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Burger Baron Family Restaurant

5100 52 Street Caroline AB T0M 0M0 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CONTINUES: The hand wash sink was not supplied with paper towels in dispensers. *** Please provide paper towel in dispensers at the hand sink and ensure food handlers are washing hands when they become contaminated (i.e. touching raw meats, etc.). ***A plan to install a designated hand sink adjacent to the grill and pizza prep-line is in process.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUES: Some flooring tiles in the back kitchen area were noted to be in disrepair at the time of the inspection.*** Repairs are in progress. ***
  2. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operator was observed handling patties with hands to place them on the grill for cooking then handling ready-to-eat "fixings", buns and utensils with hands without washing them after handling raw meat patties.*** Please ensure safe practices are in place that do not transfer contamination from raw meat patties to ready-to-eat foods. Possible solutions are:1. using tongs to handle raw meat patties,2. using gloves while handling raw meat patties, 3. dedicating a staff to handling raw meat patties only, or 4. batch cooking patties with holding them hot then washing hands once the batch of raw patties is placed on the grill. ***
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was one container of ham that was uncovered in the walk-in cooler. Please ensure all foods are adequately covered with lids in order to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items (a case of raw burger patties) were being stored at room temperature during the lunch rush. Operator stated the volume of food currently out will be depleted during the lunch rush.*** Please ensure that the quantity of high-risk foods at room temperature is minimized. It is recommended that smaller amounts be taken out more frequently to ensure they are ALL used within 2hrs and not returned to refrigeration. The time these items are taken out of refrigeration must be recorded to ensure that the 2hr time frame is not abused. ***
    • 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 wash sink was not supplied with liquid soap and paper towels in dispensers. *** Please provide liquid hand soap and paper towel in dispensers at the hand sink and ensure food handlers are washing hands when they become contaminated (i.e. touching raw meats, etc.). ***
    • 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 flooring tiles in the back kitchen area were noted to be in disrepair at the time of the inspection.The operator indicated that he is planning to fix the flooring and has already fixed the tiles directly next to food prep tables that were once in disrepair.Please ensure the remaining tiles are repaired.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was one container of ham that was uncovered in the walk-in cooler. Please ensure all foods are adequately covered with lids in order to protect from contamination.
    • 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 flooring tiles in the back kitchen area were noted to be in disrepair at the time of the inspection.The operator indicated that he is planning to fix the flooring and has already fixed the tiles directly next to food prep tables that were once in disrepair.Please ensure the remaining tiles are repaired.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat products were observed stored above ready to eat food items at the time of the inspection. Please ensure that raw meats are not stored above ready to eat items. It is recommended that raw meats be stored on the lowest shelves to ensure these conditions are not created.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items were being stored in room temperature during the lunch rush. Operator stated the volume of food currently out will be depleted during the lunch rush.It is recommended that the time that smaller volumes of food items be taken out at a time to ensure that they are depleted within an acceptable time frame (within 2hrs).It is recommended that the time that these food items are taken out of the cooler be recorded to document the time they have been stored at room temperature; and provide assurance that foods have not been at room temperature for more than 2hrs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area is cluttered and disorganized. During the inspection, items unrelated to the operation of the food establishment (i.e. treadmill, lawn tractor, etc) were observed in this area. Please ensure that the back area in maintained in an organized manner that facilitates cleaning and stock rotation. Please remove all items unrelated to the operation of the food establishment.