Buster's Pizza & Donair
1607 Sutherland Ave Kelowna BC V1Y 5Y7 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F1.1 Are proper cooking procedures followed?
- Observation(s): REPEAT INFRACTION: Missing secondary cook step after meat is sliced from the meat cone prior to transferring sliced meats into a bucket. As per the BCCDC Guidelines, portions of meat sliced from the meat cone MUST undergo a secondary cook step prior to serving to ensure that sliced meat has been fully cooked. Operator was instructed to follow adequate cooking procedures.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1 Are proper cooking procedures followed?
- Monitoring
4 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): REPEAT INFRACTION: The donair cone was noted to be sliced throughout the day, and the sliced donair was observed to be cooled directly in the cooler without undergoing the secondary cook step. The left over cone was noted to be sliced at the end of the day and does not include secondary cooking step prior to cooling the donair in the walk-in cooler. This practice may result in food being undercooked, leading to consumer illness. CDI- The operator was instructed to strictly follow their food safety plan and ensure that sliced donair must undergo a secondary cook step prior to transferring into a hot-holding unit or to walk-in cooler.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Donair cone was noted to be sliced throughout the day and sliced donair was transferred to the bucket containing donair, cooling from the previous batches. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: Train staff to follow the adequate food safety procedures as per the food safety plan. Follow the proper cooling procedures and revise end of your business day procedures for partially cooked donair cones as per the BCCDC document attached with the email. A separate food-grade containers must be used for cooling sliced donair for each batch.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired chlorine test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure chlorine test strips within expiry date are available to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Large wooden spatula used for stirring pizza sauce appeared to be degrading. This may result in physical contamination of food. Operator was instructed to discard the broken/degrading equipment/utensils. Order a spatula that is made up of smooth, durable, and easy to clean material (e.g., stainless-steel). Wet wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution and label the sanitizer buckets with a sanitizer. Scoops used for gravies observed held in a warm water. The operator was instructed to either store dry (replace every 4 hours) or hot-held above 60 °C.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): The donair from the day before was discovered in a hot holding unit, registering 33.4C on a probe thermometer. When inquired about the end-of-day process for leftover donairs, the staff explained that they slice the cone and place the remaining donair in small bucket containers for the next day's use. This practice is incorrect as sliced meat portions should undergo a secondary cooking step before being transferred to containers for storage. Fully cooking the leftover donair before cooling is essential to eliminate any potential bacteria or pathogens that may have been present especially in the inner-most layer of the cone that were not exposed to the donair broiler. Upon inquiring about the facility's food safety plan procedures for cooling down donair cones, the operator mentioned that the staff, being new, was unfamiliar with the proper protocols outlined in their food safety plan. Corrected during inspection: In this case, the failure to follow proper cooking procedures made the donair unsafe for consumption, necessitating its disposal to prevent the risk of foodborne illness. The operator voluntarily discarded the remaining leftover donair in the hot holding unit. Corrective Action: Operator is to ensure that all staff members are well informed about every critical cooking steps when handling leftover donair. Staff are to fully cook sliced donairs before transferring into containers for cooling and storage in the cooler.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The hot holding unit that contained the leftover donairs was not maintaining the temperature of 60C or above since it was turned on to the lowest setting during the inspection. Corrective Action: The operator is to ensure that the hot holding unit for donairs is only utilized when the donairs are fully cooked and is able to maintain the temperature of 60C or above. Operator is to train staff to turn on the hot holding unit to its optimal setting that can maintain required temperatures. -- All other refrigeration, hot holding and freezer units were in compliance during the inspection: Front donair assembly line cooler was measured at 3.6C at the time of inspection. Back pizza assembly line cooler was measured at 2C at the time of inspection. Walk-in cooler was measured at 1.4C at the time of inspection. Hot holding unit with gravy was measured at 61.6C at the time of inspection. Walk-in freezer was measured at -18C at the time of inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The facility was found using an unknown sanitizer, identified as a clear liquid in a spray bottle. The staff was unaware of the type of sanitizer they use. Further investigation revealed it may have been a caustic-based oven and fryer cleaner. The operator stated a potential shortage of sanitizer, attributing it to a likely oversight in notifying the owner to reorder. Corrected during inspection: Following this finding, the operator was instructed to acquire chlorine-based sanitizer, and subsequently, they were observed preparing sanitizer for both dishwashing and the spray bottle while ensuring proper concentrations by using test strips. Corrective Action: The operator received guidance to maintain a consistent stock of appropriate sanitizer in the facility. Operator is to instruct staff members to promptly inform the operator when sanitizer supplies are running low, ensuring timely reordering of sanitizer.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The back handwashing station lacked single-use paper towels. Single-service paper towels are crucial in food handling as they offer a hygienic means of drying hands, minimizing the risk of cross-contamination. Corrected during inspection: Upon notification of the empty paper towel dispenser, the staff promptly restocked it with a new roll of single-service paper towels. Corrective Action: The operator is to ensure all handwashing stations are consistently well-supplied to promote proper hand hygiene among the staff.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan for pizza and other menu items were on site - in compliance Food safety plan for donair was not on site during the inspection. Corrective Action: Operator must have a copy of the donair food safety plan to ensure that staff adheres to correct procedures during the preparation, cooking, cooling, or reheating of donairs. Operator is to send a copy of the donair food safety plan for review via email.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.1 Are proper cooking procedures followed?