1000 - 11500 35 Street SE · SHEPARD INDUSTRIAL
November 27, 2025
PassExpired 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 is in the SHEPARD INDUSTRIAL neighbourhood. SHEPARD INDUSTRIAL, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 9, 2026, there are 29 (54%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since September 20, 2024, with 5 passes and 0 closures on record.
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.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
EAST SHEPARD INDUSTRIAL
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.
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
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.
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.
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.