Lucky Family Restaurant
4815 48 Avenue Red Deer AB T4N 3T2 · Food - General
11 inspections
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two food containers in the Habco cooler were observed without lids or plastic wrap covering them. A staff member was notified and immediately covered the containers. Please ensure all food containers are properly covered and protected from possible contamination at all times.
- 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 walk-in cooler lighting was noted to be dim, requiring the use of a flashlight for adequate visibility. Please ensure that the lighting is repaired or replaced to provide sufficient illumination. Proper lighting will help staff identify spills, contamination, and debris promptly, and will assist in determining when cleaning is required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Only one food handler in the facility has food safety training. The facility operates with six or more staff (both serving and kitchen staff are considered food handlers). It is required that at least one person on every shift be food safety trained/certified. Please ensure additional staff complete food safety training so that a trained individual is present and working at all times when six or more staff are on shift.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food products were observed stored uncovered, including cooked breaded shrimp, chicken, and other cooked foods in the fridge opposite the grills, as well as a bus bin of rice in the same area outside fridge or hot holding. Several food items in the walk-in cooler were also uncovered. Please ensure all food placed in storage is properly covered with a lid, plastic wrap, or another suitable method to protect it from contamination and pests.Using proper lids is recommended, as they will save time and provide effective protection for stored foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bus bin full of cooked rice was observed stored at room temperature without a lid on a shelf adjacent to the grills. The operator explained that some customers prefer cooler rice. The operator was instructed that rice must not be stored at room temperature, as this allows the growth of harmful pathogens and bacteria, making it an unsafe practice.Please ensure rice is stored either above 60 °C in a hot holding unit or below 4 °C in a refrigerator. Operator stored in fridge.
- 20. Do food handlers at the facility have adequate food safety training?
- Only one food handler in the facility has food safety training. The facility operates with six or more staff (both serving and kitchen staff are considered food handlers). It is required that at least one person on every shift be food safety trained/certified. Please ensure additional staff complete food safety training so that a trained individual is present and working at all times when six or more staff are on shift.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple food products were observed stored directly on the floor in their original boxes or bags in the walk-in cooler, including carrots, suey choy, bok choy, and other items.Please ensure a bottom shelf or other suitable method is used to keep all food products elevated at least 6 inches off the floor, with a surface that is smooth, non-porous, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was generally clean and tidy.However, many door handles on fridges freezers and cupboards were observed to have greasy residues. Please ensure that handles are cleaned regularly, and that staff are washing their hands more frequently to prevent handles from becoming greasy.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of carrots was observed to be stored on the floor of the walk-in cooler at the time of inspection. The bag was placed elsewhere and the operator was informed. Please ensure that food is stored off the floor and in a manner that prevents its contamination.
- 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 invalid permit was observed to be posted at the time of inspection. Please ensure that the valid permit is posted for patrons to observe.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler fan covers were observed to be in need of cleaning at the time of inspection.Please ensure that all areas of the facility are maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer of the facility was measured at a higher concentration. After the conversation with the staff, the sanitizer was diluted to ensure a 100-ppm concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was raw food stored on top of the cooked food and vegetables in the prep cooler. Please ensure raw foods are stored on the bottom shelf of the prep cooler to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - The food in the walk-in cooler and prep cooler in the cooking area was observed to be uncovered.- Boxes with food were stored on the ground in the walk-in cooler and walk-in freezer. - Please ensure that the food is covered to protect it from contamination.- Please ensure food boxes are stored 6 inches (15 cm) from the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was food left at room temperature for cooling purposes in the back area of the facility. After the conversation with the operator, the food had only been there for an hour, and as per the measured temperature of the food, the food was placed in the cooler.Please keep checking the internal temperatures of the food for storage purposes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The cutting board had deep groves, and discoloration was observed.- Accumulation of dust and debris was observed on the meat slicer. Please replace the cutting boards and clean and sanitize the meat slicer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were being stored in the crevices of the prep coolers. After the conversation with the staff, the knives were removed and placed in the dishwasher for cleaning purposes.Please ensure utensils are stored in a manner that is safe for food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- - There was an accumulation of debris and grease buildup behind the equipment. - The hard-to-reach areas of the facility require cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were observed to be stored in several bulk food storage containers throughout the facility. The bowls were removed, and scoops were provided after a discussion with staff.Please ensure that utensils are stored in a manner that prevents the contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bucket of dried rice noodles was observed to be rehydrating in 17.9C water. The bucket of rice noodles was placed in the walk-in cooler after a discussion with staff.Please ensure that high-risk foods are stored at temperatures greater than 60C or less than 4C.
- 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?
- Light was observed to be leaking through the bottom edges of the front emergency door and the back public access door.Please ensure that the weatherstripping for the noted areas are repaired or replaced to prevent the entry of pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions