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Cash Casino Red Deer

6350 67 Street Red Deer AB T4P 3L7 · Food - General

Official record from Alberta →

Inspection summary

Cash Casino Red Deer has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on November 26, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on August 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on August 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on August 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on August 12, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 12, 2025. 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?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths throughout the facility were observed being used and stored dry.The operator corrected this during the inspection by storing all cleaning cloths in a 400 ppm quaternary ammonium (Quats) bucket solution.Please ensure that all cleaning cloths are stored in sanitizer when not in use, moving forward.All sanitizer spray bottles and Clean in place buckets were measured at the correct concentration of 400 ppm Quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food storage for flour, sugar, and various other products was observed with open bags, some containing scoops stored directly inside the food products.Several open bags were stored in containers with lids that were not tight fitting, or properly attached, providing insufficient protection from potential environmental contamination.Please ensure all dry goods are properly protected by storing them in sealed containers or bags secured with twist ties.Additionally, please ensure that scoops are stored outside of food products when not in use to prevent contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was originally stored in the back kitchen.The operator relocated the permit to the bar area, where it is easily visible to customers.The permit was verified to be current and not expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the cooking area above the new oven were missing due to recent installation work.Please ensure that all ceiling surfaces in the food preparation area are fully sealed to protect against potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer to the left of the dishwasher station had a significant amount of ice buildup on the condenser. Freezer was measured to be -15C.Food products in sealed boxes were observed beneath the ice accumulation. The operator was instructed to remove all food products from this area to prevent potential contamination.Action:Please ensure that no food products are stored beneath ice accumulation and that the condenser is cleared of significant ice buildup before resuming storage of food products directly underneath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The backroom pop dispenser was observed leaking from the hose connected to the box of concentrate, with a bowl placed underneath to catch the drip.Action: Please ensure the pop tubing is repaired or replaced to prevent product leakage.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • 1) Corrected: The glassware dishwasher at the bar uses iodine to sanitize. Iodine could be detected 12.5ppm.2) Outstanding: No iodine test strips on-site.3) Outstanding: Dishwasher is also not heating the water and water can be heard running in the machine when the machine is not operating- operator noted that parts are on order. Note: Most detergents have a specification by the manufacturer for use in warm to hot water to help remove oils (such as lipsticks) during the wash cycle.ACTIONS:2) Ensure that iodine test strips are available to test the iodine concentration.3) Ensure that the water in the glassware dishwasher reaches the temperature required by the manufacturer of the chemicals and/or machine.In the meantime, please wash and sanitize glassware and bar dishes in the low temperature dishwasher in the kitchen.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizing solution was observed at the food handling/cooking area. 2) Cleaning cloths were observed on food contact surfaces.ACTIONS:1) Sanitizing solution should be in-use at food handling areas to help reduce bacterial loads on food surfaces and prevent cross-contamination.2) Cleaning cloths should be stored in sanitizing solution to prevent bacterial growth and subsequent cross-contamination. Alternatively, paper towel can be used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Used cooking utensils were stored in sani buckets of water.ACTION:1) If choosing to 'wet hold' cooking utensils that are actively in use, please submerge them in sanitizing solution to help prevent cross-contamination between utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher measured at 0ppm chlorine.PHI noted that chlorine supply was empty and changed it with the help of one of the food handlers. Chlorine measured at 100ppm after priming.ACTION:Please test the dishwasher regularly to ensure chlorine is dispensing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The glassware dishwasher at the bar uses iodine to sanitize. No iodine could be detected using both of the test strips that PHI attempted, even after changing out the iodine bottle. 2) No iodine test strips on-site.3) Dishwasher is also not heating the water and water can be heard running in the machine when the machine is not operating- operator noted that parts are on order. Note: Most detergents have a specification by the manufacturer for use in warm to hot water to help remove oils (such as lipsticks) during the wash cycle.ACTIONS:1) Ensure that 12.5-25ppm iodine is detected during the rinse cycle at the glassware dishwasher.2) Ensure that iodine test strips are available to test the iodine concentration.3) Ensure that the water in the glassware dishwasher reaches the temperature required by the manufacturer of the chemicals and/or machine.In the meantime, please wash and sanitize glassware and bar dishes in the low temperature dishwasher in the kitchen.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels seen at the food kitchen hand sink.
  9. Initial Inspection

    0 infractions

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