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 7 fois depuis le 17 juin 2024, avec 2 conformes, 5 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. ,
Walk-in cooler and clean utensil storage shelving require cleaning. , , Clean indicated areas.