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Lucia Kitchen

51 Riel Drive St. Albert AB T8N 3Z3 · Food - General

Official record from Alberta →

Inspection summary

Lucia Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 28, 2025. The most recent inspection, on May 6, 2026, recorded 6 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 on May 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 6, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on May 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 28, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety records were available for review at the time of inspection. The operator was provided with the AHS Safe Food Handling Checklist template via email and was educated on the importance of completing and maintaining food safety documentation to ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef soup was measured at 55 °C using an infrared thermometer and was within the 2‑hour time‑temperature control window. The operator was advised to reheat the soup so that the internal temperature reached at least 74 °C and to ensure that, moving forward, hot holding temperatures are maintained at 60 °C or higher. PHI subsequently rechecked the soup, and the temperature was measured at 75 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection, it was noted that dishes were not allowed to air dry and were instead stacked immediately after removal from the dishwasher. PHI observed moisture and water accumulation between the stacked dishes. The operator was educated that dishes must be fully air‑dried prior to stacking to prevent moisture buildup and potential contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired quat sanitizer test strips were observed. The operator was advised to order new test strips and ensure that valid test strips are available for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were observed at the handwashing station. The operator was advised that the handwashing station must be kept stocked at all times with supplies to allow for sanitary hand drying. The operator subsequently provided paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be used for storing dishes and a reusable glove. The operator was advised that the handwashing sink is designated solely for handwashing and must not be used for storage of dishes or other items. The items were removed immediately by the operator.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 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 has been operating without a valid Food Handling Permit for an extended period of time. Closure order issued.
  4. Risk Management Inspection

    0 infractions

  5. Initial 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?
      • ***The storage area for this facility was not cleanable. The wood surfaces designated for Lucia's storage were to be finished/painted/ maintained with a smooth washable surface.

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