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Ricky's All Day Grill 204

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

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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.
  9. 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.
  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. 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.
  12. Demand Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of one of the prep coolers was 21°C (located beside the cooking grill). The power to the cooler had been shut off, this was corrected at the time of inspection. The internal temperature of the food products was approximately 4.8°C, the food products were immediately moved to the walk-in cooler. The staff reported that they will wait for the cooler temperature to decrease to 4°C before restocking it.