Ricky's Cafe & Fat Burger
14111 23 Avenue NW Edmonton AB T6R 0G4 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Oct 1, 2025:The assembly cooler is still operating at 8C, needs to be at 4C or colder.- Continue to store high risk foods in the other coolers and ice foods in the top compartment until a temperature of 4C or colder is maintained. Operator will call for service.Sept 24, 2025:The assembly cooler is operating at 7C-9C, needs to be at 4C or colder.- High risk foods relocated to the other coolers until a temperature of 4C or colder is maintained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The wiping cloth bucket was observed stored in the cook line handwash sink basin.- Handwash sinks must be kept empty at all times and used for handwashing purposes only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The assembly cooler is operating at 7C-9C, needs to be at 4C or colder.- High risk foods relocated to the other coolers until a temperature of 4C or colder is maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper ice-water bath setup for the storage of diced potatoes and uncooked fries. Food containers are sitting on a layer of ice instead of being fully immersed in an ice. Corrected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwash sink in the cooking area is not operational due to a clog in the drain. Staff inform that a work order has already been submitted.2. The back of house handwash sink basin was filled with a container of frozen chicken.- Designated handwash sinks must be kept empty and accessible for use at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ice buildup noted on the walk-in freezer floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Once again cooked sausages and raw egg slurry were being held in front of the grill in inadequate ice-water baths. Temperature of foods measured at 14C.- High risk foods must be stored at <4C or >60C. Maintain a proper ice-water bath or store the foods in the cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sept 11:Ice buildup still noted on the walk-in freezer condenser and floor. The drawers under the grill were properly closed.Sept 5:1. One of the drawer coolers below the grill does not close tightly.2. A lot of ice buildup is noted in the walk-in freezer on the floor and condenser unit.- Require repair
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No premade sanitizer solution present in the main cooking area. Corrected.- Staff prepared a 200 ppm quat sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of cooked sausage links and raw egg slurry stored in front of the grill were measured at 17C. Inadequate ice-water bath setup.- The foods will now be stored in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available for monitoring cooking, cooling, reheating and hot holding temperatures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. One of the drawer coolers below the grill does not close tightly.2. A lot of ice buildup is noted in the walk-in freezer on the floor and condenser unit.- Require repair
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions