Red Deer Resort and Casino - Casino kitchen
3310 50 Avenue Red Deer AB T4N 3X9 · Food - General
Inspection summary
Red Deer Resort and Casino - Casino kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 16, 2026, found no infractions.
5 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 8 times across 5 separate inspections, most recently on March 10, 2026. 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 17, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on March 10, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 7 times across 6 separate inspections, most recently on March 10, 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 2 times across 2 separate inspections, most recently on January 22, 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.
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- One dry product container containing flour had both a scoop in the product with the handle outside, and a bowl.The bowl was removed by the operator and sent to dishwashing.All other dry products had scoops stored in the products without the handles touching the food.Please ensure no bowls are used to scoop from dry bulk supplies, and ensure that no scoops are stored with the handle touching dry goods. It is recommended to store all scoops in the top compartment where they are not touching food products, or inside a clean container stored outside of the bulk bins.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test strips capable of confirming the dishwasher is dispensing adequate levels between 12.5–25 ppm were observed.Please ensure iodine test strips are acquired and used to confirm the dishwasher is adequately dispensing iodine, at least daily prior to using the dishwasher.---Facility had valid quats test strips capable of confirming the quats sanitizer was within the effective range of 200–400 ppm.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control is conducted by a professional company. No records were available from the previous monthly visits.Please ensure pest control records are retained from the pest control operator after work has been completed, and that they are stored on site where they are readily available for review during inspections.
- 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 valid permit was posted in the back kitchen behind a closed door and was not visible to customers.The operator moved the valid permit to the window beside the till, where it was easily visible to customers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer measured 0 ppm in the sanitizer bucket at the bar. Please ensure quats bottles and buckets are checked regularly to ensure the concentration is at 200 ppm - 400 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cups/bowls without handles observed used for scooping bulk items. Please ensure to use scoops with handles for bulk.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Creamers observed on the guest tables in the casino dining area in room temperature. Staff stated that they're on the tables throughout the day. Creamers are a high-risk food item due to the dairy content. Prolonged exposure to room temperature may increase the risk of bacterial growth and foodborne illness.Creamers should be stored under temperature control (e.g., in refrigerated units or insulated containers with ice packs) when not in immediate use. Alternatively, consider switching to shelf-stable, single-serve creamers that do not require refrigeration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure cloths are stored in sanitizer buckets when not in use to prevent bacterial growth in between uses in the bar and main kitchen. AHS wiping cloths document provided to operator to share with kitchen and bar staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure high risk food is refrigerated/maintained at a temperature of 4 C and less or 60 C and above (such as French toast mix, garlic in oil mix).Please ensure meatballs and other high risk food are thawed under temperature control.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips observed not available for mechanical bar glass wash. Please have test strips available and verify sanitizer concentration at least once daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks observed stocked with hand sanitizer, instead of hand soap. Please ensure hand sinks are stocked with soap, paper towels, running hot/cold water and a garbage receptacle nearby.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training refreshers recommended for all staff.Recognized food safety courses in Alberta document shared with operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine observed requiring a deep clean. Please include deep cleaning in monthly cleaning schedule, where ice machine is emptied and clean in place procedure (wash, rinse, sanitize) is conducted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ice machine observed requiring a deep clean. Removable parts can be washed at the 3-compartment sink or in the dish-machine. Unremovable parts can be cleaned-in-place (wash, rinse, sanitize). All ice should be removed during deep clean. *** Please include in regular/monthly sanitation schedule. October 29th, 2024 update: Cleaning is in progress for this week.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please provide sanitizer test strips as they were not available at the time of inspection. Ensure to test sanitizer regularly throughout the day to verify sanitizer concentration strength.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ice machine observed requiring a deep clean. Removable parts can be washed at the 3-compartment sink or in the dish-machine. Unremovable parts can be cleaned-in-place (wash, rinse, sanitize). All ice should be removed during deep clean. *** Please include in regular/monthly sanitation schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls observed used as scoops throughout the kitchen. Please ensure to use scoops with handles (with handles out of the product) and to wash scoops with handles regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Creamers at the self-service station (in casino and by the kitchen) observed sitting at room temperature. Fresh creamers were placed on ice bath during the inspection. *** Creamers are a high-risk food item as it is a dairy product, please ensure creamers are maintained at 4C or less.2. Please keep leafy greens and high-risk foods refrigerated (far left side of the cook line).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please provide sanitizer test strips as they were not available at the time of inspection. Ensure to test sanitizer regularly throughout the day to verify sanitizer concentration strength.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap observed at the receiving door just outside the kitchen. Please repair or replace weather stripping to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please refrain from storing knives in between cooler and counter. This surface is not readily cleaned and sanitized and should not be used to store knives. Alternatively, a knife magnet or knife rack can be used to store clean knives close to the work area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring 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?
- Soap was not available at handwashing sink in back prep area. Soap was refilled during inspection.Please ensure soap and paper towel is available at hand sinks at all times. Ensure handwashing sinks are accessible.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- 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?
- The hand sinks in the kitchen were well stocked and available. The hand sink at the bar was initially blocked and not accessible for hand washing. This was corrected during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?