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Century Downs Racetrack and Casino

260 Century Downs Drive Rocky View County AB T4A 0V5 · Food - General

Official record from Alberta →

Inspection summary

Century Downs Racetrack and Casino has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on May 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on May 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on February 5, 2025. 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.

4 inspections

  1. 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)?
      • 1. The maximum temperature measured in the high temperature dishwasher was 67.4*C. The dishwasher was run four times during the inspection. The Operator called the service company during the inspection to check the dishwasher.**February 6, 2025: temperature of the hot water tank was increased to 150*F during the inspection, however, after several cycles, the dishwasher temperature did not increase. Facility is consulting with the servicing company about the booster for the dishwasher and is looking into other options such as adding another water tank if the temperature cannot be corrected. COMPLETE THE FOLLOWING:1. Ensure the dishwasher is reaching a minimum temperature of 71*C at the dish level for adequate sanitizing of dishes.
  2. 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. The maximum temperature measured in the high temperature dishwasher was 67.4*C. The dishwasher was run four times during the inspection. The Operator called the service company during the inspection to check the dishwasher.**February 6, 2025: temperature of the hot water tank was increased to 150*F during the inspection, however, after several cycles, the dishwasher temperature did not increase. Facility is consulting with the servicing company about the booster for the dishwasher and is looking into other options such as adding another water tank if the temperature cannot be corrected. COMPLETE THE FOLLOWING:1. Ensure the dishwasher is reaching a minimum temperature of 71*C at the dish level for adequate sanitizing of dishes.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed blue cleaning cloths on the cook line that were not stored in sanitizer. Cloths removed during the inspection. COMPLETE THE FOLLOWING:1. Please keep the cloths in sanitizer when not in use to prevent the growth of bacteria.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The maximum temperature measured in the high temperature dishwasher was 67.4*C. The dishwasher was run four times during the inspection.- The Operator called the service company during the inspection to check the dishwasher.COMPLETE THE FOLLOWING:1. Ensure the dishwasher is reaching a minimum temperature of 71*C at the dish level for adequate sanitizing of dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUATS test strips expired in 2022.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The underside of the hood vent had a buildup of grease. COMPLETE THE FOLLOWING:1. Please ensure this area is included with the cleaning of the hood vent filters.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tarter sauce, cut carrots, cut celery stored in the table top cooler were measured to be at 10 degrees Celsius. Ensure that ice is packed high around the sides of the inserts so that temperature is consistent throughout the entirety of the product during cold storage. 2. Standing refrigerator at expo line was missing a thermometerCorrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer had condensation build up on ceiling. Remove condensation.

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