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Picture Butte Restaurant

306 Jamieson Avenue Picture Butte AB T0K 1V0 · Food - General

Official record from Alberta →

Inspection summary

Picture Butte Restaurant has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on July 20, 2026, found no infractions.

2 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 6 times across 5 separate inspections, most recently on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on November 5, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 14 times across 11 separate inspections, most recently on May 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 14 times across 9 separate inspections, most recently on February 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the dishwasher and countertop. The operator placed them in a bucket with sanitizer to mitigate bacterial growth.
    • 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 exhaust hood is due for professional cleaning and maintenance.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in various containers in the refrigerator was observed to be uncovered. Please ensure that all foods are properly covered with saran wrap or fitted lids to prevent contamination.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in various containers in the refrigerator was observed to be uncovered. Please ensure that all foods are properly covered with saran wrap or fitted lids 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 hood vent requires cleaning, as there are visible grease accumulations on it. Please ensure it is cleaned and maintained in a sanitary condition.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were observed on food preparation surfaces. Please ensure that these cloths are stored in a sanitizer solution between uses and are changed every 2–4 hours to prevent bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in various containers in the refrigerator was observed to be uncovered. Please ensure that all foods are properly covered with saran wrap or fitted lids to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-Under the fryers: Grease buildup observed.-Fryers: Grease buildup present; cleaning required.-The 2-compartment sink and the wall around it.-Inside and on the exterior body of the microwave.Please ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • The back door has a visible gap that may permit the entry of pests. All exterior doors must be well-sealed to prevent pest access.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths were on the cutting board; cloths must be stored in sanitizer when not in use and were moved to chlorine sanitizer bucket during inspection.
    • 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?
      • The back door has a visible gap that may permit the entry of pests. All exterior doors must be well-sealed to prevent pest access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fire suppression system requires servicing and is scheduled for Oct 20.Exhaust hood was recently serviced (October 2025).
  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer in back room had frozen chicken uncovered, on trays, stacked on top of each other.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of cooked chicken balls were lined with newspaper. Newspaper must not be used as a liner to store food. Food must be stored in food safe packaging.
    • 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?
      • The back door has a visible gap that may permit the entry of pests. All exterior doors must be well-sealed to prevent pest access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fire suppression system requires servicing.
  10. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer in back room had frozen chicken uncovered, on trays, stacked on top of each other.
    • 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?
      • The back door has a visible gap that may permit the entry of pests. All exterior doors must be well-sealed to prevent pest access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fire suppression system requires servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill/fryer area and under the stand up freezer require cleaning.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of inspection; a bleach solution was mixed and measured 100 ppm. Cloths were present through the facility. Cloths used for wiping food contact surfaces must be stored in sanitizer while not in use. These were placed in the sanitizer bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator failed to properly wash hands after handling raw chicken. Specifically, the operator rinsed hands with water only, without using soap. Inspector provided education on proper hand hygiene procedures. Operator then washed hands appropriately using soap and water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer in back room had frozen chicken uncovered, on trays, stacked on top of each other.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In multiple coolers food being stored uncovered in colanders and plastic containers. Please ensure that food is covered in storage to prevent cross contamination.
    • 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?
      • Mouse droppings were noted on the floor in corners and hard-to-reach areas. Inspector discussed safe cleanup procedures with the operator.The back door has a visible gap that may permit the entry of pests. All exterior doors must be well-sealed to prevent pest access.
    • 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 hood vent was overdue for servicing. Please ensure that the hood vent is serviced to prevent the risk of a fire.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill, deep fryer, sinks, and dishwasher require cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure that the shelves are not lined with cardboard. Please ensure that all utensils in storage are clean and stored on sanitary surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, hard to reach corners, and walls had build up of dirt and debris. The cooler shelves had build up of food debris. High touch surfaces had build up of grime. Clutter was noted in the back, sink, and side room.The exhaust hood requires cleaning.
  12. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer in back room had frozen chicken uncovered, on trays, stacked on top of each other.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In multiple coolers food being stored uncovered in colanders and plastic containers. Please ensure that food is covered in storage to prevent cross 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 hood vent was overdue for servicing. Please ensure that the hood vent is serviced to prevent the risk of a fire.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure that the shelves are not lined with cardboard. Please ensure that all utensils in storage are clean and stored on sanitary surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, hard to reach corners, and walls had build up of dirt and debris. The cooler shelves had build up of food debris. High touch surfaces had build up of grime. Clutter was noted in the back, sink, and side room.There is no written cleaning and sanitation schedule.
  13. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chest freezer in back room had frozen chicken uncovered, on trays, stacked on top of each other.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat in sliding cooler being covered with garbage bags. In multiple coolers food being stored uncovered in colanders.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach for dishwasher was being stored in an old vinegar bottle. Operator removed vinegar label and wrote "BLEACH" in permanent marker before inspection was completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure that the shelves are not lined with cardboard. Please ensure that all utensils in storage are clean and stored on sanitary surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, hard to reach corners, and walls had build up of dirt and debris. The cooler shelves had build up of food debris. High touch surfaces had build up of grime. Clutter was noted in the back, sink, and side room.There is no written cleaning and sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease on hood vent filters. Please ensure that these are cleaned regularly to prevent the risk of fire.
  14. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mixing bowls and utensils above the two compartment sink were not clean. The utensils stored on the cooler were not clean and sanitary.Please ensure that the shelves are not lined with cardboard. Please ensure that all utensils in storage are clean and stored on sanitary surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, hard to reach corners, and walls had build up of dirt and debris. The cooler shelves had build up of food debris. High touch surfaces had build up of grime. Clutter was noted in the back, sink, and side room.There is no written cleaning and sanitation schedule.
  15. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared at the time of the visit. Please ensure that food contact surfaces are regularly sanitized and that the cleaning clothes are stored in a sanitizer that is maintained at adequate concentrations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food containers in the coolers did not contain lids, The food items were uncovered. Please ensure that food covered and protected in storage to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the chemical dishwasher was 0ppm. This was corrected. Please ensure that the chlorine concentrations are maintained at 100ppm for effective sanitization of the dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mixing bowls and utensils above the two compartment sink were not clean. The utensils stored on the cooler were not clean and sanitary. Please ensure that all utensils in storage are clean and stored on sanitary surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, hard to reach corners, and walls had build up of dirt and debris. The cooler shelves had build up of food debris. High touch surfaces had build up of grime. Clutter was noted in the back, sink, and side room.There is no written cleaning and sanitation schedule.

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