Skip to content
Loading map…

Ricky's All Day Grill

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

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on April 13, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 22, 2025. 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?

  • 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 27, 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?

  • 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 2 times across 2 separate inspections, most recently on March 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 March 27, 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?

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. 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

Nearby inspected facilities

Own this business? Add a badge to your website