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Ricky's All Day Grill

16 - 277 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on March 2, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 10 times across 6 separate inspections, most recently on August 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on August 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 6 separate inspections, most recently on March 2, 2026. 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 3 times across 3 separate inspections, most recently on March 2, 2026. 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.

8 inspections

  1. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) A pail containing pancake mixture was kept uncovered in walk in coolerb) A bin containing raw meat was stored on the upper shelf above veggies kept below in walk in cooler.Requirement:a) Keep food covered during storage to prevent from contamination. b) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in shredded potatoes in insert of prep cooler located in cooking area.Requirement:Keep scoop handle out of food to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing cleaning chemical located under hand washing sink in front prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile was missing on wall located under counter in dish washing area leading to a gap.Requirement:Install wall tile to seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of one prep cooler located in cooking area was broken.Requirement:Repair/replace rubber gasket
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in front prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer provided on one prep cooler located in front prep area was nonfunctional.Requirement:Provide functional thermometer in this prep cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips were provided to verify concentration of quat in sanitizer solution for the surfaces.Requirement:Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in cooking area was empty.Requirement:Provide paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some tiles were missing on wall located under counter in dish washing area.Requirement:Install wall tiles.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) No thermometer was provided in one prep cooler located towards north side in the kitchen.b) Probe thermometer was nonfunctional as battery was dead.Requirement:a) Provide thermometer in the kitchen.b) Replace battery of the probe thermometer to make it functional.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions were stored under the prep sink in back area.Requirement: Do not store food under sinks to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on quat sanitizer spray bottle located in back prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Partially frozen meat was kept on the counter in back prep area for thawing.b) Frozen chicken was being thawed in standing water in the sink.Requirement:Ensure that frozen meats are thawed by any of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwaveDo not thaw frozen meats at room temperature.Meats were moved to the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of whipped butter stored on melted ice was 7.4 CRequirement: Ensure that whipped butter is stored at 4C or less.Whipped butter was moved to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Hand washing sink located in the kitchen was blocked with a bucket kept in sink basin- Hand washing sink located in front prep area was blocked with a kettle kept in sink basin.Requirement:Ensure that hand washing sinks are available for use all the time and they must not be blocked.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handles were stored in fries in walk in cooler.b) Scoop handle was stored in hashbrown in cooler drawer located under the grill.Requirement: Store scoop handles out of food to prevent contamination. Scoops can be stored vertically with handle up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located opposite to deep fryer was 10 C and internal temperature of perishable foods stored in this cooler: coleslaw, quinoa, garlic in margarine were between 9C-10 C.Requirement: - Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Perishable foods were moved to other cooler during inspection.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Concentration of quat measured 0 ppm in sanitizer solution of pails for the surfcaes located in kitchen and bar area.- Wall mount dispenser was not dispensing quat. Requirement:-Ensure that 200 ppm concentration of quat is maintained in sanitizer solution.- Use chlorine sanitizer solution at 100 ppm concentration until wall mount dispenser is repaired. DONE
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was stored in ice located in ice machine.b) Scoop handles were stored in fries located in walk in cooler.Requirement:Store scoop handles outside of ice and fries to prevent contamination.Store scoops vertically with handle up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler located under the grill was 18 C, internal temperature of hashbrown stored in this cooler drawer was 17.8 C, shelled raw eggs were at 17 C.Requirement: - Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Hashbrown was discarded.- Store shelled eggs at 7C or less, eggs were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shelled raw eggs stacked on prep cooler insert was 21 C.Requirement:Ensure that shelled raw eggs are stored at 7C or less..Eggs at 21 C were discarded during inspection.-Do not stack food on prep cooler inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of perishable foods: chicken broth, gravy, another soup transferred from cooler to hot holding unit without reheating was between 50C-56C.Requirement:- Ensure that cold perishable foods are reheated to 74 C before storing in the warmer at 60 C and higher.-Chicken broth, gravy and another soup were reheated during inspection before storing back in the warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Internal temperatures of cooked/portioned chicken stored in insert of first prep cooler at the top were 15.7C,15.6C, 13.4C, sliced cheese and coleslaw were at 9.7C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.- Chicken at 15.7c, 15.6C 13.4C was discarded.-Ice packs were put on the remaining foods during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Concentration of chlorine measured 0 ppm during sanitizer cycle.- Sanitizer pail for the dish washer was empty.Requirement:-Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Replace empty sanitizer pail asap.- Manually sanitize dishes until dish washer is repaired. Repair dishwasher asap.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of sani -pail located in cooking area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of pasta was stored along with chemicals on a rack in back area.Requirement:Ensure that food is not stored along with chemicals to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cooked shredded potatoes stored in insert of prep cooler drawer was 24C.b) Internal temperature of portioned chicken stored in insert of other prep cooler was 9C and sliced cheese was between 8C-9.8CRequirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.b) Shredded potatoes were discardedc) Chicken and cheese were moved to walk in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles were coming off the wall under dishwashing counter.Requirement:Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Rubber gasket of prep cooler located opposite to grill in the kitchen was broken.2)Handle was missing on the prep cooler lid located opposite to grill in the kitchen.(These are repeat violations from previous inspection)Requirement:1)Repair or replace rubber gasket.2) Provide handle to the lid.
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