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Ric's Lounge and Grill

403 11 Avenue Nisku AB T9E 0A0 · Food - General

Official record from Alberta →

Inspection summary

Ric's Lounge and Grill has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on October 14, 2026, recorded 2 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 10 times across 6 separate inspections, most recently on October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 21, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Pails containing 100 ppm chlorine solution were observed. However, several cleaning cloths were left lying directly on food preparation surfaces in the front prep area.**Ensure that cleaning cloths are stored in the sanitizer solution between use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** Several heat-damaged plastic utensils were observed on the utensil storage rack. These were discarded during the inspection as they were no longer cleanable and in poor repair.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Food contact surfaces are not being sanitized. Throughout the inspection, the cook was using a dry wiping cloths to clean food contact surfaces. The dirty cloth was stored on food contact surfaces after use.**The supposed QUATs sanitizer at the bar area had 0ppm QUATs. However, the QUATs dispenser system was dispensing a 200ppm solution. Upon further investigation, it was noticed that it takes a few seconds for the sanitizer to flow to the dispenser where it is mixed with water. If staff are not waiting for the sanitizer to flow to the dispenser, it will result in the staff just dispensing water without the sanitizer.ACTION REQUIRED:1) Ensure that food contact surfaces are regularly cleaned and sanitized, especially between different menu items.2) Ensure that cleaning/wiping cloths are stored in sanitizer solution between use3) When staff dispense the sanitizer from the QUATS dispenser, the concentration of the solution should be verified with a test strip.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Proper hair control was observed. **The cook was not performing hand hygiene. Throughout the inspection that lasted over 45 minutes, the cook processed different orders and at no point was she observed to perform hand hygiene. At some point, the cook was observed using the wiping cloths to clean her hands.ACTION REQUIRED:1) Ensure that food handlers regularly perform hand hygiene when soiled or when processing different menu items.
    • 09. Are chemicals stored and handled in a safe manner?
      • **All chemical spray bottles were unlabeled. One of the bottles was determined to contain bleach with the use of a test strip. The cooked was very confused on which one is a degreaser, and which one is a sanitizer. ACTION REQUIRED:1) Ensure that all chemical containers are properly labeled to identify content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **0ppm chlorine residual was measured in the final rinse of the dishwasher after several wash cycles. A staff was also directed to check the chlorine concentration in the washer as they normally do, and no residual was detected as well.- It appeared the hoses from the different chemical containers were swabbed. - It was also noted that no chemicals were being dispensed from the detergent hose.ACTION REQUIRED:1) Repair the dishwasher to ensure that it dispenses 100ppm chlorine residual in the final rinse.2) Monitor and document the chlorine sanitizer concentrations from the dishwasher daily.3) In the meantime, the utensils shall be manually sanitized until such a time the dishwasher is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **There was significant build up on the meat slicer. Layers of dried food/meat/vegetables observed on it, suggesting build up from past use. This has been an ongoing issue, cited from previous inspections. Not cleaning the slicer after use may result in the cross contamination of food.**A knife used for processing different menu items was stored in the space between two prep coolers. The space appeared very dirty.ACTION REQUIRED:1) Establish a detailed cleaning procedure for the meat slicer and post it near the meat slicer for staff reference. - The slicer shall be disassembled for detailed cleaning at the end of each day that it is used.2) Ensure that knives are properly stored in a clean area.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature inside the middle and extreme right line coolers in front of the stove were 9C and 11C respectively. The operator was directed to monitor the temperature and ensure that the coolers are capable of maintaining temperatures of 4C or colder.** A half full soy sauce container requiring refrigeration after opening was left at room temperature, on the shelf above the meat slicer. The cook was directed to store the sauce in the cooler.- Proper thawing of frozen food under cold running water was observed.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature inside the middle and extreme right line coolers in front of the stove were 9C and 11C respectively. The operator was directed to monitor the temperature and ensure that the coolers are capable of maintaining temperatures of 4C or colder.** A half full soy sauce container requiring refrigeration after opening was left at room temperature, on the shelf above the meat slicer. The cook was directed to store the sauce in the cooler.- Proper thawing of frozen food under cold running water was observed.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution readily available during food processing** Cleaning cloths were stored on food prep counter between use.The staff was directed to dispense a fresh QUATs sanitizer solution and cleaning cloths stored in the sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature inside the middle and extreme right line coolers in front of the stove were 9C and 11C respectively. The operator was directed to monitor the temperature and ensure that the coolers are capable of maintaining temperatures of 4C or colder.** A half full soy sauce container requiring refrigeration after opening was left at room temperature, on the shelf above the meat slicer. The cook was directed to store the sauce in the cooler.- Proper thawing of frozen food under cold running water was observed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine residual was measured in the final rinse of the dishwasher. The cook was also asked to verify the sanitizer concentration and no residual was detected in the final rinse.ACTION REQUIRED1) Switch to manual sanitizing of the dishes until the dishwasher is repaired2) Repair the dishwasher to ensure that it dispenses 100ppm chlorine residual in the final rinse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips observed in the facility.Purchase chlorine test strips.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The chlorine feeder line had been replaced but 0ppm chlorine residual was measured in the final rinse of the dishwasher after two cycles. The dishwasher was primed 2x and there was still no chlorine in the final rinse.- The operator was directed to manually sanitize the dishes/utensils in 200ppm QUATs for 2 minutes after washing in the dishwasher.ACTION REQUIRED:1) Repair the dishwasher to ensure that it dispenses 100ppm chlorine residual in the final rinse.2) Ensure that sanitizer concentrations in the dishwasher are checked at least once daily.
  10. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **0ppm chlorine residual was measured in the final rinse of the dishwasher after two cycles. On trying to troubleshoot, i noticed the feeding tube was broken and completely detached from the feeder.- The facility has a QUATs sanitizer dispenser, set to dispenser 200ppm. The operator was directed to manually sanitize the dishes/utensils in 200ppm QUATs for 2 minutes after washing in the dishwasher.ACTION REQUIRED:Repair/replace the sanitizer feeding line in the dishwasher.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution in the facility during food processing.**Food contact surfaces are not being cleaned and sanitized. The wiping cloths used for cleaning food prep surfaces appeared dry** Wiping cloth for food prep surfaces was stored on the counter.ACTION REQUIRED;1) Ensure that a sanitizer solution is readily available during food processing2) Ensure that food contact surfaces are regularly cleaned and sanitized during food processing3) Ensure that wiping cloths are stored in the sanitizer solution between uses. Wiping cloths shall not be stored on the counter after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **0ppm chlorine residual was measured in the final rinse of the low temperature dishwasher. After priming the dishwasher, there was still no chlorine residual in the final rinse.- The QUATs sanitizer dispenser was capable of dispensing a 200ppm sanitizer solution.ACTION REQUIRED1) Repair the dishwasher to ensure that is able to dispense 100ppm chlorine residual in the final rinse.2) In the meantime, use the dishwasher for washing the dishes and then manually sanitize the dishes in the sink using either a 200ppm QUATs solution or 100ppm Chlorine solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **There was an accumulation of food debris on the back of the meat slicer. **Heat damaged plastic utensils were observed among clean utensils.ACTION REQUIRED1) Ensure that the meat slicer is fully dissembled between use, cleaned, and sanitized. 2) Ensure that all damaged utensils are removed from service.

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