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Butter Chicken Hut

5108 50 Street Stony Plain AB T7Z 1T4 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 back of the kitchen requires soap and paper towel in dispensers
    • 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 kitchen is dark. better lighting is needed
  3. Monitoring Inspection

    1 infraction

    • 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 kitchen is dark. better lighting is needed
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter chicken was observed to be around 47 degrees Celsius during the inspection. The butter chicken was sitting at room temperature for about 1.5 hours. The butter chicken was reheated immediately upon request and kept above 60 degrees Celsius for hot holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of a chest freezer was observed to be in disrepair and held together by duct tape. Repair/replace the lid that is in disrepair.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in two standup coolers. Ensure both coolers have a functional thermometer to monitor temperatures.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket was not available for dirty cloth storage. A new sanitizer bucket was prepared immediately upon request measuring 100ppm chlorine and all dirty cloths were stored in the solution to prevent bacteria growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish and several meat products were stored above ready to eat items and vegetables in a standup cooler. The raw fish and meat products were immediately moved below the ready to eat items and vegetables to minimize the chance for cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scoop was stored directly in a container of rice with the handle touching the rice. The rice scoop was removed immediately upon request. Ensure scoops are stored separately without the handle touching the food item to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in two standup coolers. Ensure both coolers have a functional thermometer to monitor temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter chicken sauce was observed to be cooling in large buckets. The butter chicken sauce was divided into large sauce pans for faster cooling upon request. Ensure cooked hot food is cooled rapidly to minimize bacteria growth. Several cooling methods were discussed with the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters above the fryers. Clean the exhaust canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was observed to be dirty and had visible dirt build up. The can opener was immediately washed and sanitized upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed in some chest freezers in the storage room. Clean the above mentioned area.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom storage of the prep cooler located near the front of the kitchen is in disrepair and does not hold a temperature of 4°C. Repair the cooler such that it can hold 4°C or less. Perishable food items are not to be stored in the bottom of the prep cooler until it has been repaired.
  9. Risk Management Inspection

    4 infractions

    • 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?
      • Some cracks and crevices were observed underneath the dishwasher and compartment sink area. Seal the crack and crevices to prevent pest entry and habourage.
    • 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 shelving located at the back of the facility was observed to be soiled and damaged. Repair/refinish the shelving such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom storage of the prep cooler located near the front of the kitchen is in disrepair and does not hold a temperature of 4°C. Repair the cooler such that it can hold 4°C or less. Perishable food items are not to be stored in the bottom of the prep cooler until it has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning is required along the walls in the chest freezer room.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured 10ppm chlorine. A new sanitizer solution was prepared immediately measuring 100ppm chlorine. Ensure sanitizer concentration is maintained at an adequate concentration to prevent bacteria growth (100ppm chlorine).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scooper was observed to be stored directly in cooked rice with the handle touching the rice. The rice scooper was immediately removed and cleaned. Ensure utensils are stored separately without the handle touching the food item to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was observed to cooling at room temperature in a large bin. The chicken was stored at room temperature for approximately 4 hours and measured around 15°C. Cooked hot food must be cooled rapidly from 60°C to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours. The cooked chicken was separated into smaller portions and immediately put into a cooler.
    • 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?
      • Pest monitoring was not completed in the food facility since April 2024. Pest monitoring must be completed monthly and records easily accessible upon request. Contact a pest control company and schedule a monthly monitoring.
    • 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?
      • Dead cockroaches were noted on all the pest monitoring boards that were installed in April. Number of dead cockroaches ranged from 1 to about 15. The largest number of cockroaches observed was on the monitoring board located in the back of the food establishment near the electrical area and backdoor. Monitoring boards appeared to have cockroaches of various lifecycles in them (nymphs and adults). - Identify all potential points of entry (holes/cracks/crevices/damaged areas) on walls / floor / ceilings and have them closed/sealed to prevent entry and harborage.- Contact a pest control company and set a monthly pest monitoring schedule. - Replace old monitoring traps throughout the food establishment to determine extent of cockroach activity.- Remove materials from the food premise that create harborages sites for cockroaches to strive (cardboard, leftover food containers, cans, etc).- All open foods, utensils, customer take out containers must be stored in pest proof containers with tightfitting covers to prevent contamination.
    • 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 kitchen exhaust system and hood was due for cleaning in June 2024. Large amount of grease build up was also observed on the exhaust canopy filters.Contact a service professional to schedule a cleaning and also clean the exhaust canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom storage of the prep cooler located near the front of the kitchen is in disrepair and does not hold a temperature of 4°C. Repair the cooler such that it can hold 4°C or less. Perishable food items are not to be stored in the bottom of the prep cooler until it has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The garbage bin area near the back door was cluttered with old food equipment that is no longer used. Remove equipment that is no longer used and organize the area to facilitate ease of cleaning and pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, grime, and food debris build up was observed along the walls, corners, and hard to reach areas in the kitchen, dry storage area, and in the cooler and freezer areas. Grease and oil build up was observed on the wall to the left of the cookline. Deep clean the above mentioned areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The garbage bins were observed to be grimy and had sticky buildup along the outside of the bin. Clean the garbage bins. Ensure that waste is covered or sealed, and taken out regularly.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizing solution in a bowl was measured to be at 0ppm. 100ppm solution was prepared by the staff during inspection.Please ensure the required 100ppm chlorine/bleach sanitizing solution is maintained at all times. Use only unscented bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the staff washroom had no paper towel. The operator placed a roll of paper towel close to the sink during inspection. Please ensure all handwashing sinks are always supplied with soap, paper towel, hot and cold running water.
    • 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 kitchen exhaust system and hood are due for cleaning. Please ensure the exhaust system and hood are professionally cleaned.