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Bussin Burger

1121 9 Avenue SE Calgary AB T2G 0S8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of the inspection. Ensure a sanitizer solution of 200ppm of quats is made daily and readily available for all staff members to use. The operator made a sanitizer solution of 200ppm of quats at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cheese were stored in an open can for two days in the cooler. Food should not be stored in cans once opened as they can corrode over time, and they are not easily cleanable. Once the can is open, use all the food content inside or discard it. The operator discarded the can at the time of the inspection.2. Sifter stored inside the flour container with the handle touching the food. Please ensure the handle of the utensil is not touching the food as this can result in cross contamination. Refrain from storing the utensils inside the flour container. Store the utensils in a separate area. The operator removed the utensils sifter at the time of the inspection.
    • 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?
      • Food permit is not posted. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of ranch dressing was discarded due to manufacturing instructions were not followed: product must be refrigerated after opening, but product was found half empty and open more than a day ago.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage smell was noted in the 3 comp sink area.- Ensure the grease trap is serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required of the stainless stain table at the dishwashing area.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cardboard was used to line a shelf near the cooking line. Remove the cardboard as it is not cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared or ready for use in the kitchen. Ensure that whenever food handling is conducted that a surfaces sanitizer is prepared and ready for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that they rinse the food off dishes, sanitize and then wash with soap and water. Ensure that all staff are trained on approved manual dishwashing methods. Dishes must be washed manually using the following method 1) scrape dish to remove food debris 2) wash in warm water and soap 3) rinse with clean water 4) submerge in a sanitizing solution (i.e. 200ppm quats) for 2 minutes and 5) air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unavailable upon request. Purchase quat test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Violation noted again on Feb 15, 2024.Paper towel dispenser needed at the front hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was unavailable at the hand wash station in the cooking area. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food stained cardboard was used to line one of the shelves near the prep cooler. Remove the cardboard as it is not cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
  7. Monitoring Inspection

    1 infraction

    • 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 dispenser needed at the front hand wash sink.