Skip to content
Loading map…

Ricky's All Day Grill 248

9510 100 Street Peace River AB T8S 1S9 · Food - General

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops left in bulk food containers with handles in contact with food. This is a cross-contamination concern.Ensure that scoops are stored separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep coolers across from the cooking lines are too warm - higher than 5.0 degrees Celsius in the lower cooler and higher than 8.0 degrees Celsius in the top compartment.Coolers must be able to maintain food at or below 4.0 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not functioning properly to sanitize. Chlorine sanitizer is not at the required concentration. Manual sanitizing must be done until the dishwasher is functioning properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood counter beside the walk-in coolers and 2-compartment sink is breaking. Counter must be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large can opener was dirty and returned to holder dirty. Removed during inspection. Can opener and the holder must be cleaned before the opener is put away.
  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A large, opened bottle of soy sauce was stored at room temperature. Manufacturer instructions indicated it must be refrigerated after opening. Operator discarded the soy sauce during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pedal bike was stored in a food equipment storage area. This is not appropriate storage; the bike must be removed.Operator indicated the bike was owned by someone that no longer worked there. Bike was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both coolers in the servery are not maintaining 4C. Operator removed all high risk items at the time of inspection. Discontinue use of these coolers until they can consistently maintain an temperature of 4C.Both sandwich coolers across from the grills were a little above 4C. Operator turned the units down during the inspection. Ensure ingredients at the top are maintained at 4C.Chicken was half submerged in water in the sink thawing, without any water running over it. When thawing in a sink ensure the meat is completely submerged and cold water is running continuously.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no chlorine in the rinse cycle of the dishwasher. Upon investigation it was determined that the hoses had been mixed up and placed in the wrong buckets of chemicals. Hoses were repositioned during inspection, after priming the lines there was sanitizer in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not checking the sanitizer concentration in the dishwasher after changing chemicals.Ensure all staff know how to change chemical buckets for the dishwasher, and that the sanitizer is checked daily and anytime the chemicals are changed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak from the pipes above the dishwasher when it is in use. Have the leak repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grease building up on deep fryers, range hood, behind and under cooking equipment and prep tables.Cleaning records were not up to date.Improved cleaning and record keeping is required. Cleaning procedures and records should be updated to better reflect what needs to be done on a daily, weekly and monthly basis.April 3, 2025 - Cleaning of the kitchen has improved but there were no up-to-date records.Nov 25, 2025 - Cleaning and Sanitation schedules are not maintained. Cleaning is required in some areas.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal shelving in the walk-in cooler has a lot of chips and can no longer be cleaned adequately. Refinish or replace the shelving. The grills and the back of the ventilation system has an accumulation of grease. This must be cleaned more often.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards have deep grooves and are not in a condition to allow for adequate cleaning and sanitizing. Cutting boards must be refinished so that they are smooth and can be adequately sanitized or replaced. Electric convection oven has a buildup of dirt and grease and is missing some screws on the top and middle doors. Oven must be cleaned and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grease building up on deep fryers, range hood, behind and under cooking equipment and prep tables.Cleaning records were not up to date.Improved cleaning and record keeping is required. Cleaning procedures and records should be updated to better reflect what needs to be done on a daily, weekly and monthly basis.April 3, 2025 - Cleaning of the kitchen has improved but there were no up-to-date records.
  4. Demand Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal shelving in the walk-in cooler has a lot of chips and can no longer be cleaned adequately. Refinish or replace the shelving. The grills and the back of the ventilation system has an accumulation of grease. This must be cleaned more often.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen exhaust ventilation system is not working. Gas range and deep fryers must be turned off immediately and not used until the kitchen exhaust ventilation system is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards have deep grooves and are not in a condition to allow for adequate cleaning and sanitizing. Cutting boards must be refinished so that they are smooth and can be adequately sanitized or replaced. Electric convection oven has a buildup of dirt and grease and is missing some screws on the top and middle doors. Oven must be cleaned and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records for the kitchen were not up to date in the kitchen. Kitchen cleaning and sanitation records must be updated. This is a repeat violation.General cleaning is needed in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and grease building up on deep fryers, range hood, behind and under cooking equipment and prep tables.Cleaning records were not up to date.Improved cleaning and record keeping is required. Cleaning procedures and records should be updated to better reflect what needs to be done on a daily, weekly and monthly basis.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary ammonium sanitizer solution was over 200ppm. Ensure quaternary ammonium sanitizer is at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is raw beef and chicken stored above fish in the walk in cooler. Another shelf has raw meat above ready to eat deli meats. Ensure all staff are aware of safe storage procedures for raw products to protect against cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • There is an unlabeled spray bottle on top of the dishwasher. Discard this solution and ensure all chemicals are clearly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small cooler in the front service area was not cold enough. This cooler must not be used unless it can keep food temperatures below 4.0 degrees Celsius. Nov. 26 - The cooler was 8.9C at the time of inspection. Milk and opened juices were stored in this cooler. All products were moved during inspection. Either discontinue use of this cooler or ensure that nothing other than shelf stable products, such as pop and water, are stored in this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were thawing chicken in a sink with approximately 4 inches of water. Water must be continuously running when thawing in this manner. The prep cooler was above 4C at the surface. This slight rise may be due to a defrost cycle. Monitor closely for the next 2 hours to ensure temperatures drop back to 4C. If temperatures do not decrease, then have the unit checked and discontinue use until it can maintain 4C at the surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal shelving in the walk-in cooler has a lot of chips and can no longer be cleaned adequately. Refinish or replace the shelving. The grills and the back of the ventilation system has an accumulation of grease. This must be cleaned more often.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records for the kitchen were not up to date in the kitchen. Kitchen cleaning and sanitation records must be updated. This is a repeat violation.General cleaning is needed in the kitchen.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small cooler in the front service area was not cold enough. This cooler must not be used unless it can keep food temperatures below 4.0 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board at the sauté station has deep black cuts across the board. This is dirt that cannot be removed during cleaning. The cutting board must be refinished so that it is smooth or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records for the kitchen were not up to date in the kitchen. Front of house records were up to date.Kitchen cleaning and sanitation records must be updated.
  7. Monitoring Inspection

    6 infractions

    • 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?
      • Facility does not have a procedure for recording complaints.Staff training should include how to respond to and document complaints.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop in bulk flour with handle in contact with flour. Bowl in bulk breadcrumbs with bottom of bowl in contact with breadcrumbs. These are cross contamination hazards.Both scoop and bowl removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small drinks cooler in servery area is too warm. Manager will be discontinuing use of this cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board at the sauté station has deep black cuts across the board. This is dirt that cannot be removed during cleaning. The cutting board must be refinished so that it is smooth or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt, grease and debris on equipment and surfaces. Thorough cleaning of the kitchen and all equipment is required. This was noted on the previous inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records for the kitchen were not updated since December 2023. Written records for the front had not been updated since August 2023.Surfaces, floors under equipment, and equipment in the kitchen had a build-up of grease, dirt and debris. Written cleaning records must be started again and maintained. Cleaning must improve. Unused equipment must also be kept clean or removed.
  8. Demand Inspection

    5 infractions

    • 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?
      • Facility does not have a procedure for recording complaints.Staff training should include how to respond to and document complaints.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not adequately sanitizing dishes, equipment, and utensils. Chlorine sanitizer is not at the appropriate concentration.Manual sanitizing of the dishes, equipment and utensils must be done until the dishwasher can sanitize adequately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris buildup under the wok line. Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt, grease and debris on equipment and surfaces. Thorough cleaning of the kitchen and all equipment is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Daily cleaning records were up to date but there are no weekly, monthly or periodic records for tasks that are not required to be done daily. Walk-in cooler doors, walls, electrical switches and other areas are dirty and sticky.Written procedures and records must be updated so that all areas of the facility gets cleaned.