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The Luxx

10341 82 Avenue NW Edmonton AB T6E 4E7 · Food - General

Official record from Alberta →

Inspection summary

The Luxx has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on March 5, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 October 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 30, 2024. 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 5 times across 2 separate inspections, most recently on March 18, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 18, 2025. For example: 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?

  • 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 October 30, 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

    0 infractions

  2. 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?
      • *The permit was not posted - ensure this is displayed where it is visible to patrons.
    • 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 two-compartment sink faucet in the kitchen is leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure that a written sanitation plan is available, including a list of all cleaning and sanitizing agents used in the food establishment, (including their concentrations and uses), and ensure that staff are familiar with this information.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel in bars and in bathrooms needs to be stored in paper towel holders or dispensers.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT based sanitizer measured at 0 ppm QUATs. Some lactic acid sanitizer spray bottles (Sink & Surface Cleaner Sanitizer) were observed, but lactic acid test strips were not available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both bar glasswashers and the kitchen dishwasher did not appear to be dispensing any chlorine, test strips measured at 0 ppm chlorine. Please repair and ensure the dishwashers and glasswashers are being checked daily with test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in both bars and in all bathrooms were not in dispensers, kitchen paper towel dispenser appeared to be low on batteries and was not easily dispensing paper towel. All paper towel throughout the facility (bars, bathrooms, kitchen) must be in a suitable dispensing unit (paper towel holder or paper towel dispenser).
    • 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?
      • Pest control records were not available - please email a copy of the most recent pest control records.
    • 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?
      • *The permit was not posted - ensure this is displayed where it is visible to patrons.
    • 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 two-compartment sink faucet in the kitchen is leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Additional cleaning is required, including floors in bars and under sink cabinets.2) Ensure that a written sanitation plan is available, including a list of all cleaning and sanitizing agents used in the food establishment, (including their concentrations and uses), and ensure that staff are familiar with this information.

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