Skip to content
Loading map…

Lucky Star Restaurant

17 12 Ave S Cranbrook BC V1C 2R8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lucky Star Restaurant has been inspected 11 times by Interior Health Authority since November 7, 2019. The most recent inspection, on May 29, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on May 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on December 2, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 2, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on March 10, 2020. For example: 3 Are proper cooling and reheating procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on December 18, 2024. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Temperature Gauge requires repair or replacement
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Improvements noted in the Kitchen
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Minor cleanup of food spills on the walls of the Kitchen
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required of coolers.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required of coolers
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Buildup of grease/food debris under cooking equipment and on handles in cook line area. Corrective Action: Clean grease/food debris from cooking equipment and on handles in cook line area. Observation: Wet wiping cloths observed stored outside of sanitizer solution. Corrected During Inspection: Wet wiping cloths were placed in a bleach/chlorine solution (100-200 ppm). Observation: Food containers were stored directly on top of other foods. Corrective Action: Ensure that when foods are stored on top of one another that containers are not directly touching foods underneath them. Observation: Foods were observed uncovered in the walk-in cooler. Corrective Action: Operator agreed to cover foods in walk-in cooler. Note: Ensure bleach/chlorine solution in buckets is changed every 2 hours or when it appears cloudy/dirty.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Chlorine test strips on site have expired. Corrective Action: Ensure non-expired chlorine test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen walls floors require and cooking line requires cleaning
  9. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel found at handwashing sink. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
  10. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large cardboard boxes holding dry garlic sitting downstairs at 9 degrees C. Proper cooling procedures must be followed to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Large cardboard boxes holding dry garlic sitting downstairs. Food must be stored in food grade containers to prevent contamination. Move all food items to food grade containers.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): In dry storage a bucket holding rice was found without a lid opening it up to potential contamination. Ensure that all food within dry storage are covered to protect it from contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  11. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Moist wiping cloths observed on surfaces. Please ensure wiping cloths are being stored in the sanitizer bucket of sufficient sanitizer solution between uses. [2] Scoops in the bulk dry goods containers were observed having their handle touch the product. Please ensure that the handles do not touch the product. [3] Sugar and other dry goods were observed being stored directly on the flooring in their paper containment. Please ensure that all items are in pest-proof containment and stored 15 cm off the floor to prevent from contamination. [4] Discussed with operator to use smaller volume of cut vegetables so that the whole volume gets cooked and used up instead of having the cut veggies sitting at room temperature for long time and then put back to the cooler and used again later. Remember, time spent at room temperature is cumulative and it is a safer practice to use up smaller portions at once.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.

Nearby inspected facilities

Own this business? Add a badge to your website