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Ricky's All Day Grill

12335 99 Street Grande Prairie AB T8V 6Y5 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 14, 2025, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 2 separate inspections, most recently on July 14, 2025. 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 July 14, 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 6 times across 6 separate inspections, most recently on July 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 4 separate inspections, most recently on October 14, 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?

  • 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 4 times across 3 separate inspections, most recently on July 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand washing sink around the prep table is turned off from the valve because the prep sink connected to the same line is leaking.Operator noted the prep sink is not being used. ** Ensure the prep sink is repaired or removed to ensure the water valve remains turned on to allow accessibility to the hand sink
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used steel wool sponges were used in the kitchen.Staff discarded the used steel wool sponges.Ensure the steel wool sponges are used as single use items, because they are porous and uncleanable.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above several sauces in the walking cooler.Staff moved several sauces and dedicated the whole rack for raw meat storage in the walking cooler.Ensure that raw meat is always stored seperately or on the bottom shelf, below ready-to-eat foods to prevent potential cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three bowls of butter were found sitting at room temperature, packaging on butter indicated to keep refrigerated.Temperatures ranged from 13.1 to 22.4 degrees Centigrade.Staff Indicated that the butter had been sitting out for about 3.5 hours.Staff was told to discard the three bowls of butter immediately.Ensure high-risk foods, such as butter are maintained at 4 degrees Celsius and below. Alternatively take just smaller quantity of butter per time as needed, or have the butter cooled in ice bath.Ensure that products are not left to sit out unrefrigerated for over two hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizing solution is not dispensing into the dish washing machine in the kitchen.The iodine sanitizing solution is not dispensing into the dish washing machine in the bar area.Ensure all dishwashers are sanitizing dishes and are maintained in good repair. In the meantime: after the completion of the dishwashing cycle: Soak the utensils in a sanitizing solution in the 2 compartment sink for two minutes and allow to air dry or spray the utensils with a food grade sanitizer and allow to air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The hand washing sink around the prep table is turned off from the valve.Ensure the leak is fixed, as the valve should not be turned off.2. The metallic locker door number 12 is not in good repair.The locker door exposed cannot be cleaned and it is porous, surfaces must be smooth, non-porous and easy to clean.Ensure the locker doors are smooth, durable, easily cleanable and maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty bowl was stored in the clean storage.Staff took the bowl immediately to the sink for washing and sanitizing.Ensure that only clean utensils and dishes are stored in the clean storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The doors of the walk- in cooler.- The doors of the walk- in freezer.-The mop station.-The standing refrigerator.-The walls around the Buckeye red rectangular box, and the white board, where papers and clip are posted.- The ice machine.Ensure all areas of the facility are maintained in a clean and sanitary condition.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor around the drain in the dishwashing area and just outside the grill area were noted cracking and in disrepair.- ensure flooring in repaired to provide a smooth and cleanable surface
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths were noted on the counter and grill area- ensure cloths are stored inside sanitizer solution to prevent the growth and spread of pathogens
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was no preapred- solution was prepared during the inspection and concentration was deemed sufficient
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of food were stored on the floor of the walk-in cooler- ensure all food is stored at least 6 inches off the floor
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cut mushrooms were being stored next to raw meats- ensure raw meats and ready to eat foods are not stored together
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor around the drain in the dishwashing area and just outside the grill area were noted cracking and in disrepair.- ensure flooring in repaired to provide a smooth and cleanable surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were noted stored inside food containers - ensure scoops are stored outside food containers or in a manner that does not allow the handles to touch the food
  6. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser is not functioning properly at the handwashing sink. Please repair the soap dispenser and ensure the soap dispenser is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The glass washer at the bar is in disrepair ( the kitchen dishwasher is used to wash the lounge utensils)Ensure indicated equipment are replaced, repaired or removed.Update; staff indicated1. the dishwasher is in good repair but not operational and no chemicals were also present for cleaning or sanitizing. A do not use sign will be posted on the unit.2. Operator indicated the glasswasher chemicals have been ordered and the washer will be in operation by Monday.
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The glass washer at the bar is in disrepair ( the kitchen dishwasher is used to wash the lounge utensils)Ensure indicated equipment are replaced, repaired or removed.Update; staff indicated1. the dishwasher is in good repair but not operational and no chemicals were also present for cleaning or sanitizing. A do not use sign will be posted on the unit.2. Operator indicated the glasswasher chemicals have been ordered and the washer will be in operation by Monday.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The glass washer at the bar is in disrepair ( the kitchen dishwasher is used to wash the lounge utensils)- The prep cooler in the kitchen and, the one in the coffee area are in disrepair.Ensure indicated equipment are replaced, repaired or removed.Update; staff indicated1. the dishwasher is in good repair but not operational and no chemicals were also present for cleaning or sanitizing. A do not use sign will be posted on the unit.2. The parts of the prep coolers have been ordered but a timeline for repair is still unknown. Ice is currently being used for cooling in one of the coolers. Ensure temperatures of food is monitored and recorded every 2 hours and maintain temperature at 4C or less.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The small milk packets were found at room temperature- Staff indicated they had been served with coffee to a client over 2 hours ago- Milk packets were discarded during inspection.Ensure;- Milk packet are served in smaller batches- Return milk to the cooler below 4C within 2 hours- Discard milk stored at room temperature for over 2 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The glass washer at the bar is in disrepair ( the kitchen dishwasher is used to wash the lounge utensils)- The prep cooler in the kitchen and, the one in the coffee area are in disrepair.Ensure indicated equipment are replaced, repaired or removed.

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