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Ricky's All Day Grill/Famoso Pizzeria

5625 2 Avenue Edson AB T7E 1L6 · Food - General

Official record from Alberta →

Inspection summary

Ricky's All Day Grill/Famoso Pizzeria has been inspected 14 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on March 24, 2026, found no infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 December 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on April 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 18, 2024. 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?

  • 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 5 times across 4 separate inspections, most recently on September 12, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 across 2 separate inspections, most recently on December 31, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shelled eggs were left out at room temperature. Eggs were measured at 9.0 degrees C. Operator informed the PHI that they were just on the counter for a few minutes.Operator educated to always store the eggs at 7 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet of the hand wash sink by the pizza prep area was not working and only had cold water.Ensure to repair the hand sink and that both hot/cold water is available for hand hygiene.
  4. Risk Management 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?
      • The kitchen floor tiles near the sauces' cooler are broken and in disrepair.Ensure the kitchen flooring is easily cleanable and in good repair.
  5. Risk Management 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?
      • 1. Extreme build-up of grease and dust noted on ventilation hood. Increase to a biweekly cleaning schedule, or as needed. - Sep 04/25 **Still oil dripping from above, not cleaned thoroughly. **2. The kitchen ceiling around the vents was covered in dust and soot. Ensure to clean the kitchen ceiling especially around the vents. - Sep 04/25 **Not Cleaned thoroughly.
  6. 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?
      • 1. Extreme build-up of grease and dust noted on ventilation hood. Increase to a biweekly cleaning schedule, or as needed.2. The kitchen ceiling around the vents was covered in dust and soot. Ensure to clean the kitchen ceiling especially around the vents.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The server food prep cooler was measured at 13C.Operator transferred the potentially hazardous food items to a different cooler.Ensure to store food items below 4C and repair/replace the server cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0ppm. The operator was then advised to use the 2-compartment sink for manual sanitizing until the dishwasher is repaired. Operator to call in a technician after inspection.Please ensure the concentration of chlorine solution after the sanitizing cycle of the dishwasher is measured at 100 PPM and recorded daily. in the meantime, use the 2-compartment sink to sanitize the utensils after dishwashing as discussed.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed stored on food prep counters. Operator corrected during the inspection.All cleaning cloths must be stored in a sanitizing solution. Please do not store cleaning cloths on prep counters.
    • 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?
      • No pest control reports reviewed. Operator advised to keep copies of reports onsite for PHI review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff member onsite did not have a valid food safety training.Ensure staff members working onsite during the shifts have valid food safety training. List of approved food safety training will be sent with this inspection report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light cover above the cooking line. Replace the missing light cover or use light tube sheaths to prevent food contamination in the event of the fixture breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and packaging materials on the floor inside the walk-in freezer.Ensure to clean and remove the ice build-up in the walk-in freezer.
  11. Monitoring Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

  13. Initial Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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