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Ricco Cash & Carry Inc.

139 Sparling St, Seaforth ON N0K 1W0 · Food Processing

Official record from Huron Perth →

Inspection summary

Ricco Cash & Carry Inc. has been inspected 17 times by Huron Perth Public Health since June 28, 2024. The most recent inspection, on June 24, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 13 times across 9 separate inspections, most recently on February 12, 2026. For example: Single-service containers and articles stored in a manner and place to prevent contamination

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 8 separate inspections, most recently on February 10, 2026. For example: Utensils other than multi-service articles are cleaned and sanitized as often as necessary

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 3 separate inspections, most recently on February 12, 2026. For example: Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 17, 2024. For example: Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 28, 2024. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

About this data

These results come from Huron Perth Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

17 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    3 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service articles
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against harbouring of pests
  4. Required

    6 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with walls in good repair in food-handling room
    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service articles
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  5. Required

    0 infractions

  6. Follow-up

    0 infractions

  7. Follow-up

    2 infractions

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  8. Required

    4 infractions

    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
      • Failed to remove garbage/waste when necessary to maintain sanitary condition
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Repackaging of milk products completed as required
      • Failed to identify original processor on repackaged milk product container
      • Failed to identify packing date on repackaged milk product container
      • Failed to identify batch number on repackaged milk product container
  9. Follow-up

    0 infractions

  10. Required

    2 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  11. Follow-up

    3 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  12. Follow-up

    3 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  13. Required

    5 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with non-absorbent floor surface where food handled
    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service containers
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  14. Required

    5 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with non-absorbent floor surface where food handled
    • Single-service containers and articles stored in a manner and place to prevent contamination
      • Food premise maintained in manner to permit contamination of single-service articles
    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used equipment not free from cracks in contact with food
    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
      • Failed to remove garbage/waste when necessary to maintain sanitary condition
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
  15. Required

    1 infraction

    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
  16. Follow-up

    0 infractions

  17. Required

    9 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner permitting health hazard
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with non-absorbent floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where utensils cleaned
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of walls
      • Food premise not maintained to permit sanitary maintenance of walls
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with walls in good repair in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide adequate number of handwashing stations
      • Handwashing stations not conveniently accessible by food handlers
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
      • Used handwashing station other than for handwashing of employees
    • Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
      • Failed to protect against entry of pests
    • Records of all pest control measures that are undertaken in the premise shall be maintained
      • Failed to maintain records of pest control measures taken
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Operated food premise — fail to provide equipment for cleaning and sanitizing utensils as required
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration

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