Skip to content
Loading map…

Lucky House Restaurant

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

8 inspections

  1. 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
  2. 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
  3. Risk Management Inspection

    0 infractions

  4. 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
  5. 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.
  6. 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.
  7. Risk Management Inspection

    0 infractions

  8. 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.