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Ricky's All Day Grill 204

2420 Fairway Plaza Road S Lethbridge AB T1K 6Z3 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill 204 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on September 28, 2026, recorded 1 infraction.

7 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on September 22, 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 4 times across 4 separate inspections, most recently on December 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on September 28, 2026. 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 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on November 29, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back and hard to reach areas in the dry storeroom had a buildup of debris.Areas of the Meat slicer were dirty.Floor area behind the convection oven in back was dirty.The outside and edges of both the walk-in cooler and walk-in freezer were dirty.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats measured at 100PPM but was due to be changed out (every 4 hours).Please ensure a 200PPM concentration is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dishwasher racks have soap scum build up and need replacement.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New cooler ordered and will b installed at end of week.
  10. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep table cooler was measured at 20 C. The unit was not operational, and staff had put trays of ice in the bottom shelf to try and keep it cold. This was insufficient and they were told to remove all perishable food and store in an operating cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Most dishracks require replacement due to build up of black soap scum on sides, crevices, etc..
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Most cutting boards in the kitchen had a softened and stained middle section that no longer can be adequately cleaned and sanitized.Manager was instructed to either resurface or replace these boards and other food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap in back sink was leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler and other high touch surfaces had a build up of grime. These need more regular attention to cleaning.
  11. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep table cooler was measured at 20 C. The unit was not operational, and staff had put trays of ice in the bottom shelf to try and keep it cold. This was insufficient and they were told to remove all perishable food and store in an operating cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Most dishracks require replacement due to build up of black soap scum on sides, crevices, etc..
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Most cutting boards in the kitchen had a softened and stained middle section that no longer can be adequately cleaned and sanitized.Manager was instructed to either resurface or replace these boards and other food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap in back sink was leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler and other high touch surfaces had a build up of grime. These need more regular attention to cleaning.
  12. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep table cooler was measured at 20 C. The unit was not operational, and staff had put trays of ice in the bottom shelf to try and keep it cold. This was insufficient and they were told to remove all perishable food and store in an operating cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Most dishracks require replacement due to build up of black soap scum on sides, crevices, etc..
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Most cutting boards in the kitchen had a softened and stained middle section that no longer can be adequately cleaned and sanitized.Manager was instructed to either resurface or replace these boards and other food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap in back sink was leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler and other high touch surfaces had a build up of grime. These need more regular attention to cleaning.
  13. Demand Inspection

    0 infractions

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