3333 Sunridge Way NE · SUNRIDGE
January 23, 2026
Not in ComplianceBleach in the sanitizer bucket in the coffee was measured between 50-100 ppm., , -Ensure that the bleach is maintained at 100 ppm.
The baguette on was stored on the garbage bin., * The baguette was removed., , -Ensure that the food is not stored on the garbage bin to prevent contamination.
The high temperature dishwasher in the Noodle section was measured at 70.6 degrees C and the dishwasher in the Bakery was measured at 70.2 degrees C., , -Ensure that the high temperature dishwasher is at least maintained at 71 degrees C at the dish level.
The hand sink in the coffee area was leaking when the hot water tap was turned on., -Fix the hand sink.
The drying rack in the BBQ section was dirty. , - Clean the drying rack.
1)The cooler handles in the all the sections were sticky with food debris., , 2) The cabinet under the hand sink and the counter in the BBQ section was covered with food debris, food stains and dirt., , -Clean the above the mentioned areas.
Lucky Supermarket - Food Store is in the SUNRIDGE neighbourhood. SUNRIDGE, Calgary has 195 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 144 (74%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 9 times since September 24, 2024, with 3 in compliance, 6 not in compliance, and 0 closures on record.
Bleach in the sanitizer bucket in the coffee was measured between 50-100 ppm., , -Ensure that the bleach is maintained at 100 ppm.
The baguette on was stored on the garbage bin., * The baguette was removed., , -Ensure that the food is not stored on the garbage bin to prevent contamination.
The high temperature dishwasher in the Noodle section was measured at 70.6 degrees C and the dishwasher in the Bakery was measured at 70.2 degrees C., , -Ensure that the high temperature dishwasher is at least maintained at 71 degrees C at the dish level.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
FRANKLIN
The hand sink in the coffee area was leaking when the hot water tap was turned on., -Fix the hand sink.
The drying rack in the BBQ section was dirty. , - Clean the drying rack.
1)The cooler handles in the all the sections were sticky with food debris., , 2) The cabinet under the hand sink and the counter in the BBQ section was covered with food debris, food stains and dirt., , -Clean the above the mentioned areas.
Foods in the BBQ kitchen including the foods in the walk-in cooler were contaminated by fire suppressant chemical and/or smokes. Some foods in the deli kitchen were also observed with smoke residues around the containers., , Discard all contaminated foods.
The BBQ kitchen was covered with fire suppressants and smokes. A limited section of the deli kitchen was observed with smokes., , Ensure the following are done for the deli kitchen and BBQ kitchen., Clean and sanitize all refrigerated storage including refrigerators, coolers and freezers. Clean and sanitize all equipment in the food establishment. Ensure all equipment is in good working order, as per manufactured specifications. Some equipment may be severely damaged from the fire and must be repaired or replaced. Repair any physically damaged floors, walls, or ceilings. Clean any surfaces that have been exposed to water, chemical and/or smoke.
Interior of the ice machine at the Drink Station has mold built-up. Dump the ice, clean and sanitize. Empty the ice machine periodically to clean and sanitize.
Observed food handler returning to work, without washing hands. Before starting handling food hands must be washed.
The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor., **OUTSTANDING (2024-10-15). The staff washroom by the produce was clean during the inspection. However, the walls still required repainting. The baseboard was also damaged and needs to be repaired.
The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor., **OUTSTANDING (2024-10-15). The staff washroom by the produce was clean during the inspection. However, the walls still required repainting. The baseboard was also damaged and needs to be repaired.
Bags of chicken meat were not labelled in the walk-in freezer at the halal department. The staff mentioned that the chicken meat was repackaged on site, and that the bags of chicken were pending pick-up from a customer who runs a fast-food restaurant. The inspector informed the manager that all meat products must be labelled to indicate their source. This also ensures the traceability of the meat products. Please ensure to label all food products on site after repackaging.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
There were dirty cleaning cloths stored on food-contact surfaces at the halal department. The inspector informed the staff and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
Several food items on the hot-holding unit were measured at 49-51°C. Improper use of the equipment was observed - food containers being stacked on top of each other above the metal tray on top of the heated surface of the hot-holding unit. Please ensure to store food properly to keep the internal temperature of all food items above 60°C. The food items were moved to the display cooler afterwards.
The handwashing station at the halal department was blocked during the inspection with a bucket. The inspector informed the staff and manager that the handwashing station must be free and readily available for handwashing at all times.
Repair the leaking faucet at the 2-compartment sink at the bakery., **OUTSTANDING (2024-10-15). The leak at the two-compartment sink the bakery was still outstanding. There was also a leak at the handwashing sink at the gourmet station. Please fix.
The meat cutter equipment at the halal department was left dirty with meat debris leftover; no staff was working on the halal meat department at the time. The inspector informed the staff and manager that all equipment must be cleaned after use to prevent microbial growth on the equipment.
The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor., **OUTSTANDING (2024-10-15). The staff washroom by the produce was clean during the inspection. However, the walls still required repainting. The baseboard was also damaged and needs to be repaired.
Observed food placed in hot holding without being reheated. Foods prepared a day before, must be reheated to at least 74C before placing it in the hot holding table., Ensure the water in the table is at least 70C
Provide Chlorine test strips for the bakery dept.
Observed 2 flies at the bakery dept. No control measures. Provide adequate control measures to control flying insects
Repair the licking faucet at the 2-compstment sink at the bakery
The staff washroom by the produce is not maintained in sanitary condition. Repaint the walls, clean the floor.