Skip to content
Loading map…

Buster's Pizza & Donair

103 - 11520 Westgate Drive Grande Prairie AB T8V 4E9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Beard-restraints are not in use to restrain beard-hair which can contaminate food.Ensure all staff with beard use beard-restraints to avoid food contamination due to hair.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper food recipes were posted inside the prep cooler lid. When the prep cooler lid is closed, it will touch the food and contaminate the pizza toppings inside refrigeration unit.Paper food recipes were removed by staff during the inspection.Ensure unhygienic materials do not contact any food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The container of Donair meat in the freezer was overfilled and not properly covered, increasing the risk of contamination.Ensure containers are not overfilled and are securely covered at all times to maintain food safety and prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bucket near the oven was unlabeled.The staff labeled the sanitizer bucket during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front counter area hand wash sink (i.e. cold-water faucet) is not operational.Ensure the front counter area hand wash sink (i.e. cold-water faucet) is operational.
    • 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?
      • Pest control records were not available for review during the inspection.Ensure pest control records are kept maintained and are available to review during any inspection.
    • 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 weatherstripping on the front entrance door was found to be in disrepair (i.e. with visible gaps that may allow the entry of pests).The owner / operator is requested to re-seal the gaps on the bottom of the front entrance door.
    • 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 light bulbs (one under the exhaust hood, one under the oven hood and one flickering in the main kitchen) are not functional.Ensure all the light bulbs are properly functional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza oven is dirty. Side trays are cleaned daily but inside of the oven is not cleaned frequently. There is a buildup of burnt food debris.Ensure the pizza oven is thoroughly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Top of the donair machine is dirty.Ensure the top of the donair machine is clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza slicer and cutting board was not cleaned by the night shift and was in the prep area for reuse.Ensure all equipment/utensils (including pizza slicer and cutting boards) are cleaned and sanitized regularly.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Donair meat was found at 15*C.The Donair meat was shaved one hour before PHI's visit. It received a secondary cooking step, cooked immediately, and left at a hot holding temperature.Ensure the donair meat is a) immediately prepared after it is sliced orb) stored in a hot holding unit at 60*C or 140* F or greater, orc) cooled quickly to 4*C (40*F) or less for storage. At the end of the day, partially cooked cones CANNOT be kept intact for future use.
  4. Initial Inspection

    0 infractions