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Joy's Lucky 7 Food Store - Food Store

6729 118 Avenue NW Edmonton AB T5B 0P2 · Food - General

Official record from Alberta →

Inspection summary

Joy's Lucky 7 Food Store - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on April 1, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens 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 3 times across 3 separate inspections, most recently on November 14, 2025. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on November 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on November 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cut vinegar containers were being re-used to store food.-March 31, 2026 - Violation was still outstanding. Cut containers were still observed inside the upright cooling unit. 2. Ensure that all storage containers are food grade.-March 31, 2026 - Violation was still outstanding. Cardboard boxes and non food grade containers were observed storing dry stock product in the kitchen and fried products in the walk-in cooler.
  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple bags of spring rolls, and a bag of green onion cakes were unlabeled. Provide invoices for green onion cakes and spring rolls.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cut vinegar containers were being re-used to store food.-March 31, 2026 - Violation was still outstanding. Cut containers were still observed inside the upright cooling unit. 2. Ensure that all storage containers are food grade.-March 31, 2026 - Violation was still outstanding. Cardboard boxes and non food grade containers were observed storing dry stock product in the kitchen and fried products in the walk-in cooler.
  3. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple bags of spring rolls, and a bag of green onion cakes were unlabeled. Provide invoices for green onion cakes and spring rolls.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Scented bleach was being used for sanitizer solution. This was corrected by obtaining unscented bleach. 2. Sanitizer solution measured a chlorine residual of 0ppm.This was corrected by preparing a 100 ppm chlorine sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside the bulk food. Use a scoop with a handle and store in a way to protect bulk foods from contamination.2. Cut vinegar containers were being re-used to store food. Use containers that were manufactured to store foods. Do not cut or manipulate other storage containers to store food. Ensure that all storage containers are food grade.3. A carton of Milk was being stored in the ice machine. Do not store containers, food or equipment inside the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease in the ventilation canopy filters.Clean ventilation canopy filters.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A baseboard was still missing from the wall separating the grocery store form the restaurant.Required Action.Please install baseboard to prevent entry and harborage of pests and to facilitate effective cleaning procedures. Correct by December 12, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The storage area perpendicular to the washroom was still full of clutter. Please prioritize decluttering the storage area, thoroughly clean and disinfect it. Correct immediately and notify PHI when reorganization and cleaning is complete to probe an inspection.Action Required:Ensure the facility is free of clutter and maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of foods.2. A written sanitation program was available onsite at the time of inspection. AHS Cleaning checklist was in use.Action Required:Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation.
  5. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed partially filled Miracle Whip, in its original, past its best before date, August 21, 2025, stored in the refrigerator. Corrected during inspection. PHI directed food handler to discard the Miracle Whip at the time of inspection.Action Required:Please practice first in first out procedures to ensure all food at the restaurant is fit for consumption. Do not serve or sell any perishable or high-risk foods past their best before or expiry dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not readily available at the time of inspection. Corrected during inspection. PHI directed food handler on hot to mix a 100ppm Chorine sanitizer solution.Required Action:Please have in place an approved sanitizer (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine) when in operation to ensure effective cleaning and sanitizing procedures. Resources:How to Mix an Approved Sanitizing Solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The hot holding unit detachable thermometer was not working at the time of inspection. Action Required:Please have in place a functional, detachable thermometer to ensure proper temperature control of your hot holding unit. Correct by November 15, 2025, and email PHI photo evidence.2. A probe thermometer was not available onsite at the time of inspection.Required Action:Please have in place a functional, detachable probe thermometer to ensure proper temperature control during cooking, cooling, reheating, etc. Correct by November 15, 2025, and email PHI photo evidence.3. Observed short ribs being improperly hot held at 47C. Corrected during inspection. PHI directed food handler to reheat short ribs to 74C followed by hot holding at 60C.Action Required:Ensure cold foods are kept cold (4C or colder) and hot foods hot (60C or hotter) to prevent rapid and progressive growth of pathogenic bacteria. Resources:Important Temperatures for Safe Food Handling-https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 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 records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by November 28, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A baseboard was missing from the wall separating the grocery store form the restaurant.Required Action.Please install baseboard to prevent entry and harborage of pests and to facilitate effective cleaning procedures. Correct by December 12, 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed an ice scoop improperly stored with the handle in direct contact with ice. Corrected during inspection. PHI directed food handler to clean, sanitize and store the ice scoop in a clean container. Ice allowed to use as no visible evidence of contamination was noted. Action Required:Please store utensils in a sanitary manner to reduce the risk of cross contamination of food, food contact surfaces and food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The storage area perpendicular to the washroom was full of clutter. Please declutter the storage area, thoroughly clean and disinfect it. Correct by November 28, 2025.Action Required:Ensure the facility is free of clutter and maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of foods.2. A written sanitation program was not available onsite at the time of inspection.Action Required:Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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?
      • 2024-05-09Discussed options for pest control program: self-monitored vs hiring a third-party contractor. If self-monitored, you must set traps throughout the facility and check them regularly. You are also required to keep monthly records of your pest control efforts. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf___________________2024-04-11Staff onsite did not have access to pest control records.ACTION REQUIRED: have pest control records available for review at the re-inspection._____________________2023-06-06-No pest control measures or procedures available. Have a pest control company assess and monitor the facility and ensure control measures are in place. Documented control measures must be documented and provided to us.
  9. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash hands between handling cashier duties & dispensing food products. CDI: spoke with staff about glove use guidelines. ACTION REQUIRED: review & train all staff on AHS glove use guidelines for food facilities. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 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?
      • 2024-04-11Staff onsite did not have access to pest control records.ACTION REQUIRED: have pest control records available for review at the re-inspection._____________________2023-06-06-No pest control measures or procedures available. Have a pest control company assess and monitor the facility and ensure control measures are in place. Documented control measures must be documented and provided to us.
    • 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.ACTION REQUIRED: print and post the current food handling permit.

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