10004 21 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ricky's All Day Grill se trouve dans le quartier SOUTH EDMONTON COMMON. SOUTH EDMONTON COMMON, Edmonton compte 99 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 81 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Harvey's
SOUTH EDMONTON COMMON
Ce restaurant a été inspecté 6 fois depuis le 26 février 2025, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
** - cooked rice was stored above the cooler fill line, stacked at room temperature on top of other inserts.
** - no soap was available for use at the line hand sink (replenished upon request)
4 infractions
** - Improper ice bath usage was observed: eggs and other high risk foods were stored on top of the ice bath and not properly set into the ice and water (concept of a bath). Please retrain staff. , ** - cooler in the wait staff area containing milk and desserts was measured and verified as 10'C. PHI went back to cooler over the course of the inspection to determine if there was a temperature change (ie. defrost), temperature remained at 10'C, should be at a temperature of 4'C or less. Empty the cooler of high risk food contents -adjust/monitor/repair. Do not use for high risk foods until such time the cooler is able to maintain a temperature of 4'C or less., ** - high risk foods such as cooked turkey, cooked sausage, etc. were stored above the fill line in the line cooler and also in containers above the lids far above the fill line on top of the cooler inserts. Please retrain staff to ensure that all high risk foods are stored below the fill line in counter coolers. The line is visible on many of the inserts.
* - unused lids stored under a food prep table were dirty and not thoroughly cleaned before storage.
14 infractions
** - sanitizer bucket in the back kitchen was empty and stored away. Dirty, used, and wet cleaning cloths were observed in back kitchen, cook line, and in the wait staff area mounded on countertops and not stored in sanitizing solution when not in use.
** - staff that entered the kitchen after going outside for garbage or a break were observed entering the kitchen and immediately conducting kitchen duties without handwashing. PHI had to request that the staff member wash their hands with soap before conducting any further kitchen duties., ** - staff member wiped hands on dirty apron during food handling - PHI interrupted, requested handwashing before returning to food processing.
** - improper handling of foods on the cook line observed, lack of use for utensils provided.
Aucune infraction
2 infractions
Cotton cleaning cloth are used in quat sanitary solution. As cotton cloth may bind the active sanitizer (quat Binding) please use appropriate cloth., Cotton cloth may be used to sanitize after spraying quat solution using a spray bottle.
Salad and server coolers are >4C (at 9C). Please ensure the coolers are at or below 4C. , Food items moved to a working cooler during inspection.
* - hot water tap at the bar was observed to leak water. A faucet in the men's washroom is leaking water. Please repair., * - drain from the dishwasher to be repaired.
* - the knobs, wires, and controls for the oven were caked in thick black grease, grime, and filth. Thorough cleaning required. All equipment must be maintained in a clean and sanitary manner (even if not functional).
** - raw meat (burger, raw ?steak) was stored above AND beside uncooked bell pepper, cook line cooler., ** - raw meat such as steak was stored above ready-to-eat roast beef in the walk in cooler. , Do not store raw meat above or beside: vegetables, cooked foods, or ready-to-eat foods at any time to prevent potential contamination., ** - food and/or food related items were stored on or near the handsink and was subject to potential contamination. Please keep area around handsinks free of food/food equipment.
** - chemical spray bottles (not all, just a few) were missing labels to denote interior contents to prevent dangerous and/or accidental mixing of chemicals
** - package of high risk sausage was stored on a cart at room temperature, no method of temperature control observed. Temperature was 20'C on the surface, the internal temperature was measured and verified at 18'C. Discarded during inspection., ** - a package of hashbrowns was observed on the countertop, stored at room temperature with no method of temperature control observed. The internal and external temperature was measured and verified at 20'C. Please retrain staff to ensure rehydration of hashbrowns occurs in the cooler if not used immediately to ensure bacteria growth is prevented. Discarded during inspection.
** - Improper ice bath usage was observed: eggs and other high risk foods were stored on top of the ice bath and not properly set into the ice and water (concept of a bath). Please retrain staff. , ** - cooler in the wait staff area containing milk and desserts was measured and verified as 10'C. PHI went back to cooler over the course of the inspection to determine if there was a temperature change (ie. defrost), temperature remained at 10'C, should be at a temperature of 4'C or less. Empty the cooler of high risk food contents -adjust/monitor/repair. Do not use for high risk foods until such time the cooler is able to maintain a temperature of 4'C or less., ** - high risk foods such as cooked turkey, cooked sausage, etc. were stored above the fill line in the line cooler and also in containers above the lids far above the fill line on top of the cooler inserts. Please retrain staff to ensure that all high risk foods are stored below the fill line in counter coolers. The line is visible on many of the inserts.
** - dishwasher was not cleaning dishes properly. Cycle was run 2x the food that was not "stuck" to the dishware (easy to remove) remained on the dishes. PHI requested that the dishwasher is serviced to determine if the sewage backup was also affecting the dishwasher OR a separate issue with the dishwasher was occurring and the dirty water was not cycling out.
** - a dirty/used knife was stored on the magnetic knife holder and not cleaned before stored, * - unused lids stored under a food prep table were dirty and not thoroughly cleaned before storage.
* - drain flies/sewer flies observed around the grease trap. Thoroughly clean floors under and around grease trap, the drain in the dishwashing station, and the grease trap to abate fly issue., * - ant population observed in the dishwashing station. Please contact a licensed pest control company to remove ant population. Please thoroughly clean the thick buildup of grease outside the back door to prevent attracting more pests into the facility.
** - localized sewer back up was occurring during the course of inspection: sink was filled with fluid that was very slowly draining. The empty sink beside exhibited fluids coming up from the sink drain and starting to fill the second sink., * - hot water tap at the bar was observed to leak water. A faucet in the men's washroom is leaking water. Please repair.
* - underside of the shelf above the toaster was black with soot, smoke, grime etc. Please clean thoroughly and add to the cleaning schedule., * - the knobs, wires, and controls for the oven were caked in thick black grease, grime, and filth. Thorough cleaning required. All equipment must be maintained in a clean and sanitary manner (even if not functional).
* - broken lids and broken containers were observed stored under the food prep table - please remove/discard/replace, * - cutting boards that were overworn, overused, pitted, and/or no longer cleanable were observed. Please remove/discard/resurface/replace
* - fuzz/dust/debris were noted on the canopy exteriors, the fire suppression nozzles, the ceiling diffusers and the ceiling. Please remove/clean, * - the floors of the bar exhibited a buildup of dirt and grime, please thoroughly clean