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Buco Pizzeria & Vino

105 - 130 Bellerose Drive St. Albert AB T8N 8N8 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inner lid of the rightmost prep cooler in the front area was in disrepair. The inner lid was taped to the cover. The prep cooler was also missing a handle for the cover. Repair the prep cooler lid and replace the missing handle.No concerns were noted regarding the temperature inside the cooler.
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap was observed in the ceiling tiles in the dishwashing area. Replace the missing ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inner lid of the rightmost prep cooler in the front area was in disrepair. The inner lid was taped to the cover. The prep cooler was also missing a handle for the cover. Repair the prep cooler lid and replace the missing handle.No concerns were noted regarding the temperature inside the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some general facility cleaning is needed in the front prep area in and around the prep coolers. Dust build up was observed on the walk-in cooler fan covers. Clean the above mentioned areas.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer concentration was 0ppm, wet cleaning clothes were on the counter.Quat sanitizer at 200ppm was prepared and cleaning clothes were stored in the sanitizer.-
    • 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?
      • - Food safety records are not maintained. Ensure prepared food in the cooler is labelled with a date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooling procedures were inadequate. Large bucket of soup at 62C was being cooled at room temperature by the walk-in cooler door. Cooling procedures were discussed, staff dispensed soups in metal pans in an ice bath. One of the pans, could not fit well in the ice.Kindly ensure other cooling methods like an ice wand, or smaller shallow pans are used for cooling, or reduce the quantity of soup made. This will ensure the resources and space can accommodate safe cooling procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available.Ensure quat test strips are obtained.
    • 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 marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General facility cleaning is needed in the front prep area.
  5. Risk Management Inspection

    1 infraction

    • 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 marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
  6. Monitoring 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)?
      • - Glasswasher at the bar was at 0ppm of chlorine.- Dishwasher in the kitchen was at 0ppm of chlorine. It was observed that the sanitizer and detergent lines had been were in opposite chemicals. Lines were reshuffled accordingly and concentration was increasing to 25ppm after several cycles. - Operator called the technician for a maintenance by the end of day. Extra utensils and pans were available. Bleach was present. Operator agreed to use the 2-compartment sink for the -step dishwashing if needed before the technician comes in.Ensure the dishwasher is repaired and continue using the 2 compartment sink to complete dishwashing until the technician arrives.
    • 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 observed pest control record was from middle of last year.Ensure an updated pest control record is available onsite.
    • 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 marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris on the slicer. Operator indicated it had just been used and was cleaned and sanitized during inspection.Ensure meat slicer is cleaned and sanitized after each use.
  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Glasswasher at the bar was at 0ppm of chlorine.Ensure the dishwashing of the bar glasses is completed in the kitchen dishwasher until the bar dishwahser is reparied.
    • 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 observed pest control record was from middle of last year.Ensure an updated pest control record is available onsite.
    • 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 marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
  8. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of carrots and a bag of onions were being stored on the floor. Ensure all food is stored at least 6 inches off the floor. 2. Bowls were being used as scoops and stored directly in bulk foods. Use a scoop with a handle and store in a way that protects bulk food from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine residual. After multiple primes the dishwasher still measured 0ppm. The sanitizer bucket was changed, and the dishwasher produced a 100-ppm sanitizer residual. Inspector requested that all dishes, utensils and equipment go back through the dishwasher to ensure that they were properly sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being tested frequently. Ensure staff are testing dishwasher each moring.
    • 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 marble countertop on top of the line prep cooler closest to the bar was cracked in two spots. Replace or repair the countertop so that it is smooth, non-porous and easy to clean.
  9. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted on the prep counters. Food handlers were noted to be using cleaning cloths while handling food.Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not leave cleaning cloths on prep counters. All these cleaning cloths were moved during the inspection.2. The quat solution was noted to be at 50 ppm. The operator prepared fresh quaternary ammonium solution and the concentration was noted to be at 200 ppm. Please change quat solution on frequent basis.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Food handlers were noted to be using cleaning cloths while handling food. Importance of hand washing was discussed with the operator during the inspection. Please wash hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pancetta meat was noted to be stored at room temperature for 24 hours to dry it. Please be advised that all high-risk food items must not be stored at room temperature for more than two hours. Please either store this item in a cooler maintained at or below 4 degrees C or get it tested from an accredited lab for water activity and/or pH parameters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state all times.
  10. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the prep counters.Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not leave cleaning cloths on prep counters. All these cleaning cloths were moved during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was thawing food items at room temperature. The surface temperature of these food items was noted to be at 0.3 degrees C. All these items were moved in the walk-in-cooler during the inspection. The operator was further advised to follow proper thawing procedures:- under cold running water, - in a cooler maintained at or below 4 degrees C, - in a microwave, or, - cook directly from frozen state. Please do not that food at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser located in the back prep area was noted to be empty. The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that all hand washing sinks are fully equipped with appropriate hand washing supplies at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state all times.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the prep counters and hanging on food handlers' aprons. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not leave cleaning cloths on prep counters. All these cleaning cloths were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were noted to be using cleaning cloths hanging off their aprons to wipe hands. Food handlers were advised to wash hands using soap and water and dry/wipe hands using a paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state all times.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being prepped on top of gravy and cooked pasta.Please be advised that raw meat must only be prepared and stored in a designated area or in the bottom shelf. Please do not prep or store food items on top of cooked or ready-to-eat food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. It was noted that facility was thawing food items at room temperature. The surface temperature was noted be between 0 to 4 degrees C. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:- under cold running water, - in a cooler maintained at or below 4 degrees C,- cook directly from frozen state, or,- in a microwave. The operator moved food items into the cooler 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?
      • The soap dispenser of the hand washing sink located in the back prep area was not in operational state at the time of inspection. Please repair or replace the soap dispenser and ensure it is maintained in an operational state at all times.