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Lucky Dim Sum

153 - 1623 Centre Street NW Calgary AB T2E 8S7 · Food - General

Official record from Alberta →

Inspection summary

Lucky Dim Sum has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on May 14, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on May 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on May 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on May 14, 2026. 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 once on April 1, 2025. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Red plastic container used to store vegetable cutting attachment had lots of debris in it.-Ensure container with food equipment is cleaned regularly and covered when items are not in use
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket had 0 ppm chlorine.-Ensure sanitizer is made when kitchen is in operation-Operator added bleach to the bucket
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (water bottle, keys and phones) were stored on the multicompartment dough cart. Remove the personal items, clean and sanitize the dough cart. Personal items must be stored away from food preparation areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine based sanitizer solution was measured at 0 ppm. Education was provided on how to make a food safe sanitizer solution. A fresh solution measuring 100ppm was prepared on site.2. Dirty reusable wiping cloths were stored on a cutting board. The wiping cloths were transferred to a bucket of sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened tin of water chestnuts was stored in its original tin can.Operator was informed to transfer any leftover from tin foods into a food grade container with fitting lids. The water chestnuts were transferred to a food grade container on site. 2. Raw meat was left uncovered in the upright cooler. The operator was informed to cover all foods to prevent contamination. The meat was covered during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (water bottle, keys and phones) were stored on the multicompartment dough cart. Remove the personal items, clean and sanitize the dough cart. Personal items must be stored away from food preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were several pieces of equipment in disrepair that were no longer in use and were stored around the kitchen. These items were collecting dust and contributing to clutter.Remove the broken equipment and organize the kitchen.
  4. Monitoring Inspection

    0 infractions

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