1000 - 11500 35 Street SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 27, 2025
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.
Deerfoot Inn & Casino - Food is in the SHEPARD INDUSTRIAL neighbourhood. SHEPARD INDUSTRIAL, Calgary has 57 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 36 (63%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 7 times since November 27, 2023, with 1 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
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.
2 violations
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.
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 kitchen, 3. floor of walk-in freezer at the Main Kitchen, , -Clean noted area.
7 violations
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.
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
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
2 violations
Handle of lid on freezer in sushi area was repaired with tape., Tape is sticky and is not easily cleanable.
Dust / dirt present on some ceiling tiles in Wildhorse kitchen., Clean noted area.
5 violations
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.
Hot water shut off down below at two handwash sinks in Wildhorse kitchen., Corrected during inspection., Do not shut off hot water valve.
No dishwasher safe, maximum registering, thermometer on site for checking dishwasher's max water temperature.
No violations
8 violations
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. ,
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.
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
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.
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.
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 kitchen, 3. floor of walk-in freezer at the Main Kitchen, , -Clean noted area.
Handle of lid on freezer in sushi area was repaired with tape., Tape is sticky and is not easily cleanable.
Dust / dirt present on some ceiling tiles in Wildhorse kitchen., Clean noted area.
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. ,
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.
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.
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.,
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.
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.