Ricky's All Day Grill #5

135 - 7135 120th St, Delta · Restaurant

25 inspections

Follow-Up InspectionApr 17, 2026
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Operator will provide copies of most recent licenced pest control reports (monthly). Noted mouse droppings in hard to reach areas (plastic cart shelves, floor in hard to reach areas, etc.) Operator has advised that some holes noted in December pest company's report have been sealed.
  - Corrective Action(s): Follow instructions from licenced pest control re cleaning and sealing holes where pests may enter. Food appears to be in pest-proof bins. Continue with monitoring for pests.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning is done throughout day and scheduled cleaning is done at night. Some cleaning by staff done since last inspection (dishwashing area). Noted the plastic food cart in kitchen (near dishwashing side), floor under equipment and in hard to reach areas, etc. has food/grease build up. Showed areas to staff.
  - Corrective Action(s): Deep clean kitchen and add this to your written cleaning schedule. Remove all items that are not needed in kitchen and dry storage room. This will prevent the attraction of pests and will allow for better cleaning.
  - Violation Score: 9
Routine InspectionApr 16, 2026
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings were seen on the lower rack of the food cart in the main kitchen at the west door. No sign of foods contaminated by the rodent activities observed
  - Corrective Action(s): To prevent people from getting sick from food that is not safe to eat: - Keep foods in pest proof containers with tight-fitting lids - Routinely scrub all corners and hard-to-reach areas such as under and behind equipment - Routenely check your premises for signs of pests. Continue with licenced pest control. - Remove all evidence of pests and disinfect the arffected areas with hot water and bleach. Date to be corrected by April 27, 2026
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food and debris noted on floor, especially in harder to reach areas
  - Corrective Action(s): Deep clean kitchen. Clean floor, food carts, shelves, etc. and follow a written routine cleaning schedule.. Date to be corrected by April 27, 2026
  - Violation Score: 15
Follow-Up InspectionAug 19, 2025
0 infractions
Routine InspectionAug 15, 2025
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Walk in cooler air temperature measured 8C
  - Under counter prep cooler (beneath toaster) measured 9C
  - Corrective Action(s): All coolers must be maintained at 4C (40F) or less. Please have both coolers serviced and ensure they are maintaining 4C or colder. Keep doors and lids closed as much as possible to help maintain colder temperatures.
  - Violation Score: 15
Routine InspectionJan 20, 2025
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket at the ice cream prep station measured at 50ppm QUATs.
  - Corrective Action(s): Operator replaced the sanitizer in the bucket with new solution that measured 200ppm QUATs.
  - Violation Score: 5
Follow-Up InspectionJul 24, 2024
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed along walls.
  - Corrective Action(s): Remove droppings daily and sanitize these areas. Provide report from Pest Control company.
  - Seal holes and put out more traps. follow recommendations of pest control company.
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Operator's FOODSAFE Level 1 has expired.
  - Corrective Action(s): Renew FOODSAFE Level 1 or equivalent within 2 months.
  - Violation Score: 1
Routine InspectionJul 4, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. Sanitizer used in back of house registered 0 ppm chlorine.
  - 2. Sanitizer used for front of house registered only 50 ppm quats.
  - Corrective Action(s): 1. Operator made a new solution that registered 100-200 ppm chlorine.
  - 2. Dispenser has been adjusted and now dispensing at 200 ppm Quats.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Raw chicken that was thawing was stored next to produce in the walk-in cooler.
  - Corrective Action(s): Re-organize walk-in cooler so that all raw meats are kept separate from ready to eat foods (foods that do not require cooking).
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Pest droppings observed along walls.
  - Corrective Action(s): Remove droppings and sanitize these areas. All food contact surfaces must be sanitized prior to use.
  - Check for pest activity daily. Continue to fill all holes and keep premises clean.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Dedicated hand sink in food prep area is not in use/working (staff are using the prep sink for hand washing).
  - 2. Hand sink in bar area is dripping.
  - 3. Tropicana cooler ambient air temperature 11 C.
  - 4. Quats dispenser dispensing at 50 ppm quats.
  - Corrective Action(s): 1 & 2. Repair both hand sinks so that they are properly functioning and available at all times.
  - 3. Do not use cooler for potentially hazardous foods until it is able to maintain a temperature of 4 C or below.
  - 4. Adjust dispenser so that it is dispensing at 200 ppm or as per manufacturer's recommendations.
  - Violation Score: 9
Routine InspectionJan 10, 2024
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at servery area measured 0 ppm.
  - Corrective Action(s): Prepare fresh sanitizer and ensure this gets refreshed regularly.
  - Violation Score: 5
Routine InspectionSep 6, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Quat sanitizer greater than 500 ppm in use for food contact surfaces.
  - Corrective Action(s): Manually dilute Quat sanitizer to 200 ppm. Use test strips to confirm concentration.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sanitizer dispenser is producing Quat sanitizer (D10) at concentrations greater than 500 ppm.
  - Corrective Action(s): Service the sanitizer dispenser so it is able produce 200 ppm Quat sanitizer. Use test strips daily to confirm the sanitizer dispenser is working properly. Correct within 1 week.
  - Violation Score: 9
Follow-Up InspectionMar 30, 2023
0 infractions
Follow-Up InspectionMar 23, 2023
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The small prep cooler in the kitchen is still not operating at the acceptable temperature. The reading shows 3 degrees C but it was measured to be 10-11 degrees C.
  - Corrective Action(s): Do not use this cooler until it has been fixed. Call a technician and have the cooler fixed.
  - Correction Date: April 6, 2023.
  - Violation Score: 3
Routine InspectionMar 17, 2023
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: *Repeat Violation* The small prep table cooler is operating at 10 degrees C.
  - Corrective Action(s): This is a repeat violation that must be addressed immediately. Potentially hazardous foods being stored at this temperature may lead to pathogen growth which in turn may make the public sick. Do not store any potentially hazardous foods in this cooler until it has been fixed and a follow up inspection has been conducted.
  - Correction Date: Wednesday March 22, 2023.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Most of the sanitizer buckets were empty or did not have adequate sanitizer inside.
  - Corrective Action(s): Ensure all sanitizer buckets are filled with premixed Quat solution. Also, ensure that all the cloths/rags are dispensed in the sanitizer buckets when not being used.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): The meat slicer had visible food residue when not being used.
  - Corrective Action(s): Clean and sanitize the meat slicer after finishing use, or every 2 hours, whichever comes first.
  - Violation Score: 5
Routine InspectionJul 7, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): The small prep. table cooler was measured to be operating at 10 degrees C.
  - Corrective Action(s): This temperature is the "danger zone", meaning the conditions present may allow for pathogens on foods to grow and spread. As it has been less than 2 hours, the food can be moved into the walk-in cooler, and the small prep. table cooler may not be used until it has been fixed.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The small prep. table cooler is operating at 10 degrees C.
  - Corrective Action(s): Coolers must be operating at or below 4 degrees C to prevent pathogens from growing and spreading.
  - Correction date: Immediately.
  - Violation Score: 3
Routine InspectionFeb 25, 2022
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Wiping cloth were not stored in sanitizer solution.
  - Corrective Action(s): Store all wiping cloths inside the bucket of sanitizer solution. Ensure that it is made fresh and follow the manufacturer's direction for dilution.
  - Violation Score: 5
Follow-Up InspectionAug 26, 2021
0 infractions
Routine InspectionAug 24, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) Temperature of the ham slices stored on top of the lid of the stainless steel container in prep cooler (next to hand sink) was too warm 60F/16C.
  - .
  - Corrective Action(s): 1) The ham slices were discarded. Store underneath or in covered containers. Do not overload. Keep lid of the unit close when not busy.
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Temperature of the two hollandise and gravy were 100F/112F/135F (38C/44C/57C) respectively.
  - Corrective Action(s): Sauces has been reheated. Ensure sauces are stored on the steam table (hollandise were not) and stirred to ensure all parts reach adequate temperature.
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: A container of hashbrown was in the handsink. No soap in the dispenser.
  - Corrective Action(s): Ensure the handsink is unobstructed at all times.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Prep cooler (near the walk-in) was too warm at 16C/60F.
  - Corrective Action(s): Temperature has been dialed down. Monitor and service if necessary.
  - Violation Score: 3
Routine InspectionSep 8, 2020
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Gravy in hot holding unit internal food product temperature ~ 36 degrees C.
  - Corrective Action(s): Staff reheated the gravy on the stove to over 74 degrees C then placed back in hot holding unit. Ensure all hot potentially hazardous foods are hot held at or above 60 degrees C.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: At the time of inspection staff working along preparation line observed to start to wash hands using the spray nozzle mechanism at the dishwashing area.
  - Corrective Action(s): Directed staff member to wash hands at hand wash station. Ensure all employees wash hands at designated hand wash stations using hot/cold running water and liquid soap. Dry hands using single use paper towels.
  - Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Package of sausages observed thawing on top of the small under the counter freezer.
  - Corrective Action(s): Ensure all frozen foods are thawed in an appropriate manner. Thaw under cold running water or in the cooler.
  - Violation Score: 1
  - 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
  - Observation:
  - - Small under the counter freezer next to the deep fryer ambient air temperature ~ -6 degrees C.
  - - Walk in freezer ambient air temperature observed to be ~ -5 degrees C.
  - Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C.
  - Violation Score: 1
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - - Small under the counter freezer next to the deep fryer ambient air temperature ~ -6 degrees C.
  - - Walk in freezer ambient air temperature observed to be ~ -5 degrees C.
  - Corrective Action(s): Service the small under the counter freezer and walk in freezer and ensure both are capable of maintaining -18 degrees C or less. Correct by September 14, 2020.
  - Violation Score: 3
Follow-Up InspectionSep 4, 2019
0 infractions
Follow-Up InspectionAug 29, 2019
0 infractions
Routine InspectionAug 28, 2019
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Sour cream stored in the inserts and lower section of the small preparation cooler in the servery at ~7 degrees C. Ambient air temperature of the small preparation cooler at ~8 to 9 degrees C.
  - Corrective Action(s): Sour cream relocated to larger glass door cooler in the servery. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
  - Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Cardboard used to line some shelves in the walk in cooler.
  - Corrective Action(s): Ensure all surfaces are smooth, non absorbant and easy to clean. Discard the cardboard used to line the shelves in the walk in cooler. Correct immediately.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sour cream stored in the inserts and lower section of the small preparation cooler in the servery at ~7 degrees C. Ambient air temperature of the small preparation cooler at ~8 to 9 degrees C. Observed oil containers still in cardboard boxes blocking ventilation portion of the the cooler.
  - Corrective Action(s): Adjust temperature to colder setting or service if required. Ensure unit is capable of maintaining 4 degrees C or less at all times. Do not use until 4 degrees C or less is achieved. Correct immediately. Followup inspection required.
  - Violation Score: 3
Routine InspectionFeb 27, 2019
0 infractions
Routine InspectionOct 22, 2018
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Some trays of food products observed stored on the floor in the walk in cooler.
  - Corrective Action(s): Ensure all food products are stored at least 6" off the floor. Correct immediately.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris accumulations observed underneath coolers and the cooking line.
  - Corrective Action(s): Thoroughly clean underneath and behind equipment. Correct immediately.
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Operator's FOODSAFE level 1 certificate has expired.
  - Corrective Action(s): Recertify by taking the refresher course online at www.foodsafe.ca or retake the entire course. Correct by January 1, 2019.
  - Violation Score: 1
Routine InspectionJun 19, 2018
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Large stainless steel container of hot gravy with lid on observed cooling in the walk in cooler. Internal food product still over 60 degrees C.
  - Corrective Action(s): Ensure all foods are cooled in an acceptable manner. For cooling liquids use ice wands, ice baths, shallow pans, and/or split into smaller quantities. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Staff placed the container of gravy into an ice bath.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Uncovered food products observed in the walk in cooler and lower sections of the preparation cooler.
  - Corrective Action(s): Use saran wrap and lids to protect food from contamination. Correct immediately.
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Cardboard used to line wired shelves in the walk in cooler.
  - Corrective Action(s): Do not use cardboard to line shelves in a food premise. Material is not easily cleanable. Discard immediately.
  - Violation Score: 3
Follow-Up InspectionJan 9, 2018
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen designated hand sink serviced. New pump installed and in good working order. Hand sink again obstructed from use with cutting board with food containers on top. Basin not available for staff to wash hands.
  - Corrective Action(s): Ensure all designated hand sinks are clear of obstructions and available for use at all times. Further non compliance will result in the issuance of a violation ticket.
  - Violation Score: 5
Routine InspectionDec 5, 2017
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): At the time of inspection kitchen designated hand sink again obstructed from use with cutting board being placed on top of sink.
  - Corrective Action(s): This is a recurring issue. The kitchen hand sink must be clear of obstructions and available for use at all times. Operator states that the pump to dispose of grey water is malfunctioning and is to be replaced. In the interim staff are using the adjacent utility sink for hand washing purposes.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris and grease accmulations observed throught kitchen.
  - Corrective Action(s): Focus cleaning efforts on shelves, counter, and interior of preparation coolers. Thorough cleaning required for exhaust canopy. Correct by December 12, 2017.
  - Violation Score: 3