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Lucky House Restaurant

#4 - 1500 7th Avenue, Valemount, V0E 2Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Lucky House Restaurant has been inspected 6 times by Northern Health Authority since April 13, 2022. The most recent inspection, on June 12, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on July 18, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 4 separate inspections, most recently on June 12, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on June 21, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 10, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 4 times across 3 separate inspections, most recently on June 12, 2026. For example: 306 - Repeat 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.

6 inspections

  1. Routine Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Unsanitary wiping cloths stored on counters between use. (Public health significance) - Storing unsanitary wipings cloths on counters between use can cause contamination of food contact surfaces and food items as wiping cloths may harbor pathogens. Consumption of scuh contaminated food items may result in food-borne illness.
      • Corrective Action: Operator discarded the wiping cloths to trash at the time of inspection.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris was noted underneath and besides food handling equipment such as counters, coolers etc. (Public health significance) - Accumulation of food debris can cause contamination of food items and potentially food-borne illness if the contaminated food items are consumed.
      • Corrective Action: Operator to ensure that food premises is deep cleaned at frequent intervals.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non food grade containers were observed to be used to store food items in the cooler next to the stove. (Public health significance) - Non food-grade containers can cause chemicals to leach into food and cause contamination, such food items if consumed may result in adverse health effects.
      • Corrective Action: Replace the non-food grade containers to food grade containers.
  2. Routine Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Oprerator put wiping cloths in a sanitizing solution of 100 ppm chlorine.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises general sanitation is poor. Dust and food debris can be noted on surfaces. Lids for dry ingredients and ice machine is dirty. Poor sanitation may cause contamination and incresae risk of foodborne illness.
      • Corrective Action: Operator to clean premises.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Operator is using kitchen area as a place for having meals and storing personal medicine. Personal items should be kept in separate area to reduce risk of contaminating food products.
      • Corrective Action: Operator stop using kitchen area as a staff room and have designated area for staff items.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No hand soap was available at hand washing sink. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fresh Vegetables were stored next to raw meat. Several contains in the walk in cooler were found without lids. Walk-in cooler was found leaking water from the centre. The operator mentioned they are working on fixing the issue.
      • Corrective Action: The operator must reorganise the food items stored in the walk-in cooler. Raw meats must be stored separately on the lower shelves and away from the vegetables and ready to eat foods.
  4. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls are being used to scoop the food from dry food bins. These bowls can contaminate the ingradients as it gets touched by the hands.
      • Corrective Action: Operator to use scoops with a handle and store the scoops in a sanitary manner, without touching the food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fresh vegetables were stored next to the marinated raw meat. Three large dishes of marinated raw meet were observed without a lid. These juices from meats can drip and contaminate foods stored adjacent or underneath them.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Two cases of frozen meat were thawed sitting at room temperature. Thawing at room temperature is uncontrolled and over the required time, product can be in the danger zone (4 °C - 60 °C) for extended periods of time, allowing growth of pathogens, increasing risk of foodborne illness.
      • Corrective Action: Operator moved meat inside cooler to thaw. The operator is educated on how to thaw and use small portions of meat for processing to avoid its exposure to room temperatue.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer was detected in chlorine chemical dishwasher. Automatic dishwashers must provide a minimum concentration of 100 parts per million (ppm) of chlorine to effectively sanitize dishware. Inadequate sanitization allows the growth of pathogenic microoganisms on dishwares, increasing the risk of foodborne illness.
      • Corrective Action: Requested operator to set up manual sanitization sink with their two compartment sink and educated operator on sanitizing procedure using two compartment sink. Operator should continue to use sink to sanitize until dishwasher could be repaired.
  5. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Pork being mixed with flour for deep frying in sink. The sink is meant for dishwashing only. This can cross contaminate the dishes and the pork.
      • Corrective Action: Mix the pork in food grade bins. Do not use the two compartment sink for food preparation.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bowls are still stored in dry food bins and have not been replaced. Scoops have still not been purchased.
      • Corrective Action: Operator to purchase and have scoops with handles in use for dry goods such as flour by the next inspection.
  6. Routine Inspection

    5 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Rice was stored in a rice cooker that was turned off. It was at 14°C at the time of inspection. Rice can have bacteria that can produce toxins which can make people sick.
      • Corrective Action: The rice cooker must be turned on to keep the rice hot.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls without handles are being used as scoops for dry ingredients. The bowls are stored in the bins with the ingredients. These bowls can contaminate the ingredients because it touched your hands.
      • Corrective Action: Replace the bowls with scoops with handles AND store the scoops in a clean container outside of the bins.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer was readily availible during inspection. Regularly wipe down food contact surfaces with your bleach sanitizing solution to kill germs.
      • Corrective Action: Operator to always have sanitizer readily availible and sanitize surfacecs on a regular basis.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris building up on flat grill, drain next to the mops, and air vents. The oils and food debris can attract pests and debris can fall on food from the vents.
      • Corrective Action: Clean and sanitize these areas and continue doing so regularly.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Observed employee handling raw beef with reusable gloves. Gloves may not be reused for handling food. The employee then switched to single use disposible gloves and performed different tasks with the gloves on. Education for glove use and handwashing was provided.
      • Corrective Action: Gloves do not replace hand washing. Gloves must be replaced when switching tasks. Handwash in between tasks, especially after touching raw meat.

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