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Great Canadian Pizza & Butter Chicken Hut

109 - 5029 Nose Hill Drive NW Calgary AB T3L 0A2 · Food - General

Official record from Alberta →

Inspection summary

Great Canadian Pizza & Butter Chicken Hut has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on May 8, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 18, 2024. 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 5 times across 2 separate inspections, most recently on July 18, 2024. 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 3 times across 3 separate inspections, most recently on May 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring 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 kitchen hand sink by the walk-in cooler had a minor disrepair. The hot water tap cannot be completely shut off.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowl was used for one of the dry ingredient bins.Use a scoop with a handle to minimize the possible contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was not prepared at the time of the inspection.Corrected on site.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator was reusing the leftover beef donair cone. The cone was discarded.The AHS donair guideline is attached in the email. Follow the guideline for safe practice regarding the leftover cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was reheated in the warmer. The rice was only 35C. Since the store just opened, the operator was instructed to reheat the rice over 74C immediately.Ensure the foods are reheated above 74 and then kept over 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was not working. Most wall hung soap dispensers were hard to operate.Repair.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Chicken vertical broiler was turned off. The surface of the chicken was measured between 35 to 45 degrees C. Discarded the chicken.The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front prep cooler:Hummus in the top insert was measured at 12.9 degrees C. Tzatziki in the top insert was measured at 13.4 degrees C.Perishable creamy sauce inside was measured at 9.5 degrees C. Discarded all perishable foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not sanitized after washing.Sanitized in the third sink by immersion for at least two minutes:in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C.
    • 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?
      • Gap along the bottom and side of the back exit door. Fix the back exit door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the air vents. Clean the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the floor's hard to reach areas, equipment legs and baseboards.Clean these areas.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife and scraper were stored in stagnant water. Store utensils in ice water (4 degrees C or below) or not water and wash and sanitize every 2 hours.
    • 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?
      • Gap along the bottom and side of the back exit door. Fix the back exit door.
    • 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 noted underneath kitchen handwash sink cupboard.Fix the leak.2) Baseboard was not secured to the wall by the pizza oven. Fix the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black stains and deep grooves on the green plastic cutting board.Resurface or replace cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight grime build-up on the bottom of the deep freezer.2) Food debris and rust build-up on the walk-in cooler racks and dust build-up on the cooler fan covers.3) Food debris build-up on the container with pizza spacers.1 to 3) Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the air vents. Clean the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor's hard to reach areas. 2) Grease and dust build-up on the walls and air vents.3) Grease build-up on the racks above the three-compartment sink. 4) Mold on the sealant by the handwash sink.1 to 4) Clean these areas.

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