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Ricky's All Day Grill

9917 170 Street NW Edmonton AB T5P 4S2 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on January 20, 2026, found no infractions.

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

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 3 times across 2 separate inspections, most recently on January 14, 2026. 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 January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed on counter surfaces in the main kitchen. The staff member was instructed to remove them and sanitize the surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths waiting for cleaning should be kept in a designated storage bin for dirty linens.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of smoked ham was observed in the upper section of the prep cooler, overfilled above the fill line where refrigeration is less effective. The ham measured 8 °C. The chef reduced the amount to ensure proper cooling at 4C or below. All containers in prep coolers must be stored below the fill line to allow adequate air circulation and maintain safe temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink beside the prep sink in the back food preparation area was not functioning. Staff indicated that handwashing was being performed in the front service area. The hand sink must be repaired promptly and kept fully stocked at all times. The prep sink must not be used for handwashing to prevent cross-contamination and ensure proper hygiene.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cookline - observed a couple of wet cleaning cloths not being stored in the sanitizer bucket when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep area outside of the walk in cooler - observed white bus pan filled with bags of frozen chicken breast and a small pail of individual frozen steaks. All put into the walk in cooler for proper thawing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was detecting 0PPM of chlorine at 2 test. At the time of inspectioin, sanitizer bucket appeared to be quite low. Staff changed sanitizer to a new bottle and after a few runs - 100PPM of chlorine was detected.

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