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Butt Karahi

2750 Sunridge Boulevard NE Calgary AB T1Y 3C2 · Food - General

10 inspections

  1. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper.-Ensure that the bleach solution is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line coolers.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was present on site at the time of inspection.-Ensure that the thermometer is present to measure that food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink.-Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used.The high temperature dishwasher was measured at 72.8 degrees C. There was a part loose which had to be fixed properly before the dishwasher got started.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)No Chlorine tests strips were present on site.-Obtain valid chlorine tests strips.2) No thermometer was present for the high temperature dishwasher to measure the water temperature.-Ensure that thermometer is present to measure the water temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1)The washroom hand sink had no paper towels.2) No garbage bin was present beside the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 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?
      • Old mouse droppings were cleaned but still some mouse droppings were observed under the oven.-Clean and monitor." Previous inspection"1) Some mouse droppings were observed under the oven.-Clean and monitor.2) Small gap was observed under the bottom right of the exit door.-Fix the gap and weatherstripping.
    • 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)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink.-Repair/replace the ceiling tiles.2) Hole in the drywall under the food counter in the back kitchen.-Seal the hole.3) Floor drain had no cover in the food storage area.-Ensure that the floor drain is covered.4) Crack was noticed on the light cover in the chef area.-Ensure that the lighting covers are shatterproof.5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer.-Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas.6) One side wall of the employee washroom was in disrepair.-Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The microwave plate had food debris on it and the handle had food stains.-Ensure that the utensils are kept in clean and sanitary condition.2) Lid for the salt container was broken.-Replace the lid as the surface cannot be cleaned and sanitized.3) The trays in the pizza warmer were not clean and still had food debris and other debris on them.-Clean the trays and ensure that the utensils are maintained in clean and sanitary condition.4) Clean utensils were stored on dirty shelves.-Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers.5) Big utensils were stored on the floor of the kitchen.-Ensure that the utensils/equipment are stored at least 6 inches above the floor.6) The cutting board on the prep line cooler had deep knife gorges.-Resurface /replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Aluminum foil was used as shelf liners.2) The area behind the cookline had grease and food debris accumulated.3) Grime observed under the aluminum foil liners on the shelves.4)Cleaning schedule was not available on site.5) Food preparation sink tap had food debris on it.6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen.7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation.8) Clutter was observed near the utensil's storage rack and other storage rack.-Clean and organize the areas mentioned in 1) to 8).-Maintain cleaning schedules and make it easily available on site.
  2. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper.-Ensure that the bleach solution is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line coolers.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was present on site at the time of inspection.-Ensure that the thermometer is present to measure that food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Ongoing violation"Inspection conducted on November 25, 2025,The dishwasher was still not operational at the time of inspection. According to the operator, some parts were missing. A technician had checked the unit, but as the required parts were not available, the dishwasher could not be repaired. The operator indicated that the parts were expected to arrive within the week and the dishwasher would be fixed.In the interim, the operator was advised to use the 3‑compartment sink for dishwashing.Inspection conducted on September 18, 20251) The operator had called in the technician for the dishwasher. The operator mentioned that some parts of the dishwasher were not working properly and so the technician will be back on Monday with the parts.In the interim period the operator was advised to use the 3-compartment sink for dishwashing.-Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.2) The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink.-Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used." Previous inspection"The high temperature dishwasher was measured at 69.8 degrees C.-Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)No Chlorine tests strips were present on site.-Obtain valid chlorine tests strips.2) No thermometer was present for the high temperature dishwasher to measure the water temperature.-Ensure that thermometer is present to measure the water temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1)The washroom hand sink had no paper towels.2) No garbage bin was present beside the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 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?
      • Old mouse droppings were cleaned but still some mouse droppings were observed under the oven.-Clean and monitor." Previous inspection"1) Some mouse droppings were observed under the oven.-Clean and monitor.2) Small gap was observed under the bottom right of the exit door.-Fix the gap and weatherstripping.
    • 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)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink.-Repair/replace the ceiling tiles.2) Hole in the drywall under the food counter in the back kitchen.-Seal the hole.3) Floor drain had no cover in the food storage area.-Ensure that the floor drain is covered.4) Crack was noticed on the light cover in the chef area.-Ensure that the lighting covers are shatterproof.5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer.-Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas.6) One side wall of the employee washroom was in disrepair.-Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The microwave plate had food debris on it and the handle had food stains.-Ensure that the utensils are kept in clean and sanitary condition.2) Lid for the salt container was broken.-Replace the lid as the surface cannot be cleaned and sanitized.3) The trays in the pizza warmer were not clean and still had food debris and other debris on them.-Clean the trays and ensure that the utensils are maintained in clean and sanitary condition.4) Clean utensils were stored on dirty shelves.-Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers.5) Big utensils were stored on the floor of the kitchen.-Ensure that the utensils/equipment are stored at least 6 inches above the floor.6) The cutting board on the prep line cooler had deep knife gorges.-Resurface /replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Aluminum foil was used as shelf liners.2) The area behind the cookline had grease and food debris accumulated.3) Grime observed under the aluminum foil liners on the shelves.4)Cleaning schedule was not available on site.5) Food preparation sink tap had food debris on it.6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen.7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation.8) Clutter was observed near the utensil's storage rack and other storage rack.-Clean and organize the areas mentioned in 1) to 8).-Maintain cleaning schedules and make it easily available on site.
  3. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper.-Ensure that the bleach solution is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line coolers.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was present on site at the time of inspection.-Ensure that the thermometer is present to measure that food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inspection conducted on September 18, 20251) The operator had called in the technician for the dishwasher. The operator mentioned that some parts of the dishwasher were not working properly and so the technician will be back on Monday with the parts.In the interim period the operator was advised to use the 3-compartment sink for dishwashing.-Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.2) The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink.-Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used." Previous inspection"The high temperature dishwasher was measured at 69.8 degrees C.-Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)No Chlorine tests strips were present on site.-Obtain valid chlorine tests strips.2) No thermometer was present for the high temperature dishwasher to measure the water temperature.-Ensure that thermometer is present to measure the water temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1)The washroom hand sink had no paper towels.2) No garbage bin was present beside the kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 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?
      • Old mouse droppings were cleaned but still some mouse droppings were observed under the oven.-Clean and monitor." Previous inspection"1) Some mouse droppings were observed under the oven.-Clean and monitor.2) Small gap was observed under the bottom right of the exit door.-Fix the gap and weatherstripping.
    • 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)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink.-Repair/replace the ceiling tiles.2) Hole in the drywall under the food counter in the back kitchen.-Seal the hole.3) Floor drain had no cover in the food storage area.-Ensure that the floor drain is covered.4) Crack was noticed on the light cover in the chef area.-Ensure that the lighting covers are shatterproof.5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer.-Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas.6) One side wall of the employee washroom was in disrepair.-Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The microwave plate had food debris on it and the handle had food stains.-Ensure that the utensils are kept in clean and sanitary condition.2) Lid for the salt container was broken.-Replace the lid as the surface cannot be cleaned and sanitized.3) The trays in the pizza warmer were not clean and still had food debris and other debris on them.-Clean the trays and ensure that the utensils are maintained in clean and sanitary condition.4) Clean utensils were stored on dirty shelves.-Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers.5) Big utensils were stored on the floor of the kitchen.-Ensure that the utensils/equipment are stored at least 6 inches above the floor.6) The cutting board on the prep line cooler had deep knife gorges.-Resurface /replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Aluminum foil was used as shelf liners.2) The area behind the cookline had grease and food debris accumulated.3) Grime observed under the aluminum foil liners on the shelves.4)Cleaning schedule was not available on site.5) Food preparation sink tap had food debris on it.6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen.7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation.8) Clutter was observed near the utensil's storage rack and other storage rack.-Clean and organize the areas mentioned in 1) to 8).-Maintain cleaning schedules and make it easily available on site.
  4. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)No food safe sanitizer was prepared in the kitchen area at the time of inspection.* The operator prepared the bleach solution which was tested between 100-200 ppm.-Ensure that the bleach solution is maintained at 100ppm.2) Dirty cleaning cloths were observed on the floor.-Ensure that the cleaning cloths are placed inside the sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper.-Ensure that the bleach solution is maintained at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep line coolers.-Ensure that the food is covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Dirty aprons were stored beside the clean utensils rack.3) Dirty cloths laundry basket stored beside the onions.-Ensure that articles and materials which not associated with food should be stored separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were found inside the prep line cooler and Coco Cola cooler.The operator placed the thermometers inside the coolers.-Ensure that thermometers are present to measure the food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)No probe thermometer was present on site at the time of inspection.-Ensure that the thermometer is present to measure that food temperatures.2) The butter chicken was asked to be cooked, and it was observed that the butter chicken was cooked at 68.5 degrees C. The operator was asked to reheat the butter chicken and the reheated butter chicken was measured at 77 degrees C.3)The prep line cooler in the kitchen was measured between 6.8 to 7 degrees C.The server prep line cooler was measured at 7.5 to 8.3 degrees C.* The operator was asked to store the perishable food items inside the walk-in cooler from the both the prep line coolers.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at 69.8 degrees C.-Ensure that the high temperature dishwasher is reading greater than 71 degrees C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)No Chlorine tests strips were present on site.-Obtain valid chlorine tests strips.2) No thermometer was present for the high temperature dishwasher to measure the water temperature.-Ensure that thermometer is present to measure the water temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1)The washroom hand sink did not have soap and paper towels.2) No garbage bin was present beside the kitchen hand sink.3) No paper towels were present in the paper towel dispenser of the chef area hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed by food liner paper roll.The food liner paper roll was removed.-Ensure that the hand sink is not obstructed is easily available for hand washing.
    • 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?
      • 1)Some mouse droppings were observed under the oven.-Clean and monitor.2) Small gap was observed under the bottom right of the exit door.-Fix the gap and weatherstripping.
    • 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)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink.-Repair/replace the ceiling tiles.2) Hole in the drywall under the food counter in the back kitchen.-Seal the hole.3) Floor drain had no cover in the food storage area.-Ensure that the floor drain is covered.4) Crack was noticed on the light cover in the chef area.-Ensure that the lighting covers are shatterproof.5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer.-Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas.6) One side wall of the employee washroom was in disrepair.-Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives were observed on the counters.-The knives were removed.-Ensure that the dirty utensils are not placed on the clean surfaces and they are maintained in clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The microwave plate had food debris on it and the handle had food stains.-Ensure that the utensils are kept in clean and sanitary condition.2) Lid for the salt container was broken.-Replace the lid as the surface cannot be cleaned and sanitized.3) The trays in the pizza warmer were not clean and still had food debris and other debris on them.-Clean the trays and ensure that the utensils are maintained in clean and sanitary condition.4) Clean utensils were stored on dirty shelves.-Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers.5) Big utensils were stored on the floor of the kitchen.-Ensure that the utensils/equipment are stored at least 6 inches above the floor.6) The cutting board on the prep line cooler had deep knife gorges.-Resurface /replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Aluminum foil was used as shelf liners.2) The area behind the cookline had grease and food debris accumulated.3) Grime observed under the aluminum foil liners on the shelves.4)Cleaning schedule was not available on site.5) Food preparation sink tap had food debris on it.6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen.7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation.8) Clutter was observed near the utensil's storage rack and other storage rack.-Clean and organize the areas mentioned in 1) to 8).-Maintain cleaning schedules and make it easily available on site.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrubb the large, white cutting boards to remove built-up dirt from the grooves. Make scrubbing part of your daily cleaning routine
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cloths were in use to clean food contact surfaces. Ensure that the cloths are changed as often as necessary and kept in a sanitizer container when not in use
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • None of the food handlers had proper hair confinement. Must wear head gear while handling food
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Living/sleeping arrangement observed in a storage room. these activities are prohibited. Remove the bad and mattress.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide a garbage container for the hand sink at the front kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The only hand sink in the back kitchen was completely blocked. Must ensure easy access to the sink at all times
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Clean the grease from the outside liquid waste container and the surrounding area
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean the interior of all the microwes used in the kitchen
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty and damaged cutting board was used to slice tomatoes. Replace the cutting board and ensure they are kept clean and sanitary to protect ready to eat food from cross contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the prep line section was completely shut off and blocked. Must ensure access to hand sinks as prescribed
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Most of the hand sinks were out of paper towel and soap. Ensure that hand sinks are supplied continuously.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All washrooms (costumer and staff) were neglected and dirty. Clean the washrooms and provide a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and organize the back of the kitchen. Remove any unrelated items to food preparation