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Buster's Pizza & Donair

101 - 343 Gregg Avenue Hinton AB T7V 2A7 · Food - General

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Three toilets in the women's washroom are out of order. - Ensure the toilets are maintained in proper working order.
  2. Demand Inspection

    1 infraction

    • 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?
      • Improper donair cooking practice was reported by the food handler during the inspection: Sliced donair meat from the vertical broiler was cooled and stored in a cooler for later use prior to undergoing a required secondary cooking step. - Sliced donair meat must be cooked to a minimum internal temperature of 74 °C during a secondary cooking step (on a grill, oven, or microwave) before being served, hot‑held, or cooled and stored in a cooler. - Discussed the requirements for the preparation and serving of donairs, and provided a paper copy of the applicable AHS guidance document.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels for the public men's washroom handwashing basin are not stored in proper dispenser, and the air dryer is out of order. - Facility staff reported that a dispenser has been ordered.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine/bleach was detected in a sanitizer bucket used to store cleaning cloths. * 100 ppm chlorine was provided during inspection. * Please check the concentration of chlorine solution every 2-3 hours and change when the concentration is below 100 ppm. * Please label the chlorine/bleach sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked gravy stored in a hot holding unit (warmer pan) was measured at 48C. * Advised facility staff to reheat the gravy to 74C and keep it in the warmer - corrected at the time of inspection. * Please ensure that gravy is cooked to a minimum internal temperature of 74C (165F) and be kept at 60C (140F) or warmer in a hot holding equipment (warmer pan). * Ensure the warmer is capable of maintaining 60C (140F) or warmer pan.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to measure the concentration of chlorine/bleach sanitizer solution. *Please provide test strips and implement use.
    • 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 hand sink faucets (cold and hot faucets) are not working - they are loose. The shut-off valves underneath the sink are being used. Facility staff advised the problem occurred 3 days ago. * Please fix the faucets.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy (about one serving or "one poutine") stored in a hot holding unit (warmer) was measured at 39C. - Facility staff discarded the gravy at the time of inspection. - Discussed that gravy needs to be cooked to a minimum internal temperature of 74C (165F) in a cooking equipment (not in a warmer) and be kept at 60C (140F) or warmer in a hot holding unit (warmer).
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A ceiling tile is missing above the walk-in cooler/walk-in freezer. - Please re-install the ceiling tile. 2. Carboard lining is observed on the shelving of the preparation cooler. - Carboard lining is not acceptable. - Please ensure food storage surfaces are smooth, non-absorbent to moisture, and easily cleanable.
  11. Demand Inspection

    0 infractions