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Ricky's All Day Grill #52

19700 Klassen Rd, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

Ricky's All Day Grill #52 has been inspected 13 times by Fraser Health Authority since August 18, 2021. The most recent inspection, on September 28, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on September 28, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on March 3, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on October 16, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on April 15, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Still frozen recently removed beef patties were observed in the prep sink thawing, the cold water was not running at the time. Thawing at room temperature increases the risk of pathogen growth as the food item is in danger zone temperatures for extended periods of time. This increases the risk of foodborne illness
      • Corrective Action(s): Corrected During Inspection(CDI): Operator was instructed and had immediately turned the cold water on and was running the beef patties directly under it in its original unopened packaging. This is one of the approved methods, ideally the operator should thaw over night in the cooler.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed multiple dry storage containers with lids that had non handle scoops inside (e.g. paper cups). This can pose a risk of cross contamination as there is not one point that is touched, this can contaminate the bulk supply as the person is reaching in and touching multiple sides of the cup. Cups with handles are more ideal for this.
      • Corrective Action(s): Corrected During Inspection (CDI): Operator to remove the cups and replace with scoops with handles or similar.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observed the following:
      • 1) chemical spray bottle was stored beside the dry storage area by the rice and other containers. Note these were closed and sealed at the time. This can create a risk of cross contamination if the chemical comes into contact with the food. This creates a chemical hazard and can cause illness if ingested.
      • 2) Observed a large spray bottle with unlabelled chemical inside it. Unlabelled chemicals can pose a serious risk as the staff might improperly use it or mix it. This can lead to risk of chemical exposure and contamination that can cause possible illness.
      • Corrective Action(s): Corrected During Inspection:
      • 1) Staff immediately removed from this location and placed with other chemicals
      • 2) The manager had removed this and dumped out the contents, she will clean and rinse bottle before adding chemical. Manager ensured that chemical will be labelled once filled.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food items in the walk in cooler were left uncovered, the operator was educated that this can lead to cross contamination risk for these prepared items.
      • Corrective Action(s): Corrected During Inspection (CDI): Operator had immediately placed covers and labelled the item with date and time.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed still frozen sausage items being thawed at room temperature, this is an improper method if thawing food items that can lead to possible pathogen growth risk.
      • Use approved thawing methods:
      • 1) Overnight in the cooler, ensure it is placed in tray to prevent leakage and placed away from read to eat food items. This prevents cross contamination risk.
      • 2) Under cold running water and still in original packaging. Cold water is temperature of 4 deg C and colder
      • 3) Part of cooking process
      • 4) Microwave if manufacturer has stated this as an option.
      • Corrective Action(s): Corrected During Inspection (CDI): Operator was instructed to use approved methods for thawing, the operator was instructed and had during the inspection moved the packaged items into a prep sink to run under cold running water.
      • Violation Score: 1
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chemical bottle (WD-40) in kitchen are with the vinegar under the sink area. This can pose a risk of chemical cross contamination.
      • Corrective Action(s): Corrected During Inspection (CDI): The staff were instructed to immediately remove this item and place away from food prep and handling areas. The staff member had moved it to the chemical supply closet that is behind closed door.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff the bartender and the cook onsite at the time of the inspection did not have or could not provide copy of valid Food Safe or equivalent training.
      • Corrective Action(s): Valid foodsafe level 1 or equivalent is required by staff when the operator is absence. At least one person during operations onsite is required. Provide copy of the valid foodsafe training to the area EHO via email.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Milk in "Tropicana" mini fridge probed >4C.
      • Corrective Action(s): Milk was moved to the working walk in cooler during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knife stored beneath food container on the counter.
      • Corrective Action(s): Knife removed and placed into dishwashing area. Do not store knives beneath food container. Store in a sanitary manner (knife holder box, magnetic strip).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Repeat violation. "Tropicana" mini fridge ambient temperature measured at 7.5C.
      • (2) Dipper well still not in good working order.
      • Corrective Action(s): (1) Repair Tropicana mini fridge to operate at 4C or lower. Do not store any perishables in this unit until the temperature has been verified by the inspector. Continued non-compliance may result in further enforcement.
      • Date to be corrected by: As soon as possible
      • (2) Repair dipper well. Send inspector plumber service report.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (eg. milk) in the "Tropicana" mini fridge meaured above 4C.
      • Corrective Action(s): Items were moved to the working walk in cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and splatter noted on meat slicer. Equipment was not used today.
      • Corrective Action(s): Meat slicer taken apart for cleaning and sanitizing. Ensure equipment is thoroughly cleaned after use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) One QUATS sanitizer bucket tested at 0ppm. Incorrect chemical was used from the mounted dispenser.
      • (2) No food contact surface sanitizer available in the bar area.
      • Corrective Action(s): (1) Staff replaced the solution from the QUATS dispenser - tested at 200ppm.
      • (2) QUATS sanitizer solution was made available in the bar area. Ensure QUATS sanitizer is readily available at the start of operations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Food debris, grease acucmulation, and/or food splatter noted in the following areas:
      • - Underneath and behind the cooking and deep frying equipment.
      • - Underneath dry storage shelves.
      • - Underneath walk in cooler shelves.
      • - Underneath walk in freezer shelves.
      • - On the wire shelf and bottom shelf of the batter prep cooler.
      • - White backsplash behind the hot holding unit in the cooking area.
      • (2) Odour noted in the dishwashing area and area by the ice machine.
      • Corrective Action(s): (1) Thoroughly sanitize above mentioned areas.
      • Date to be corrected by: April 28, 2025
      • (2) Pump out grease trap/contact plumber to address odour issue. Provide new service report to inspector.
      • Date to be corrected: As soon as possible.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) No soap available at waffle station handsink.
      • (2) "Tropicana" mini fridge ambient temperature measured at 7.5C.
      • (3) Dipper well not in good working order.
      • Corrective Action(s): (1) Staff indicated the manager has ordered a new mounted dispenser. In the meantime, obtain soap at this handsink. All handsinks must be stocked with hot and cold running water, liquid soap, and paper towel.
      • Date to be corrected by: As soon as possible
      • (2) Adjust/repair "Tropicana" mini fridge to opeate at 4C or colder. Do not store any perishables in this unit until it can maintain a temperature of 4C or colder.
      • Date to be corrected by: As soon as possible
      • (3) Repair dipper well.
      • Date to be corrected by: April 28, 2025
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stored PHFs in mini fridge measured above 4C - probed 2% milk had internal temperature of 7.6C.
      • Corrective Action(s): Relocated all PHFs into other working coolers.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mini fridge ambient temperature measured 5.5C.
      • Corrective Action(s): Repair or replace this mini fridge. Do not use for storing PHFs.
      • Date to be corrected by: 1 week
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the mini fridge measured above 4C - opened juice containers and milk.
      • Corrective Action(s): Moved all PHFs to working prep cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1 stack of plates stored on the bottom shelf below the steam table was covered in food debris.
      • Corrective Action(s): Clean and sanitize equipment. Ensure all stored items used to dispense and serve food are maintained in a sanitary condition and stored in such a way that protects from contamination.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 handsinks were obstructed at time of inspection - items were stored inside the sink basins.
      • Corrective Action(s): Do not store items inside the handsink basins. All handwashing stations must be fully supplied and accessible at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required at the cook line, under prep tables and coolers, and in between equipment. Direct attention towards the steam table and prep coolers at the cook line especially after rush times.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Implement mid-day sweeps and ensure any significant food debris from food prep are addressed as soon as possible.
      • Date to be corrected by: October 16, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mini fridge ambient temperature was 7.9C.
      • Corrective Action(s): Service this fridge so that it can maintain 4C or colder at all times.
      • Date to be corrected by: October 16, 2023
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed buckets and boxes of food items stored on the floor:
      • > 2 dry good bins in dry storage area
      • > 1 container of meat sauce, 2 containers of mayonnaise and 1 box of shredded cheese in walk-in cooler
      • Corrective Action(s): Above mentioned food items were relocated so that they are stored off the floor. All food items must be at least 6 inches off the floor to protect them from contamination and to facilitate cleaning.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required especially at the cook line underneath cooking equipment and inside prep coolers.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Ensure all hard to reach areas are addressed.
      • Date to be corrected by: end of day today
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets by the cookline measured to have 0ppm of QUATS due to broken dispenser line
      • Corrective Action(s): Instructed staff to manually prepare QUATs sanitizer from the bottle as per manufacturer's instructions. Test strips indicated 200ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Moveable cart observed to be in front of the handsink at the end of the cookline
      • Corrective Action(s): Ensure that the handsink is not obstructed and accessible at all times for frequent handwashing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Box of onions observed to be stored on the floor in the dry storage area
      • 2. Two stacks of takeout packaging observed to be stored on the floor in the beverage preparation area
      • Corrective Action(s): Ensure that food and disposable packaging is stored at least 6 inches off the floor
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATS sanitizer dispenser not dispensing sanitizer at the appropriate concentration from the bottle
      • Corrective Action(s): Instructed operator to contact the technician to repair the dispenser line
      • Date to be corrected: 29-Sept-2022
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs and liquid egg 27C at prep table.
      • Corrective Action(s): Kitchen manager discarded eggs and liquid egg during inspection. Ice table was drained, eggs were not discarded and left out prior to inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash stations blocked at prep table in kitchen with a pot in the sink, boxes stored in front and a cart in front of other hand wash sink.
      • Corrective Action(s): Ensure hand wash stations are unobstructed and easily accessible
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

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