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Joy's Lucky 7 Food Store - Food Store

10639 156 Street NW Edmonton AB T5P 2S2 · Food - General

Official record from Alberta →

Inspection summary

Joy's Lucky 7 Food Store - Food Store has been inspected 15 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on July 22, 2026, recorded 1 infraction.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 31 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 13 times across 11 separate inspections, most recently on July 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 7 separate inspections, most recently on March 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on March 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on November 6, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 4 separate inspections, most recently on December 10, 2025. For example: Are chemicals stored and handled in a safe manner?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Pending from 2025 - 12- 10 Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Pending from 2025 - 12- 10 Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
  4. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were clipped on magnets and being kept for later use.Gloves are to be discarded once used. Handwashing is to be utilized when gloves are changed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain extra chlorine test papers.
    • 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?
      • **Facility had not started to keep pest control records
    • 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?
      • Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
    • 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 two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
  5. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2025-09-15Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler.____________________2025-08-20Foods such as water chestnuts and sauce were left in aluminum cans after opening. ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain extra chlorine test papers.
    • 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?
      • 2025-09-15The facility had set additional traps. However, pest control records documenting efforts were not being kept.**Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page15101.aspx_____________________2025-08-20-The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program.-No pesticides or insecticides observed.**One mouse dropping observed where the trap was set**Facility had not started to keep pest control records**The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
    • 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?
      • Weatherstrip required for back door by the walk in cooler. A large gap noted underneath the door.
    • 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?
      • Facility was operating in violation of permit restrictions, namely:-The facility had installed two commercial deep fryers that were filled with oil-The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
    • 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 two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
  6. Risk Management Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 2025-09-15A Quality Food Roast Beef n' Cheese Onion Bun stored in the preparation table cooler (bubble tea area) had a best before date of Aug 20, 2025. CDI: discarded. ______________________2025-08-20Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat-1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds-Italian Meatball Sub Sandwich, BBD; July 25, 2025-Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discoloredCDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was not abiding by wiping guidelines, namely:--A used wiping cloth was left on the preparation counter in the restaurant area (across from the cookline)--A used wiping cloth was left on the preparation table cooler cutting board in the bubble tea area--The facility did not have prepared sanitizer readily available. A spray bottle in the restaurant area labelled in Chinese writing tested at 0ppm chlorine. Operator was unable to identify contents of the bottle.--A sanitizer or test strips were not readily available in the restaurant area. ACTION REQUIRED: store wiping cloths in a sanitizer solution when not in use. Review and retrain staff on the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2025-09-15The staff were re-using gloves: --A pair of used black gloves and a pair of used blue gloves were hanging by a magnetic clip on the equipment next to the bubble tea dishwashing area. --A pair of used blue gloves were left on the preparation counter (across from the cookline) in the restaurant kitchen_____________________2025-08-20A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2025-09-15Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler.____________________2025-08-20Foods such as water chestnuts and sauce were left in aluminum cans after opening. ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain extra chlorine test papers.
    • 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?
      • 2025-09-15The facility had set additional traps. However, pest control records documenting efforts were not being kept.**Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page15101.aspx_____________________2025-08-20-The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program.-No pesticides or insecticides observed.**One mouse dropping observed where the trap was set**Facility had not started to keep pest control records**The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
    • 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?
      • Facility was operating in violation of permit restrictions, namely:-The facility had installed two commercial deep fryers that were filled with oil-The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2025-08-20A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf__________________________2025-07-23Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection.ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
  7. Risk Management Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 2025-09-15A Quality Food Roast Beef n' Cheese Onion Bun stored in the preparation table cooler (bubble tea area) had a best before date of Aug 20, 2025. CDI: discarded. ______________________2025-08-20Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat-1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds-Italian Meatball Sub Sandwich, BBD; July 25, 2025-Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discoloredCDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was not abiding by wiping guidelines, namely:--A used wiping cloth was left on the preparation counter in the restaurant area (across from the cookline)--A used wiping cloth was left on the preparation table cooler cutting board in the bubble tea area--The facility did not have prepared sanitizer readily available. A spray bottle in the restaurant area labelled in Chinese writing tested at 0ppm chlorine. Operator was unable to identify contents of the bottle.--A sanitizer or test strips were not readily available in the restaurant area. ACTION REQUIRED: store wiping cloths in a sanitizer solution when not in use. Review and retrain staff on the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2025-09-15The staff were re-using gloves: --A pair of used black gloves and a pair of used blue gloves were hanging by a magnetic clip on the equipment next to the bubble tea dishwashing area. --A pair of used blue gloves were left on the preparation counter (across from the cookline) in the restaurant kitchen_____________________2025-08-20A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2025-09-15Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler.____________________2025-08-20Foods such as water chestnuts and sauce were left in aluminum cans after opening. ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap or paper towel in the ice cream service area. CDI: restocked.2. A metal sieve was stored in the only hand wash station in the restaurant kitchen. ACTION REQUIRED: ensure all hand wash stations are equipped with soap, paper towel, & hot/cold running water at all times. Keep the basin free of equipment and easily accessible for handwashing.
    • 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?
      • 2025-09-15The facility had set additional traps. However, pest control records documenting efforts were not being kept.**Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page15101.aspx_____________________2025-08-20-The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program.-No pesticides or insecticides observed.**One mouse dropping observed where the trap was set**Facility had not started to keep pest control records**The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
    • 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?
      • Facility was operating in violation of permit restrictions, namely:-The facility had installed two commercial deep fryers that were filled with oil-The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2025-08-20A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf__________________________2025-07-23Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection.ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
  8. Demand Inspection

    13 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The restaurant was in operation and found to be in violation of the closure order issued on August 20, 2025.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 2025-09-15A Quality Food Roast Beef n' Cheese Onion Bun stored in the preparation table cooler (bubble tea area) had a best before date of Aug 20, 2025. CDI: discarded. ______________________2025-08-20Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat-1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds-Italian Meatball Sub Sandwich, BBD; July 25, 2025-Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discoloredCDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was not abiding by wiping guidelines, namely:--A used wiping cloth was left on the preparation counter in the restaurant area (across from the cookline)--A used wiping cloth was left on the preparation table cooler cutting board in the bubble tea area--The facility did not have prepared sanitizer readily available. A spray bottle in the restaurant area labelled in Chinese writing tested at 0ppm chlorine. Operator was unable to identify contents of the bottle.--A sanitizer or test strips were not readily available in the restaurant area. ACTION REQUIRED: store wiping cloths in a sanitizer solution when not in use. Review and retrain staff on the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2025-09-15The staff were re-using gloves: --A pair of used black gloves and a pair of used blue gloves were hanging by a magnetic clip on the equipment next to the bubble tea dishwashing area. --A pair of used blue gloves were left on the preparation counter (across from the cookline) in the restaurant kitchen_____________________2025-08-20A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2025-09-15Hoisin sauce & oyster sauce were left in aluminum cans after opening in the walk-in cooler.____________________2025-08-20Foods such as water chestnuts and sauce were left in aluminum cans after opening. ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle was stored in the chemical storage cabinet (bubble tea dishwashing area). ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls in the bubble tea area were stored in a rice cooker. The internal temperature of the pearls was measured at 29C using a probe thermometer. ACTION REQUIRED: store tapioca pearls at or below 4C OR at or above 60C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap or paper towel in the ice cream service area. CDI: restocked.2. A metal sieve was stored in the only hand wash station in the restaurant kitchen. ACTION REQUIRED: ensure all hand wash stations are equipped with soap, paper towel, & hot/cold running water at all times. Keep the basin free of equipment and easily accessible for handwashing.
    • 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?
      • 2025-09-15The facility had set additional traps. However, pest control records documenting efforts were not being kept.**Mouse droppings & nesting materials observed under the one-compartment sink in the bubble tea area. ACTION REQUIRED: remove all stock & clean in this area. **Several (>10) small flies were observed flying in the garbage box in the bubble tea preparation area. ACTION REQUIRED: remove garbage at an increased frequency. Conduct a deep clean of this area. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page15101.aspx_____________________2025-08-20-The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program.-No pesticides or insecticides observed.**One mouse dropping observed where the trap was set**Facility had not started to keep pest control records**The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.
    • 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?
      • Facility was operating in violation of permit restrictions, namely:-The facility had installed two commercial deep fryers that were filled with oil-The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2025-08-20A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf__________________________2025-07-23Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection.ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 two wall tiles below the hand wash sink (corner, base of the wall; restaurant area) were damaged/broken. ACTION REQUIRED: repair or replace the broken tile so the surface is durable, smooth, washable, & impervious to moisture.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
  9. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several Quality Food sandwiches stored in the grab-and-go cooler in the retail/customer area were far beyond the best before date (BBD) and showed signs of spoilage. For example: -Beef and Cheese Sandwich on 14 Grain BBD: Aug 8, white substance on bread & meat-1/4 lb Cheese Burger, BBD: July 31, 2025, white fuzzy substance & moisture build-up around the poppyseeds-Italian Meatball Sub Sandwich, BBD; July 25, 2025-Double hamburger, BBD: May 20, 2025, moisture inside packaging & meat discoloredCDI: all Quality Food sandwiches that were past the BBD or did not contain a BBD were discarded in the facility dumpster.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed touching raw meat and shrimp with gloved hands then changing tasks (obtaining personal identification from a pant pocket) without removing gloves or washing hands. No handwashing observed throughout the duration of the inspection. ACTION REQUIRED: provide additional training to staff regarding required handwashing & glove use protocols. Consider enrolling staff in formal food safety training. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods such as water chestnuts and sauce were left in aluminum cans after opening. ACTION REQUIRED: Re-packaged canned foods in food grade containers tight fitting lids after opening. Date label open foods to monitor stock rotation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • RESTAURANT AREA:Two bags of shrimp were thawing in a pail of stagnant water in the restaurant area. The water temperature was measured at 17C (IR thermometer) & 15C (probe thermometer). One compartment of the 3-compartment sink was filled with raw red meat & stagnant water. The water temperature was measured at 15C (probe thermometer). CDI: temperature-abused red meat & shrimp were discarded in the facility dumpster at the time of inspection.BUBBLE TEA AREA: Cooked tapioca pearls were being held at room temperature with no means of time tracking or temperature control. CDI: discarded without instruction.
    • 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?
      • 2025-08-20-The facility had set one mouse trap in the back storage area (exterior door on east wall) and obtained additional mouse traps. Discussed setting one trap is insufficient for an integrated pest management program.-No pesticides or insecticides observed.**One mouse dropping observed where the trap was set**Facility had not started to keep pest control records**The exterior door facing west (entering into a staff area) was propped open at the time of inspection with only the screened curtain with the loose base. Discussed the curtain is ineffective at preventing crawling insects from entering the facility.___________________2025-07-23The facility does not have an integrated pest control management program. The following was observed and/or noted:-The operator was unable to report what methods are implemented to monitor and prevent pest activity-No mouse or sticky traps were observed at the time of inspection-No pest control records were available for review at the time of inspection-Household pesticides & insecticides (a bag of Tomcat mouse bait, a can of RAID insecticide, & a spray bottle of AntOut) were stored with cleaning chemicals in the staff area between the cashier & the bubble tea prep area. -The exterior door facing west (entering into a staff area) was propped open at the time of inspection. A screen curtain had been installed in the doorway, but the base of the curtain was loose and, therefore, ineffective at preventing mouse or crawling insect entry. ACTION REQUIRED:Implement an integrated pest management program. Ensure all doorways are tightly sealed. Maintain written records of all pest control measures used in the commercial food establishment and ensure they are readily available for review upon request. Discontinue applying pesticides and insecticides and remove from the facility. All pesticide and insecticide application must be completed by a licensed pest control technician.
    • 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?
      • Facility was operating in violation of permit restrictions, namely:-The facility had installed two commercial deep fryers that were filled with oil-The facility started ordering & preparing foods (extensive food handling) for the restaurant without consulting an executive officer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 2025-08-20A food safety certificate was posted in the restaurant area. The individual with the food safety certification was not onsite during the Aug 20 or July 23, 2025, inspections. Furthermore, staff onsite lacked food safety knowledge regarding proper thawing & glove use. Discussed that the certification must be held by someone in care and control of the facility. Recommended that additional staff complete the food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf__________________________2025-07-23Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection.ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had constructed and started operations of a restaurant area within the existing facility. The operator had not adequately consulted with or received approval from an executive officer to start food preparations.
  10. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The prep table cooler in the bubble tea area was being used for personal and commercial food storage. Staff verbally reported some of the foods were for employee use only.ACTION REQUIRED: create a designated area for staff items. Keep personal items separate from the commercial food area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The washroom in the northeast corner of the facility (in the restaurant area) was not equipped with soap or paper towel.ACTION REQUIRED: ensure all hand sinks are equipped with soap & paper towel at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available in the facility. Staff reported the hot water had been turned off for three days during construction for the restaurant. Staff were observed preparing & selling mini donuts during the inspection. Staff were observed selling coffee at the time of inspection. The following open foods were discarded: one urn of coffee, two compartments of coffee slushie, & all open foods in the prep table cooler (tapioca pearls, and bubble tea jellies), ACTION REQUIRED: discontinue all open food handling until hot water is restored and a re-inspection is completed by Environmental Public Health. Open food handling includes, but is not limited, to scooping ice cream, frying mini donuts, brewing & serving coffee, serving slushies, popping and serving popcorn, and repackaging foods.
    • 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?
      • The facility does not have an integrated pest control management program. The following was observed and/or noted:-The operator was unable to report what methods are implemented to monitor and prevent pest activity-No mouse or sticky traps were observed at the time of inspection-No pest control records were available for review at the time of inspection-Household pesticides & insecticides (a bag of Tomcat mouse bait, a can of RAID insecticide, & a spray bottle of AntOut) were stored with cleaning chemicals in the staff area between the cashier & the bubble tea prep area. -The exterior door facing west (entering into a staff area) was propped open at the time of inspection. A screen curtain had been installed in the doorway, but the base of the curtain was loose and, therefore, ineffective at preventing mouse or crawling insect entry. ACTION REQUIRED:Implement an integrated pest management program. Ensure all doorways are tightly sealed. Maintain written records of all pest control measures used in the commercial food establishment and ensure they are readily available for review upon request. Discontinue applying pesticides and insecticides and remove from the facility. All pesticide and insecticide application must be completed by a licensed pest control technician.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection.ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 light above the bubble tea preparation area was not functional. The area was dimly lit & insufficient to easily monitor condition of food or sanitation of the area.ACTION REQUIRED: Repair or replace the light fixture above the bubble tea food preparation area. Ensure there is sufficient lighting to monitor food condition and general sanitation.
  11. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Repackaged foods (muffins, chips, & candies) were not labeled. File to be referred to CFIA. Recommendations: refer to CFIA website for information regarding labelling requirements. RESOURCE: https://inspection.canada.ca/en/food-labels/labelling/industry2. Operator was unable to provide proof of purchase for Ensure & Glucerna (meal replacement) products onsite. Six cases of meal replacement boxes were observed with the shipping labels peeled off. A disheveled male was observed loitering outside of the store with five cases of meal replacement products. CDI: discarded all meal replacement product in the facility dumpster (6 cases, 9 x 6-bottle boxes, & approximately 25 single bottles).ACTION REQUIRED: obtain all food products from approved sources. Keep proof of purchase onsite for review upon request.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Foods stored in the prep table cooler appeared to be unfit for human consumption, namely:--The corn has signs of mold growth and appeared slimy--An insert contained a food product that was brown, green and purple. Staff were unable to identify the type of food product. Staff were unable to report when the food was opened/placed in the prep table cooler.CDI: all food items in the top of the prep table cooler were discarded.2. Approximately 20 Quality Foods subs and sandwiches were either past the best before date or the date sticker was removed. A chicken salad sandwich with a best before date of July 3, 2025, appeared discolored. CDI: all Quality Food sandwiches missing a best before date sticker or past the best before date were discarded. ACTION REQUIRED: monitor the best before dates of products. Date label open foods. Ensure frequent rotation of product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The prep table cooler in the bubble tea area was being used for personal and commercial food storage. Staff verbally reported some of the foods were for employee use only.ACTION REQUIRED: create a designated area for staff items. Keep personal items separate from the commercial food area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of tapioca pearls for bubble tea was held at room temperature - internal temperature (probe thermometer) was measured at 23C. CDI: discarded the tapioca pearls. ACTION REQUIRED: store high-risk foods at or below 4C OR at or above 60C. Ensure cooling time after cooking does not exceed 2 hours - you must demonstrate that you are monitoring cooling times, for example, by using an audible timer.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf2. The coolers (prep table cooler & reach-in display cooler where Quality Food sandwiches were stored) were not equipped with thermometers to verify temperature readings on equipment. ACTION REQUIRED: ensure all refrigeration units are equipped with thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The washroom in the northeast corner of the facility (in the restaurant area) was not equipped with soap or paper towel.ACTION REQUIRED: ensure all hand sinks are equipped with soap & paper towel at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available in the facility. Staff reported the hot water had been turned off for three days during construction for the restaurant. Staff were observed preparing & selling mini donuts during the inspection. Staff were observed selling coffee at the time of inspection. The following open foods were discarded: one urn of coffee, two compartments of coffee slushie, & all open foods in the prep table cooler (tapioca pearls, and bubble tea jellies), ACTION REQUIRED: discontinue all open food handling until hot water is restored and a re-inspection is completed by Environmental Public Health. Open food handling includes, but is not limited, to scooping ice cream, frying mini donuts, brewing & serving coffee, serving slushies, popping and serving popcorn, and repackaging foods.
    • 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?
      • The facility does not have an integrated pest control management program. The following was observed and/or noted:-The operator was unable to report what methods are implemented to monitor and prevent pest activity-No mouse or sticky traps were observed at the time of inspection-No pest control records were available for review at the time of inspection-Household pesticides & insecticides (a bag of Tomcat mouse bait, a can of RAID insecticide, & a spray bottle of AntOut) were stored with cleaning chemicals in the staff area between the cashier & the bubble tea prep area. -The exterior door facing west (entering into a staff area) was propped open at the time of inspection. A screen curtain had been installed in the doorway, but the base of the curtain was loose and, therefore, ineffective at preventing mouse or crawling insect entry. ACTION REQUIRED:Implement an integrated pest management program. Ensure all doorways are tightly sealed. Maintain written records of all pest control measures used in the commercial food establishment and ensure they are readily available for review upon request. Discontinue applying pesticides and insecticides and remove from the facility. All pesticide and insecticide application must be completed by a licensed pest control technician.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was uncertain if anyone had recognized food safety training - unable to provide proof of certification at the time of inspection.ACTION REQUIRED: someone in care and control of the food handling must complete recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 light above the bubble tea preparation area was not functional. The area was dimly lit & insufficient to easily monitor condition of food or sanitation of the area.ACTION REQUIRED: Repair or replace the light fixture above the bubble tea food preparation area. Ensure there is sufficient lighting to monitor food condition and general sanitation.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test papers at time of inspection. Please locate them.
    • 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?
      • Food handling permit posted was expired. Operator was able to reprint the current one and posted at the time of inspection.
  14. Risk Management Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

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