1000 - 11500 35 Street SE · SHEPARD INDUSTRIAL
27 novembre 2025
RéussiExpired 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 se trouve dans le quartier SHEPARD INDUSTRIAL. SHEPARD INDUSTRIAL, Calgary compte 54 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 avril 2026, 29 (54%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 20 septembre 2024, avec 5 réussites et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.