Ricky's All Day Grill / Famoso Neapolitan Pizzeria
6262 Macleod Trail SW Calgary AB T2H 0K6 · Food - General
4 inspections
- 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.
- 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?
- 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
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?