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Elbow River Casino - Food

218 18 Avenue SE Calgary AB T2G 1L1 · Food - General

Official record from Alberta →

Inspection summary

Elbow River Casino - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on September 29, 2026, recorded 4 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 2 separate inspections, most recently on September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 16, 2024. 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 4 times across 3 separate inspections, most recently on September 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on May 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the display cooler in the deli measured 12 degrees Celsius.Adjust, service/repair or remove this cooler. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the north side of the food preparation cooler in the kitchen measured 11 degrees Celsius. Internal temperature of deli ham stored in this cooler measured 11 degrees Celsius. Internal temperature of the raw shell eggs in this cooler measured 12 degrees Celsius. Adjust, service/repair or remove this cooler. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back paper towel dispenser for the north bar was empty of paper towels.Ensure that all paper towel dispensers are stocked with paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor under the stove.Clean the floor under the stove.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • May 16, 2024:Sanitizer solution was not available at the north bar. April 18, 2024:There was no food contact surface sanitizer available at either of the bars. The solution available was disinfectant.Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the north bar hand wash sink.Repair the hand wash sink to restore hot water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were rusty shelves in the glass door coolers located on the west side of the kitchen.Refinish or replace rusty shelves.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available at either of the bars. The solution available was disinfectant.Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food preparation cooler located on the south side of the kitchen had an ambient air temperature of between 8 to 9 degrees Celsius.Adjust or service/repair the cooler. Ensure that the cooler maintains 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls were being stored at room temperature. Cooked tapioca pearls are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the north bar hand wash sink.Repair the hand wash sink to restore hot water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a container of limes, lemons, and celery being stored in the basin of the north bar hand wash sink.Ensure that hand wash sinks are free of obstructions at all times in order to facilitate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were rusty shelves in the glass door coolers located on the west side of the kitchen.Refinish or replace rusty shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ceiling and compressor of the walk-in cooler had dust accumulation.Clean the ceiling and compressor of the walk-in cooler and ensure these areas area cleaned on a regular basis.

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