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Lucky Palace Restaurant

4902 50 Avenue Lacombe AB T4L 1Y1 · Food - General

Official record from Alberta →

Inspection summary

Lucky Palace Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on April 8, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on March 26, 2025. For example: 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?

  • 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 3 times across 3 separate inspections, most recently on March 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • Invalid permit was posted. Please ensure valid permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and water build up was observed behind appliances along with dust and food debris in hard-to-reach areas. Please ensure that these areas are thoroughly cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food was observed in the walk-in cooler. Asked the operator to cover it at the time of inspection. Please ensure all the food is covered at all times to prevent potential 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?
      • The posted permit is invalid. Please ensure that a valid permit is displayed in a visible location for the public
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Excessive grease build up was observed in-between and behind the appliances. Please ensure thorough cleaning of this area to prevent further buildup and avoid creating a potential nesting site for
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were expired at the time of the inspection. Please ensure to have a valid test strip on-site in order to measure the concentration of the sanitizer.
  7. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were expired at the time of the inspection. Please ensure to have a valid test strip on-site in order to measure the concentration of the sanitizer.
    • 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?
      • Invalid permit posted. Please ensure to post the valid permit where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust and grease build up in hard-to-reach areas at the back of the house and in-between appliances, and on the air vents. Please ensure to clean and sanitize the implicated area to prevent further accumulation.

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