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Ricky's All Day Grill

10140 109 Street NW Edmonton AB T5J 1M7 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 29, 2024. The most recent inspection, on September 22, 2026, found no infractions.

3 of 6 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times on September 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on December 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of Quat sanitizer solution in a bucket and spray bottle at the front area was measured to be at 0ppm. Fresh 200ppm solution was dispensed by the staff during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use test strips at the facility to measure the concentration at intervals during the day.2. Used wet cleaning cloth was not being stored in a sanitizer solution. Cleaning cloth was observed on a food preparation counter in the kitchen. The staff removed the cloth during inspection.Used cleaning cloths must be stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bottle of re-filled syrup was stored in the handwashing sink at the front area. The staff removed the bottle during inspection.Food should not be stored in the handwashing sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher after the sanitizing cycle. Contact your service provider for repairs. All washed dishware/utensils must be sanitized in the dishwashing sink using 200ppm Quat sanitizer solution as discussed. The sanitizer concentration of the dishwasher should be checked daily after a cycle and records kept.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dust and debris accumulation were observed on the surface of the ice machine at the back area. Clean the ice machine.2. The ice scoop storage container was unclean. Wash and sanitize the ice scoop and the storage container.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers at the facility observed without thermometers. Provide thermometers to all coolers that are without.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • During the inspection, the kitchen area was observed to be very cold due to a non-functioning heater. The heater was repaired and was operating by midday.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles were observed in kitchen. Replace all ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food scoops were observed stored in direct contact with food in the containers. The violation was corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food buildup was observed on both waffle makers. Conduct thorough cleaning of the equipment.2. White-yellowish flakes buildup were observed inside the ice machine. Conduct thorough cleaning of the ice machine
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen product was observed to be thawing in the sink without cold running water. Please ensure all thawing is conducted using either cold running water, in the microwave, in the refrigerator, or used as part of cooking process. Reminder that once food service rush is completed, any leftover food must either be cooled to 4C or kept hot at 60C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One plastic insert was cracked. Please check all plastic insertsMetal strainer stored above the oven was in poor repair and needs to be discarded
  6. Monitoring Inspection

    0 infractions

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