Boyle Burger Drive In
4911 8 Street S Boyle AB T0A 0M0 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Shelves above the dishwashing sinks and throughout the kitchen are noted to have heavy grease and grime buildup.Ensure that the indicated items and areas are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap from a pump dispenser at the handwashing sink is not dispensing. Ensure that the soap is available at the handwashing sink at all times and the soap dispenser is operating properly. Owner replaced handwashing soap during the 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 front door to the facility is left wide open and the back door is left ajar which creates a condition for the entry of pests.Ensure that the doors are kept closed and if doors need to be left open a screen door must be installed. Operator is instructed to close the doors during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Shelves above the dishwashing sinks and throughout the kitchen are noted to have heavy grease and grime buildup.Ensure that the indicated items and areas are cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of msg is stored open on a step ladder in the back. Elsewhere there are other dry ingredient bags that are stored open.Ensure that the bags of food are properly closed and stored in a manner to prevent contamination of the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.Chicken balls stored in a bowl on top of the food prep cooler containers are measured to be at 9 degrees Celsius. 2.Cheddar cheese stored on top of the prep cooler containers is measured to be at 11 degrees Celsius.1-2. Foods must be stored properly in the cooler to ensure the temperature can be maintained at or below 4 degrees Celsius. Operator is instructed to discard the cheese and chicken balls during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The dry ingredient bins and containers have buildup of dust, grime and debris. 2.Shelves above the dishwashing sinks and shelves above the prep coolers are noted to have heavy grease and grime buildup.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1.The dishwasher being used for washing dishes does not have any dishwashing soap or sanitizer and the highest temperature of the dishwasher is measured to be at 61 degrees Celsius. Facility had previously advised that the dish washer is not being used and only single serve disposable dishes would be used.2.Dishes are not being washed properly and do not appear to be sanitized at all.1.Ensure that dishwasher is not being used until repaired and supplied with soap or replaced. Operator confirmed that they will not be using the dishwasher and using only single use disposable customer dishes.2.All other utensils, containers, pots and etc. must be washed as follows: -Wash with soap and water in one sink-Rinse with clean water in the same sink as above-Fill the second sink with water and add bleach to obtain a concentration of 100 ppm of sanitizer and soak clean, washed dishes for 2 minutes in this sink. Dishwashing was discussed and demonstrated by the health inspector during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishes are not being sanitized and therefore sanitizer solution is not being tested. Ensure that dishes are being sanitized in 100 ppm sanitizer solution and the sanitizer concentration is measured regularly.
- 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 wall area above and below the rice cooker and hot holding units near the deep fryer has a surface that is wearing away and is not easily cleanable. The wall has cracks in the joints of the panels.Ensure that this wall area is repaired to be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Bins of food in the freezer are noted to be unclean with heavy grime and grease buildup.2. Walls above the hot holding units are noted with buildup of grime.1-2. Ensure that all the indicated areas are cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Dirty aprons are noted on shelves and on the floor throughout the kitchen. Ensure that dirty aprons are placed in a container to be washed. Aprons should be clean when worn daily.
- 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?
- A staff is observed placing cooked chicken balls in a container that has buildup of grime and grease and has not been cleaned and sanitized. Ensure that foods are placed in containers that are washed and sanitized. Staff was instructed to clean the container during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.A large package of meat is being thawed in a pail stored on the floor in the back kitchen area. 2.A thermometer is not available to measure cooking, cooling or reheating temperatures in the kitchen.1.Ensure that food is thawed by one of the following methods:-Placed in the fridge the day before -Placed in a clean container in the sink under cold running water-In the microwave-As part of the cooking processStaff moved the meat into the cooler during the inspection.2.Ensure that a functional probe thermometer is made available to measure food temperatures in the kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1.The dishwasher being used for washing dishes does not have any dishwashing soap or sanitizer and the highest temperature of the dishwasher is measured to be at 61 degrees Celsius. Facility had previously advised that the dish washer is not being used and only single serve disposable dishes would be used.2.Dishes are not being washed properly and do not appear to be sanitized at all.1.Ensure that dishwasher is not being used until repaired and supplied with soap or replaced. Operator confirmed that they will not be using the dishwasher and using only single use disposable customer dishes.2.All other utensils, containers, pots and etc. must be washed as follows: -Wash with soap and water in one sink-Rinse with clean water in the same sink as above-Fill the second sink with water and add bleach to obtain a concentration of 100 ppm of sanitizer and soak clean, washed dishes for 2 minutes in this sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishes are not being sanitized and therefore sanitizer solution is not being tested. Ensure that dishes are being sanitized in 100 ppm sanitizer solution and the sanitizer concentration is measured regularly.
- 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.Lights in the storage room behind the dishwashing sink is noted to be not working. 2.The floor in the storage room in the back area has section that has duct tape applied and a heavy smell of sewage is emanating from the area.1.Ensure that lights are replaced or repaired as needed.2.Ensure that any plumbing not connected is properly capped and the floor area is repaired to be smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.The hot holding units are not clean and noted to have buildup of grime and food debris on the outside.2.The rice cookers in the kitchen have a layer of heavy grime and grease buildup on the outside areas.3.Scoops are being stored inside food containers.4. The flour sieve and mesh containers are covered in heavy buildup of flour and don't appear to be washed at all and are stored directly on top of a container of open flour.1-3.Ensure all the indicated equipment are cleaned and sanitized.4.Ensure that the flour sieves are cleaned and sanitized throughout the day and are not stored on top of the flour.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The counter and area around the handwashing sink as well as the inside and outside areas of the cabinet under the sink are noted with buildup of heavy grease, grime and debris.2.Heavy dust and flour buildup is noted on the shelve above the back chest freezers.3.Heavy dust is noted on the floor behind the back chest freezer.4.Shelves in the walk-in cooler as well as big containers of sauces are noted to have heavy buildup of grime.5.Back counter and the lids of the freezers in the back are noted to have buildup of grease and grime.6.Bins of food in the freezer are noted to be unclean with heavy grime and grease buildup.7.Shelves all over the facility as well as counters are noted to have heavy buildup of grease, grime and food debris.8.A counter area under the rice cooker and the gravy hot holding unit is noted to be wearing away and is no longer smooth and easily cleanable.9.Dry ingredient bins are heavily dirty with build of dried food debris and grime. 10.Containers of utensils throughout the facility have large and heavy buildup of food debris on the containers and grease and grime on the utensils and containers.11. The ventilation hood and canopy above the cooking line is noted with heavy grease and grime buildup.12. Walls above the hot holding units are noted with food spatter and grime.1-12. Ensure that all the indicated areas are cleaned and sanitized.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?