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Cowboys Casino

421 12 Avenue SE Calgary AB T2G 1A5 · Food - General

Official record from Alberta →

Inspection summary

Cowboys Casino has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on January 27, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. 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.

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 2 times across 2 separate inspections, most recently on January 27, 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 once on June 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer in one of the spray bottles was undetectable. Ensure that all sanitizer bottles are refreshed as required to maintain quat concentration at 200 ppm.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The south side cooler in the bar, where prepared sandwiches and wraps are stored had an ambient air temperature of about 10 degrees Celsius. Two wraps probed had internal temperatures of between 8-9.5 degrees Celsius.Facility will discard all perishable food in this cooler. Have the cooler serviced, repaired, or adjusted. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The north bar dishwasher was initially empty of dishwashing detergent.A new container of dishwashing detergent was hooked up to the dishwasher during inspection. Ensure that dishwashing chemicals are changed out as required.

Nearby inspected facilities

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