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Lucky Garden Restaurant

101 - 4660 Lakelse Avenue, Terrace, V8G 1R4 · Restaurant

Official record from Northern Health →

Inspection summary

Lucky Garden Restaurant has been inspected 2 times by Northern Health Authority since July 14, 2026. The most recent inspection, on August 4, 2026, found no infractions.

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

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 once on July 14, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 on July 14, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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.

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Initial Inspection

    3 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) A small build-up of grease and food debris was noted on the floor against the wall behind and to the left of the cook-line and on the wall in the same area. 2) Foods (e.g., pop, bags of flour) are being stored on the pallets/crates on the floor in the hall between the kitchen and the staff washroom. It appears that the pallets/crates are not being moved when cleaning is being done as there's a noticeable build-up of grime around the edges of the pallets/crates.
      • Corrective Action: 1) The area to the left of the cook-line must be cleaned and must be kept in a clean & sanitary state at all times. Also, ensure the entire area behind and under the cook-line is clean. 2) The floor in the hall between the kitchen and staff washroom must be thoroughly cleaned and when done, pallets/crates used to store foods on must be moved to ensure areas under and around them are clean. Also, cleaning of the hall should be done when inventory on the pallets/crates is low so that it's easier to move them aside.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Bare wood surfaces are present in the kitchen (a shelf across from the cook-line) and in the dry storage room (tops and bottoms of shelves and shelf support boards). 2) Ceiling in the storage room (marked as electrical room in the floor plan) is damaged and has peeling paint which could come loose and contaminate foods. Also, the wall by the staff washroom is damaged and does not have a surface that can be easily cleaned.
      • Corrective Action: 1) All bare wood in areas where food is stored and prepared must have a surface that's smooth, impervious to moisture, easy to clean and non-toxic. Bare wood surfaces must be painted or otherwise sealed or replaced with another more suitable material. 2) Ceiling in storage room and wall by staff washroom must be repaired and refinished (painted) to provide surfaces that are smooth, impervious to moisture, easy to clean and non-toxic.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Unused equipment (e.g., hot holding table in the seating area), and unused dishes (e.g., in the cupboards in the front service area) are present in the facility and have caused unnecessary clutter and make it difficult to move around and keep the facility clean. Also, numerous items for personal use were noted in the dry storage room and in some places mixed with items used for the restaurant.
      • Corrective Action: Unused equipment, dishes, utensils and other items must either be removed from the premises or stored in an area where they will not interfere with the daily operations of the restaurant. Also, personal items and foods must be stored separate from items and foods used for the restaurant.

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