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Buco Pizzeria & Vino Bar

100 - 10423 101 Street NW Edmonton AB T5H 0E7 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat broth and bechamel sauce on the steam table were measured at an internal temperature of 42/32 C respectively. Staff indicated food were heated and moved to the unit within the past hour. Food was reheated to 74C during inspection and steam table temperature was above 60C.2. Frozen chicken and fish were observed being thawed at room temperature in the kitchen. Food was moved into the cooler during inspection. Ensure food is thawed safely under cold running water or in the cooler overnight.Ensure food is cooked to adequate temperature before it is moved to the hot holding unit that has been on and measured above 60C.
    • 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 should be obtained for the quat sanitizer on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the pizza dough room was inaccessible due to a pile of clothes in the sink. Sink was cleared during inspection. Ensure sink is accessible at all times.
  2. Risk Management Inspection

    0 infractions

  3. 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 bar glasswasher is currently not in use due to a broken pump. A service request has been scheduled to fix the glasswasher.
  4. Risk Management Inspection

    2 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?
      • Some floor sections in the dishwashing area are not smooth and easy to clean.Replace all unfinished wood flooring in the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wall sections in the dishwashing area are not smooth and easy to clean. There is an open hole on the wall beneath sinks.Repair all unfinished walls in the dishwashing area.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed on counter tops at the cookline.All used cleaning cloths were immediately stored in pails with fresh Quat solution during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher.The sanitizer hose was not fully submerged into the sanitizer container. The hose was rightly inserted into the bleach container, the dishwasher was primed, couple of cycles ran and 100ppm chlorine was measured at plate level in the Sanitize cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher detergent and rinse hose lines are not dispensing solution needed for washing and rinsing.Contact a technician to fix the detergent and rinse hose lines
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor sections in the dishwashing area are not smooth and easy to clean.Replace all unfinished wood flooring in the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wall sections in the dishwashing area are not smooth and easy to clean. There is an open hole on the wall beneath sinks.Repair all unfinished walls in the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two broken strainers observed in the dishwashing area were immediately discarded during inspection.
  6. Demand Inspection

    0 infractions