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Lucky Supermarket - Food Store

3333 Sunridge Way NE Calgary AB T1Y 7H5 · Food - General

14 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in the sanitizer bucket in the coffee was measured between 50-100 ppm.-Ensure that the bleach is maintained at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher in the Noodle section was measured at 70.6 degrees C and the dishwasher in the Bakery was measured at 70.2 degrees C.-Ensure that the high temperature dishwasher is at least maintained at 71 degrees C at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the coffee area was leaking when the hot water tap was turned on.-Fix the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drying rack in the BBQ section was dirty. - Clean the drying rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The cooler handles in the all the sections were sticky with food debris.2) The cabinet under the hand sink and the counter in the BBQ section was covered with food debris, food stains and dirt.-Clean the above the mentioned areas.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in the sanitizer bucket in the coffee was measured between 50-100 ppm.-Ensure that the bleach is maintained at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The baguette on was stored on the garbage bin.* The baguette was removed.-Ensure that the food is not stored on the garbage bin to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher in the Noodle section was measured at 70.6 degrees C and the dishwasher in the Bakery was measured at 70.2 degrees C.-Ensure that the high temperature dishwasher is at least maintained at 71 degrees C at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the coffee area was leaking when the hot water tap was turned on.-Fix the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drying rack in the BBQ section was dirty. - Clean the drying rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The cooler handles in the all the sections were sticky with food debris.2) The cabinet under the hand sink and the counter in the BBQ section was covered with food debris, food stains and dirt.-Clean the above the mentioned areas.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Foods in the BBQ kitchen including the foods in the walk-in cooler were contaminated by fire suppressant chemical and/or smokes. Some foods in the deli kitchen were also observed with smoke residues around the containers.Discard all contaminated foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The BBQ kitchen was covered with fire suppressants and smokes. A limited section of the deli kitchen was observed with smokes.Ensure the following are done for the deli kitchen and BBQ kitchen.Clean and sanitize all refrigerated storage including refrigerators, coolers and freezers. Clean and sanitize all equipment in the food establishment. Ensure all equipment is in good working order, as per manufactured specifications. Some equipment may be severely damaged from the fire and must be repaired or replaced. Repair any physically damaged floors, walls, or ceilings. Clean any surfaces that have been exposed to water, chemical and/or smoke.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Interior of the ice machine at the Drink Station has mold built-up. Dump the ice, clean and sanitize. Empty the ice machine periodically to clean and sanitize.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler returning to work, without washing hands. Before starting handling food hands must be washed.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor.**OUTSTANDING (2024-10-15). The staff washroom by the produce was clean during the inspection. However, the walls still required repainting. The baseboard was also damaged and needs to be repaired.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor.**OUTSTANDING (2024-10-15). The staff washroom by the produce was clean during the inspection. However, the walls still required repainting. The baseboard was also damaged and needs to be repaired.
  9. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of chicken meat were not labelled in the walk-in freezer at the halal department. The staff mentioned that the chicken meat was repackaged on site, and that the bags of chicken were pending pick-up from a customer who runs a fast-food restaurant. The inspector informed the manager that all meat products must be labelled to indicate their source. This also ensures the traceability of the meat products. Please ensure to label all food products on site after repackaging.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were dirty cleaning cloths stored on food-contact surfaces at the halal department. The inspector informed the staff and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food items on the hot-holding unit were measured at 49-51°C. Improper use of the equipment was observed - food containers being stacked on top of each other above the metal tray on top of the heated surface of the hot-holding unit. Please ensure to store food properly to keep the internal temperature of all food items above 60°C. The food items were moved to the display cooler afterwards.
    • 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 station at the halal department was blocked during the inspection with a bucket. The inspector informed the staff and manager that the handwashing station must be free and readily available for handwashing at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair the leaking faucet at the 2-compartment sink at the bakery.**OUTSTANDING (2024-10-15). The leak at the two-compartment sink the bakery was still outstanding. There was also a leak at the handwashing sink at the gourmet station. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cutter equipment at the halal department was left dirty with meat debris leftover; no staff was working on the halal meat department at the time. The inspector informed the staff and manager that all equipment must be cleaned after use to prevent microbial growth on the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor.**OUTSTANDING (2024-10-15). The staff washroom by the produce was clean during the inspection. However, the walls still required repainting. The baseboard was also damaged and needs to be repaired.
  10. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed food placed in hot holding without being reheated. Foods prepared a day before, must be reheated to at least 74C before placing it in the hot holding table.Ensure the water in the table is at least 70C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide Chlorine test strips for the bakery dept.
    • 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?
      • Observed 2 flies at the bakery dept. No control measures. Provide adequate control measures to control flying insects
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair the licking faucet at the 2-compstment sink at the bakery
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The large cutting tables must be scrubbed to remove built-up dirt. Make scrubbing part of the daily cleaning routine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure that the container where the cleaned utensils are stored, is also clean and sanitary
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean and maintain clean the top of the mechanical washer
  12. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the supervisor and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, not all refrigeration units were equipped with a functional thermometer, and also no infrared thermometer available on site as an alternative. The supervisor and manager also confirmed that they do not check the temperatures of their refrigeration units. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer or an alternative system for temperature checking must be in place, such as using an infrared temperature gun. The inspector also informed the operator that it is highly recommended for the facility to record temperatures at least several times during their hours of operations: ideally one at opening, one at closing, and in between, to ensure that all refrigeration units are functional throughout operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty scoop was stored outside the display cooler at 12°C. The department supervisor mentioned that they only wash/clean and sanitize the scoop at the end of the day. The inspector informed the supervisor that used/dirty scoop must be washed/cleaned and sanitize at least every 2-4 hours to prevent microbial growth and accumulation on the scoop that can lead to cross-contamination of food. This can be implemented using a digital timer system or a sticker timer/marker system.
  13. Monitoring Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Must keep food safety records. Each menu item at the fast-food area, must be documented with all ingredients used. Also all critical control points
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Must maintain procedures/records for cleaning and sanitizing for each area (butcher, bakery, fish etc.)