Skip to content
Loading map…

Lucky 118 Food Store - Food

5328 118 Avenue NW Edmonton AB T5W 1C4 · Food - General

Official record from Alberta →

Inspection summary

Lucky 118 Food Store - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on March 7, 2024, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 6 separate inspections, most recently on March 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on March 6, 2024. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 7 times across 7 separate inspections, most recently on March 7, 2024. For example: 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 4, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pictures received from Daniel, Owner, showing cooler was at 7 degrees C and the freezer at 2 degrees C. These temperatures are too high.On site inspection will be conducted.
    • 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?
      • -There was a gap along the bottom of the back door. The back screen door also had large gaps and was not appropriate for use due to its design. The door must be repaired so that it is sealed when the door is fully closed. This will prevent entry of pests.It was indicated the screen door would be removed and not used.
    • 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Cooler was measured at a temperature of 6-7 degrees C. High risk foods such as pre-packaged sausages, sour cream, milk, eggs, butter and creamers were moved to another cooler. Do not use this cooler until it can be verified that it can maintain food at proper temperatures. Coolers must be able to maintain high risk food at 4 degrees C or less to prevent rapid germ growth. Freezer temperature was satisfactory at -18 degrees C.
    • 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Pictures received showing cooler was at 14 degrees C and the freezer at 15 degrees C. Ice was still visible in the freezer picture. Advised owner that temperatures were too high.
    • 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?
      • -There was a gap along the bottom of the back door. The back screen door also had large gaps and was not appropriate for use due to its design. The door must be repaired so that it is sealed when the door is fully closed. This will prevent entry of pests.It was indicated the screen door would be removed and not used.
    • 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Properly functioning thermometers were not available. Obtain thermometers for the freezer and the food cooler. Use these to monitor the temperatures regularly to ensure food is maintained at 4 degrees C or less. This will prevent rapid germ growth.
    • 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?
      • -There was a gap along the bottom of the back door. The back screen door also had large gaps and was not appropriate for use due to its design. The door must be repaired so that it is sealed when the door is fully closed. This will prevent entry of pests.It was indicated the screen door would be removed and not used.
    • 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The freezer had a large build up of ice due to a leak. Repair the freezer to stop the leak to prevent contaminating food and to ensure it functions properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was clutter in the front area and the back rooms. The clutter must be removed and these areas must be organized to prevent attracting pests and to allow for easier cleaning. -The was dirt and stains on the floor in the front areas and back rooms. These areas must be thoroughly cleaned to prevent attracting pests.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Properly functioning thermometers were not available. Obtain thermometers for the freezer and the food cooler. Use these to monitor the temperatures regularly to ensure food is maintained at 4 degrees C or less. This will prevent rapid germ growth.
    • 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?
      • -There was a gap along the bottom of the back door. The back screen door also had large gaps and was not appropriate for use due to its design. The door must be repaired so that it is sealed when the door is fully closed. This will prevent entry of pests.It was indicated the screen door would be removed and not used.
    • 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  7. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Properly functioning thermometers were not available. Obtain thermometers for the freezer and the food cooler. Use these to monitor the temperatures regularly to ensure food is maintained at 4 degrees C or less. This will prevent rapid germ growth.
    • 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?
      • -There was a gap along the bottom of the back door. The back screen door also had large gaps and was not appropriate for use due to its design. The door must be repaired so that it is sealed when the door is fully closed. This will prevent entry of pests.It was indicated the screen door would be removed and not used.
    • 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?
      • -An invoice will be e-mailed to you by our admin team. Follow the instructions closely and pay immediately. Once payments have been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The freezer had a large build up of ice due to a leak. Repair the freezer to stop the leak to prevent contaminating food and to ensure it functions properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was clutter in the front area and the back rooms. The clutter must be removed and these areas must be organized to prevent attracting pests and to allow for easier cleaning. -The was dirt and stains on the floor in the front areas and back rooms. These areas must be thoroughly cleaned to prevent attracting pests.

Nearby inspected facilities

Own this business? Add a badge to your website