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Lucky Supermarket

2950 Calgary Trail NW Edmonton AB T6J 7C2 · Food - General

Official record from Alberta →

Inspection summary

Lucky Supermarket has been inspected 13 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 9, 2026, recorded 4 infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 8 times across 6 separate inspections, most recently on September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 17, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 5 separate inspections, most recently on September 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times on November 10, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

13 inspections

  1. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - it was observed that staff removed their gloves and left them mounded on a countertop instead of being thrown out (meat dept)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - PHI observed that 6 bins of raw meat were out on the counters and only one person addressing or preparing the meat. A staff member had gone on break and left what they were working on out at room temperature. The area for prepping raw meat is not properly refrigerated to allow longer term storage of meat. Please retrain staff. (meat dept)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - PHI observed that hot water was in use for thawing meat improperly in a 3 compartment sink. There were only 2 faucet arms - and 3 sinks filled with raw meats. Please retrain staff to thaw properly and safely by: 1. under COLD RUNNING water 2. in the cooler overnight 3. microwave 4. ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the handwashing sink was blocked and inaccessible for use despite a sign that clearly states not to block it. The sink contained a plastic jug and other equipment. PHI had to ask staff to remove items. (meat dept)
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - the QUAT dispenser was measured at 50 ppm of QUAT. Must be 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - a pair of used dirty gloves were taken off and set down on food equipment for reuse. Gloves are single use only and disposable - do not save dirty gloves for reuse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - personal items such as cigarettes, personal snacks, and a personal beverage was stored on a meat bandsaw that was covered in blood/raw meat juices. Please ensure that personal items are not stored in food processing areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - overfilling/overstocking of meat display coolers was observed - foods were stored in a manner that blocked the display cooler air flow and placed meat items at dangerous temperatures. Please retrain staff regarding load limits.** - staff are overfilling inserts in the counter coolers - meats and other high risk foods were observed stored above the fill-line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood boxes were in use for food processing or as a table/counter. Please refinish in a manner that is smooth, cleanable, non-absorbent and durable. (ie. Paint)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - all fan covers for the cold holding units require cleaning - thick fuzz/dirt was observed on many of the fan units.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food was contaminated due to location of foods partially blocking the hand wash station.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked and/or high risk foods were stored at room temperature on the counter
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Hot food was stored well above the fill line for the steam table - do not stack containers of high risk foods on top of the steam stable, must be installed all the way into the hot holding table.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited April 2, 2025** - high risk perishable food items such as cooked ube and cooked beans were stored at room temperature (bakery).Cited Jan 23, 2025** - high risk perishable food items such as cooked ube and cooked beans were stored at room temperature.Cited Jan 21, 2025** - high risk perishable food items such as cooked ube and cooked beans were stored at room temperature.
  9. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cited Jan 23, 2025** - food and/or food equipment was stored on the floorCited Jan 21, 2025** - food and/or food equipment was stored on the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited Jan 23, 2025** - high risk perishable food items such as cooked ube and cooked beans were stored at room temperature.Cited Jan 21, 2025** - high risk perishable food items such as cooked ube and cooked beans were stored at room temperature.
  10. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - some food products packaged by staff lacked proper labels to denote item and source
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff were RE-using soiled used single use disposable gloves
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff were using dirty newspapers that are not food grade to process vegetables on** - food and/or food equipment was stored on the floor** - staff were using garbage cans (with garbage in them) as food processing countertops or carts
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk perishable food items such as cooked ube and cooked beans were stored at room temperature.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

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