Burger Baron
853 Centre Street Carstairs AB T0M 0N0 · Food - General
10 inspections
- 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?
- A section of wall behind the cooking line is damaged.Cover or seal areas to render area smooth and easily cleanable.
- 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 edges of shelving above the dishwashing sinks is damaged, making these surfaces difficult to properly clean.Repair or cover surfaces to render them smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer available for use in the kitchen was measured at a concentration of 10-50ppm chlorine. Sanitizer was corrected to a concentration of 100ppm chlorine during inspection. Ensure that sanitizer solution is checked daily using available test strips and corrected as needed to maintain a suitable food-grade concentration.
- 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 edges of shelving above the dishwashing sinks is damaged, making these surfaces difficult to properly clean.Repair or cover surfaces to render them smooth and easily cleanable.
- 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 section of wall behind the cooking line is damaged.Cover or seal areas to render area smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hood vents above the cooking line requires cleaning. Clean indicated area, and ensure that it is part of a routine cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 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?
- The back door of the facility has a gap in its weatherstripping that could facilitate pest entry. Staff advised that an alternate style of weatherstripping is scheduled for installation.
- 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?
- Mouse droppings were identified on the shelf under the pizza oven and in the area behind fountain drink syrup.Safely clean indicated areas.
- 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 surface on top of the pizza oven used for food equipment storage is uneven, creating surfaces that would be difficult to properly clean. Repair or replace surface to render area smooth and easily cleanable.
- 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 section of wall behind the cooking line is damaged.A section of wall above the dry utensil storage shelf in the dishwashing area is damaged.Cover or seal areas to render area smooth and easily cleanable.
- 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
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe or infrared thermometer was not available onsite to confirm the temperature of cooked or hot-held foods.Acquire suitable accurate probe/infrared thermometer.*Verify the operation of infrared thermometer available onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area below and guards above the deep fryers require cleaning. Clean indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe or infrared thermometer was not available onsite to confirm the temperature of cooked or hot-held foods.The front service cooler used to store dairy products did not have a display thermometer.Acquire appropriate thermometers to verify cooking and holding temperatures of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area below and guards above the deep fryers require cleaning. Clean indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The bleach sanitizer in the spray bottle measured 0ppm chlorine.COMPLETE THE FOLLOWING:1. Ensure the concentration in the spray bottle measures 100ppm. It is recommended to check the 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?
- **OUTSTANDING**1. Weatherstrip on the interior back door is in disrepair. - The operator stated the strip was replaced two months ago.**July 23, 2024: weather strip in disrepair and gap observed under the door. COMPLETE THE FOLLOWING:1. Repair/replace the weatherstrip to prevent the entry of pests into the kitchen, OR, keep the exterior door closed at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. Bleach and soap were being mixed together in the cloth sanitizer bucket. COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together. Have separate solutions for cloths.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The hood vent filters had a significant amount of grease build up. COMPLETE THE FOLLOWING:1. Please clean the filters more often.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet cleaning cloths left on food preparation surfaces and not stored in sanitizer buckets.2. The bleach sanitizer for the front cooking area measured 10ppm. COMPLETE THE FOLLOWING:1. Keep cleaning cloths stored in 100ppm bleach sanitizer whenever food preparation is occurring. 2. Ensure sanitizer is maintained at 100ppm concentration. Replace as often as necessary to maintain at this concentration.
- 09. Are chemicals stored and handled in a safe manner?
- **CORRECTED**1. The bleach sanitizer bottle in the front cook area did not have a label. Label was replaced during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The chlorine test strips expired on December 2021.COMPLETE THE FOLLOWING:1. Please replace the test strips.
- 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?
- **OUTSTANDING**1. Weatherstrip on the back door is in disrepair. - The operator stated the strip was replaced two months ago.COMPLETE THE FOLLOWING:1. Repair/replace the weatherstrip to prevent the entry of pests into the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Observed a buildup of dust on ceiling vent and around vent in kitchen areaCOMPLETE THE FOLLOWING:1. Clean area noted above. Ensure this area is cleaned more frequently to prevent buildup of dust and to protect the food area below from contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- Weatherstripping missing from back door. Gap at the bottom of the door can allow the entry of pestsEnsure weatherstripping is replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a build up of dust on ceiling vents in kitchen areaEnsure vents are cleaned on a regular basis to prevent build up of dirt and debris which could fall and contaminate food and food surfaces.Ongoing violation- Please wipe and clean vent pipes to prevent contamination of food and continue to do so routinely before it accumulates.
- 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?