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Ricky's All Day Grill

163 Leva Avenue Red Deer County AB T4E 0A5 · 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 July 23, 2024. The most recent inspection, on July 31, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 27, 2026. 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 once on August 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 27, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 27, 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 once on August 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 27, 2026The facility calibrated the probe thermometer and obtained four refrigerator/freezer thermometers. July 27, 20261) A prep table cooler (also known as the egg cooler) had an internal temperature of 10.9°C when measured using a probe thermometer. The facility's temperature log indicated that the last recorded temperature check was conducted at 7 AM, with a temperature reading of 3°C. Please ensure that the cooler is capable of consistently maintaining food products at 4°C or below. Corrective action should be taken if the unit is unable to maintain the required temperature.2) A properly functioning probe thermometer was not available on site at the time of inspection. Ensure that an accurate probe thermometer is available.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A prep table cooler (also known as the egg cooler) had an internal temperature of 10.9°C when measured using a probe thermometer. The facility's temperature log indicated that the last recorded temperature check was conducted at 7 AM, with a temperature reading of 3°C. Please ensure that the cooler is capable of consistently maintaining food products at 4°C or below. Corrective action should be taken if the unit is unable to maintain the required temperature.2) A properly functioning probe thermometer was not available on site at the time of inspection. Ensure that an accurate probe thermometer is available.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Uses quaternary ammonium sanitizer solution that is mixed and dispensed from an automatic unit.Quat test strip was used to measure the concentration of the sanitizer at 400 ppm.Wet wiping cloths were observed to be on countertops and not in pails of sanitizer solution when not in use.Please ensure that wiping cloths remain submerged in sanitizer solution when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large bowl of broccoli was placed inside one of the hand washing sinks and obstructing access to it.Staff was asked remove the bowl during the inspection.Please ensure that hand sinks are accessible in order to facilitate regular hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soda gun in bar area had the nozzle removed and was observed to be dirty.Please ensure that food equipment is maintained in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceilings in the kitchen were dirty with dust build up.Please ensure that the walls, floors, and ceilings of this facility are maintained in a clean and sanitary condition,
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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