Buster's Pizza & Donair 215
319 Allard Boulevard SW Edmonton AB T6W 0J2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- A partially intact Donair cone was noted in the walk-in cooler. Discarded.- Partially cooked cones cannot be kept intact for future use. Continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not available onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine sanitizer test papers onsite expired in 2020.- Obtain new chlorine sanitizer test papers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease accumulation noted on the exhaust hood canopy and filters.- Cleaning is required.The handle of the brush used to oil the pizza pans has grime and oil on it. Sent for cleaning.- Utensils needs to be washed on a frequent basis each day.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the public washroom is required - the basin of the handwash sink is visibly dirty with black buildup.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff winter gloves, shirt stored on the same shelf next to "clean" food containers.- All staff personal belongings must be stored away and separate from food equipment, foods and food preparation surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ** - staff informed PHI they "washed" their hands with hand sanitizer as hand soap was not available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - the meat slicer was left dirty with meat debris overnight without proper cleaning and sanitizing after use. Slicer must be cleaned and sanitized immediately after use has ended for the activity.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** - All 3 hansinks in the facility lacked soap, paper towel and or proper working dispensers for the soap and paper towel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - the following requires thorough cleaning that includes but is not limited to: the can opener, the bucket for storing flour, interior of microwave, tables were not cleaned in between customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - the customer washroom was very dirty: thick build up was observed on both sides of the door, the doo edges, the sinks, the toilets. The soap dispenser is broken.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Container of raw chicken wings was stored above other foods in the pizza prep cooler. Corrected- All raw meats are to be stored below cooked and or ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold gravy was placed directly into the hot holding unit instead of first being reheated to >74C.- Proper reheating practices were reviewed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The electric knife used to slice donair meat was dirty from the previous day's use. (facility had just opened for the day)- All used utensils must be sent for washing at the end of the operating day.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease accumulation noted on the deep fryers and sides of the Donair spits. 2. Food particle accumulation noted in the walk-in cooler and freezer floors along the wall edges and on the interior walk-in cooler door. 3. Door interiors of the pizza prep cooler have dried food splashes.- Equipment requires cleaning.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on the counters and no premade sanitizer solution present.- 100 ppm chlorine sanitizer solutions were prepared and cloths immersed in the solution after each use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Knives were stored in the basin of the back area handwash sink. Corrected- Designated handwash sinks are to be kept empty and used only for handwashing purposes.2. No hand wash soap available at the front area handwash sink. Corrected.- Handwash sinks must be properly supplied with soap and paper towel at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monthly pest control records are not being maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Grease accumulation noted on the deep fryers and sides of the Donair spits. 2. Food particle accumulation noted in the walk-in cooler and freezer floors along the wall edges and on the interior walk-in cooler door. 3. Door interiors of the pizza prep cooler have dried food splashes.- Equipment requires cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Grease and /or food particle accumulation noted under the cook line equipment and under the food prep counters.- Cleaning required.2. Shelving where dust accumulation is evident requires cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists/schedules are not available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle of 100 ppm chlorine was not labelled as to contents.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large dirty pot was noted in the mop sink basin. Do not store any equipment/dishware waiting to be washed in the mop sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Floor mats are visibly dirty. Cleaning is required on a daily basis.2. The dishwashing area is cluttered. Organize and keep all dirty equipment/utensils in one area.
- 09. Are chemicals stored and handled in a safe manner?