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Rickys All Day Grill & Famoso Pizzeria

100 - 435 Gregoire Drive Fort McMurray AB T9H 4K7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom vent was observed with accumulation of dust debris. Manager cleaned the vent during the inspection. Ensure that the washroom vent is routinely cleaned.
    • 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 faucet was observed leaking water at the sink located beside the walk-in freezer. Investigate and repair the leaking to ensure that the faucet and plumbing are maintained in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handles and area around the handles of the walk-in freezer and walk-in cooler were observed with accumulated discoloured grime. Operator cleaned the areas mentioned above. Ensure that all high touch areas are cleaned and sanitized routinely to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, flooring, and baseboards were observed with accumulation of grease, dust, and debris in the following areas: - around the dishwashing pit area- the wall next to the 2-compartment sink and hand sink- underneath and behind the cooking stationsOperator was observed cleaning the flooring underneath the cooking stations during the inspection, accumulation of grease was still observed. Clean and sanitize the areas mentioned above. Ensure these areas are cleaned on a routine basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor underneath the rolling metal shelves was observed with dried yellow liquid in the walk-in cooler.2. Underneath the back shelving container food containers and near the three-compartment sink was observed with a build-up of debris.Operator cleaned the above mentioned areas during the inspection.Ensure that the above mentioned areas are cleaned and sanitized at a frequent basis.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed stored on a cutting board prep counter. The facility manager removed the cloth. Ensure that all used cleaning cloths are stored submerged in a sanitizer solution or discarded immediately in the laundry basket.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer solutions in the bar and servery line indicated replaced roughly 30 minutes before the inspection, when tested with the PHI test strips were under the minimum required sanitizing concentration of 200ppm.Operators replaced the solution, and the concentration was measured and verified at 200ppm.It is highly recommended to increase the frequency of sanitizer solution replacement in the bar and servery line to ensure that the sanitizer solutions meet the minimum required sanitizer concentration.
    • 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 located in front of the walk-in cooler was observed with food debris in the sink drain. The facility manager cleaned the sink. Ensure that hand washing sinks are clear and available at all times for convenient access and not used for purposes other than hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler was observed with food debris and clear and yellow liquid substances.An operator cleaned the floor of the walk-in cooler during the inspection. Ensure that the walk-in cooler is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Throughout the facility, high touch surfaces including cooler door handles were observed with a build-up of debris. The facility manager cleaned the area during the inspection.Ensure that high touch areas are maintained in a clean and sanitized manner. It is recommended to increase the cleaning frequency of high touch surfaces.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 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. Boxes of shelving were observed unopened and uninstalled. Install shelving.5. Some dining table surfaces were observed with cracks. Ensure the table surfaces are smooth, durable, easy to clean, and free from cracks to prevent food accumulation and bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2. The wall and floor under and around the dishwasher, 3-compartment sink, and mop area were observed with accumulated yellow staining and debris. Clean and sanitize the mentioned areas.Ensure all areas including floor, walls, equipment, food contact surfaces, and utensils are clean and maintained in a sanitary manner.
  6. Initial Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hand washing sink noted in the bar area. There were two dumping sinks noted in the bar area. Operator will convert one of the two dumping sinks in a hand washing station. Ensure hand washing station is equipped with hot and cold running water, liquid soap, and paper towel. 2. The sinks in the bar area and kitchen were draining slowly. Clean the drains and ensure all hand washing stations are properly functioning.
    • 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. The kitchen back door was observed with gaps between the door and frame allowing outside day light to enter. Ensure there are no gaps to prevent pest entry. The weather stripping may need to be repaired or replaced. 2. A floor drain for the ice machine was uncovered. Cover the drain to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Paper towels throughout the facility were not properly stock at the hand washing stations. Paper towel dispensers were missing. Operator has plans to install paper towel dispensers. Ensure paper towels are stocked in a way to prevent any splashes and environmental contamination during hand washing.2. Some extra equipment belong to hotel was noted being stored in the facility. Some boxes were noted being stored in the hallways of the facility. Remove all the equipment and boxes not required and clear up the hallways.Some construction material was noted outside the facility by the side door. Clean the area as it can provide harborage to the pests
    • 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. Boxes of shelving were observed unopened and uninstalled. Install shelving.2. Counters in the serving line and pizza area were observed covered with their protective sticker. Remove the sticker then clean and sanitize counters.3. Some ceiling tiles throughout the facility were observed missing and sagging. Ensure the ceiling tiles are properly installed and maintained in good repair.4. Holes were observed in the walls of the pizza area. The staff washroom wall was observed with building material exposed. Cover the holes and refurnish the washroom wall. Ensure all wall finishes are smooth, durable, and easy to clean.5. Some dining table surfaces were observed with cracks. Ensure the table surfaces are smooth, durable, easy to clean, and free from cracks to prevent food accumulation and bacterial growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the equipment were still in the process of installation at the time of inspection. Ensure all food equipment is installed and ready to use for the next inspection.2. The hot holding unit was observed not turned on. The internal temperatures were unable to be measured. Ensure the hot holding unit is on during the next inspection and is capable to reach a temperature of 60C and above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor of the walk-in coolers was observed with accumulated debris under the shelving. Clean and sanitize the mentioned area. 2. The wall and floor under and around the dishwasher, 3-compartment sink, and mop area were observed with accumulated yellow staining and debris. Clean and sanitize the mentioned areas.Ensure all areas including floor, walls, equipment, food contact surfaces, and utensils are clean and maintained in a sanitary manner.3. Opening and closing cleaning schedule, and daily and weekly tasks templates were observed. Ensure that a monthly and demand cleaning schedules are available.4. The ceiling vent covers in the staff and men's washroom were observed with accumulated dust. Clean the above mentioned area.