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Ricky's All Day Grill

404 - 988 Yankee Valley Boulevard SE Airdrie AB T4A 2E4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand soap dispenser in the bar was empty.2. The hand wash sink by the entry way into the kitchen was missing soap.**Equip hand wash sink with soap3. The paper towel by the hand wash sink beside the ice cream freezer was stored on the countertop.**Store paper towel in a clean and sanitary manner to protect it from contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The caulking for the spray sink was in disrepair; mold build up was noted on the surface.**Remove mold**Recalk sink2. The faucet for the hand wash sink beside the ice cream freezer was rusty and loose 3. The sink by the cook line was loose and coming off the wall.4. The faucet for the hand washing by the cook line was leaking**Repair faucet**Repair sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoop in the dipper well had a buildup of calcium on the surface**Please clean and sanitize utensil
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the dips cooler was measured at 9.6 degrees C. Temperature of foods in the inserts were measured at Tartare sauce - 11 degrees CCole slaw sauce - 8.4 degrees C.High risk foods were moved out of the cooler.**Repair cooler.**Do not store high-risk foods in the cooler until cooler is repaired.**Ensure that high risk foods in cold storage are held at 4 degrees C and below at all times.
    • 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?
      • A gap was noted under the back door.**Seal gap to prevent infiltration of [pests**Replace weather strip
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Holes were noted on the wall beneath the dishwasher.**Please seal all holes.**Ensure all surfaces in the food facility are smooth and cleanable.2. The surface of the shelving in the cooler used to store glass cups opposite the ice cream freezer was rusty.**Please refinish shelving surface**Ensure all surfaces are smooth and cleanable.3. The caulking for the spray sink was in disrepair, mold build up was noted on the surface.**Remove mold**Recalk sink4. The faucet for the hand wash sink at the back food prep area beside the ice machine had come loose.**Repair faucet
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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 was a hole noted on the wall under the dishwasher.**Please seal all holes to ensure surface is smooth and cleanable.
  6. Monitoring Inspection

    2 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?
      • There was a hole noted on the wall under the dishwasher.**Please seal all holes to ensure surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some chopping boards in the cookline had knife markings and were discolored.**Resurface the chopping boards to ensure that they can be adequately cleaned and sanitized.2. Scum build-up was noted in the ice machine.**Please clean and sanitize equipment
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some chopping boards used in the food facility had knife markings and were discolored.**Resurface the chopping boards to ensure that they can be adequately cleaned and sanitized.