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Lucky House Restaurant

104 - 9606 100 Street Grande Prairie AB T8V 2L3 · Food - General

Official record from Alberta →

Inspection summary

Lucky House Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 6, 2025. The most recent inspection, on September 21, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 7 times across 5 separate inspections, most recently on September 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 6 separate inspections, most recently on September 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 6 separate inspections, most recently on September 16, 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?

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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING:There is build-up on the floors near walls and the walk-in cooler and freezer
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the bleach sanitizer solution buckets was measured at 0ppm** Ensure beach sanitizer solution has a concentration of 100ppm
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were noted on the counter** Ensure cleaning cloths are stored in a sanitizing solution when not in use
    • 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?
      • Batch cooking containers do not have labels with the date they were prepared** Ensure batch cooking containers are labelled with the date they were prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of broccoli soaking in water was stored on the floorBroccoli was removed off the floor during the inspection
    • 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 in the service area was blocked by a service cart and not accessibleCart was moved during the inspection** Ensure handwashing sink is accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING:There is build-up on the floors near walls and the walk-in cooler and freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is not available** Establish and follow a daily, weekly and monthly cleaning schedule
  3. Risk Management Inspection

    2 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?
      • Food safety logs for temperature and cleaning are not being completed up to date- Ensure logs are completed as required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is build-up on the floors near walls and the walk-in cooler and freezer
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizer buckets was at 0 ppm - Sanitizer buckets remade and measured at 100 ppm chlorine- Ensure sanitizer buckets are prepared throughout the day and sanitizer concentrations verified
    • 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?
      • Food safety logs for temperature and cleaning are not being completed up to date- Ensure logs are completed as required
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was on the walk-in freezer door gasket. Duct tape removed after PHI prompt
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is build-up on the floors near walls and the walk-in cooler and freezer
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed not being soaked in sanitizing solution. The PHI instructed that the cleaning cloths be properly soaked in sanitizing solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were observed stored alongside food products in the storage area. PHI instructed that the personal items be relocated to a separate room.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops were observed in the bulk dry products. The PHI instructed the operator to remove the scoops from the products. The remaining scoops with handles were positioned with the handles facing upright.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning :- The rice cooker- The trolley- The fryer and exhaust- The dry storage bowls
  7. Risk Management Inspection

    2 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?
      • Labels are not available for dating high risk foods.Ensure labels are available for dating food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available for verifying sanitizer concentration.Obtain both Chlorine & QUATZ sanitizer test papers.
  8. Risk Management Inspection

    1 infraction

    • 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?
      • Labels are not available for dating high risk foods.Ensure labels are available for dating food.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    8 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?
      • Labels are not available for dating high risk foods.Ensure labels are available for dating food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Equipment and items not going to be used are stored in the dry storage room,Ensure all articles not associated with day-to-day operation of the business is removed from the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Adequate number of sanitizer buckets are not available. Obtain 2-3 sanitizer buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer is not available on site. Ensure a probe thermometer is available to verify food safety temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not in good repair. Ensure dishwasher is either repaired or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available for verifying sanitizer concentration.Obtain both Chlorine & QUATZ sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: paper towel dispenser is empty. Facility does not have extra supply of liquid soap or single use paper towels. Ensure an adequate supply of single use paper towel and liquid soap is available on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and logs are not available.Implement cleaning schedule and ensure daily, weekly and monthly cleaning logs are kept.

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