3333 Sunridge Way NE
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
7 juillet 2026
Bleach in the sanitizer bucket in the coffee was measured between 50-100 ppm., , -Ensure that the bleach is maintained at 100 ppm.
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 se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 143 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Hyderabad Biryani House
SUNRIDGE
Ce restaurant a été inspecté 14 fois depuis le 21 juillet 2023, avec 4 conformes, 10 non conformes et 1 fermeture au dossier.
5 infractions
Bleach in the sanitizer bucket in the coffee was measured between 50-100 ppm., , -Ensure that the bleach is maintained at 100 ppm.
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.
6 infractions
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.
Aucune infraction
2 infractions
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.
Aucune infraction
2 infractions
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.
1 infraction
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.
1 infraction
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.
8 infractions
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.
5 infractions
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
3 infractions
The large cutting tables must be scrubbed to remove built-up dirt. Make scrubbing part of the daily cleaning routine
Ensure that the container where the cleaned utensils are stored, is also clean and sanitary
Clean and maintain clean the top of the mechanical washer
3 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the supervisor and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, not all refrigeration units were equipped with a functional thermometer, and also no infrared thermometer available on site as an alternative. The supervisor and manager also confirmed that they do not check the temperatures of their refrigeration units. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer or an alternative system for temperature checking must be in place, such as using an infrared temperature gun. The inspector also informed the operator that it is highly recommended for the facility to record temperatures at least several times during their hours of operations: ideally one at opening, one at closing, and in between, to ensure that all refrigeration units are functional throughout operations.
Aucune infraction
2 infractions
Must keep food safety records. Each menu item at the fast-food area, must be documented with all ingredients used. Also all critical control points
Must maintain procedures/records for cleaning and sanitizing for each area (butcher, bakery, fish etc.)
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.
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.
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.
A dirty scoop was stored outside the display cooler at 12°C. The department supervisor mentioned that they only wash/clean and sanitize the scoop at the end of the day. The inspector informed the supervisor that used/dirty scoop must be washed/cleaned and sanitize at least every 2-4 hours to prevent microbial growth and accumulation on the scoop that can lead to cross-contamination of food. This can be implemented using a digital timer system or a sticker timer/marker system.