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Ricky's All Day Grill / Famoso Neapolitan Pizzeria

6262 Macleod Trail SW Calgary AB T2H 0K6 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill / Famoso Neapolitan Pizzeria has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on February 2, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 3 times across 3 separate inspections, most recently on February 2, 2026. 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 2 times on July 21, 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 July 21, 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 7 times across 4 separate inspections, most recently on February 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on July 21, 2025. 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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 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?
      • Fruit flies observed primarily along the dish pit area on high wall surfaces and below the dishwasher. (Noted during last inspection)Fruit flies also present in pizza oven area.Business has recently switched pest control companies. Take whatever action is recommended by the pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty below flat-top grills and deep fryers.Staff washroom's floor and walls are dirty.Old velcro material present on front section of pizza cooler. Material is not cleanable.Ensure all surface and areas are clean and well maintained.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • July 25, 2025-2. Fruit flies observed primarily along the dishpit area on high wall surfaces and below dishwasher3. Back exit door has visible gap along bottom corner of door (facility has a gap created for extension cord running on bottom corner to exterior).4. Front double doors has visible gap on bottom edge of doors**Ensure all doors are pest proofed properly along botttom edges. **Remove the extension cord from under the back door as it allows a gap **Clean up all droppings and have extra monitoring for activity**Apply additional measures for fruit fly control (ie. clean garbage bins daily, wipe down dishpit wall surfaces and remove any water accumulation on floor)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Extra cleaning is required on the expo line. Please focus on shelves and hard to reach areas2. Ceiling tiles along the expo line have a buildup of dust. Operator indicated cleaning has been scheduled
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared quat sanitizer for container used to store utensils by the cookline measured no quat sanitizer.Ensure quat sanitizer is at proper concentration (200 ppm) for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A small plate was stored inside a container of shredded hashbrowns. The plate is not appropriate for scooping.2. Bulk bin for chicken batter flour had scoop with handle directly in the food product**Use appropriate utensils for scooping/dispensing food from containers. Ensure if utensil is stored in the container, the handles can be stored properly with handles not touching food
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Breakfast prep cooler unit- top insert (cheese probed 6.7 deg C)2. Sandwich prep cooler unit- top insert (cut celery 5.7 deg C, shredded cheese 7.1 deg C); bottom cooler 6.4 deg C3. Insert containing liquid egg was on prep , probed 11.7 deg C4. Shredded hashbrowns on prep counter was probed 6.7 deg C5. Small cooler in service station for creams/sauces was @10 deg C- moved creams to alternate cooler**Ensure all coolers maintain foods at 4 deg C or lower. Top inserts - ensure lids are closed when not in use. **For liquid egg insert unit, ensure the cold insulated insert container maintains food at 4 deg C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detectable chlorine after final rinse cycle in the dishwasher machine.**Manually sanitize dishes in the adjacent 2 comp sink with chlorine concentration of 100 ppm until dishwasher chlorine sanitizer rinse is corrected to 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handsink by the pizza oven station was missing soap supply. Wall mounted dispenser is in disrepair.**Ensure all handsinks are equipped with soap and paper towels for use.
    • 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?
      • 1. Droppings observed on the floor behind the bulk bins in the kitchen, under lower cabinets below the hot water dispenser station and along floor corners in the bar station. 2. Fruit flies observed primarily along the dishpit area on high wall surfaces and below dishwasher3. Back exit door has visible gap along bottom corner of door (facility has a gap created for extension cord running on bottom corner to exterior).4. Front double doors has visible gap on bottom edge of doors**Ensure all doors are pest proofed properly along botttom edges. **Remove the extension cord from under the back door as it allows a gap **Clean up all droppings and have extra monitoring for activity**Apply additional measures for fruit fly control (ie. clean garbage bins daily, wipe down dishpit wall surfaces and remove any water accumulation on floor)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep sink is leaking at the faucet. Facility indicated that they are in the process of locating parts
    • 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. Wall behind dishwasher requires repair, a void was observed in the wall below the dishwasher. 2. Rubber baseboard in dry storage room is loose from wall**repair walls and ensure affix baseboard back to wall surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Extra cleaning is required on the expo line. Please focus on shelves and hard to reach areas2. Ceiling tiles along the expo line have a buildup of dust. Operator indicated cleaning has been scheduled3. July 21, 2025- grime buildup noted on floors in the walkin cooler.4. July 21 2025- extra cleaning required on bottom 1/3 of wall surfaces in kitchen, on back door and in the staff washroom.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Table top coolers on the Famoso line measured 11C. Operator indicated that the doors to the cooler had been open. During inspection doors remained closed and temperature of the unit decreased. Please ensure that all cooler door remain closed at all times unless in use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep sink is leaking at the faucet. Facility indicated that they are in the process of locating parts
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Extra cleaning is required on the expo line. Please focus on shelves and hard to reach areas2. Ceiling tiles along the expo line have a buildup of dust. Operator indicated cleaning has been scheduled

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