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Ricky's Cafe & Fat Burger

14111 23 Avenue NW Edmonton AB T6R 0G4 · Food - General

Official record from Alberta →

Inspection summary

Ricky's Cafe & Fat Burger has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on June 23, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on October 1, 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 once on September 5, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 1, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 11, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 24, 2025. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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
  7. 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

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