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Rickys All Day Grill 234

1119 2 Street W Brooks AB T1R 0N9 · Food - General

Official record from Alberta →

Inspection summary

Rickys All Day Grill 234 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 14, 2026. The most recent inspection, on October 1, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on August 28, 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 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 on July 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on August 28, 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?

  • 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 July 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • There were large holes in the floor of the back storage area around the basement conveyor belt that is mostly sealed off and not in use.* Repair the holes in the floor of the back storage area to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood was exposed on the wall above the mop sink, and there was a hole in a floor tile in the grill area.* Seal the exposed wood surface on the wall and repair or replace the damaged floor tile.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • The weatherstripping on the back door was in disrepair, and there were large holes in the floor of the back storage area around the basement conveyor belt that is mostly sealed off and not in use.* Replace the damaged weatherstripping on the back door and repair the holes in the floor of the back storage area to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood was exposed on the wall above the mop sink, and there was a hole in a floor tile in the grill area.* Seal the exposed wood surface on the wall and repair or replace the damaged floor tile.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • The weatherstripping on the back door is in disrepair, and there are large holes in the floor of the back storage area around the basement conveyor belt that is mostly sealed off and not in use.* Replace the damaged weatherstripping on the back door and repair the holes in the floor of the back storage area to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood is exposed on the wall above the mop sink, and there is a hole in a floor tile in the grill area. * Seal the exposed wood surface on the wall and repair or replace the damaged floor tile.
  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box with eggs was stored on the floor of the walk-in cooler, and boxes containing meat products were stored on the floor of the walk-in freezer. The operator moved all boxes onto shelving above the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing QUATS sanitizer had an incorrect degreaser label. The operator relabeled the spray bottle as QUATS sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup being reheated in the hot holding unit had a temperature of 49.9°C. The operator transferred the soup to a pot on the stove for reheating to the required temperature.The food preparation cooler had a temperature of 7.4°C. The operator adjusted the prep table cutting board, which was preventing the cooler lid from closing properly. The cooler temperature subsequently measured 3.5°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef dip au jus and gravy were being reheated in hot holding units. The beef dip au jus measured 58°C, and the gravy measured 46.5°C.* Reheat foods to at least 74°C before placing them into hot holding units and maintain them at 60°C or higher during hot holding.
    • 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?
      • The weatherstripping on the back door is in disrepair, and there are large holes in the floor of the back storage area around the basement conveyor belt that is mostly sealed off and not in use.* Replace the damaged weatherstripping on the back door and repair the holes in the floor of the back storage area to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood is exposed on the wall above the mop sink, and there is a hole in a floor tile in the grill area. * Seal the exposed wood surface on the wall and repair or replace the damaged floor tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wire mesh strainer has torn edges, and the plastic spatulas are cracked and stained.* Discard the damaged wire mesh strainer and plastic spatulas, and ensure that all utensils are maintained in good repair and in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside and outside of the microwaves have food debris and grease buildup. There is a brown liquid residue in the floor between the sink and cooler in the bar area. * Clean both the inside and outside of the microwaves and the spill in the floor, ensure these areas are maintained in a clean and sanitary condition.Old mouse traps that were not being monitored and were not included in the current pest control program were found in multiple locations throughout the kitchen.* Remove all mouse traps that are not being regularly monitored or maintained.
  6. Initial Inspection

    0 infractions

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