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Ricky's All Day Grill

5401 Discovery Way Leduc AB T9E 8N4 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on March 17, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on October 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on August 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 28, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on October 28, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 28, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of food debris on the recipe guides and other information sheets. The Sheets are laminated and cleanable but are trapping food debris. Ensure that the laminated information sheets are removed and properly cleaned and sanitized.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Bowls were removed and scoops with handles were used and stored in a way that protected bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in 30 degrees Celsius water.Utensils are to be stored in water with a temperature greater than 60 degrees Celsus, or water with a temperature less than 4 degrees Celsius. Operator placed water on active heating to keep water greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored on ice, the eggs were not submerged, and the top layer was an internal temperature of 30 degrees Celsius. The top layer of eggs was discarded and the rest were stored under refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use containers were being re-used more than once. Single use containers were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of food debris on the recipe guides and other information sheets. The Sheets are laminated and cleanable but are trapping food debris. Ensure that the laminated information sheets are removed and properly cleaned and sanitized.2. There was a start of residual accumulation in the ice machine. Inspector requested that the ice machine be put out of service and all ice discarded until the ice machine is cleaned, sanitized, rinsed and then placed back in operation.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the prep coolers is recorded 8 degrees Celsius.
  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are in use. these are not stored in the sanitizer solution. Operator is advised to always keep wiping cloths in sanitizer solution and monitor sanitizer concentration of the sanitizer solution. Operator discarded dirty wiping cloths at the time of inspection, prepared sanitizer solution at the time of inspection and put new wiping cloths into the sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration of the sanitizer in dishwasher is recorded nil. Sanitizer bucket provided to the dish washer is empty. Operator provided a new bucket of the sanitizer to dish washer at the time of inspection. Operator is advised to monitor sanitizer concentration of the dish washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser with hand wash sink in the kitchen is empty. Operator provided paper towels to the hand wash sink at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling of the kitchen. Operator is advised to clean the ceiling and maintain the facility clean.

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