109 - 5029 Nose Hill Drive NW · TUSCANY
Great Canadian Pizza & Butter Chicken Hut is in the TUSCANY neighbourhood. TUSCANY, Calgary has 30 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 18 (60%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since July 18, 2024, with 4 passes and 0 closures on record.
Chlorine sanitizer solution was not prepared at the time of the inspection., , Corrected on site.
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.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
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.
Front hand sink was not working. Most wall hung soap dispensers were hard to operate., , Repair.
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.
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
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.
Gap along the bottom and side of the back exit door. , , Fix the back exit door.,
Slight dust build-up around the air vents. , , Clean the vents.
Grime build-up on the floor's hard to reach areas, equipment legs and baseboards., , Clean these areas.