10346 University Avenue NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 janvier 2026
Non conformeCoolers, including the walk-in cooler, were observed to be maintained in an unsanitary condition. Accumulation of dust was noted on the walk-in cooler fan, and food debris was observed inside the equipment., , Ensure that all equipment and utensils are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
Lucky Kitchen se trouve dans le quartier STRATHCONA JUNCTION. STRATHCONA JUNCTION, Edmonton compte 82 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 70 (85%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 6 juillet 2023, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1 infraction
Coolers, including the walk-in cooler, were observed to be maintained in an unsanitary condition. Accumulation of dust was noted on the walk-in cooler fan, and food debris was observed inside the equipment., , Ensure that all equipment and utensils are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
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.
Zen Japanese Restaurant
QUEEN ALEXANDRA
3 infractions
-Handwashing sink in the kitchen was observed to be blocked by a tray., , Action taken:, -Staff was instructed to never store trays in the handwashing sink and remove the tray from the sink.
"Re-occurring violation", - Some equipment and utensils were not sanitary (e.g., microwave, fridges/freezers, Knives etc.), *Ensure that all equipment and utensils are maintained in a clean and sanitary manner.
-Overall, the general cleaning of the facility was not satisfactory., - Significant deep cleaning is required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces and hard-to-reach areas., The basement storage areas were not organized to allow for cleaning and pest control. , , , Actions required:, - Ensure that the facility is maintained in a clean and sanitary manner, including decluttering and organizing the storage areas.
10 infractions
Cleaning agents in the kitchen were stored in food containers and were not labeled to identify their contents., *Ensure that all chemicals, cleaners and similar agents are stored in containers that are not intended to be used to store food and that are clearly labelled to identify their contents.
The chlorine sanitizer solution for the dishwasher was empty and was changed during the inspection.
Wiping cloths were not being stored in a sanitizing solution., *Ensure that wiping cloths are stored in a sanitizing solution when not in use.
Observed used disposable gloves sitting on a shelf and hanging on a sink faucet., *Ensure that single use gloves are discarded after use.
Observed poor food storage practices, including: , Inadequate separation of raw meats from other foods, foods stored in unsuitable and/or damaged containers, uncovered food storage containers, foods stored directly on the floor, and foods stored in unclean containers and open tin cans., *Ensure that raw meats are adequately separated from other cooked or ready-to-eat foods., *Ensure that foods are stored at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight fitting lids or covers. Note: once a tin can is opened, unused portions should be transferred to a food-grade container.
There were visible gaps under/around the back door., *Ensure that the facility is constructed to control the entry of pests.
The edge of a shelf on the prep line was not finished (raw wood)., *Ensure that shelves and food preparation counters are suitably finished to enable the safe and sanitary handling of food., Observed a bucket collecting water under the hand washing sink. The operator advised that the walk-in cooler required repairs (already scheduled)., *Ensure this is repaired.
Some equipment and utensils were not sanitary (e.g., microwave, fridges/freezers, spoons/scoops, etc.), *Ensure that all equipment and utensils are maintained in a clean and sanitary manner.
Significant deep cleaning is required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces and hard-to-reach areas., The basement storage areas were not organized to allow for cleaning and pest control, and there was inadequate separation of food from non-food related items., *Ensure that the facility is maintained in a clean and sanitary manner, including decluttering and organizing the storage areas., *Remove liners (e.g., foil, cardboard, newspaper) from shelves and surfaces., *Ensure that a comprehensive, written sanitation plan is implemented.
Observed dry food scoop handles stored in contact with food products., Observed inadequate separation of food and non-food items in food handling and food storage areas., *Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner., *Ensure that all items that are not associated with or required for the operation or maintenance of the food areas are stored separately from food and food areas or are removed from the facility.