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Butter Chicken Hut

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

Official record from Alberta →

Inspection summary

Butter Chicken Hut has been inspected 16 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on July 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 11 separate inspections, most recently on September 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 11 times across 7 separate inspections, most recently on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

16 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted again: September 15, 2026The ceiling exhaust vents and ceiling tiles in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance.Staff advised that replacement ceiling tiles have been ordered and will be installed once received. Ensure the ceiling exhaust vents, ceiling tiles, and surrounding ceiling surfaces are cleaned and maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance.Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below.Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
  3. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Last noted: July 22, 2026A plastic cup was observed stored directly inside dry food containers, including rice. A storage shelf located directly beneath the kitchen sink paper towel dispenser was being used to store ladles and food items. Water from wet hands may drip onto the shelf and contaminate the items stored below during handwashing and paper towel use.Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination.Ensure that all utensils are stored in a manner that protects food and utensils from contamination and minimizes hand contact with the food products.CDI: The scoop was removed from the rice during the inspection. Staff were instructed on proper scoop storage practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Last noted: July 22, 2026Sacks of onions were observed stored directly on the floor of the walk-in cooler at the time of inspection.Food must be stored in a manner that protects it from contamination and facilitates cleaning of the premises. Storing food directly on the floor may increase the risk of contamination and hinder effective cleaning.Ensure all food items are stored at least 15 cm (6 inches) above the floor and in a manner that protects them from contamination and facilitates cleaning.CDI: Staff relocated the onion sacks during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Noted again: July 28, 2026Chlorine sanitizer test strips were available on site; however, one container of test strips was expired. The second container contained only a single remaining test strip. Sanitizer testing frequency and sanitizer concentration records were not being adequately maintained.Test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. An inadequate supply of test strips may prevent routine monitoring of sanitizer concentrations and limit the operator's ability to confirm that sanitizing solutions are being maintained at the correct strength. Failure to routinely test and document sanitizer concentrations may result in ineffective sanitization of food contact surfaces and equipment.Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site. Ensure sanitizer concentrations are tested at appropriate intervals and that sanitizer concentration logs are accurately completed and maintained to verify sanitizers are being maintained within the recommended range for effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was noted to be obstructed with a trash bin.Handwashing sinks must be adequately supplied and kept unobstructed to support proper hand hygiene. Inaccessibility to a handwashing station may discourage proper handwashing practices and limit the ability of staff to dry their hands hygienically.Ensure all handwashing sinks are accessible, continuously supplied with paper towels and maintained with all required handwashing supplies at all times.CDI: The trash bin was moved by staff during the inspection.
    • 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 faucet at the two-compartment sink was observed to be leaking at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance.Leaking plumbing fixtures may contribute to unsanitary conditions, interfere with the effective use of the sink, and result in excess water accumulation in food handling areas. Plumbing fixtures must be maintained in good working order to support safe and sanitary operations.Ensure the leaking faucet is repaired and that all plumbing fixtures are maintained in good working condition to support safe and sanitary food handling practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance.Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below.Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic cup was observed stored directly inside dry food containers, including rice. A storage shelf located directly beneath the kitchen sink paper towel dispenser was being used to store ladles and food items. Water from wet hands may drip onto the shelf and contaminate the items stored below during handwashing and paper towel use.Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination.Ensure that all utensils are stored in a manner that protects food and utensils from contamination and minimizes hand contact with the food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sacks of onions were observed stored directly on the floor of the walk-in cooler at the time of inspection.Food must be stored in a manner that protects it from contamination and facilitates cleaning of the premises. Storing food directly on the floor may increase the risk of contamination and hinder effective cleaning.Ensure all food items are stored at least 15 cm (6 inches) above the floor and in a manner that protects them from contamination and facilitates cleaning.CDI: Staff relocated the onion sacks onto milk crates during the inspection, elevating the food off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 2-compartment sink and chlorine dishwasher is available dishwashing purposes.Chlorine sanitizer concentration was tested on site and found to be below the concentration required for effective sanitization.Mechanical dishwashing equipment must adequately clean and sanitize utensils. Inadequate sanitizer concentrations may result in ineffective sanitization of utensils and food contact surfaces, increasing the risk of contamination.Ensure the mechanical dishwasher is properly maintained and routinely monitored to verify sanitizer concentrations are maintained at levels required for effective sanitization.Staff were advised that the mechanical dishwasher could continue to be used for the washing cycle; however, until the unit is repaired and dispensing the required sanitizer concentration, utensils must undergo the sanitizing step in the 2-compartment sink using an approved sanitizer at the correct concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were available on site; however, one container of test strips was expired. The second container contained only a single remaining test strip. Sanitizer testing frequency and sanitizer concentration records were not being adequately maintained.Test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. An inadequate supply of test strips may prevent routine monitoring of sanitizer concentrations and limit the operator's ability to confirm that sanitizing solutions are being maintained at the correct strength. Failure to routinely test and document sanitizer concentrations may result in ineffective sanitization of food contact surfaces and equipment.Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site. Ensure sanitizer concentrations are tested at appropriate intervals and that sanitizer concentration logs are accurately completed and maintained to verify sanitizers are being maintained within the recommended range for effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwashing sink located was not supplied with paper towels at the time of inspection. The kitchen hand sink was noted to be obstructed with a trash bin.Handwashing sinks must be adequately supplied and kept unobstructed to support proper hand hygiene. The absence of paper towels and inaccessibility to a handwashing station may discourage proper handwashing practices and limit the ability of staff to dry their hands hygienically.Ensure all handwashing sinks are accessible, continuously supplied with paper towels and maintained with all required handwashing supplies at all times.CDI: Paper towels were supplied to the handwashing sink during the inspection. The trash bin was moved.
    • 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 faucet at the two-compartment sink was observed to be leaking at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance.Leaking plumbing fixtures may contribute to unsanitary conditions, interfere with the effective use of the sink, and result in excess water accumulation in food handling areas. Plumbing fixtures must be maintained in good working order to support safe and sanitary operations.Ensure the leaking faucet is repaired and that all plumbing fixtures are maintained in good working condition to support safe and sanitary food handling practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A moldy cutting board was observed in the kitchen at the time of inspection.Food contact surfaces and equipment must be maintained in a clean and sanitary condition. The presence of mold on a cutting board may contaminate food and indicates the equipment is not being adequately cleaned and maintained.Ensure all food contact surfaces and equipment are maintained in a clean and sanitary condition. Regularly inspect cutting boards and remove and replace items that are no longer cleanable or in good condition.CDI: The moldy cutting board was discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling exhaust vents in the food preparation area were observed with an accumulation of dust and debris at the time of inspection. This violation was previously identified during the inspection conducted on February 4, 2026, and remains outstanding and not in compliance.Dust and debris accumulation may contribute to unsanitary conditions and may contaminate food, equipment, or food contact surfaces below.Ensure ceiling vents and surrounding surfaces are cleaned and maintained in a clean and sanitary condition as part of the facility's routine cleaning schedule.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. 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.
  12. 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.
  13. Risk Management Inspection

    0 infractions

  14. 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.
  15. 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.
  16. Risk Management Inspection

    0 infractions

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