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Ricky's All Day Grill

340 Smith Street Hinton AB T7V 2A1 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on July 21, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on December 1, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 7 separate inspections, most recently on June 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 4 separate inspections, most recently on March 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on March 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is still not dispensing correct amount of chlorine sanitizer into cycle.Operator observed to be using sink method for sanitizing. Please continue to use this method until dishwasher is able to sanitize.The operator stated they will have the dishwasher tech come in for repair in a few days. Follow up required.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not dispensing correct amount of chlorine sanitizer into cycle.To continue operation, the operator must use an alternative method for sanitizing all equipment and utensils. As discussed, please use the submersion method for sanitizing, fill sink with sanitizer solution and submerge dishes in sanitizer for 30 seconds and air dry.The operator stated they will have the dishwasher tech come in for repair in a few days. Follow up required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in the back of kitchen was not equipped with soap.Other hand wash sinks in the kitchen were equipped with soap and paper towel. Please ensure all hand wash sinks are equipped with soap and paper towel. Operator to provide confirmation of corrected violation. Follow up required.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was detected coming from the grease trap. The manager indicated that the grease trap has already been emptied; however, the odor has not dissipated completely. the service provider mentioned that if the odor persists for two more weeks, they will also clean the pipelines in the facility.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A crate of cabbage was found placed on the floor inside the walk-in cooler. Staff was advised to place the crate on the shelf.Please make sure that all food items are stored off the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member was observed leaving their car keys and charging their mobile phones on the refrigerated sandwich preparation table. The shoes of another staff member were also found in the kitchen. Staff is reminded to keep their personal belongings in the staff room.Please ensure that all personal items are stored away from food contact surfaces to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the entrance of the kitchen did not have hot water. Please make sure to repair the issue as soon as possible.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was detected coming from the grease trap. The manager indicated that the grease trap has already been emptied; however, the odor has not dissipated completely. the service provider mentioned that if the odor persists for two more weeks, they will also clean the pipelines in the facility.
  7. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glassware dishwasher had insufficient sanitizing concentration, with levels recorded at 0 ppm. Staff indicated that they will address the issue within a day and will provide photographs once it's operational. In the meantime, they will continue to use the dishwasher in the kitchen.
    • 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 station in the bar area was noted to have no hand soap available. PHI advised the staff to replenish the hand soap at the handwashing station and to send photographs once it has been restocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the line coolers in the kitchen had broken handle. Staff indicated that they already discussed it with the owner, and it will be fixed within two weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A kitchen apron was found to be sitting at the washroom sink. PHI instructed the staff to remove it.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the line coolers in the kitchen had broken handle. Staff indicated that they already discussed it with the owner, and it will be fixed within two weeks.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and bowls are being left in bulk food containers in a manner that may contaminate food.Bulk storage containers were observed with dispensing containers without handles. Dispensing containers must have handles or be stored in such a way that parts of the container that are frequently touched by workers does not come into contact with food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood was dusty and greasy.Ensure to clean between the filters on the ventilation hood. Clean the ventilation hood/canopy at least once or twice a weekly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice machine is covered is leaking and in stained.Clean the ice machine and repair the leaking gasket.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration after the sanitizing cycle of the bar glass washer was measured at 0ppm. The sanitizer bucket was empty. The operator changed the bucket of chlorine solution and 100ppm sanitizing concentration was achieved after sanitizing cycle. Please ensure the concentration of chlorine solution after the sanitizing cycle of the dishwasher is checked and recorded daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink at the back area did not have liquid soap.Ensure the hand wash stations are adequately stocked with liquid soap, paper towels and hot/cold water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed build up of grease and dust noted on canopy grates. 2. The back surface of the cooking equipment at the cookline and the wall behind it had grease and dirt build-up. Clean the ventilation hood and back surface of the cooking equipment including the walls behind the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling especially around the vents had dust/dirt.Clean the kitchen ceiling and ensure the vents are clear of any dust/dirt.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • PHI observed improper thawing/defrosting of chicken in the 2-compartment sink. Frozen chicken breast thawing in a stagnant water in a sink overflowing with Quats sanitizer. This is unacceptable and direct contamination of the food(chicken breast). N.B: Upon the PHI's advice, kitchen staff discarded the breast chicken and bleach was poured on the chicken once it was discarded.* PHI discussed proper thawing methods with the staff to thaw food either: under cold running water, overnight in the cooler, in the microwave or cook from frozen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel observed in the handwash sink and the staff washroom.Ensure the paper towel dispenser is replenished in both the kitchen hand wash sink and the staff washroom.**Dec 01,2023 Still outstanding.
    • 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?
      • No Food Handling Permit on display.Ensure the FHP is displayed in a conspicuous area in the facility.
  16. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer concentration was measured at 0 ppm. Operator corrected the during inspection and made a fresh batch measured at 200 ppm.Ensure Quats sanitizer solutions is replaced every 2-3 hours depending on frequent use since its concentration tends to decrease with time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel observed in the staff washroom.Ensure the paper towel dispenser is replenished in the staff washroom.
    • 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?
      • No Food Handling Permit on display.Ensure the FHP is displayed in a conspicuous area in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling requires cleaning especially around the vents. Dust was observed on the ceiling tiles.Ensure this area is thoroughly cleaned.
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