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Ricky's All Day Grill

170 - 1020 Sherwood Drive Sherwood Park AB T8A 2G4 · 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 26, 2023. The most recent inspection, on October 13, 2026, recorded 15 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 13, 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 4 times across 3 separate inspections, most recently on October 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on October 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 4 separate inspections, most recently on October 13, 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 7 times across 6 separate inspections, most recently on October 13, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was observed in the facility at the time of inspection. The operator was advised to prepare a fresh sanitizer solution and ensure it is available for use on food-contact surfaces and equipment. The operator prepared a fresh sanitizer solution upon request during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on cutting boards and counters throughout the facility. Improper storage of wiping cloths may contribute to cross-contamination of food-contact surfaces. The operator was advised to store wiping cloths in sanitizer solution when not in use. The operator placed the cloths in sanitizer buckets upon request during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer dispensed from the sanitizer dispenser was measured at 100 ppm. The operator was advised to manually prepare sanitizer at 200 ppm until the dispenser is calibrated or repaired to ensure effective sanitization.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No sanitizer concentration records were available for review at the time of inspection. The operator was advised to routinely monitor and document sanitizer concentrations to ensure sanitizers are maintained at effective levels for proper sanitization of food-contact surfaces and equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cutting board located beside the baking machine was observed to be heavily scored, stained, and worn. Deep knife grooves and damaged surfaces may prevent effective cleaning and sanitizing and can harbour microorganisms and food debris. The operator was advised to resurface or replace the cutting board to ensure it is maintained in a smooth, cleanable, and sanitary condition.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooked turkey, properly wrapped in its packaging, was observed in a preparation sink containing stagnant water. The water temperature was measured at 28°C, and the internal temperature of the turkey was measured at 78°C using a probe thermometer. The chef stated that the turkey had been removed from the oven and placed in the sink to cool. Cooling food in stagnant water does not provide effective heat transfer and may not facilitate rapid cooling through the temperature danger zone. Failure to cool potentially hazardous foods rapidly may permit the growth of pathogenic microorganisms. The operator was advised to cool foods using approved methods, such as shallow pans, dividing foods into smaller portions, using an ice bath with frequent monitoring, or utilizing rapid-cooling equipment, to ensure foods are cooled within the required timeframes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located by the walk-in cooler was observed without soap and paper towel. The absence of handwashing supplies may prevent effective hand hygiene and increase the risk of contamination. The operator was advised to ensure that soap and paper towels are adequately stocked at all times to facilitate proper handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The preparation sink and handwashing sink located adjacent to the walk-in cooler were not supplied with cold running water at the time of inspection. Adequate hot and cold running water is required to support proper hand hygiene and cleaning and sanitizing activities. The operator indicated that maintenance had been contacted to repair the issue.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were observed throughout the facility. Evidence of pest activity indicates that pests are present within the facility and may contaminate food, equipment, utensils, and food-contact surfaces, increasing the risk of foodborne illness. Operator was advised to investigate and eliminate the source of flies and take effective measures to eradicate the pests from the facility. Operator was advised to maintain the premises in a manner that prevents pest activity.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was observed beneath the exterior door that may allow the entry of pests into the facility. The operator was advised to ensure the door is properly sealed and maintained in good repair to prevent pest entry and help maintain a sanitary environment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired Food Handling Permit (Exp: September 30, 2026) was observed posted in the facility. The operator was advised to replace it with a valid permit and ensure it is posted in a conspicuous location visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator demonstrated a lack of knowledge regarding sanitizer use and required concentrations and was unable to identify the type of sanitizer used in the facility. Inadequate knowledge of sanitizer preparation and use may result in ineffective sanitization of food-contact surfaces and equipment. The operator was educated on sanitizer requirements and proper concentration levels during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seven (7) light covers were observed to be broken and damaged in the main kitchen and dishwashing areas. Damaged light covers may no longer provide adequate protection against glass contamination should a bulb break, posing a risk of physical contamination to food, food-contact surfaces, clean equipment, and utensils. The operator was advised to replace the damaged light covers and maintain them in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged and cracked plastic hot-holding covers were observed on the air-dry rack. Cracked and damaged food-contact equipment cannot be effectively cleaned and sanitized and may harbour microorganisms. The operator discarded the damaged covers and replaced them with intact covers during the inspection. Operator discarded damaged containers during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal scoops were observed stored with the handle in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the scoop with the handle extended out of the product or in a designated clean holder to prevent cross‑contamination.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A bucket of Quat sanitizer solution at the kitchen area had soapy water at 0ppm. Another bucket of Quat sanitizer solution at the front area was measured to be at 0ppm concentration. Buckets of fresh 200ppm Quat sanitizer solution was prepared during inspection. Ensure the required 200ppm concentration of Quat sanitizer is maintained. Use test strips to measure the concentration. Do not add soap in your prepared sanitizer solution. 2. Used cleaning cloths were observed on food preparation surfaces at the kitchen. The staff removed the cloths and was advised by the PHI to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand hygiene was observed. The staff at the kitchen was cleaning his hands on a wiping cloth attached to his apron. The PHI advised the staff to remove the wiping cloth during inspection and ensure hands are properly washed during food preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispensers in the male and female washrooms were empty. Paper towel roll was in use. Please refill the paper towel dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher and ice machine were unclean. Dirt and debris were observed on the surfaces. Clean and sanitize the ice machine and dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were unclean:- Floor underneath shelves and counters at the back area.- Wall around the dishwasher.Dirt and debris accumulation were observed at these areas. Clean these areas and ensure all hard-to-reach corners are maintained in a sanitary condition.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and wall surfaces were discolored the back prep room and required cleaning.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "New Air" prep table cooler measured 16C and must be 1C-4C. Repair and monitoring to achieve correct temperatures required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1, The meat slicer had an accumulation of food debris on the back guard. Ensure that blade is removed after each use for proper cleaning and sanitizing.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1, The meat slicer had an accumulation of food debris on the back guard. Ensure that blade is removed after each use for proper cleaning and sanitizing.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A single use cup was being used as a scoop and stored inside bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination. 2. A box of onions was stored on the floor of the walk in cooler. Box was moved to a higher shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was cooling at room temperature and measured a temperature of 22 degrees Celsius. Closer monitoring required, once rice is slightly cooled, move to the cooler. Rice was moved to the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler measured a temperature of 8-10 degrees Celsius. Ensure all cooler temperatures are 4 degrees Celsius or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The plastic coating was still on one of the prep coolers. Remove coating so that it can be cleaned and sanitized properly. 2. The meat slicer had an accumulation of food debris on the back guard. Ensure that blade is removed after each use for proper cleaning and sanitizing.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet is not working at the handwashing sink in the back food prep area. Ensure that the hot water faucet is repaired.

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