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LuLu Produce

8 - 2915 10 Avenue NE Calgary AB T2A 5L4 · Food - General

Official record from Alberta →

Inspection summary

LuLu Produce has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on July 22, 2026, recorded 4 infractions.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 29 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Protecting food from contamination.

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 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 9 times across 9 separate inspections, most recently on July 2, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 7 times across 6 separate inspections, most recently on November 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on July 2, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 4 separate inspections, most recently on June 23, 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?

  • 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 3 times across 3 separate inspections, most recently on July 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

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.

15 inspections

  1. Risk Management Inspection

    4 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **OUTSTANDING**1. The food permit for the store was not displayed. **July 22, 2026: the permit for the CGY-2596 mobile unit was posted. COMPLETE THE FOLLOWING:1. Print and post the food permit for the store.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING**1. Food handlers at the store have not completed the Alberta Food Safety Basics course. Only the Owners have completed their food safety training.COMPLETE THE FOLLOWING:1. Ensure all staff who are involved in handling food have completed their food safety basics course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. A table was being used as a cutting surface for trimming vegetables. There were a lot of knife marks on the table. COMPLETE THE FOLLOWING:1. Use a cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Car tires, and other personal items are stored in the back loading area.2. The back loading area is cluttered and not organized. **July 2, 2026: more shelfs in the back area recommended for organizing and storing boxes. COMPLETE THE FOLLOWING:1. Do not store any personal items or items not required for the operations of the store. These items need to be kept at home. The store is not to be used as a personal storage facility.2. Clean and organize the store. The store needs to be maintained in a clean and sanitary condition to protect food from contamination and to prevent attracting insects and mice into the store.
  2. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.**June 23, 2026: Dried beans and fish were not labeled in the front retail area. A new labelling machine was at the store. **July 2, 2026: labels were added to the products in the retail area; however, the date was when the label was printed.COMPLETE THE FOLLOWING:1. All food in the store needs to be labeled with name of the name of the product (including English), date received/packaged/best before date, and store information.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **OUTSTANDING**1. There were cracked eggs stored on a table at the front of the front fruit and vegetable walk-in cooler. COMPLETE THE FOLLOWING:1. Discard the eggs. 2. Store foods that are not for sale in an area that is separate from customer food. Put a sign to inform staff that the food is not for sale and is to be discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. There were frozen raw ribs in the retail freezer that were not wrapped properly to protect from contamination. The Operator discarded the ribs during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The chlorine test strips expired in August 2025.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. The Owner stated they re-package beef products on site, which is not permitted based on the permit restrictions. The facility is not setup for handling raw meat and/or seafood.2. The food permit for the store was not displayed. COMPLETE THE FOLLOWING:1. Stop re-packaging raw meat. If wanting to re-package raw meat, the Owner needs to submit plans for building an area that is capable of processing raw meat and seafood. 2. Print and post the food permit for the store.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING**1. Food handlers at the store have not completed the Alberta Food Safety Basics course. Only the Owners have completed their food safety training.COMPLETE THE FOLLOWING:1. Ensure all staff who are involved in handling food have completed their food safety basics course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A table was being used as a cutting surface for trimming vegetables. There were a lot of knife marks on the table. COMPLETE THE FOLLOWING:1. Use a cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Car tires, and other personal items are stored in the back loading area.2. The back loading area is cluttered and not organized. **July 2, 2026: more shelfs in the back area recommended for organizing and storing boxes. 3. There was a table with broken eggs in the front fruit and vegetable walk-in cooler. The table was dirtied.COMPLETE THE FOLLOWING:1. Do not store any personal items or items not required for the operations of the store. These items need to be kept at home. The store is not to be used as a personal storage facility.2. Clean and organize the store. The store needs to be maintained in a clean and sanitary condition to protect food from contamination and to prevent attracting insects and mice into the store.
  3. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.**June 23, 2026: Dried beans and fish were not labeled in the front retail area. A new labelling machine was at the store. COMPLETE THE FOLLOWING:1. All food in the store needs to be labeled with name of the name of the product (including English), date packaged, and store information.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. There were cracked eggs stored on a table at the front of the front fruit and vegetable walk-in cooler. COMPLETE THE FOLLOWING:1. Discard the eggs. 2. Store foods that are not for sale in an area that is separate from customer food. Put a sign to inform staff that the food is not for sale and is to be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The chlorine test strips expired in August 2025.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 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?
      • 1. The back fire exit door and both garage doors were left open. COMPLETE THE FOLLOWING:1. Keep the doors closed to prevent the entry of insects and mice into the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handlers at the store have not completed the Alberta Food Safety Basics course. Only the Owners have completed their food safety training.COMPLETE THE FOLLOWING:1. Ensure all staff who are involved in handling food have completed their food safety basics course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A motorcycle, car tires, and other personal items are stored in the back loading area.2. The back loading area is cluttered and not organized. 3. The front fruit and vegetable walk-in cooler is not clean and is not organized. 4. There was a table with broken eggs in the front fruit and vegetable walk-in cooler. The table was dirtied.COMPLETE THE FOLLOWING:1. Do not store any personal items or items not required for the operations of the store. These items need to be kept at home. The store is not to be used as a personal storage facility.2. Clean and organize the store. The store needs to be maintained in a clean and sanitary condition to protect food from contamination and to prevent attracting insects and mice into the store.
  4. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.COMPLETE THE FOLLOWING:1. Label each packaged with name of product (including English) and date packaged.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired in August 2025.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.COMPLETE THE FOLLOWING:1. Label each packaged with name of product (including English) and date packaged.
    • 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?
      • 1. The back door was propped open during the inspection which could allow for the entry of pests into the facility.
  6. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.COMPLETE THE FOLLOWING:1. Label each packaged with name of product (including English) and date packaged.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was a palette with several flats of eggs stored at room temperature in the front retail area. The temperatures of the eggs ranged from 14*C - 16*C. The Owner stated the eggs had been out at room temperature for 5 - 6 hours. The Owner and a staff member were instructed to discard the eggs into the garbage.
    • 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?
      • 1. The back door was propped open during the inspection which could allow for the entry of pests into the facility.
  7. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.COMPLETE THE FOLLOWING:1. Label each packaged with name of product (including English) and date packaged.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. Business has not paid for their food handling permit. Email that was sent to the business with permit invoice located in the owner's email during the inspection.COMPLETE THE FOLLOWING:1. Pay food handling permit immediately to avoid possible closure.
  8. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. The pre-packaged beef, pork and poultry were not labeled. The Operator provided receipts for the products during the inspection.COMPLETE THE FOLLOWING:1. Label each packaged with name of product (including English) and date packaged.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. Business has not paid for their food handling permit. Email that was sent to the business with permit invoice located in the owner's email during the inspection.COMPLETE THE FOLLOWING:1. Pay food handling permit immediately to avoid possible closure.
  9. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The pre-packaged beef, pork and poultry, must be labeled individually, or by a sign placed on the top of the chest freezer. Also, must use one of the official languages to.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed meat (all kind) packaged in shopping bags and offered for sale from the chest freezers. Must use food grade packaging. Replace all.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A lot of products have been re-packaged into bags with no labels to indicate what it is, the source, or when it was packaged. Operator claims that some of the food products in the small freezer near the large walk ins are staff foods. There was no label or sign or any way to indicate what is for sale or what is for staff. Provide a complete list of all food suppliers and 3 months of invoices for all foods. Store all staff food items away from food for sale. It must be clearly labeled and not accessible to the public.
    • 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?
      • Operator is re-packaging/processing bulk meat and produce on site, but is not permitted to do any food handling. Do not re-package, process, or handle food in any way. Food must be sold in the packaging that it came in.If operator wants to be able to do any additional food handling, they must notify AHS, discuss plans, submit floor plans for the area where the processing will happen, and come up with a food safety plan to be reviewed by the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a van parked in the back loading dock that was a non-refrigerated van and was transporting eggs. Due to the cold outside temperatures at the time of the inspection the eggs were not in the temperature danger zone, but operator was told again that he must use refrigerated vans to maintain temperatures for eggs, meat and cut produce.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. Operator is re-packaging/processing foods, which is in violation of permit conditions. Permit conditions state that operator can only sell pre-packaged foods or whole produce.2. Operators have been using un permitted vehicles to do parking lot sales of food from this store. Operator must use ONLY permitted vehicles for sales.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Product in the refrigerators and freezers were stored haphazardly. Boxes of meat/produce were. Properly organize all refrigerated/freezer units.Provide a written sanitation plan.
    • 25. Is food being protected from contamination during transportation?
      • Operators have been consistently, despite being told not to several times, using un permitted vehicles to do parking lot sales of food from this store. Meat and eggs are being transported in non-refrigerated vehicles despite there being two permitted reefer vans affiliated with this location. Operator must use ONLY permitted vehicles, and must use refrigerated vans to transport perishable, high risk foods such as meat, eggs, and cut vegetables and fruit.
  12. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were boxes of food items, containing Lychee fruits, found during the inspection that showed mold growth. The food items were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all food items, and that they must be discarded immediately and not be served.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of fresh produce were stored on the floor in the front display area and in the walk-in freezer. The inspector informed the operator that all food items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.**STORE ALL ITEMS ABOVE THE FLOOR.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing food like, meat, tofu, eggs, vegetables, fruits were stored directly on the ground in the parking lot.(Repeat violation from previous inspection)Requirement: Ensure that food is stored at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of raw meat were measured at 10°C in the north walk-in cooler. The operator mentioned that the bags were placed there about an hour ago. The walk-in cooler was not able to maintain adequate temperature as the surfaces of the fruits and vegetables were also measured at 10°C. Please configure the cooling unit to ensure that it is fully functional and able to maintain a temperature of 4°C at all times.**FIX NORTH WALK-IN COOLER TEMPERATURE.The south walk-in cooler showed a thick ice accumulation around the walk-in cooler condenser unit. This would not allow the proper circulation of air in the walk-in cooler. The walk-in cooler temperature was measured at 11°C. The inspector informed the operator that the walk-in cooler must be kept at or below 4°C. Please fix the walk-in cooler temperature.**FIX SOUTH WALK-IN COOLER TEMPERATURE.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods like raw meat, raw bacons, seafood-fish, shelled eggs, tofu, as well as cut produce were stored in the van and on the ground of parking lot without temperature control.(Repeat violation from previous inspection)Requirement:Use only refrigerated, Alberta Health Services permitted vehicles to transport and display perishable foods at 4C or less for mobile retail.
    • 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?
      • The big receiving doors at the back and the small backdoor were kept open during the inspection. The inspector informed the operator that, if the backdoor is to be kept open, it must be equipped with a tight-fitting screen door to prevent the potential entry of pests and vermin into the facility. Otherwise, the backdoor, and any other potential source of entry into the facility, must be kept closed.The front door entrance was also kept open during the inspection. The glass of the door was fixed with plywood as the glass was noted being broken. According to the operator, a recent break-in happened, and they were still in the process of getting the door fixed. Please ensure to fix the door so that it is able to be fully closed during operations.Failure to keep entry/exit points closed would allow the potential entry of pests and vermin into the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Van was being operating without a valid and subsisting food handling permit from Alberta Health Services.(Repeat violation from previous inspection).Requirement: Ensure that a valid food handling permit is obtained from AHS to operate the van .
  13. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing food like, meat, tofu, eggs, vegetables, fruits were stored directly on the ground in the parking lot.(Repeat violation from previous inspection)Requirement: Ensure that food is stored at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods like raw meat, raw bacons, seafood-fish, shelled eggs, tofu, as well as cut produce were stored in the van and on the ground of parking lot without temperature control.(Repeat violation from previous inspection)Requirement:Use only refrigerated, Alberta Health Services permitted vehicles to transport and display perishable foods at 4C or less for mobile retail.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Van was being operating without a valid and subsisting food handling permit from Alberta Health Services.(Repeat violation from previous inspection).Requirement: Ensure that a valid food handling permit is obtained from AHS to operate the van .
  14. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing food like, meat, tofu, eggs, vegetables, fruits were stored directly on the ground in the parking lot.(Repeat violation from previous inspection)Requirement: Ensure that food is stored at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods like raw meat, raw bacons, seafood-fish, shelled eggs, tofu, as well as cut produce were stored in the van and on the ground of parking lot without temperature control.(Repeat violation from previous inspection)Requirement:Use only refrigerated, Alberta Health Services permitted vehicles to transport and display perishable foods at 4C or less for mobile retail.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Van was being operating without a valid and subsisting food handling permit from Alberta Health Services.(Repeat violation from previous inspection).Requirement: Ensure that a valid food handling permit is obtained from AHS to operate the van .
  15. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing food like meat, tofu, eggs, vegetables, fruits were stored directly on the ground in the parking lot.Requirement: Ensure that food is stored at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods like sliced beef, chicken hearts, chicken feet, beef shank, Shelled eggs, tofu, frozen vegetable, as well as cut produce were stored in the van and on the ground of parking lot without temperature control.Requirement:Use only refrigerated, Alberta Health Services permitted vehicles to transport and display perishable foods at 4C or less for mobile retail.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Van was being operating without a valid and subsisting food handling permit from Alberta Health Services.Requirement: Ensure that a valid food handling permit is obtained from AHS to operate the van .

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