10725 97 Street NW · MCCAULEY
19 mars 2026
ConformeAucune infraction trouvée
Lucky 97 Market - Food se trouve dans le quartier MCCAULEY. MCCAULEY, Edmonton compte 227 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 187 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 9 fois depuis le 11 septembre 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
No pests noted at the time of inspection. However, most recent pest control reports (Oct 2, 7, 15, 22; Nov 5 & 12) reviewed at the time of inspection revealed ongoing but progressive decline in cockroach and mouse concerns., , Note: facility receives weekly pest control services through a certified pest control company. Pest control reports reviewed at the time of inspection revealed ongoing cockroach and mouse concerns., , ACTION REQUIRED: Continue consulting with your pest control provider regarding the documented pest activities. Routinely deep clean behind and under all equipment. Continuously monitor entire facility for holes, damaged weatherstripping and harborage sites and seal all holes., , Email PHI your weekly pest control reports.
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.
One package of frozen compliments roasted vegetable, 750g was past it best before date of September 25, 2025. Operator asked to implement First In First Out practice to limit the amount of product on offer past their best before dates. Please email PHI a copy of your written First in First Out procedure to ensure sale and display of safe foods., , Multiple refrigerated products (milk, cheese, butter, cream, etc.) frozen compliments products (corn, peas, butternut squash, wax and green bean) assessed and all but one was past its best before date. , , Designated shelf for shelf stable items past their best before dates, labeled clearance items was observed at the time of inspection. Teas, spices, canned food best before dates were for year 2025 and ranged from August to September.
Observed a food handler in the butchery area washing their disposable nitrile gloves and attempting to reuse them. Corrected during inspection. Coached employee on glove and hand hygiene and directed them to discard the soiled glove and wash their hands. , , Please wash hands frequently, whenever soiled, after eating, after using the washroom and in between glove changes to reduce the risk of cross contamination of food, utensils and food equipment, , , Disposable gloves are single-use material. They should be discarded when soiled, not washed and reused and they cannot be washed effectively. , , Resource:, AHS Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands” emailed with inspection report.
No pests noted at the time of inspection. However, most recent pest control reports (Sept 3, 10, 17 & 24, 2025) reviewed at the time of inspection revealed ongoing cockroach and mouse concerns., , Note: facility receives weekly pest control services through a certified pest control company. Pest control reports reviewed at the time of inspection revealed ongoing cockroach and mouse concerns., , ACTION REQUIRED: Continue consulting with your pest control provider regarding the documented pest activities. Routinely deep clean behind and under all equipment. Continuously monitor entire facility for holes, damaged weatherstripping and harborage sites and seal all holes.
Multiple floor tiles in butchery area and by the dessert fridge were damaged were worn out and missing pieces. Repair or replace damaged , flooring. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by November 4, 2025
The ventilation canopy had accumulated grease and dirt and was visibly dirty. Thoroughly clean and sanitize the ventilation canopy and surrounding kitchen equipment. Ensure the ventilation canopy is maintained in a clean and sanitary manner and in good repair to ensure sanitary food handling and to prevent conditions (e.g. grease and food debris accumulation) that may promote harborage of pests., , Ice machine storage container had accumulated rusty and appeared to be in an unsanitary condition. Corrected during inspection. Operator directed to remove from service the rusty storage container, wash and sanitize ice scoop and store it in a sanitary container, to reduce the risk of cross contamination of utensils and food.
One package of frozen compliments roasted vegetable, 750g was past it best before date of September 25, 2025. Operator asked to implement First In First Out practice to limit the amount of product on offer past their best before dates. Please email PHI a copy of your written First in First Out procedure to ensure sale and display of safe foods., , Multiple refrigerated products (milk, cheese, butter, cream, etc.) frozen compliments products (corn, peas, butternut squash, wax and green bean) assessed and all but one was past its best before date. , , Designated shelf for shelf stable items past their best before dates, labeled clearance items was observed at the time of inspection. Teas, spices, canned food best before dates were for year 2025 and ranged from August to September.
Observed multiple wet, used cloth mounted on countertops in both butchery and vegetable preparation areas. Corrected during inspection. Operator and staff coached on keeping cleaning cloths in approved sanitizer (e.g. 100ppm Bleach) buckets when not in use, to prevent contamination of food contact surfaces., , Resource:, , AHS guidelines for the use of wiping cloths emailed with inspection report, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
Observed a food handler in the butchery area washing their disposable nitrile gloves and attempting to reuse them. Corrected during inspection. Coached employee on glove and hand hygiene and directed them to discard the soiled glove and wash their hands. , , Please wash hands frequently, whenever soiled, after eating, after using the washroom and in between glove changes to reduce the risk of cross contamination of food, utensils and food equipment, , , Disposable gloves are single-use material. They should be discarded when soiled, not washed and reused and they cannot be washed effectively. , , Resource:, AHS Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands” emailed with inspection report.
A probe thermometer was not available onsite at the time of inspection. Please have in place a functional probe thermometer for temperature monitoring during cooking, reheating, hot holding and cooling of foods. Email PHI proof of purchase of photo evidence of a functional probe thermometer onsite.
No pests noted at the time of inspection. However, most recent pest control reports (Sept 3, 10, 17 & 24, 2025) reviewed at the time of inspection revealed ongoing cockroach and mouse concerns., , Note: facility receives weekly pest control services through a certified pest control company. Pest control reports reviewed at the time of inspection revealed ongoing cockroach and mouse concerns., , ACTION REQUIRED: Continue consulting with your pest control provider regarding the documented pest activities. Routinely deep clean behind and under all equipment. Continuously monitor entire facility for holes, damaged weatherstripping and harborage sites and seal all holes.
Multiple packs of Chlorine test strips available onsite at the time of inspection had expired March 1, 2022. Please have available valid Chlorine test strips to verify the strength of your Chlorine sanitizer. Email PHI photo evidence of proof of purchase of new test strips or valid test strips onsite., , Practice First In First Out (FIFO) stock practices to ensure old stock is used first and to limit test strips expiring before being used.
The Food Handling permit was posted on a wall in one of the upstairs offices. Corrected during inspection. Food handling permit posted by customer service desk. Please post a valid food handling permit in full public view, where customers can see it.
Multiple floor tiles in butchery area and by the dessert fridge were damaged were worn out and missing pieces. Repair or replace damaged , flooring. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by November 4, 2025
Observed multiple, flattened cardboard boxes, that had accumulated blood and dirt, partially lining the butchery area floors. Corrected during inspection. Do not use cardboard as surface liners. Ensure all surfaces are made of material that is smooth, durable, impervious, and easily cleanable to facilitate effective cleaning and sanitizing procedures.
The ventilation canopy had accumulated grease and dirt and was visibly dirty. Thoroughly clean and sanitize the ventilation canopy and surrounding kitchen equipment. Ensure the ventilation canopy is maintained in a clean and sanitary manner and in good repair to ensure sanitary food handling and to prevent conditions (e.g. grease and food debris accumulation) that may promote harborage of pests., , Ice machine storage container had accumulated rusty and appeared to be in an unsanitary condition. Corrected during inspection. Operator directed to remove from service the rusty storage container, wash and sanitize ice scoop and store it in a sanitary container, to reduce the risk of cross contamination of utensils and food.
Mouse activity observed throughout the facility. Note: facility receives regular pest control services through 3rd party contractor. Pest control reports reviewed at the time of inspection., , ACTION REQUIRED: continue consulting with your pest control provider regarding the infestation. Conduct a deep clean behind and under all equipment. Monitor entire facility for holes and harborage sites - seal all holes.
Mouse activity observed throughout the facility. Note: facility receives regular pest control services through 3rd party contractor. Pest control reports reviewed at the time of inspection., , ACTION REQUIRED: continue consulting with your pest control provider regarding the infestation. Conduct a deep clean behind and under all equipment. Monitor entire facility for holes and harborage sites - seal all holes.
Mouse activity observed throughout the facility. Note: facility receives regular pest control services through 3rd party contractor. Pest control reports reviewed at the time of inspection., , ACTION REQUIRED: continue consulting with your pest control provider regarding the infestation. Conduct a deep clean behind and under all equipment. Monitor entire facility for holes and harborage sites - seal all holes.
Mouse activity observed throughout the facility. Note: facility receives regular pest control services through 3rd party contractor. Pest control reports reviewed at the time of inspection., , ACTION REQUIRED: continue consulting with your pest control provider regarding the infestation. Conduct a deep clean behind and under all equipment. Monitor entire facility for holes and harborage sites - seal all holes.
2024-10-02, Take-out area: commercial exhaust canopy had been serviced/cleaned. , , Receiving area/dairy-grocery cooler: staff verbally reported a light cover had been ordered but was not yet received or installed. , , Receiving area/meat walk-in cooler: floor tile was still cracked and in disrepair. , ________________________, 2024-09-11, Take-out area: commercial exhaust canopy is due for professional servicing. ACTION REQUIRED: book service., , Receiving Area/Dairy-Grocery Cooler: the light was not equipped with a protective cover. ACTION REQUIRED: install a protective cover on the indicated light fixture., , Receiving Area/Meat Cooler: the tile next to the stainless-steel ramp was broken. ACTION REQUIRED: repair indicated flooring.
Meat department: tripe was thawing at room temperature in the sink. CDI: cold water tap turned on at the time of inspection. ACTION REQUIRED: re-train staff on approved thawing methods., , Take-out area: steam table/hot holding was 42C. Note, product was stirred & measured several times. Staff were unable to locate a probe thermometer at the time of inspection (an IR thermometer was available). ACTION REQUIRED: re-train staff on hot holding requirements. Ensure this department is equipped with a probe thermometer.
Mouse activity observed throughout the facility. Note: facility receives regular pest control services through 3rd party contractor. Pest control reports reviewed at the time of inspection., , ACTION REQUIRED: continue consulting with your pest control provider regarding the infestation. Conduct a deep clean behind and under all equipment. Monitor entire facility for holes and harborage sites - seal all holes.
Take-out area: Personal items (phone & medication) were stored with food & food equipment. ACTION REQUIRED: re-train staff to store personal items in the staff lockers.
Take-out area: commercial exhaust canopy is due for professional servicing. ACTION REQUIRED: book service., , Receiving Area/Dairy-Grocery Cooler: the light was not equipped with a protective cover. ACTION REQUIRED: install a protective cover on the indicated light fixture., , Receiving Area/Meat Cooler: the tile next to the stainless-steel ramp was broken. ACTION REQUIRED: repair indicated flooring.
Take-out Area: the rice cooker was in poor repair - tape was used to repair the handle. ACTION REQUIRED: replace the indicated rice cooker.
1. Mouse droppings were observed throughout the facility. Areas of significant concern were: , -Aisle 5 (noodles), -Around the hot water tank & under the shelving close to vegetable preparation area, -Around the perimeter of the building in the back receiving area/loading dock, , 2. Blood and a build-up of general filth observed on the flooring & shelving of the meat cooler., , 3. Significant general filth build-up under the two-compartment sink in the meat cutting area., , 4. General filth build-up on the walls, flooring & light switches of the milk-grocery coolers in the back receiving area., , ACTION REQUIRED: a deep, thorough cleaning is required throughout the facility with a focus on the above indicated areas.