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Ricky's All Day Grill

14 - 252 Aviation Boulevard NE Calgary AB T2E 7H8 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on September 3, 2025, recorded 3 infractions.

1 of 3 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.

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 across 2 separate inspections, most recently on September 3, 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 once on September 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times on September 24, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on September 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All rags for cleaning food contact surfaces must be submerged in a sanitizer solution when not in use. Please also obtain test strips for the sanitizer in the mop room being used for food contact surfaces.PHI was unable to verify the type of sanitizer being used in the mop room.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please remove all scoops in the dried storage containers. Scoops must be hung or stored outside of the packaging where the handle does not contaminate the product.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewage Gas smell observed in the dishwasher pit, please remedy this issue.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in the Tropicana Cooler was measured to have 12°C. This was also the same reading of the thermometer in the cooler. High-risk food items, including milk and milk products, were stored in the cooler. 1 gallon of white milk, 1 gallon of chocolate milk, and several packets of cream products were discarded during the inspection. Please ensure to fix the unit to be able to maintain a temperature of 4°C or below. Do not use the cooler until the cooler is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet of the handwashing station by the meat slicer was not working. The staff was washing their hands at the food prep sink. Please ensure to fix the faucet of the handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several papers were taped on the lid of the food prep coolers. The paper and tape appeared to have an accumulation of dirt. Please remove the papers and tapes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the dishwasher machine was dirty. The inspector informed the staff that all surfaces, including walls, must be maintained and be kept clean and sanitary at all times. The inspector also informed the staff that cleaning of the walls must be part of a cleaning schedule. Please clean the indicated wall.

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