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Ricky's All Day Grill/Famoso Pizzeria

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

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