Skip to content
Loading map…

Deerfoot Inn & Casino - Food

1000 - 11500 35 Street SE Calgary AB T2Z 3W4 · Food - General

Official record from Alberta →

Inspection summary

Deerfoot Inn & Casino - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on August 18, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions 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 8 times across 5 separate inspections, most recently on November 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on June 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 8 separate inspections, most recently on August 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 3 separate inspections, most recently on June 23, 2026. 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 4 times across 4 separate inspections, most recently on November 13, 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.

10 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning required on the fan of the produce cooler.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning required on the fan of the produce cooler.
  3. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One rack of food in the produce cooler was not covered to prevent contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in the pub kitchen had an ambient air temperature of 9C. Perishables measured 8C. Perishbles moved to walk in cooler.**Please ensure cooler temperature is maintained at 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink water temperature was too hot for handwashing.**corrected onsite
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning required on the fan of the produce cooler.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired iodine test strip kit was available for measuring the sanitizing agent concentration.-Ensure valid test strips are available for measuring the sanitizing agent concentration.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired iodine test strip kit was available for measuring the sanitizing agent concentration.-Ensure valid test strips are available for measuring the sanitizing agent concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust / dirt or grease build up:1. some ceiling tiles in Wildhorse kitchen.2. Hood vent at the Main Kitchen and Wildhorse kitchen3. floor of walk-in freezer at the Main Kitchen-Clean noted area.
  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls containing vegetables were stored directly on other sliced vegetables in prep cooler. Operator removed bowls.-Store food away from direct contact with unsanitary surfaces of containers to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in a container was left on the countertop at 14.5*C. The operator stated that food was brought out of cooler within 2 hours. Operator moved food back into the cooler.-Ensure all cold perishable food are kept at temperature below or at 4*C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature dishwasher measured 68.1*C (Mohave) and 68.3*C (Banquet) in the Main Kitchen. Operator stated one of the dishwashers would be converted to chemical dishwasher before the end of the day.-Repair dishwasher-Use the available 3-compartment sink.-Follow the wash, rinse and sanitize method
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired iodine test strip kit was available for measuring the sanitizing agent concentration.-Ensure valid test strips are available for measuring the sanitizing agent concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap in the dispenser at the handwashing station at the front bar area of the main kitchen and storage area of the Wildhorse kitchen. Operator filled dispenser with hand soap.-Ensure there is always handwashing soap at the handwashing station
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops with handle and bowls were stored in the bulk food directly in contact with food. Operator removed scoops and placed scoops with handles outside of the container.-Store scoops with handles sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust / dirt or grease build up:1. some ceiling tiles in Wildhorse kitchen.2. Hood vent at the Main Kitchen and Wildhorse kitchen3. floor of walk-in freezer at the Main Kitchen-Clean noted area.
  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of lid on freezer in sushi area was repaired with tape.Tape is sticky and is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust / dirt present on some ceiling tiles in Wildhorse kitchen.Clean noted area.
  8. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mohave dishwasher measured 67 degrees Celsius (152F) at dish level.Banquet dishwasher measured 66 degrees Celsius (150F) at dish level.High temperature dishwashers must measure at least 71 degrees Celsius (160F) at the dish level for dishes to be sanitized.Technician contacted and arrived during inspection.Check dishwasher temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No dishwasher safe, maximum registering, thermometer on site for checking dishwasher's max water temperature.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water shut off down below at two handwash sinks in Wildhorse kitchen.Corrected during inspection.Do not shut off hot water valve.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of lid on freezer in sushi area was repaired with tape.Tape is sticky and is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust / dirt present on some ceiling tiles in Wildhorse kitchen.Clean noted area.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and containers without handles were stored directly in food in the dry storage bins. Several dry food storage bins were not covered.Use scoops for dry foods and store properly after use by preventing handles from directly touching food. Keep dry food storge bins covered to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of prime ribs in the BQT production cooler was not covered.Keep all foods in the walk-in cooler covered to prevent any risk of contamination. Operator covered prime ribs with a plastic wrap during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following were noted in the Wildhorse pub kitchen: Scrambled eggs placed directly in the top section of prep line cooler measured 19'C.Foods such as raw chicken, pork, fish and beef patties kept in the grill drawer cooler were at temperature ranging from 20'C to 24'C. This cooler had no power, all affected foods were discarded by the operator during inspection. Ensure to rapidly cool hot/warm foods before placing in the top section of prep line cooler. Temperature for foods kept in a cold holding unit must be <4'C. Check temperature of foods kept in the prep line inserts regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mohave dishwasher measured 70.C for final rinse cycle.Banquest dishwasher measured 62.1' C for finial rinse cycle. Maintenance staff were contacted, and both dishwashers were fixed during inspection. Final rinse cycle for both dishwashers measured >71'C after repairs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quat test strips for verifying the concentration of contact surface sanitizing solution. Please obtain quats test strips and use them test strength of sanitizing solution regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A damaged ceiling tile was observed in the main kitchen area.Please fix damaged ceiling tile. All surfaces in the kitchen must be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower section of the glass door cooler was damaged. Tape was used to hold the damaged piece in place.Please repair the damaged broken glass door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outside of the dry food storage bins were dirty.Dust accumulation observed on the ceiling around the air vents in the main kitchen area. Please clean the storage bins and ceiling/air vents. Ensure the kitchen area and all utensils are kept sanitary at all times.

Nearby inspected facilities

Own this business? Add a badge to your website