2 - 338 10 Street NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 mai 2026
Non conforme**Repeat infraction**, Tapioca pearls were in a warmer but it was not turned on. Pearls were about 35C., ----------, 1) Tapioca pearls were not being kept hot (measured about 20C during inspection), -Maintain perishable foods <4C or >60C, -Operator turned unit back on to warm pearls. Unit had setting to maintain 60C (corrected)
Operator reported using a bucket to soak items during the sanitizing step of dishwashing., -Ensure the sink is used to soak equipment as the bucket is not large enough to immerse all items. All equipment and utensils should be sanitized at least every 2 hours
**Continuing violation**, The lid of the prep cooler is now constructed of chafing dish covers but extended length using aluminum foil and tape., -Ensure cleanable materials are used in the construction of the lid, -----------, 1) The lid of the prep cooler is constructed of aluminum tray covers taped together., -Replace the lid of the prep cooler with a material that is smooth and easy to clean
Yummy.Q se trouve dans le quartier SUNNYSIDE. SUNNYSIDE, Calgary compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 juin 2026, 38 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 13 janvier 2026, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
**Repeat infraction**, Tapioca pearls were in a warmer but it was not turned on. Pearls were about 35C., ----------, 1) Tapioca pearls were not being kept hot (measured about 20C during inspection), -Maintain perishable foods <4C or >60C, -Operator turned unit back on to warm pearls. Unit had setting to maintain 60C (corrected)
Operator reported using a bucket to soak items during the sanitizing step of dishwashing., -Ensure the sink is used to soak equipment as the bucket is not large enough to immerse all items. All equipment and utensils should be sanitized at least every 2 hours
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.
Delish Bites - CGY-2147
SUNNYSIDE
**Continuing violation**, The lid of the prep cooler is now constructed of chafing dish covers but extended length using aluminum foil and tape., -Ensure cleanable materials are used in the construction of the lid, -----------, 1) The lid of the prep cooler is constructed of aluminum tray covers taped together., -Replace the lid of the prep cooler with a material that is smooth and easy to clean
6 infractions
1) Tapioca pearls were not being kept hot (measured about 20C during inspection), -Maintain perishable foods <4C or >60C, -Operator turned unit back on to warm pearls. Unit had setting to maintain 60C (corrected), , 2) Evaporated milk was being stored in an open can at room temperature, -Maintain perishable foods <4C or >60C, -Product stored in fridge (corrected), , 3) One bar thermometer in the cooler next to the dump sink had an air bubble in the reading zone., -Replace the thermometer
Operator described sanitizing equipment occasionally when asked about how dishes were washed., -Ensure all dishes and equipment are sanitized after use, -Operator said one sink will now be filled with sanitizer
Sanitizer test strips were not the right type (pH strips for pools)., -Obtain chlorine test strips. Operator was shown examples
**Continuing violation**, Wood used to raise prep table and hand sink area. Ensure this is painted or replaced with a smooth and easily cleanable material.
There is duct tape along various edges of food preparation areas and around the dishwashing sinks., -Remove all tape. If a guard or backsplash is required, install a material that is smooth and washable
1) The lid of the prep cooler is constructed of aluminum tray covers taped together., -Replace the lid of the prep cooler with a material that is smooth and easy to clean, , 2) Mop handle stored directly beside hanging rack of clean utensils., -Store mop away from clean equipment and food