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Ricky's Famoso Restaurant

4812 Highway 16 West, Terrace, V8G 1L6 · Restaurant

Official record from Northern Health →

Inspection summary

Ricky's Famoso Restaurant has been inspected 3 times by Northern Health Authority since March 16, 2026. The most recent inspection, on August 26, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Pests.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 13, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 13, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 August 13, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items in the prep cabinet and on the lid of the prep cooler were left uncovered and exposed to potential contamination. (Public Health significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A significant number of flies were observed in the dishwashing area and throughout the facility. No other pests or evidence of pest activity were noted at the time of inspection. (Public Health Significance): Flies can contaminate food and food-contact surfaces by spreading disease-causing microorganisms, increasing the risk of cross-contamination and foodborne illness.
      • Corrective Action: Install and maintain appropriate fly control measures, such as a blue-light insect trap. Keep the facility clean and sanitary, promptly remove food debris and waste, and monitor for pest activity. Exterior doors should remain closed when not in active use, particularly during receiving activities, to minimize pest entry.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was observed on the kitchen floors, with dust and debris accumulating on top of the dishwasher, refrigeration equipment handles, and interior shelving. These areas were not being maintained in a clean and sanitary condition.(Public Health Significance): Accumulated food debris, dirt, and dust can attract pests and contribute to the contamination of food-contact and non-food-contact surfaces, increasing the risk of cross-contamination and foodborne illness.
      • Corrective Action: Ensure the kitchen is maintained in a clean and sanitary condition at all times. Thoroughly clean floors, equipment surfaces, handles, shelving, and other affected areas, and implement a regular cleaning schedule to prevent the accumulation of debris and contaminants.
  3. Initial Inspection

    0 infractions

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