Skip to content
Loading map…

Rickys Pizza

512 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General

Official record from Alberta →

Inspection summary

Rickys Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on June 18, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 once on May 31, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on May 27, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on May 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • May 27, 2026:A light cover is still missing for a fixture in the main cooking area.May 15, 2026:The fluorescent tubes in one of the light fixtures in the main cooking area are burnt out and the other fixture is missing a cover.
  3. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A partially cooked shawarma cone was noted in the freezer.- Partially cooked cones cannot be kept intact for future use. Continue to cook and slice the cone while on the vertical broiler until the entire cone has been sliced, fully cook the remaining cone to an internal temperature of 74C on the broiler and then slice the cone prior to cooling or discard the remaining partially cooked meat left on the cone.
    • 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 fluorescent tubes in one of the light fixtures in the main cooking area are burnt out and the other fixture is missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A red cutting board has black buildup in the cuts and grooves.- Staff discarded the cutting board.2. Cardboard shelf liners noted in the walk-in cooler.- Remove the cardboard as they are not a surface that can be properly cleaned.
  4. Risk Management Inspection

    0 infractions

  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?
      • The light cover above the packaging table is missing.- Install a cover or a shatterproof bulb.
  6. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Secondary cook step for sliced Donair meat/chicken is not occurring immediately after the meat is sliced from the cone. Also, partially intact cones are removed from the spit for future use.- The Standards for the preparation and serving of donairs and shawarmas requires that a secondary cook step occur immediately after slicing the meat and that partially intact cones must continue to be cooked and sliced until the entire cone has been sliced. or fully cook the remaining cone to an internal temperature of 74C on the vertical broiler and then slice the cone before cooling
    • 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 light cover above the packaging table is missing.- Install a cover or a shatterproof bulb.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning; Dried food plashes noted on the w all by the gray hot holding unit, the counter mounted can opener is visibly dirty, dirty cardboard shelf liners noted in the front and back storage shelves and the exterior of the bulk dry food bin is greasy.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.

Nearby inspected facilities

Own this business? Add a badge to your website