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Buffalo Bob's

126 - 3715 51 Street SW Calgary AB T3E 6V2 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips were expired.Obtain new test strips and use them to check sanitizer concentration daily.
    • 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?
      • Update: A minor gap still visible under the back door of the kitchen. Please repair. 2025-04-03: Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 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 of the shelves in the kitchen were worn out/damaged/deteriorated surface.Please repair/resurface to make them smooth, durable and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in below mentioned areas:-Under the dishwasher-Ceiling panels above the cooking line-Bar cooler door and handle-Shelves
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips on site expired in 2019.Obtain new test strips and use them to check sanitizer concentration daily.
    • 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?
      • Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills present below pop syrup boxes in back storage area.Ensure all areas and surfaces are maintained in a clean and sanitary state.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of walk-in cooler was 7.5 degrees Celsius.Thermometers present inside of cooler were broken and displayed a temperature of below 0 degrees Celsius.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.Obtain a new thermometer for the cooler and check temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips on site expired in 2019.Obtain new test strips and use them to check sanitizer concentration daily.
    • 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?
      • Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills present below pop syrup boxes in back storage area.Ensure all areas and surfaces are maintained in a clean and sanitary state.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizing solution in spray bottle measured 0ppm.Container connected to wall mounted system was empty.Container switched out at time of inspection and new solution measured 200ppm (satisfactory).
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles were not labelled. Some spray bottles were improperly labelled. Ensure spray bottles are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of walk-in cooler was 7.5 degrees Celsius.Thermometers present inside of cooler were broken and displayed a temperature of below 0 degrees Celsius.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.Obtain a new thermometer for the cooler and check temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips on site expired in 2019.Obtain new test strips and use them to check sanitizer concentration daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers at both kitchen handwash sink and in staff washroom were empty.Staff indicated products were on order.Ensure paper towel dispensers are maintained.
    • 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?
      • Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen ceiling extremely dirty near cooking equipment.2. Spills present on floor of walk-in cooler.3. Spills present below pop syrup boxes in back storage area.4. Floor dirty in hard-to-reach areas of kitchen.5. Fan / condensing unit in walk-in coolers dirty.Clean noted areas.Ensure all areas and surfaces are maintained in a clean and sanitary state.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers were left inside of the bulk flour bins and were being used as scoops. 2. Scoops handles were in direct contact with the bulk food. Ensure scoops with handles are used and stored outside of bulk bins or with their handles outside of product. 3. Basmati rice and all purpose flour were stored on the floor in the dry storage room.4. Utensils including tongs were stored on the cart handle and hung on the grill stove handle.Store utensils in ice water at 4°C or less; hot water at 60°C or above; in a sanitizer solution at the correct concentration or change utensils after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot foods from the stove grill were placed in the walk-in cooler right away.The hot foods were placed in ice water baths.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. Cool foods rapidly by:i. Dividing foods into smaller portions. Large foods take longer time to cool.ii. Placing foods in ice water bath.iii. Storing foods in pre chilled shallow pans.After proper cooling, label and store the food with the date and time they were prepared.2. Condiments were kept on the cart at the cook line.BBQ honey garlic - 23.4°C; buffalo sauce - 21.8°C, bacon jam - 27.8°C; hickoy sauce - 28°C.Condiments were promptly kept in ice water bath.
    • 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?
      • Recurring violation:Gap was noted under the back kitchen exit door.Replace the weatherstripping to close the gap.Previous violation:There was a gap under the back kitchen door. Adjust, repair or replace the weather stripping.**OUTSTANDING (2023-09-08). The back kitchen door still had a gap on the bottom of the backdoor. Please ensure to fixe (repair/replace) the weather-stripping to remove the gap.**NOTE (2023-09-25). The operator mentioned that they are still working on this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the kitchen wires along the kitchen walls.Ensure the indicated area is clean and free of dust.
  6. 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)?
      • The low-temperature, chemical dishwasher with iodine solution was measured to have 0-ppm iodine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the glasswasher to ensure that it reaches at least 12.5-ppm iodine. Otherwise, please contact a technician to configure the glasswasher. In the meantime, as discussed during the inspection, please ensure to use the main kitchen dishwasher until the glasswasher is fixed.**FIX THE DISHWASHER TO REACH AT LEAST 12.5-PPM IODINE CONCENTRATION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 69°C, 70°C, and 72.4°C (consecutive testing results). However, the staff were not recording the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
    • 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?
      • There was a gap under the back kitchen door. Adjust, repair or replace the weather stripping.**OUTSTANDING (2023-09-08). The back kitchen door still had a gap on the bottom of the backdoor. Please ensure to fixe (repair/replace) the weather-stripping to remove the gap.**NOTE (2023-09-25). The operator mentioned that they are still working on this.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were transferred to a bucket sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made and recommended to check the solution every 2-4 hours throughout operations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A phone was stored on a food-contact surface. The inspector informed the staff that all personal items and belongings must be stored away from food and food-contact surfaces to prevent cross-contamination. The phone was removed from the surface during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit, containing gravy, was measured on the surface at 51.2°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with iodine solution was measured to have 0-ppm iodine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the glasswasher to ensure that it reaches at least 12.5-ppm iodine. Otherwise, please contact a technician to configure the glasswasher. In the meantime, as discussed during the inspection, please ensure to use the main kitchen dishwasher until the glasswasher is fixed.**FIX THE DISHWASHER TO REACH AT LEAST 12.5-PPM IODINE CONCENTRATION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 69°C, 70°C, and 72.4°C (consecutive testing results). However, the staff were not recording the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed 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?
      • There was a gap under the back kitchen door. Adjust, repair or replace the weather stripping.**OUTSTANDING (2023-09-08). The back kitchen door still had a gap on the bottom of the backdoor. Please ensure to fixe (repair/replace) the weather-stripping to remove the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall above the dish pit. Repair the wall to a smooth and washable finish.**OUTSTANDING (2023-09-08). The hole was still existing. Please ensure that all walls in the kitchen are free of holes and remains smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the prep table cooler was broken. Please fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had accumulated on the ceiling in the cook line. Clean the ceiling.**OUTSTANDING (2023-09-08). The ceiling above the food preparation areas in the kitchen still had dust accumulation and requires cleaning. Some walls in the kitchen area also appeared dusty and dirty. Below the grill equipment was also noted as dirty and dusty. The cleaning of the ceiling tiles, walls, and other surfaces in the kitchen must be part of a cleaning schedule and must be routinely cleaned.