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Buster's Pizza & Donair

2002 - 6703 51 Street Cold Lake AB T9M 1Z9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back is not functioning properly, there is no hot water available at the tap. Hot and cold running water must be available at all hand sinks.
    • 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?
      • A valid AHS Food Handling Permit is not posted. Posting a valid permit ensures the public can see that the facility is approved to operate.Please post a valid Food Handling Permit in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust system filters and internal ducting require cleaning; professional cleaning is overdue. A dirty exhaust system can accumulate grease and increase the risk of fire and poor ventilation.Please clean the filters and schedule professional internal duct cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The staff washroom is missing paper towels.Hand drying materials are required to support proper hand hygiene and prevent cross-contamination.Please repair or restock the paper towel dispenser.2. The staff washroom requires cleaning. Unsanitary washrooms can contribute to the spread of illness and negatively impact public perception.Please clean and maintain the washroom in a sanitary condition.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Blue wiping cloths, which are single-use, are being reused to clean equipment and sinks. Reusing single-use cloths can spread bacteria between surfaces and compromise sanitation.Please discard blue cloths after single use and ensure only clean cloths are used for each task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza boxes are stored directly on the floor beneath the pizza oven. Although the boxes are still in their original plastic wrap, the exposed sides remain subject to dirt, dust, and other environmental contamination. Storing food packaging on the floor increases the risk of contamination before use.Please store all pizza boxes at least 15 cm off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving utensils are stored in standing, room-temperature water that is not changed frequently. Standing water at improper temperatures can support bacterial growth and contaminate utensils, increasing the risk of foodborne illness.Please discontinue storing utensils in standing water and instead store in-use utensils in a container of cold water changed at least every 2 hours or sooner if visibly dirty, or in a sanitizer solution of 100 ppm chlorine (verified with test strips each time) changed every 2 hours or sooner, or by replacing utensils with clean ones at least every 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips on site are expired. Expired test strips may not provide accurate readings, leading to ineffective sanitizer concentrations.Please replace the expired test strips with new, valid ones.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back is not functioning properly, there is no hot water available at the tap. Hot and cold running water must be available at all hand sinks.
    • 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?
      • A valid AHS Food Handling Permit is not posted. Posting a valid permit ensures the public can see that the facility is approved to operate.Please post a valid Food Handling Permit in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust system filters and internal ducting require cleaning; professional cleaning is overdue. A dirty exhaust system can accumulate grease and increase the risk of fire and poor ventilation.Please clean the filters and schedule professional internal duct cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The public washroom is missing paper towels.Hand drying materials are required to support proper hand hygiene and prevent cross-contamination.Please repair or restock the paper towel dispenser.2. The public washroom requires cleaning. Unsanitary washrooms can contribute to the spread of illness and negatively impact public perception.Please clean and maintain the washroom in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Contaminated cleaning cloth stored on food preparation countertop.Please store soiled cleaning cloths in sanitizer solution when they are not in use. Or, they can be discarded after each use.2. Sodium hypochlorite (bleach) sanitizer concentration was 10 ppm at time of inspection. Please remake the sanitizer solution and ensure its concentration is at 100 ppm with litmus paper test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked Donair meat stored at room temperature in hot holding unit.Please maintain the temperature of hot holding unit 60 C or higher.2. Chicken was being thawed at room temperature; chicken wings were being thawed in the sink and chicken breasts were being thawed on the food prep counter. Please thaw all poultry in the walk-in cooler or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza cutting knife and kitchen scissors were visibly dirty at time of inspection. Please clean the above-noted items and ensure they remain in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Visible grease build-up on the inside of the canopy of the exhaust system.Please clean the inside of the canopy of the exhaust system.2. Several cardboard boxes and unused food equipment observed in the back of the restaurant. Please discard them as they may harbour pests.
  6. Monitoring Inspection

    0 infractions