Buster's Pizza & Donair
130 - 4529 49 Avenue Olds AB T4H 1A4 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer is used for countertop prep surfaces between use. Concentration of the solution was found to be too low, at 50 ppm. A new solution was made and measured with a chlorine test strip at 100 ppm.Please ensure that you are regularly testing the chlorine sanitizers in the facility to ensure that it is at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy was measured to be at 38.0C with an IR thermometer and was found to have been held at that temperature for over two hours.Gravy was discarded and a new batch was created.Please ensure that hot holding units are holding cooked foods at 60C or above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection by preparing a new pail of Sanitizer. Chlorine Sanitizer measured to have a concentration of 200 ppm at the time of Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Donair Meat being stored in the Hot Holder was measured to be at 53 degrees Celsius at the time of Inspection.Ensure that High Risk Foods such as Donair Meat are being kept at or above 60 degrees Celsius at all times in order to prevent potential food borne illness. This was Corrected during the Inspection by turning the temperature dial from medium to high.Temperatures of Coolers and Freezers were measured to be within required safe ranges at the time of Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions