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Lucky Place Restaurant

104 - 108 3 Avenue SW Calgary AB T2P 0E7 · Food - General

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) The wooden chopping block for vegetables was severely pitted and scarred.-Plane the block so that it is flat and smooth, or use another cutting board on top of it2) The cutting board for raw meat (on the counter beside the dishwasher) was severely stained and scarred.-Plane or change the cutting board3) The ducks that were air drying in the walk-in fridge were in contact with unclean shelving.-Store ducks in a manner that prevents contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple canned food products were not decanted after opening.-Stored opened canned food products in a cleanable container
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Prep cooler foods measured 8-10C in the bottom cabinet.-Maintain perishable foods <4C or >60C2) Cooked noodles in a basket at room temperature.-Maintain perishable foods <4C or >60C-Operator put the noodles back in the fridge
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired (2025).-Obtain new test strips for sanitizer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean chopsticks were stored in a pitcher beneath the handwashing sink paper towel dispenser.-Store clean chopsticks away from the handwashing station
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Heavy accumulation of grease and debris, between the cooking equipment, under the cook line, and inside the door of the deep fryer.- Please clean these areas and ensure regular cleaning is done to prevent heavy accumulation of grease and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outside (top) of canopy, ceiling, floor along the dishwashing line, walk-in fridge flooring, and walk-in fridge shelving all have a severe accumulation of grime and debris.-Thoroughly clean
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grease and debris, between the cooking equipment, under the cook line, and inside the door of the deep fryer.- Please clean these areas and ensure regular cleaning is done to prevent heavy accumulation of grease and debris.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grease and debris, between the cooking equipment, under the cook line, and inside the door of the deep fryer.- Please clean these areas and ensure regular cleaning is done to prevent heavy accumulation of grease and debris.
  4. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Sliding door and pepsi cooler used for food storage requires rearranging of raw meat products.- Ensure raw meat products are below all other ready-to-eat products.2) Scoop used for bulk rice bin next to the walk-in cooler door is a bowl without a handle. - Acquire a proper scoop with handles to prevent possible risk of contamination to ingredients from contact with hands. Ensure scoop is stored either handle facing up and out of contact with ingredient or in a separate clean food safe container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many uncovered foods in the sliding door, pepsi cooler, and walk-in.- Ensure all food products are covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had an ambient air temperature of 8C at the time of the inspection. The connected freezer was opened to help decrease the temperature of the walk-in cooler. Please have the walk-in cooler serviced such that it is operating at a temperature of 4C or below.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control reports available onsite. - Ensure pest control reports are readily available upon request from public health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Coolers are being lined with newspaper throughout kitchen. Cardboard is also used to line surfaces in kitchen.- Remove all the newspaper and cardboard as they are not cleanable surfaces as the stainless steel material is easier to clean and maintain. Ensure all surfaces are smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *OCT 5TH: SHELVING THROUGHOUT THE KITCHEN REMAINS VERY DIRTY, MOSTLY DUE TO ITS DESIGN. CONTINUE CLEANING SHELVES (ALL SIDES) AND KEEP THEM CLEAN AND SANITARY GOING FORWARD**REMOVE ANY ITEMS THAT ARE NOT BEING USED, AS THEY ONLY COLLECT DUST AND THEN MUST BE CLEANED*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and debris, between the cooking equipment, under the cook line, and inside the door of the deep fryer.- Please clean these areas and ensure regular cleaning is done to prevent heavy accumulation of grease and debris.2) Accumulation of debris on the legs of the chopping block.- Please clean this area and ensure regular cleaning is done.3) Walk-in freezer needs to be reorganized to allow first in first out and ensure boxes are not beginning to stack from the floor.- Reorganize the walk-in freezer and get all boxes and food products off the floor at least 6 inches.4) Many unused dishes, equipment, utensils, etc. being stored on the floor under the tables throughout the kitchen.- Reorganize and store these items appropriately off the floor to better facilitate cleaning under the tables. Remove any unused items from the kitchen to reduce clutter.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Sliding door and pepsi cooler used for food storage requires rearranging of raw meat products.- Ensure raw meat products are below all other ready-to-eat products.2) Scoop used for bulk rice bin next to the walk-in cooler door is a bowl without a handle. - Acquire a proper scoop with handles to prevent possible risk of contamination to ingredients from contact with hands. Ensure scoop is stored either handle facing up and out of contact with ingredient or in a separate clean food safe container.3) Two containers of chopsticks are stored directly next to the hand wash sink and under the paper towel dispenser. - Relocate the chopsticks away from the hand wash sink area to prevent risk of contamination from splashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many uncovered foods in the sliding door, pepsi cooler, and walk-in.- Ensure all food products are covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed by strainer basket with beansprouts being rinsed.- Do not use the hand wash sink for food prep and refrain from obstructing the sink basin to ensure staff have ease of access to wash their hands.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control reports available onsite. - Ensure pest control reports are readily available upon request from public health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Coolers are being lined with newspaper throughout kitchen. Cardboard is also used to line surfaces in kitchen.- Remove all the newspaper and cardboard as they are not cleanable surfaces as the stainless steel material is easier to clean and maintain. Ensure all surfaces are smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *OCT 5TH: SHELVING THROUGHOUT THE KITCHEN REMAINS VERY DIRTY, MOSTLY DUE TO ITS DESIGN. CONTINUE CLEANING SHELVES (ALL SIDES) AND KEEP THEM CLEAN AND SANITARY GOING FORWARD**REMOVE ANY ITEMS THAT ARE NOT BEING USED, AS THEY ONLY COLLECT DUST AND THEN MUST BE CLEANED*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy accumulation of grease and debris, between the cooking equipment, under the cook line, and inside the door of the deep fryer.- Please clean these areas and ensure regular cleaning is done to prevent heavy accumulation of grease and debris.2) Accumulation of debris on the legs of the chopping block.- Please clean this area and ensure regular cleaning is done.3) Walk-in freezer needs to be reorganized to allow first in first out and ensure boxes are not beginning to stack from the floor.- Reorganize the walk-in freezer and get all boxes and food products off the floor at least 6 inches.4) Many unused dishes, equipment, utensils, etc. being stored on the floor under the tables throughout the kitchen.- Reorganize and store these items appropriately off the floor to better facilitate cleaning under the tables. Remove any unused items from the kitchen to reduce clutter.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *CANOPIES ARE OVERDUE FOR CLEANING AND HAVE VISIBLE GREASE INSIDE AND OUTSIDE**OCT. 5TH: APPOINTMENT FOR CANOPY CLEANING HAS BEEN SET FOR NEXT WEEK*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *OCT 5TH: SHELVING THROUGHOUT THE KITCHEN REMAINS VERY DIRTY, MOSTLY DUE TO ITS DESIGN. CONTINUE CLEANING SHELVES (ALL SIDES) AND KEEP THEM CLEAN AND SANITARY GOING FORWARD**REMOVE ANY ITEMS THAT ARE NOT BEING USED, AS THEY ONLY COLLECT DUST AND THEN MUST BE CLEANED*
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *NO SANITIZER HAD BEEN PREPARED. ALL POTENTIAL FOOD CONTACT SURFACES MUST BE SANITIZED BEFORE AND AFTER USE, AND SURFACE SANITIZER MUST BE AVAILABLE AT ALL TIMES THAT FOOD HANDLING IS OCCURRING**STAFF WERE SHOWN HOW TO MIX A SANITIZING SOLUTION AND TO STORE THE RAG USED INSIDE THE SANITIZER**THERE WERE A LARGE NUMBER OF DIRTY RAGS THROUGHOUT THE KITCHEN. REMOVE AND WASH THESE AND ONLY USE RAGS FOR SANITIZING SURFACES*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *RAW MEATS AND SEAFOOD WERE STORED ABOVE VEGETABLES IN COOLERS. ENSURE THAT THESE ARE SWITCHED IN ALL COOLERS TO PREVENT CROSS CONTAMINATION*
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *The walk-in freezer was not accessible. Buckets of food were stored on the floor.Store foods at least 6 inches off the floor*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *DISHWASHER REGISTERED 0 PPM SANITIZER AT OUTSET OF INSPECTION. AFTER PRIMING THE SANITIZER PUMP, 100 PPM ACHIEVED AND MAINTAINED. ENSURE THAT THE DISHWASHER SANITIZER IS CHECKED DAILY, AND PRIME THE CORRESPONDING PUMP WHENEVER A BUCKET IS CHANGED*
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *The most recent pest control report was not available.Provide the most recent pest control report**Sept 28th: Not assessed*
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *There were no service records for the grease interceptors.Maintain records for all inspections, maintenance and cleaning as per municipal bylaw**Sept 28th: Not assessed*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *MANY SHELVES AND OTHER SURFACES HAVE FOIL OR PLASTIC LINERS. REMOVE THESE AND KEEP ALL SURFACES WITHIN THE KITCHEN IN A CLEAN AND SANITARY CONDITION.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Bulk bins and food containers were encrusted with debris. Clean and sanitize food storage containers**CANOPIES ARE OVERDUE FOR CLEANING AND HAVE VISIBLE GREASE INSIDE AND OUTSIDE**KNIVES ARE STORED BETWEEN COLD TABLE AND SMALL BUTCHER BLOCK. THIS IS NOT A CLEAN AND SANITARY AREA. CLEAN ALL SURFACES AND STORE KNIVES IN A WASHABLE CONTAINER*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Surfaces of the bar and hard to reach areas in the walk-in cooler were dirty with debris. Clean thoroughly including hard to reach areas**ENTIRE KITCHEN REQUIRES A COMPREHENSIVE, THOROUGH CLEANING. CLEAN ALL WALLS, FLOORS, CEILINGS, FIXTURES, SHELVING, ETC. **CUSTOMER WASHROOMS ARE VERY DIRTY. ENSURE THAT WASHROOMS ARE KEPT CLEAN AND SANITARY*