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Ricky's All Day Grill

8116 Sparrow Crescent Leduc AB T9E 8B7 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on February 26, 2026, found no infractions.

1 of 8 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on August 27, 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?

  • 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 4 times across 3 separate inspections, most recently on January 15, 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 2 times across 2 separate inspections, most recently on October 9, 2025. 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 5 times across 4 separate inspections, most recently on February 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on February 20, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep table located under the bread storage required resurfacing or replacement. Grooves were observed in the plastic cutting board, and it was discoloured. These conditions make the surface difficult to clean and sanitize effectively.Corrective Action: The cutting board must be resurfaced or replaced to ensure it is smooth, non‑porous, and easy to clean. All food‑contact surfaces must be maintained in good condition to allow for proper cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime buildup was observed in the corners of the floors and along the walls. There was an accumulation of food debris under the equipment.October 9th 2025: There was build up of grime on the walls under and behind the dishwasher. the shelves used to store clean utensils had build up of dust. The floor corners in the hard to reach areas had a build up of debris.February 20th: Food debris was observed in the floor corners of the walk‑in freezer. Additionally, the prep cooler located under the bread storage area had visible spills inside the unit.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored in a container of water at room temperature. The temperature of the water was 14 °C. The manager reported that the eggs were being stored on ice for when it was busy and had been out for a couple of hours. The eggs were thrown out at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer was observed in the storage of clean utensils. The strainer was discarded at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime buildup was observed in the corners of the floors and along the walls. There was an accumulation of food debris under the equipment.October 9th 2025: There was build up of grime on the walls under and behind the dishwasher. the shelves used to store clean utensils had build up of dust. The floor corners in the hard to reach areas had a build up of debris.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The salt and sugar bulk containers were uncovered. There were open food containers in the coolers. This was corrected during the inspection.
    • 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?
      • The weather stripping on the back kitchen door is damaged and the door is no longer sealed to prevent the entry of pest. Repair/replace the weather stripping to ensure facility is maintained pest proof.
    • 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 caulking behind the dishwashing sink was not smooth and easy to clean.Install caulking so that it is a smooth sealed surface that is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime buildup was observed in the corners of the floors and along the walls. There was an accumulation of food debris under the equipment.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer container measured a Quat residual of 0ppm. This was corrected and a new solution was dispensed and measured 200 ppm QUAT residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single use bowl was being used as a scoop and stored directly in bulk food items. Ensure that scoops have a handle and are stored in a way that protects bulk food from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Chlorine and QUAT sanitizer test strips had expired.Obtain new test strips within their expiration dates and ensure they are used daily to monitoring sanitizer and dishwasher levels.
    • 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?
      • The weather stripping on the back kitchen door is damaged and the door is no longer sealed to prevent the entry of pest. Repair/replace the weather stripping to ensure facility is maintained pest proof.
    • 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 caulking behind the dishwashing sink was not smooth and easy to clean.Install caulking so that it is a smooth sealed surface that is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There were some cracked food storage containers and lids. Ensure that all utensils and equipment is in good condition and easy to clean. 2. Single use utensils were being re-used. Such as the scoops for bulk foods.If a single use utensil is to be used, it is to be used once and discarded.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a bucket at the waffle making station was measured to be at 0ppm. The staff prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer solution is maintained at all stations.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • The weatherstripping for the back exit door was damaged. A gap exits underneath (right side). Please repair or replace the weatherstripping to help prevent pest entry into the facility.
  8. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths for sanitizing food contact surfaces are not stored in sanitizer solution. Operator prepared sanitizer solution at the time of inspection and transferred clean wiping cloths into it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning equipment like brooms are stored in kitchen. Operator removed cleaning equipment from food preparation area at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon is stored at room temperature. Operator discarded cooked bacon exposed to temperature abuse at the time of inspection.
    • 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?
      • The weatherstripping for the back exit door was damaged. A gap exits underneath (right side). Please repair or replace the weatherstripping to help prevent pest entry into the facility.
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