Skip to content
Loading map…

Ricky's Cafe

901 - 6702 Golden West Avenue Red Deer AB T4P 1A8 · Food - General

Official record from Alberta →

Inspection summary

Ricky's Cafe has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 27, 2023. The most recent inspection, on October 11, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 1, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times on September 3, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 7 separate inspections, most recently on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust, debris, and grease was observed on the wall behind the deep fryer, grill, and stove, particularly along the lower wall surfaces. Additional accumulation of grease, dust, and food debris was observed on the backsides of the grill and stove.Ensure all wall surfaces and equipment, including areas behind and beneath the deep fryer, grill, and stove, are thoroughly cleaned and maintained free of grease, dust, and debris accumulation. Maintain these areas in a clean and sanitary condition through routine cleaning and maintenance.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer had food debris underneath the blade.
    • 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?
      • Mice droppings found underneath the pop machine in server area. Staff cleaned up droppings during inspection. There was a gap noted between wall and piping area which could be an entry point. Discussed putting steel wool to in gaps to prevent entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food and debris underneath the walk in cooler shelving units and under hard-to-reach equipment in the kitchen.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on prep counters. Instructed staff to store wiping cloths in sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer had food debris underneath the blade.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles in the serving area were not labeled. Ensure all chemicals have proper labels on them.
    • 09. Are chemicals stored and handled in a safe manner?
      • Easy off degreaser was being stored next to blenders, food items and ice cream dipper well.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler covers were sitting up. Temperatures measured ~9C. Covers were closed and temperature dropped to an acceptable level. Discussed keeping prep cooler covers down. Eggs and egg whites were sitting out at room temperature. Sfaff were instructed to move egg products to fridge. Discussed not having potentially hazardous foods out for long periods of time.
    • 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?
      • Mice droppings found underneath the pop machine in server area. Staff cleaned up droppings during inspection. There was a gap noted between wall and piping area which could be an entry point. Discussed putting steel wool to in gaps to prevent entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food and debris underneath the walk in cooler shelving units and under hard-to-reach equipment in the kitchen.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Damaged and broken baseboard tiles were observed in the kitchen adjacent to the sanitizer dispensing station and along the east wall.Repair and replace damaged and missing floor / baseboard tiles in kitchen.Correct by Friday Mar 23 2026.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer strength for the low temp dishwasher was found to be at 0 ppm chlorine.Eco Lab tech was called, and he arrived while I was there. The line was changed and sanitizer concentration was corrected at time of inspection - chlorine was verified to be at 100 ppm.Corrected
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged and broken baseboard tiles were observed in the kitchen adjacent to the sanitizer dispensing station and along the east wall.Repair and replace damaged and missing floor / baseboard tiles in kitchen.Correct by Friday Mar 23 2026.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of floor and baseboards to be completed in the kitchen and under equipment.Correct by Friday Feb 27.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff explained that they always use a quat solution within a range of 150ppm to 200ppm. It was explained to the staff that quat based sanitizers must be 200ppm to ensure sanitizer has the desired effect.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoopers in dry storage bins were found to be stored in the dry food items. The operator was recommended to switch to utensils which can be stored outside of the bulk supply to reduce the risk of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer concentration for dishwasher was found to be at 200 ppm.Operator will called service company to adjust sanitizer concentration of dishwasher to achieve 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?
      • A jug was found in the basin of the handwashing sink at the front of the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires general cleaning to remove excess food debris on counter and floors and old grease on floors as well as inside/outside dry storage bins.Please ensure cleaning is done on a routine basis
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please carry out a thorough cleaning in the prep area such as floor under shelving and equipment, corners where floor and baseboard meet, exterior of equipment, shelving etc.Correct by Tuesday Jan 2 2024.

Nearby inspected facilities

Own this business? Add a badge to your website