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The Butter Chicken

11213 101 Avenue Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

The Butter Chicken has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on August 31, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 27, 2026. 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 6, 2024. 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 9 times across 6 separate inspections, most recently on August 27, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on February 24, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on August 27, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, used wiping cloths, sponge, scrubbers were not kept in sanitizer solution, and sanitizer solution was not readily available.Ensure used wiping cloths, sponge, scrubbers are kept submerged in sanitizer solutions.Ensure quat sanitizer availability at 200 ppm at all workstations at all times.This was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink (nearby prep cooler) contained a cup, scrubber, a paper towel, a pitcher and a plastic container.Ensure handwashing sink is accessible and used only for handwashing.This was corrected at the time of 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?
      • Exhaust ventilation system / fire suppression system sticker indicates expiry in April 2026.Ensure exhaust ventilation system / fire suppression system is serviced. Please share evidence once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tin can opener was in insanitary condition.Owner / operator washed and sanitized the tin opener at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation of the facility was unsatisfactory.Owner / operator cleaned various indicated surfaces and shared evidence on the same day.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 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?
      • The temperature‑monitoring records for all cooling units were found to be incomplete and not up‑to‑date.Monitor temperatures and maintain up‑to‑date temperature logs for every cooling unit at all times.***OUTSTANDING PREVIOUS VIOLATION:As of February 24, 2026, temperature monitoring records are not kept up to date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not in detail and cleaning logs are not kept. The cleaning log available is very generic. Implement a daily, weekly and monthly written cleaning schedule which is suitable for the kitchen.***OUTSTANDING:As of January 22, 2026, cleaning schedules are not maintained and not up to date.***OUTSTANDING:As of February 24, 2026, cleaning schedules are not maintained and not up to date.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:Two Quats bucket-sanitizer solutions were verified to be not at 200-400 ppm.The owner /operator made a new solution and verified to be at 200-400 ppm.Ensure the quats sanitizer is at required concentrations levels., i.e., 200 -400 ppm at all times
    • 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 temperature‑monitoring records for all cooling units were found to be incomplete and not up‑to‑date.Monitor temperatures and maintain up‑to‑date temperature logs for every cooling unit at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility has chlorine test strips for dishwasher. However, quats sanitizer is used for food contact and table surfaces sanitation.Chemical test strips not available to verify the concentration of quat based sanitizers at required concentrations. i.e., 200-400ppmThe owner / operator has ordered new quat-sanitizer testing strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not in detail and cleaning logs are not kept. The cleaning log available is very generic. Implement a daily, weekly and monthly written cleaning schedule which is suitable for the kitchen.***OUTSTANDING:As of January 22, 2026, cleaning schedules are not maintained and not up to date.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not in detail and cleaning logs are not kept. The cleaning log available is very generic. Implement a daily, weekly and monthly written cleaning schedule which is suitable for the kitchen.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza prep cooler is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid food handling permit is not posted in a location where it is easily visible to the public.Ensure valid food handling permit is posted in a location where it is easily visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented and cleaning logs are not kept.Implement written cleaning schedule and keep daily, weekly and monthly cleaning logs.
  8. Monitoring Inspection

    7 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?
      • Deli meats, butter chicken sauce and cooked rice are not dated for tracking purposes.Ensure all high risk foods are dated for tracking purposes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of chips were observed on the shelves.Ensure all open food packages are either appropriately sealed or stored in containers with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza prep cooler is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid food handling permit is not posted in a location where it is easily visible to the public.Ensure valid food handling permit is posted in a location where it is easily visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood has not been professionally cleaned. Service date was May 2024.Ensure ventilation hood is professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall behind the cooking equipment was dirty (sauce stains). It was cleaned during inspection.Ensure walls are cleaned when they become dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented and cleaning logs are not kept.Implement written cleaning schedule and keep daily, weekly and monthly cleaning logs.

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