Buster's Pizza & Donair
110 - 28 Southridge Drive Okotoks AB T1S 0J7 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Moldy tomatoes were observed stored in an open box in the walk-in cooler at the time of inspection. This was pointed out to the operator, and the affected tomatoes were discarded during the inspection. All food items must be maintained in good condition and safe for consumption.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The current donair cooking and handling process, as explained by the operator, does not meet Alberta Health Services requirements for safe donair meat preparation. Operator stated that donair cones are fully cooked, shaved, and stored in a food-grade bucket before being placed in the lower prep cooler. Upon customer order, the shaved meat is reheated to 85°C before serving. This method does not follow the required secondary kill step and proper cooling procedures. It is recommended that shaved donair meat be reheated to a minimum internal temperature of 74°C to ensure food safety. Proper cooling techniques must be applied immediately after cooking if the meat is not served right away. The meat should be cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within the next 4 hours. Please refer to the documents provided for further guidance.***Adjust your donair meat cooking process.
- 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 on display was expired. **Display current food permit.***OUTSTANDING
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was observed on the floor near the entrance beside the front counter. This damage can lead to the buildup of dirt and debris, and may create a potential harborage for pests. **Repair hole to ensure floors are smooth, water-resistant, and easily cleanable
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 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 on display was expired. **Display current food permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required on walk in cooler floor.
- 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?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used disposable gloves were observed to be stored in the insert area of the cooler located adjacent to the cash register. **Ensure disposable gloves are discarded after use. ***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cheese was observed to be stored above the insert container in the cooler adjacent to the cash register. **Do not overfill the insert containers as food will not be able to be maintained a temperature of 4 degrees Celsius or colder. ***CORRECTED DURING INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the lower prep cooler adjacent to the cash register. **Obtain thermometer. ***CORRECTED DURING INSPECTION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips on site did not detect concentration. **Discard and obtain new chlorine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following area due to the accumulation of grease, dirt and/or debris: 1) Ventilation canopy of the Donair station. 2) Walk in cooler floor underneath the blue pallets. 3) Cooler handles throughout the facility. **Clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The pizza oven conveyor was identified as requiring cleaning.Clean indicated areas.**Still outstanding.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A quats-based sanitizer was being used in the facility without test strips suitable to verify its concentration.Acquire test strips for measuring the concentration of ammonium chloride (quats). *Operator indicated test strips are on order - follow-up once received.
- 23. Is the facility maintained in a clean and sanitary condition?
- The pizza oven conveyor was identified as requiring cleaning.Clean indicated areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several surfaces used for food equipment storage were observed to be surfaced using visibly soiled cardboard. Cardboard is absorbent and cannot be cleaned if contaminated. Remove cardboard from surfaces so they can be regularly cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A quats-based sanitizer was being used in the facility without test strips suitable to verify its concentration.Acquire test strips for measuring the concentration of ammonium chloride (quats).
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were identified as requiring cleaning:-Pizza oven conveyor-Fire suppression hoses above cooking appliancesClean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?