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Lucky Supermarket - Grocery / Produce

13851 127 Street NW Edmonton AB T6V 1A8 · Food - General

Official record from Alberta →

Inspection summary

Lucky Supermarket - Grocery / Produce has been inspected 13 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on April 23, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 6 times across 5 separate inspections, most recently on March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 5 separate inspections, most recently on April 1, 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 4 times across 3 separate inspections, most recently on December 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on January 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.
  11. Risk Management Inspection

    0 infractions

  12. 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.
  13. 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.

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