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Lucky Place Restaurant

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

Official record from Alberta →

Inspection summary

Lucky Place Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on January 15, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 10 times across 5 separate inspections, most recently on January 15, 2026. 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 7 times across 3 separate inspections, most recently on January 15, 2026. 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.

5 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.

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