairs kitchen:, Mouse droppings observed on the floor behind the large mixer., , 3. The Operator was unable to locate pest control records. , , COMPLETE THE FOLLOWING:, 1. Remove the droppings using the proper cleaning and disinfecting procedures., , 2. Monitor all areas of the kitchen for more mouse droppings. If more droppings and/or other signs of pests are observed, contact the professional pest control company., , 3. Keep copies of pest control records on site in a binder. Ensure they are easily available for review.
1. Floor tiles were broken in several places around the kitchen including:, - Walk-in cooler , - Dishwashing area, , COMPLETE THE FOLLOWING:, 1. Repair/replace the broken floor tiles so the floor is easy to clean.
1. The large white cutting boards by the walk-in coolers had a lot of cut marks., , 2. Upstairs kitchen:, The lids of the large white dry ingredient bins were dirty. , , COMPLETE THE FOLLOWING:, 1. Resurface or replace the cutting board, so it is smooth and easy to clean and sanitize., , 2. Clean the lids of the white dry ingredient bins.
1. There was a buildup of food and debris under all the cooking equipment., , 2. The hood vent filters above the woks had a buildup of grease and burnt debris. , , 3. The floor in the walk-in cooler was dirty., , 4. Upstairs kitchen:, Dust observed on the air ducts. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above. They need to be cleaned more thoroughly and more often.
1. A handle of a prep cooler door in the cook line was broken off., , Repair the door handle., , 2. The surface bulk storage bins located on the second-floor prep area were dirty., , Clean and sanitize the storage bins.
1. There was an accumulation of dust on the ceiling tiles and wiring above the cook line., , 2. There was significant water pooling at the rear storage area near the exit door. Sludge and food debris had accumulated on the floor of which pots were stored on., , Thoroughly clean these areas.