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AR Lucky SM Retail Inc.

206 - 5703 48 Avenue Camrose AB T4V 0J9 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty. The owner refilled it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • December 30, 2025 update: owner is looking for materials to replace the current wall cover around the sinks. The wall surfaces in the sink area was not durable and non-absorbent. Please ensure all walls, floors, and ceilings are smooth, durable, easy to clean, and non-absorbent.
  2. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 25 update: work is in progress. The wall surfaces in the sink area was not durable and non-absorbent. Please ensure all walls, floors, and ceilings are smooth, durable, easy to clean, and non-absorbent.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Kids bikes were noted in the facility, which seem to be used regularly. Due to the set up of the facility, a person has to pass the food area when moving the bikes in and out. The owner will remove them from the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • July 25 update: Roxanne is in the process of getting the training done. PHI requested training to be done in the weekend and PHI will be back next week to see the training certificate. One of the owners had food safety training, but the main cooking person did not. Please have the main cooking person complete a training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 25 update: work is in progress. The wall surfaces in the sink area was not durable and non-absorbent. Please ensure all walls, floors, and ceilings are smooth, durable, easy to clean, and non-absorbent.
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • July 04 update: Roxanne is in the process of getting the training done. One of the owners had food safety training, but the main cooking person did not. Please have the main cooking person complete a training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 04 update: work is in progress. The wall surfaces in the sink area was not durable and non-absorbent. Please ensure all walls, floors, and ceilings are smooth, durable, easy to clean, and non-absorbent.
  5. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • One of the owners had food safety training, but the main cooking person did not. Please have the main cooking person complete a training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall surfaces in the sink area was not durable and non-absorbent. Please ensure all walls, floors, and ceilings are smooth, durable, easy to clean, and non-absorbent.
  6. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A foam box was placed directly on baked products in a tray. Those products were discarded.2. Ready-to-eat food and raw meat were stored in a same fridge. The owner removed meat to a different cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored with freezers (business use) in a storage room. Please keep personal items separated with food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Products with chicken stuffing were kept under room temperature with a surface temperature of 20C for an extended period of time. Those products were discarded. 2. Eggs were left under room temperature with a surface temperature of 15C and no plan for immediate use. Those eggs were moved to a fridge.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control record was not complete. Please keep the record for 1 year.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit was posted. The owner printed and posted valid permit onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • One of the owners had food safety training, but the main cooking person did not. Please have the main cooking person complete a training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall surfaces in the sink area was not durable and non-absorbent. Please ensure all walls, floors, and ceilings are smooth, durable, easy to clean, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Excessive clutter was observed in the hallway, the baking room, and storage room. Please remove and reorganize.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions