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Ricky's All Day Grill Nanaimo South

809 Island Highway, Nanaimo, BC, V9R 6N6 · Food Premises

Official record from Island Health →

Inspection summary

Ricky's All Day Grill Nanaimo South has been inspected once by Island Health (Vancouver Island Health Authority), on June 10, 2026. The most recent inspection, on June 10, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 10, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

1 inspection

  1. Routine

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Meat slicer part that holds meat was not thoroughly cleaned and sanitized after last use.
      • Always thoroughly clean and sanitize after use. Comments Soap and paper towels at hand sink. Hot holding temperatures good. Fridge temperatures good. Temperature records kept. Dishwasher sanitizing at 50 ppm. Thawing frozen product in cold water. Prepared foods covered and dated in walk-in cooler. Quat sanitizer at 200 ppm. No pest control concerns noted. Premises sanitation satisfactory. **Ensure rapid cooling of hot liquids by using a water bath and stirring. Monitor temperature so temperature of food drops from 60C to 20C within 2 hours and from 20C to 4C in 4 hours. **Please keep liquid eggs refrigerated. **Cooked peppers/sausages must be held hot or quickly cooled, not held at room temperature [unless labeled with a 2 hour holding time after which the food is discarded]. **Please keep lid of prep cooler with raw chicken and batter closed when not in use. **Please label all chemical spray bottles with contents. Continental Breakfast: keep all baked goods protected from respiratory aerosols. Keep fridge temperature records. **Wood board in fridge must be replaced with moisture-impervious shelf of plastic, glass or wire rack. Ensure all chemical spray bottles are labeled with contents.

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