12025 Lake Fraser Drive SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 31, 2025
Not in ComplianceSome of the chemicals found in the food handling area were not correctly labeled with their contents. , , Ensure that all chemicals used in food handling areas are correctly labeled.
The quats sanitizer indicated as being used onsite for sanitizing is not known to have test strips available onsite to confirm its prepared concentration. , , Acquire suitable quats test strips.
Holiday Inn Express & Suites Calgary South - Food is in the LAKE BONAVISTA neighbourhood. LAKE BONAVISTA, Calgary has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 4, 2026, there are 95 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since January 25, 2025, with 0 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Some of the chemicals found in the food handling area were not correctly labeled with their contents. , , Ensure that all chemicals used in food handling areas are correctly labeled.
The quats sanitizer indicated as being used onsite for sanitizing is not known to have test strips available onsite to confirm its prepared concentration. , , Acquire suitable quats test strips.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Ricky's All Day Grill
LAKE BONAVISTA
4 violations
Some of the chemicals found in the food handling area were not correctly labeled with their contents. , , Ensure that all chemicals used in food handling areas are correctly labeled.
Paper towel was not available in the food preparation area for handwashing. Reusable towels were being used to facilitate handwashing. , , Ensure that handwashing sink has necessary supplies accessible and available for use in suitable dispensers.
The quats sanitizer indicated as being used onsite for sanitizing is not known to have test strips available onsite to confirm its prepared concentration. , , Acquire suitable quats test strips.
The food handling permit for this facility was not observed visible from any publicly accessible area. , , Post current food handling permit in a conspicuous place.
6 violations
A food-grade sanitizer was not available onsite for use during inspection. The chemical identified as being used on food preparation surfaces does not have food grade nor sanitizing claims. , , Make a food-grade sanitizing chemical of an appropriate concentration available for use in the kitchen.
Some of the chemicals found in the food handling area were not correctly labeled with their contents. , , Ensure that all chemicals used in food handling areas are correctly labeled.
Dishes and utensils are not being sanitized after being washed. The mechanical dishwasher onsite was not operational at the time of inspection. , , Sanitize all dishes after washing and rinsing by immersion in a sink basin of suitable food-grade sanitizer.
Paper towel was not available in the food preparation area for handwashing. Reusable towels were being used to facilitate handwashing. , , Ensure that handwashing sink has necessary supplies accessible and available for use in suitable dispensers.
If food-grade sanitizer is mixed or otherwise prepared onsite, suitable test strips would need to be available to verify the concentration of chemical prepared. , , Ensure that test strips are available for food-grade sanitizer acquired if sanitizer is prepared onsite.
The food handling permit for this facility was not observed visible from any publicly accessible area. , , Post current food handling permit in a conspicuous place.
12 violations
A food-grade sanitizer was not available onsite for use during inspection. The chemical identified as being used on food preparation surfaces does not have food grade nor sanitizing claims. , , Make a food-grade sanitizing chemical of an appropriate concentration available for use in the kitchen.
Some of the chemicals found in the food handling area were not correctly labeled with their contents. , , Ensure that all chemicals used in food handling areas are correctly labeled.
A probe thermometer could not be identified onsite to confirm the temperature of cooked foods prepared onsite. , , Acquire accurate probe thermometer.
Some of the foods requiring hot-holding (sausage and eggs) were not being held at a temperature of 60C or greater. A means of monitoring the time of foods spent outside of temperature controls was not available onsite. Staff were unable to provide a satisfactory means of verifying the time foods spend outside of temperature controls., , Adjust temperatures to meet hot-holding requirements (60C or higher), or provide a procedure for the monitoring and destruction of potentially hazardous food after 2 hours holding time.
Dishes and utensils are not being sanitized after being washed. The mechanical dishwasher onsite was not operational at the time of inspection. , , Sanitize all dishes after washing and rinsing by immersion in a sink basin of suitable food-grade sanitizer.
Paper towel was not available in the food preparation area for handwashing. Reusable towels were being used to facilitate handwashing. , , Ensure that handwashing sink has necessary supplies accessible and available for use in suitable dispensers.
Several bags of food (oats, flour) were observed being stored directly on the floor., , Move food so that it is stored up off the floor.
If food-grade sanitizer is mixed or otherwise prepared onsite, suitable test strips would need to be available to verify the concentration of chemical prepared. , , Ensure that test strips are available for food-grade sanitizer acquired if sanitizer is prepared onsite.
The food handling permit for this facility was not observed visible from any publicly accessible area. , , Post current food handling permit in a conspicuous place.
Several ceiling tiles above food handling and utensil storage areas were open. , , Restore ceiling tiles to reduce potential for contamination and ensure cleanable surfaces.
Tables used in the food preparation area are damaged., , Cover, repair, or replace surfaces to ensure they can be easily cleaned and sanitized.
One of the drawers used for utensil storage was in disrepair and water damaged. , , Repair utensil storage surfaces to ensure they can be easily cleaned and sanitized.