Buick Bistro
530 Mackenzie Boulevard Fort McMurray AB T9H 4C8 · Food - General
21 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were expired. Obtain non-expired sanitizer specific test strips to monitor and verify the minimum required sanitizer concentration.**THIS IS AN OUSTANDING VIOLATION**Update April28, 2026: Sanitizer test strips were observed to be expired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were expired. Replace with a new test strip as soon as possibleUpdate April 7, 2026: Sanitizer test strips were observed to be expired. **THIS IS AN OUSTANDING 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?
- Grease and soot build-up on the inside surfaces of the ventilation filters right above the grill. Ensure this filter section is cleaned as soon as possible. Ventilation hood was last serviced professionally in June 2025 and next service due in June 2026. Increase frequency of ventilation cleaning schedule, to prevent grease build-up.Update April 7, 2026: Some areas of the ventilation filters were observed to be cleaned, however, inner corners still had grease debris.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were expired. Replace with a new test strip as soon as possibleUpdate March 23, 2026: Sanitizer test strips were observed to be expired. A sanitizer solution for dishwashing was made, the sanitizer solution in the spray bottle, and both solution concentrations were tested using the public health inspector's test strips.**THIS IS AN OUSTANDING 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?
- Grease and soot build-up on the inside surfaces of the ventilation filters right above the grill. Ensure this filter section is cleaned as soon as possible. Ventilation hood was last serviced professionally in June 2025 and next service due in June 2026. Increase frequency of ventilation cleaning schedule, to prevent grease build-up.Update March 23, 2026: The ventilation filters were observed as noted above.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several foods including cream cheese and dairy cream were past their best before dates. Foods were discarded during inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-outmethod to ensure food safety.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were expired. Replace with a new test strip as soon as possible
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease and soot build-up on the inside surfaces of the ventilation filters right above the grill. Ensure this filter section is cleaned as soon as possible. Ventilation hood was last serviced professionally in June 2025 and next service due in June 2026. Increase frequency of ventilation cleaning schedule, to prevent grease build-up.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were expired. Replace with an up-to-date test strip with a colour meter to verify the minimum required sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Buckets labeled dill pickles were observed stored directly on the floor and with reusable bags. All food items must be stored at least six inches above the floor and stored separately from non-compatible food items to prevent contamination.Update September 23, 2025: The buckets were observed as mentioned above during the reinspection. A bucket was opened, and oil/grease was observed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were observed in an unlabeled container with no colour meter to verify the sanitizer concentration and dishwashing sanitizing concentration.Obtain a sanitizer specific test strips that include a colour meter to verify the minimum required sanitizer concentration and ensure they are not expired.
- 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?
- Pest control records were not available onsite to review. There were no observed evidence of pest activity. Send the latest six months of pest control records to the public health inspector via email. Ensure pest control measures are recorded and at least one year's records are maintained onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- The stainless-steel shelf above the dishwashing sinks were observed with a build-up of dust debris. Clean the shelf.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was observed stored on a prep counter. The operator was instructed to submerge the used cleaning in a sanitizer solution. Used cleaning cloths must be stored in a sanitizer solution to prevent cross contamination or discarded into the laundry bin immediately after use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Buckets labeled dill pickles were observed stored directly on the floor and with reusable bags. The operator indicated they are sealed.All food items must be stored at least six inches above the floor and stored separately from non-compatible food items to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were observed in an unlabeled container with no colour meter to verify the sanitizer concentration and dishwashing sanitizing concentration.Obtain a sanitizer specific test strips that include a colour meter to verify the minimum required sanitizer concentration and ensure they are not expired.
- 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 soap dispensers at both hand washing sinks were observed close to empty. Obtain more hand soap. Hand sinks must be adequately supplied including but not limited to hand soap.
- 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?
- Pest control records were not available onsite to review. There were no observed evidence of pest activity. Send the latest six months of pest control records to the public health inspector via email. Ensure pest control measures are recorded and at least one year's records are maintained onsite.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The sanitizer bottle was observed sticky and a build up of grease-like subtansces. The operator was instructed to clean the bottle. Ensure that the sanitizer bottle maintained in a clean condition to prevent cross contamination.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The valid food handling permit was not observed posted at the facility.Print and display the valid food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Containers storing clean utensils (grey and white bins) were observed with a build-up of food debris. Clean and sanitize the containers and utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- The stainless-steel shelf above the dishwashing sinks were observed with a build-up of dust debris. Clean the shelf.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cleaning schedule check list observed not completed and outdated. Ensure the cleaning schedule checklist is completed daily, weekly and monthly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not displayed. Pay the invoice and display the valid food handling permit.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
2 infractions
- 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?
- Pest control records were unavailable to review during the inspection. Send a copy of the three latest pest control records. Pest control records must be maintained and available onsite for review.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not displayed. Pay the invoice and display the valid food handling permit.
- 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?
- Risk Management Inspection
3 infractions
- 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?
- Pest control records were unavailable to review during the inspection. Send a copy of the three latest pest control records. Pest control records must be maintained and available onsite for review.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not displayed. Pay the invoice and display the valid food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- The food safety training completion certificate was unavailable for review. Send a copy of the completion certificate via email.
- 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?
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A package of frozen raw beef was observed stored with and above pre-cooked food items.Facility operator was instructed to place the raw meat in a container and on the lowest shelf. Ensure all raw food items such as meats and seafoods are stored below and away from pre-cooked and ready-to-eat foods to prevent bacterial contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A personal item, jacket, was hanging on the last shelving that stored food equipment. Facility operator removed the jacket from the shelf. All articles that are not associated with food preparation, handling, and storage, must be stored separately from food items and equipment.
- 09. Are chemicals stored and handled in a safe manner?
- The bleach sanitizer bottle was not labelled. Facility operator labeled the bottle "bleach sanitizer". All containers for chemicals, cleansers, and similar agents must be clearly labelled to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food item, butter, was observed left on a counter at room temperature.Facility operator placed the butter in the prep cooler. All high risk food items must be stored away from the temperature danger zone between 4C to 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manual two-sink dishwashing method was discussed and demonstrated, washing with detergent in one sink then rinsing with water, then air drying. The proper manual two-sink dishwashing method was reviewed to include sanitizing steps with the operator.
- 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?
- Pest control records were unavailable to review during the inspection. Send a copy of the three latest pest control records. Pest control records must be maintained and available onsite for review.
- 20. Do food handlers at the facility have adequate food safety training?
- The food safety training completion certificate was unavailable for review. Send a copy of the completion certificate via email.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were observed stored underneath a cardboard box on a counter. The knives were placed in a plastic container.All utensils for food handling must be stored in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- The counter underneath the cooking grills was observed with accumulated food debris and grease. Clean and sanitize the above-mentioned area. It is highly recommended to increase the cleaning frequency of under the cooking grills.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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 front counter nearest to the food handling area had tape and pieces of the surfacing removed exposing the raw wood like material. Remove the tape and repair, replace, or refurnish the front counter surfacing to a smooth, durable, easy to clean surface. Provide the PHI with the course of action and completion timeline by November 13, 2024.Update Nov 6, 2024: the customer facing side of the counter was observed repaired & cashier counter was replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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 front counter had tape and pieces of the surfacing removed exposing the raw wood like material. Repair, replace, or refurnish the front counter surfacing to a smooth, durable, easy to clean surface.Update Oct 23, 2024: the customer facing side of the counter was observed repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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 front counter had tape and pieces of the surfacing removed exposing the raw wood like material. Repair, replace, or refurnish the front counter surfacing to a smooth, durable, easy to clean surface.Provide the PHI with written course of action plan and completion deadline to rectify the violation by September 17, 2024.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 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?
- A drain pipe under the frontline handwashing sink was uncovered. Cover the drain pipe to prevent potential pest entry.
- 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?
- Pest control records were unavailable during the inspection.Ensure pest control management are conducted and recorded.
- 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 front counter had tape and pieces of the surfacing removed exposing the raw wood like material. Repair or replace the front counter surfacing to a smooth, durable, easy to clean surface.
- 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?
- Risk Management Inspection
3 infractions
- 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?
- A drain pipe under the frontline handwashing sink was uncovered. Cover the drain pipe to prevent potential pest entry.
- 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?
- Pest control records were unavailable during the inspection.Ensure pest control management are conducted and recorded.
- 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 front counter had tape and pieces of the surfacing removed exposing the raw wood like material. Repair or replace the front counter surfacing to a smooth, durable, easy to clean surface.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bottled bleach sanitizer concentration was measured significantly higher than 200ppm.Facility owner diluted the bleach solution and was remeasured at 100ppm.Ensure the appropriate concentration of sanitizer solution is used for effective sanitation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were unavailable to view during the inspection.Obtain and use the sanitizer test strips for every new batch of sanitizer made.
- 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?
- Pest control records were unavailable during the inspection.Ensure pest control management are conducted and recorded.
- 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?
- A drain pipe under the frontline handwashing sink was uncovered. Cover the drain pipe to prevent potential pest entry.
- 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 front counter had tape and pieces of the surfacing removed exposing the raw wood like material. Repair or replace the front counter surfacing to a smooth, durable, easy to clean surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions