Skip to content
Loading map…

Ricky's All Day Grill / Famoso

101 - 70 Mcleod Avenue Spruce Grove AB T7X 3C7 · Food - General

11 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  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?
      • ***Wall above the hand washing sink near the back exit was in disrepair (Two large holes).Manager informed PHI-t that, the repairs are undergoing for a plumbing issue and wall will be repaired in a week.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Observed used cleaning cloths on the food counter, the infraction was corrected during inspection.***Observed the facility was using the lemon-scented chlorine, manager was directed to only use scent free bleach in food facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Handwashing sink near the pizza oven at Famoso was obstructed by a garbage can. Discussed the accessibility of hand sink with manager, garbage can was moved to make the handwashing sink accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Wall above the hand washing sink near the back exit was in disrepair (Two large holes).Manager informed PHI-t that, the repairs are undergoing for a plumbing issue and wall will be repaired in a week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Dipper well used for storing ice-cream scoops was not operational.Discussed repair schedule with the manager.Manager was instructed to use the clean water container to store the scoops and keep on changing the water frequently (after every two hours, recommended or when water is visibly dirty).
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Frying pans, metal food trays, and other cook wear show significant build-up. These should be properly cleaned at least daily.
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Salad cooler was at 10.6C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Frying pans, metal food trays, and other cook wear show significant build-up. These should be properly cleaned at least daily.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • -Renovations for the Famoso location have begun and plans were not submitted to AHS for review.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Salad cooler was at 10.6C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Frying pans, metal food trays, and other cook wear show significant build-up. These should be properly cleaned at least daily.
  10. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Frying pans, metal food trays, and other cook wear show significant build-up. These should be properly cleaned at least daily.
  11. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Waffle maker is not cleaned regularly. It is evidenced cooked on buildup in and around it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Frying pans, metal food trays, and other cook wear show significant build-up. These should be properly cleaned at least daily.