Lucky Supermarket - Grocery / Produce
13851 127 Street NW Edmonton AB T6V 1A8 · Food - General
16 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust buildup noted on walls/ceiling tiles above clean dish/utensil storage racks near dishwashing area. Please clean and maintain.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 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 measured 57.6–69.3 C at dish level after several runs. Repair the dishwasher to ensure it reaches at least 71 C at dish level at all times for satisfactory sanitation.Until repaired, please soak dishes and utensils in a 100 ppm chlorine bleach sanitizer solution after washing.March 26/26 - The dishwasher measured 66C at dish level. Please repair the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 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 measured 57.6–69.3 C at dish level after several runs. Repair the dishwasher to ensure it reaches at least 71 C at dish level at all times for satisfactory sanitation.Until repaired, please soak dishes and utensils in a 100 ppm chlorine bleach sanitizer solution after washing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The vegetable cutting and prep area did not have sanitizer solution. Operator made solution on instruction, and it was measured at 100ppm bleach.
- 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 station in the meat section was blocked with boxes of meat meant for processing. This was promptly removed. Please ensure all hand sinks are accessible to facilitate regular handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was observed on the floor near the meat cooler. Please fill all holes to prevent pest infestation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop without a handle is observed in what appears to be a bulk container of sugar in the kitchen. Ensure that a scoop with a handle is acquired to help prevent contamination of the food.
- 23. Is the facility maintained in a clean and sanitary condition?
- The handles on the stainless steel cabinets are observed with a buildup of food debris and grime. Ensure that the indicated areas are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine sanitizer in the meats department is measured at 10ppm with bleach/chlorine sanitizer test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach/chlorine sanitizer in the seafood department is measured at 10ppm with bleach/chlorine sanitizer test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop without a handle is observed in what appears to be a bulk container of sugar in the kitchen. Ensure that a scoop with a handle is acquired to help prevent contamination of the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A phone is observed on a food prep counter in the produce preparation area. Ensure all personal items are kept separate from food preparation areas. The operator removed the indicated phone during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large cutting board in the meat department is observed with deep cuts and staining which make it difficult to effectively clean and sanitize. Ensure that the indicated cutting board is replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The external surface of the walk-in freezer door in the bakery department is observed with a buildup of grime. 2. The handles on the stainless steel cabinets are observed with a buildup of food debris and grime. 1-2. Ensure that the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** August 8, 2024: Outstanding. The proofer was actively leaking at the bakery station. Stagnant water also observed in the vicinity. ** Repair the proofer and ensure the accumulation of water is eliminated to prevent structural damage and pest infestation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the bakery station, the sanitizer bucket was not ready while food preparation was occurring. Once notified, a chlorine concentration of 100ppm was prepared.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Produce Station1. The 3-compartment sink was actively leaking. ** Repair the area above. 2. A lightbulb was not operational at the walk-in cooler; lighting levels were not sufficient. ** Repair or replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The proofer was actively leaking at the bakery station. Stagnant water also observed in the vicinity. ** Repair the proofer and ensure the accumulation of water is eliminated to prevent structural damage and pest infestation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cold water tap at the hand sink in the vegetable prep area was turned off. CDI: turned back on from the shut-off valve. Action required: ensure all hand sinks are operational prior to food handling shifts commencing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?