3116 Parsons Road NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 mai 2026
Ensure that meat products are protected so they cannot be handled by customers., , If you wish to have a "Display Only" it is to be protected from being touched by customer.
There was an accumulation of dust on the fan covers in the walk in cooler. , , Clean area noted above.
Lulu Produce se trouve dans le quartier PARSONS INDUSTRIAL. PARSONS INDUSTRIAL, Edmonton compte 58 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 mai 2026, 46 (79%) 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.
Ce restaurant a été inspecté 11 fois depuis le 26 septembre 2024, avec 1 conforme, 8 non conformes et 2 fermetures au dossier.
2 infractions
Ensure that meat products are protected so they cannot be handled by customers., , If you wish to have a "Display Only" it is to be protected from being touched by customer.
There was an accumulation of dust on the fan covers in the walk in cooler. , , Clean area noted above.
1 infraction
** - food products that were re-packaged and for sale on the customer floor were missing labels to identify source
7 infractions
** - food products that were re-packaged and for sale on the customer floor were missing labels to identify source
** - salad kits (good before Dec 30), cauliflower heads, fresh garlic cloves, cucumbers appeared to have visible spoilage and were not in good condition - removed from customer shelving during the inspection. Please train staff to go through fresh produce regularly to ensure that all produce in poor condition is immediately removed from sale. Staff informed the PHI that they were keeping the spoiled vegetables out because they didn't want the shelves to look empty.
** - improperly bagged meats were observed in the customer area - meat and fish was exposed to potential contamination from ripped or open bags
Aucune infraction
19 infractions
** - No labels were applied to repackaged meats, dry foods, and/or other re-packaged food items/ingredients for purchase in the retail area that would indicate their source or the name of the place that re-packaged it.
** - cashier was wearing contaminated gloves while handling foods to package at the cashier station (repeat violation)
** - no handwashing station or clean approved area for food handling is available for packaging of foods at the cashier station (repeat violation), ** - cashier was bagging fruit for a customer at the cashier station in an area and by a person where dirty money is handled (repeat violation)
19 infractions
** - No labels were applied to repackaged meats, dry foods, and/or other re-packaged food items/ingredients for purchase in the retail area that would indicate their source or the name of the place that re-packaged it.
** - cashier was wearing contaminated gloves while handling foods to package at the cashier station (repeat violation)
** - no handwashing station or clean approved area for food handling is available for packaging of foods at the cashier station (repeat violation), ** - cashier was bagging fruit for a customer at the cashier station in an area and by a person where dirty money is handled (repeat violation)
5 infractions
** - cashier was wearing contaminated gloves while handling foods to package at the cashier station (repeat violation)
** - no handwashing station or clean approved area for food handling is available for packaging of foods at the cashier station (repeat violation), ** - cashier was bagging fruit for a customer at the cashier station in an area and by a person where dirty money is handled (repeat violation)
**-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
3 infractions
** - flats of eggs were stored at room temperature, mushrooms
**-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
5 infractions
**-improper glove use was observed
**-clean food equipment such as bags for vegetables were stored in the dirty handsink (food prep room in the back)
**-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius., **-2 carts of partially frozen high risk food was identified stored at room temperature
5 infractions
**-improper glove use was observed
**-there is evidence that staff are packaging food for the public at the cashier station. There is no handsink or handwashing station within the vicinity. Cease and desist immediately. (REPEAT VIOLATION)
**-clean food equipment such as bags for vegetables were stored in the dirty handsink (food prep room in the back)
7 infractions
**-none of the RE-packaged meat had any proper labeling of any kind. (REPEAT VIOLATION)
**-many vegetables and fruit were observed for sale in the customer areas that were not in good condition and exhibited what appeared to be mold-like substances., **-much of the meat that was bagged, was improperly packaged – ripped bags of frozen meat were observed, several packages appear to be temperature abused or have freezer burn. (REPEAT VIOLATION)
**-retrain staff that they cannot save single-use gloves after removal from hands. A pair of blue gloves were observed on the cashier counter – thick build up of grime were noted on the fingers. (REPEAT VIOLATION)
** - many boxes of bulk meat boxes were observed in the walk in freezer. Bulk meats in the same boxes were not for sale on the sales floor. Please send proof that the meat is for sale in bulk and not repackaged for sale within the facility (not permitted)
** - a staff member was using a sign board and a piece of cardboard to cut vegetables that was quite dirty - please use proper cutting boards
** - counters and work surfaces in the back kitchen were not maintained in a clean and sanitary manner, ** - the disposable plastic wrap from the manufacturer was still on the scale, please remove
** - staff washroom - particularly the toilet, requires thorough cleaning
** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to:, • Improper packaging or incomplete vacuum sealing of packaged meats was observed in the customer sales area: meats that were repackaged were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within., • Many packages of meat in the walk-in freezer had been stored open and uncovered to prevent contamination. Some meats were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within., • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were observed throughout the warehouse area., • Foods were being re-packaged by staff at the cashier station where money transactions are conducted. Customers were not permitted to portion their own produce, staff with dirty hands were portioning the produce.
** - Staff members saving/storing previously used single-use disposable produce packaging/bags for reuse in the till area.
**-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
** - mushrooms and other produce were stored at room temperature in cooler units that were not functioning. (Repeat violation)
** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: one display cooler with foods that require refrigeration as marked on the label was measured at 16⁰C.
** - Fresh fruit and vegetables with cut stems, leafy vegetables, and/or or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and in the warehouse at room temperature.
** - Incompatible activities involving food processing are occurring in an area that was not approved for food processing: staff are handling dirty money and then repackaging foods for resale at the money handling/cashier station.
** - Items that were not required for the operation of the food facility were located in the food warehouse such as tires from a vehicle, etc.
** - No written pest control monitoring reports were available upon request during the course of the inspection.
** - No pest control monitoring devices or system was in place to maintain the food facility free of pests and of conditions that lead to the harboring or breeding of pests.
** - Evidence of food handling and re-packaging of meats was observed, which is in violation of the Food Handling Permit restrictions that state “Minimal food handling only”.
** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
** - Food related equipment in the customer area in the back warehouse areas were in an unsanitary condition that includes but is not limited to:, • Utensils in the back kitchen exhibited food debris and a buildup of dust, food residue., • All shelving in the back kitchen exhibited a buildup of dust and debris, • The table for processing produce, the food scales, and all food equipment in the back kitchen exhibited a buildup of dirt, grime, and debris., • The handles to both the walk-in cooler and freezer exhibited a buildup of grime., ** - Food equipment was not stored in a sanitary manner was observed stored on top of dirt and thick layers of dust in the warehouse area.
** - Three different display coolers in use in the customer area were operating but were not maintaining a temperature of 4⁰C.
** - No written cleaning schedule was available upon request during the course of the inspection.
** - Areas in the customer area, the back warehouse areas, and the washrooms were in an unsanitary condition that includes but is not limited to:, • Floors of the walk-in cooler and the walk-in freezer exhibited a buildup of grime, food spills, and debris., • The floors throughout the customer area exhibited a visible buildup of dirt and grime and were not cleaned on a daily basis., • The toilet exhibited a buildup of material under the rim, liquid drips over the base, and buildup of organic materials on the exterior and interior of the toilet., • The washroom sink exhibited a buildup of grime., • The floors in the washrooms exhibited a buildup of dirt and debris.
** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to:, • Improper packaging or incomplete vacuum sealing of packaged meats was observed in the customer sales area: meats that were repackaged were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within., • Many packages of meat in the walk-in freezer had been stored open and uncovered to prevent contamination. Some meats were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within., • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were observed throughout the warehouse area., • Foods were being re-packaged by staff at the cashier station where money transactions are conducted. Customers were not permitted to portion their own produce, staff with dirty hands were portioning the produce.
** - Staff members saving/storing previously used single-use disposable produce packaging/bags for reuse in the till area.
**-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
** - mushrooms and other produce were stored at room temperature in cooler units that were not functioning. (Repeat violation)
** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: one display cooler with foods that require refrigeration as marked on the label was measured at 16⁰C.
** - Fresh fruit and vegetables with cut stems, leafy vegetables, and/or or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and in the warehouse at room temperature.
** - Incompatible activities involving food processing are occurring in an area that was not approved for food processing: staff are handling dirty money and then repackaging foods for resale at the money handling/cashier station.
** - Items that were not required for the operation of the food facility were located in the food warehouse such as tires from a vehicle, etc.
** - No written pest control monitoring reports were available upon request during the course of the inspection.
** - No pest control monitoring devices or system was in place to maintain the food facility free of pests and of conditions that lead to the harboring or breeding of pests.
** - Evidence of food handling and re-packaging of meats was observed, which is in violation of the Food Handling Permit restrictions that state “Minimal food handling only”.
** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
** - Food related equipment in the customer area in the back warehouse areas were in an unsanitary condition that includes but is not limited to:, • Utensils in the back kitchen exhibited food debris and a buildup of dust, food residue., • All shelving in the back kitchen exhibited a buildup of dust and debris, • The table for processing produce, the food scales, and all food equipment in the back kitchen exhibited a buildup of dirt, grime, and debris., • The handles to both the walk-in cooler and freezer exhibited a buildup of grime., ** - Food equipment was not stored in a sanitary manner was observed stored on top of dirt and thick layers of dust in the warehouse area.
** - Three different display coolers in use in the customer area were operating but were not maintaining a temperature of 4⁰C.
** - No written cleaning schedule was available upon request during the course of the inspection.
** - Areas in the customer area, the back warehouse areas, and the washrooms were in an unsanitary condition that includes but is not limited to:, • Floors of the walk-in cooler and the walk-in freezer exhibited a buildup of grime, food spills, and debris., • The floors throughout the customer area exhibited a visible buildup of dirt and grime and were not cleaned on a daily basis., • The toilet exhibited a buildup of material under the rim, liquid drips over the base, and buildup of organic materials on the exterior and interior of the toilet., • The washroom sink exhibited a buildup of grime., • The floors in the washrooms exhibited a buildup of dirt and debris.
** - mushrooms and other produce were stored at room temperature in cooler units that were not functioning. (Repeat violation)
** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
**-food equipment was blocking the handsink from frequent and required use for proper handwashing (food prep room in the back)
**-thoroughly clean the freezers once repaired before placing food back into the open freezers for customer use.
**-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at the cashier area at room temperature at less than 4 degrees Celsius., **-tofu was left stored at room temperature in the warehouse. Temperature of surface was +13 to+15 degrees Celsius.
**-food equipment was blocking the handsink from frequent and required use for proper handwashing (food prep room in the back)
**-there is evidence that staff are packaging food for the public at the cashier station. There is no handsink or handwashing station within the vicinity. Cease and desist immediately. (REPEAT VIOLATION)
**-do not leave the overhead door open when no delivery is occurring – open doors allow for pest and dirt entry into the warehouse.
**- DO NOT RE-package meat at any time, cease and desist immediately. The ribs and other cuts of meat arrive in a blue bag and not divided into smaller amounts or sealed in individual bags. Handling open meat is strictly against your permit restrictions. (REPEAT VIOLATION)
**- do not save and re-use single use disposable plastic bags. A container of used single-use plastic bags were observed under the cashier till.