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Buster's Pizza and Donair

16434 Ellerslie Road SW Edmonton AB T6W 4S8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/clean dish storage shelving unit next to the mop sink to prevent possible contamination from splashes.
  3. Monitoring Inspection

    4 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?
      • The secondary cook step is not occurring immediately after the meat is sliced from the cone.- Proper cooking and handling procedures for donairs. shawarmas and similar products was reviewed with the staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/clean dish storage shelving unit next to the mop sink to prevent possible contamination from splashes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in a container of plain water in between uses in the cooking area.- Proper utensil storage practices reviewed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures/records are not available on site.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths are stored in.- Staff prepared a100 ppm chlorine solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when dishware is being manually washed at the 3 compartment sink.- Proper manual dishwashing procedures are Wash with soapy water -> Rinse -> Sanitize -> Air Dry. Review the proper procedures with all staff.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution in the food handling areas.- 100 ppm chlorine solutions were prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff bags are being stored on the shelf next to packaging materials.- Staff personal belongings are to be stored away from food and business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy and sliced donair meat were being hot held at less than 60C.- High risk perishable foods must be held at less than 4C or greater than 60C. Foods were sent for reheating to >74C and the temperature setting on the hot holding units was increased to ensure a minimum of 60C.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water is available at any of the taps.
    • 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 gap is noted at the bottom of the front doors.- Doors must have tight seals to prevent the possible entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many ceiling tiles throughout the kitchen are not in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Final cleanup pf equipment, surfaces, walls etc. has not been completed. Protective wrap on metal surfaces still needs to be removed.