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Butter Chicken Hut

104 - 4909 49 Street Red Deer AB T4N 1V1 · Food - General

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two-compartment sink faucet was noted to be leaking at the time of inspection. Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents in the preparation area were noted to be in need of cleaning at the time of inspection.Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two-compartment sink faucet was noted to be leaking at the time of inspection. Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings and vents in the preparation area were noted to be in need of cleaning at the time of inspection.Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two-compartment sink faucet was noted to be leaking at the time of inspection. Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings and vents in the preparation area were noted to be in need of cleaning at the time of inspection.Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw fish was noted to be stored above prepared/cooked curry in the walk-in cooler at the time of inspection.Please ensure that raw meat products are stored in a manner that ensures the safe storage of food. Raw meat products should be stored below or away from ready-to-eat foods/vegetables.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left prep cooler was measured to have an ambient temperature of 6.8-9.5C. A container of paneer was measured at 7.6C at the time of inspection. The operator was asked to adjust the prep cooler and to move the container of paneer to a cooler portion of the refrigeration unit.Please ensure that refrigeration equipment containing high-risk foods are properly operating and capable of maintaining temperatures of 4C and lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to have a final rinse cycle of 0 ppm at the time of inspection. The dishwasher detergent was observed to be empty. The staff were asked to implement the 2-compartment sink method or a hybrid dishwashing method using the dishwasher and the adjacent two-compartment sinks. Please ensure that the dishwasher is maintained in good working condition, properly stocked and capable of sanitizing dishware/utensils with 100 ppm of chlorine sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two-compartment sink faucet was noted to be leaking at the time of inspection. Please ensure that all plumbing fixtures are maintained in good working condition to ensure safe and sanitary food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings and vents in the preparation area were noted to be in need of cleaning at the time of inspection.Please ensure that all areas of the food facility are maintained in a clean and sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbing for the kitchen hand sinks were observed to be in disrepair and/or clogged. Please ensure that the handwashing sinks are operating properly to ensure proper and regular hand hygiene.
  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was observed to be using the incorrect detergent. The final rinse cycle was measured to have 50 ppm of sanitizer. Please ensure that rinse aid is acquired and connected to the chemical dishwasher to ensure proper cleaning and sanitation of dishware and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbing for the kitchen hand sinks were observed to be in disrepair and/or clogged. Please ensure that the handwashing sinks are operating properly to ensure proper and regular hand hygiene.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged fish was observed to be thawing in a bucket of water at room temperature at the time of inspection. The operator was asked to place the fish under cold-running water. Please ensure that appropriate thawing methods are used to ensure safe food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was observed to be out of rinse aid. Please ensure that rinse aid is acquired and connected to the chemical dishwasher to ensure proper cleaning and sanitation of dishware and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The plumbing for the kitchen hand sinks were observed to be in disrepair and/or clogged. Please ensure that the handwashing sinks are operating properly to ensure proper and regular hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The two-compartment sink was observed to be leaking from the spray gun hose at the time of inspection.Please ensure that the sink fixture is repaired or replaced.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep cooler had deep grooves and discoloration. The staff indicated that it is already in a process of getting replaced soon.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated area needs cleaning:- The microwave inside. - The shelf area of microwave. Please ensure the following areas are maintained in a clean and sanitary condition.
  11. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 50 ppm for one of the buckets in the kitchen area. A new solution was made and measured at 100 ppm. Please ensure that bleach sanitizer solutions are diluted and maintained at 100 ppm to ensure proper cleaning and sanitation of food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed to be stored directly in spices in the dry storage area.Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured at 50 ppm in the final rinse cycle at the time of inspection. After informing the operator, the dishwasher was adjusted and measured to dispense 100 ppm of sanitizer. Please ensure that the dishwasher is maintained and monitored regularly to ensure proper cleaning and sanitation of utensils and dishware.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were observed to be in need of cleaning. The walk-in cooler fan covers were also observed to be in need of cleaning. Please ensure that the facility is maintained in a clean and sanitary condition.
  12. Risk Management Inspection

    0 infractions