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Lulu Bar

510 17 Avenue SW Calgary AB T2S 0B1 · Food - General

Official record from Alberta →

Inspection summary

Lulu Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on August 25, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times on August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on August 25, 2026. 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?

  • 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 once on September 18, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher sanitizer concentration was detected at 50 ppm during the inspection. Sanitizer concentration should must be at 100ppm for chemical dishwashing to achieve adequate sanitization**Please contact the service company immediately to adjust the sanitizer concentration or use one of the sinks for manual sanitizing. Do not use the dishwasher for sanitizing until the dishwasher has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available chlorine test strips could not be verified as they did not have a visible expiration date. Ensure test strips are properly labeled or packaged with verifiable expiration to confirm their effectiveness.**Please obtain test strips with a verifiable expiration date.
    • 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?
      • A mouse was found in one of the traps by the rear exit door. The glue boards in trap boxes appeared old and heavily soiled which render them ineffective. Ensure the trap boxes are services monthly to monitor any pest activity to identify and address potential pest activity at the earliest opportunity.**Contact the pest control company to services the trap boxes and ensure they are maintained and monitored regularly
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING on 8/27/2026Cracked tiles were observed in the kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:-under and behind the cookline-under the dishwashing sinks-area next to the back exit door
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is allowing cooked white rice to dry for a day at room temperature before frying the rice.The rice must be dried in either the cooler, in an oven, or a dehydrator to reduce the risk of pathogen growth. Bacillus cereus is a concern with the improper temperature control of rice. Normal cooking of rice will kill the vegetative form of B. cereus but the spores can survive the heat and can germinate if left at room temperature. Additionally, B. cereus is a toxin producer which is heat stable. Since foods containing the emetic toxin need to be heated to 249ºF (121ºC) for more than 80 minutes, reheating foods until they are steaming is not enough to inactivate the emetic toxin and efforts should be devoted to prevention (Rajkovic 2014).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles were observed in the kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is allowing cooked white rice to dry for a day at room temperature before frying the rice.The rice must be dried in either the cooler, in an oven, or a dehydrator to reduce the risk of pathogen growth. Bacillus cereus is a concern with the improper temperature control of rice. Normal cooking of rice will kill the vegetative form of B. cereus but the spores can survive the heat and can germinate if left at room temperature. Additionally, B. cereus is a toxin producer which is heat stable. Since foods containing the emetic toxin need to be heated to 249ºF (121ºC) for more than 80 minutes, reheating foods until they are steaming is not enough to inactivate the emetic toxin and efforts should be devoted to prevention (Rajkovic 2014).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for then bar hand washing sink was not in a proper dispenser. Please ensure the paper towel is stored in a proper dispenser that protects it from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles were observed in the kitchen. Please repair/replace the tiles such that the flooring in the kitchen is smooth, impervious to moisture, and cleanable.

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