Butcher Man
NE 25 65 22 W5 County of Northern Lights AB T8S 1S5 · Food - General
Inspection summary
Butcher Man has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on May 20, 2025, found no infractions.
2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 once on December 13, 2023. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on December 13, 2023. 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?
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 2 separate inspections, most recently on April 5, 2024. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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.
4 inspections
- Initial Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sample collected on April 3, 2024, sample collection site: Handwash sink with Total Coliform and E. Coli present. Water needs to be boiled at the facility in the meantime until consecutive resamples come back in 24 hours apart next week without Total Coliform or E. coli present. Area PHI will follow up with you for the resampling of water.As telephone conversation, operator will flush the system and follow the cleaning and disinfecting the well prior to resampling.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Initial Inspection
0 infractions
- Initial Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Ensure test strips are ordered that can measure 100ppm chlorine.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Bacteriological sampling is required prior to opening. A plan for relocating the sewage tank must be submitted and accepted prior to opening.
- 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?
- A pest monitoring program must be put in place prior to opening.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Before opening the following must be completed: Coving must be finished throughout the facility. A self-closing door must be installed on the bathroom. All vents must be covered and gaps in flooring repaired.Bare wood shelves must be painted.
- 23. Is the facility maintained in a clean and sanitary condition?
- A general through cleaning is required to remove construction dust from the facility prior to opening.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?