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Ricky's All Day Grill

5606 48 Avenue Camrose AB T4V 0K1 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on April 14, 2026, recorded 2 infractions.

5 of 9 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: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 April 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 14, 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 June 10, 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?

  • 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 6 times across 4 separate inspections, most recently on April 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items in cardboard box were placed on the floor in the walk-in freezer. Operator put them on a rack.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not able to dispense sufficient sanitizer due to the empty sanitizer bucket. Operator replaced the sanitizer bucket and the dishwasher was then satisfactory on dispensing sanitizer.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employees' personal items were found in a food storage area adjacent to the food preparation area. These items were removed from the food storage area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the coolers are either not being covered sufficiently or altogether. This increases the risk of contamination of food items during cold storage. Corrective action: Please ensure that all food items are properly covered when in cold storage (and not in active use).
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle containing a cleaning chemical was found in the dishwashing area. Corrective action: Ensure that you are labelling the contents of your spray bottles with the chemical being used. It would be best practice to also include the date the solution was prepared or placed in the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon and sausage were being held at a temperature of 37 degrees Celsius for an indeterminate amount of time. The operator discarded these products during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the food storage area located near the utility closet. Although food preparation is not occurring there, the food being stored in this area may become contaminated. Additionally, this renders the ceiling to be a non-cleanable surface. Corrective action: The hole in the ceiling needs to be repaired. In the meantime, please ensure that food items are moved and stored somewhere away from the affected area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The nozzles for the pop machine in the front servery area were visibly dirty and required cleaning.Corrective action: Cleaning of the pop machine nozzles should be a regular part of your general sanitation procedures.2. A bucket holding a scoop for dry goods was cracked, and therefore not capable of effectively cleaning and sanitizing. Corrective action: This bucket needs to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top surface of the dishwasher was observed to have substantial debris build-up, which posed a risk of contaminating freshly cleaned equipment and utensils. The surface of the dishwasher was cleaned during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer in a bucket was at 100ppm. The operator discarded it and refilled with new solution that was at sufficient strength.2. A wet cleaning cloth was placed in the handsink. The operator took it out and put it in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in cardboard boxes were placed on the floor of the walkin freezer. Please keep all food items off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A wet cleaning cloth was noted in the handsink. The operator took it out and put it in sanitizer solution.
    • 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?
      • Pest control records were not complete. Please email the most recent pest control record to me.
  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in carboard boxes was placed on the floor in the walk-in freezer. The operator put them on racks.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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