Buster's Pizza & Donair
205 - 1133 137 Avenue SE Calgary AB T2J 6Y5 · Food - General
4 inspections
- Initial Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) There were gaps at the top of the baseboard to the wall at corners.-fill the gaps with caulk or another durable material.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The large can opener cutting blade was dirty with sauce debris.-clean and sanitize all food contact equipment after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front service cooler measured 12Celsius (condenser malfunction earlier today).-repair/replace the condenser and ensure it can maintain 4Celsius or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) There were gaps between the baseboard and the wall. The baseboards were not secure to the wall and served no purpose as they were poorly installed.-replace baseboards and install properly2) There was a gap between the floor/wall interface behind the cooking equipment.3) The condensers in walk-in cooler and freezer had a bucket to catch the condensate.-install the condensers according to code and manufacturer's instructions (Verified with Technical Assistance center with Plumbing and Gas inspections).4) Walls in the cooler and freezer were covered in plastic.-remove all plastic, which will lift and pull caulk, so that will need to be redone too.5) Prep tables had gaps and loose caulk at edges. -Remove caulk, clean and sanitize, then re-caulk with a product safe for food-contact.6) Final construction wasn't completed (painting, bathroom, etc).-complete all work; thoroughly clean food premises.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The large can opener cutting blade was dirty with sauce debris.-clean and sanitize all food contact equipment after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front service cooler measured 12Celsius (condenser malfunction earlier today).-repair/replace the condenser and ensure it can maintain 4Celsius or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) There were gaps between the baseboard and the wall. The baseboards were not secure to the wall and served no purpose as they were poorly installed.-replace baseboards and install properly2) There was a gap between the floor/wall interface behind the cooking equipment.3) The condensers in walk-in cooler and freezer had a bucket to catch the condensate.-install the condensers according to code and manufacturer's instructions (Verified with Technical Assistance center with Plumbing and Gas inspections).4) Walls in the cooler and freezer were covered in plastic.-remove all plastic, which will lift and pull caulk, so that will need to be redone too.5) Prep tables had gaps and loose caulk at edges. -Remove caulk, clean and sanitize, then re-caulk with a product safe for food-contact.6) Final construction wasn't completed (painting, bathroom, etc).-complete all work; thoroughly clean food premises.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions