Red Deer Resort & Casino - Hiy Steaks
3310 50 Avenue Red Deer AB T4N 3X9 · Food - General
Inspection summary
Red Deer Resort & Casino - Hiy Steaks has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on March 16, 2026, recorded 1 infraction.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.
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 3 times across 3 separate inspections, most recently on June 18, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 February 20, 2025. 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?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on June 18, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 September 19, 2024. 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 4 times across 4 separate inspections, most recently on March 16, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.
8 inspections
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall adjacent to the grills was damaged, exposing underlying wall material.Please ensure the damaged wall is repaired and sealed, ensuring it can facilitate effective cleaning and sanitizing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One paper towel dispenser was empty during the inspection, and the operator restocked it.---The handwashing sinks provided warm water, and were stocked with soap and paper towels.All hand sinks were accessible, not obstructed, and were not being used for any purposes other than handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall adjacent to the grills was damaged, exposing underlying wall material.Please ensure the damaged wall is repaired and sealed, ensuring it can facilitate effective cleaning and sanitizing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer adequately measured 200 - 400 ppm.Please ensure that all wet wiping cloths are stored in an approved sanitizer solution between uses to prevent bacterial growth and cross-contamination.Cloths were removed from the line at the time of inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Ensure all spray and chemical bottles are clearly labeled with the name of the solution to prevent misuse and to practice safe handling.Chemical storage properly kept away from food/food contact surfaces.
- 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
- 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?
- Please repair door sweep by chemical room in the main kitchen to prevent pest entry point.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior of ice main kitchen and banquet ice machine requires a deep clean. Please empty all the ice and use clean in place method (wash, rinse, sanitize in place) for non-removable parts.
- 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?
- Monitoring Inspection
4 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.
- 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?
- Please repair door sweep by chemical room in the main kitchen to prevent pest entry point.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bakery ceiling tiles observed missing. Please replace.- observed again on January 22, 2025 inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior of ice main kitchen and banquet ice machine requires a deep clean. Please empty all the ice and use clean in place method (wash, rinse, sanitize in place) for non-removable parts.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer in service kitchen cooler with milk observed missing. Ensure all temperature-controlled units have thermometers where possible, to verify internal unit storage temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel in dispenser observed missing at front end cookline handwash sink. Soap and running hot/cold water were available.
- 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. Bakery ceiling tiles observed missing. Please replace.2. Hole observed in the chemical room wall. Photo was sent to PHI indicating it was repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery drawers require a deep and thorough clean. Please clean drawers and utensils (you may run them through dish-washing machine).*** Please include in regular sanitation schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions