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Buster's Pizza & Donair

107 - 1840 Strachan Road SE Medicine Hat AB T1B 4J8 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A non-food grade container was used to store donair meat in the front prep cooler. The operator transferred the meat into food grade containers as instructed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals in spray bottles are not being labelled.*Clearly label contents of each chemical container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and have accumulated grime: - prep cooler at front service area- the sides of the deep fryer- can opener*Thoroghly clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken (still in packaging) was thawing in the sink, it was not submerged under cold running water. Staff submerged the chicken under cold running water.Food may be thawed:i) under refrigeration at 4 degrees C or less;Ii) completely submerged in cold running water;iii) as part of the cooking process;iv) by microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Scrap donair meat was being held in a container at room temperature. It was discarded by staff.Ensure any leftovers are quickly cooled and then stored at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not demonstrate or describe how to properly sanitize dishes when manually washing. They were given instructions on how to manually sanitize with 100 ppm chlorine and a sink was set up for demonstration. Written instructions on the poster by the sink were updated as it they were not longer legible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some dirt buildup underneath the hand dryer and beside the toilet in the customer washroom.There is a buildup of dead ants/debris underneath the shelving by the three-compartment sink.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat from the cooler had been placed in hot holding and measured <60 degrees C. The operator recooked the donair meat before placing everything back in the hot holding.
    • 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 cold-water tap is not working at either handwashing sink in the kitchen area. Noted that the hot water tap did provide a comfortably warm temperature after 20 seconds.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored inside bulk food containers. The scoops were removed by the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no cold water available at the hand sink adjacent to the donair grill area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the dishwashing sinks was clogged. Staff were attempting to fix it during the inspection.