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Ricky's All Day Grill

747 - 201 Southridge Drive Okotoks AB T1S 2E1 · 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 February 1, 2024. The most recent inspection, on February 6, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on November 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on June 2, 2025. 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?

  • 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, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 June 5, 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer dispenser was producing a solution with a concentration below 200ppm. Please repair the dispenser to ensure that the dispenser delivers a sanitizer concentration of at least 200 ppm.Alternatively, switch to using a 100 ppm bleach water sanitizer solution for surface cleaning while waiting for repairs
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, the Quats sanitizer dispenser was producing a solution with a concentration exceeding 500 ppm. Please repair the dispenser to ensure it delivers a sanitizer concentration of 200 ppm. While waiting for the dispenser to be repaired, please manually dilute the Quats sanitizer to a concentration of 200 ppm, or alternatively, switch to using a 100 ppm bleach water sanitizer solution for surface cleaning.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food bag product was found open and not stored in a sealable container in the dry storage area. The product was transferred to a sealable container to ensure proper storage and prevent contamination.***CORRECTED DURING INSPECTION
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Kitchen Quats test strips were expired.**Obtain new test strips
  4. 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?
      • The kitchen hand washing station by the cook line had a small leak from the faucet. **Repair. ***CORRECTED DURING THE INSPECTION.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUATs sanitizer bucket measured at less than 200 ppm concentration. **Ensure QUATs sanitizer is maintained at 200 ppm concentration. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles of the scoops in the bulk food items were observed to be stored directly in the bulk food item. **Ensure handles are stored in a manner that does not touch the bulk food item. Example) Have handles facing upwards so that it is not touching the bulk food item.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired in 2023. **Obtain new QUATs test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap for the handwashing station beside the oven. **Refill soap. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Ventilation canopy by the deep fryers. 2) Underneath the shelving in the walk in cooler. 3) Underneath the shelving in the dry storage area.4) The face of the stand up freezer that is broken in the kitchen.
  6. Monitoring Inspection

    4 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?
      • Floor repairs in the bar area were found to be incomplete. Tiles were not fixed in place and the floor had gaps into the underfloor. Complete floor to render a smooth and easily cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few of the containers used for bulk food storage were observed to have damaged lids and/or siding. Replace damaged containers to ensure they can be easily cleaned as needed and to prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soda gun and holder in the bar were observed to have a buildup of food debris.Ensure soda gun and holder are thoroughly cleaned on a routine basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was observed to be missing a suitable holder for toilet paper. Install a suitable dispenser for toilet paper.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Incorrect thawing methods for steak were noted during inspection (thawing at room temperature, thawing in stagnant water).A proper thawing method (under cold running water) was established during 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?
      • 1) Floor repairs in the bar area were found to be incomplete. Tiles were not fixed in place and the floor had gaps into the underfloor. Complete floor to render a smooth and easily cleanable surface.2) The flooring in the dishwasher area was cracked and damaged, making the surface not easily cleanable. Repair or otherwise fill in damaged flooring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter in the kitchen containing hot-holding units had duct tape affixed to the corners to cover sharp metal edges. This tape makes the counter difficult to properly clean as it would no longer be smooth and easily cleanable. Replace tape with another surface (i.e., rubber corner or guard) that would be smooth and easily cleanable.

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