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Burger Baron

4609 50 Avenue Valleyview AB T0H 3N0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bag of romaine lettuce was observed with signs of spoilage:- Visible white-blue growth was present on the lettuce- lettuce leaves were observed with brown spotting, - some leaves present were soft "goo-like" and brown in colourationCorrected during inspection:- The bagged romaine lettuce was discarded. - Remaining lettuce in the facility was inspected for signs of spoilage
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of diced tomatoes was observed directly on-top of a container of shredded lettuce.Corrected during inspection:- The tomato container was repositioned in a manner where its base was not in contact with the shredded lettuce product.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Deep frier basket was observed with a long loose wire- The topping cooler in the food prep area was observed to be leaking water onto the bottom shelving- The topping cooler doors were observed to be loose and would not close properly unless liftedCorrection:- Repair or replace the damaged deep frier basket- Repair the topping cooler in a manner that prevents leaking and allows the bottom doors to function as intended
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The follow areas were observed to require cleaning:- Mildew was observed on the corner ceiling tiles in the front area walk-in refrigeration unit- The women's washroom ventilation unit was observed with an accumulation of dust that appeared to hinder its effectivenessCorrection:- Clean and sanitize the mildew present in the front area walk-in refrigeration unit- Clean and remove the dust accumulation on the women's washroom ventilation unit, and service if required.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Rear Ventilation window located behind the dishwasher was observed to be open and was without a screen.Correction:- Equip the rear ventilation window with a functioning screen
  4. Monitoring Inspection

    1 infraction

    • 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?
      • Screen on the rear storage door was damaged, exposing gaps.Correction:- Replace and/or repair the screen on the back storage door to prevent entry of pests.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot-holding unit containing cooked mushrooms and bacon was measured to be 48*C.Corrected during inspection:- The hot-holding unit temperature was increased- Hot-holding temperatures were corrected to be no lower than 60*C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • French fry scoop was observed in the hot-holding unit with the scoop handling in contact with the food area.Corrected during inspection:- The scoop was relocated outside of the hot-holding unit- Education provided
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cans of Pepsi were observed to be stored inside of the ice machine in contact with the ice.Corrected during inspection:- Pepsi cans and surrounding ice were relocated into a small bucket- Education provided
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Ground turkey product was observed on the counter-top at 12.8*C- Ground turkey product was observed in the microwave at 28*C- Meat product was observed to be thawing inside a bucket of hot-water located in the dish sink (cook spots observed from the water temperature)Corrected during inspection:- The microwave ground turkey product was discarded- The counter ground turkey product was relocated to a refrigeration unitApproved thawing method education provided:- A cold water modified dipper well method was utilized. Constant flow cold water was utilized over the thawing meat product bucket- Additional approved thawing methods discussed e.g. Cooking from frozen, refrigeration, and constant cold water flow.