Buster's Pizza & Donair
45 - 2840 13 Avenue Wainwright AB T9W 0A2 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Observed that operators are still not following proper dishwashing procedures, using the sanitizer sink for thawing of high risk foods (chicken).- Sight did not have any testing strips for verifying sanitizer solution in sanitizer sink.- Discussed proper dishwashing with staff present, request that they use the wash sink for any thawing of raw foods.- Directed staff to acquire proper test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - At initial review of sanitizer observed staff member adding a QUAT based degreaser to sanitizer bucket. Upon further review observed that premise actually has a Chlorine based sanitizer for use.- Dipper bucket dumped and proper sanitizing compound added, solution tested at >500ppm Chlorine.- Request that staff utilize the proper product for mixing of sanitizer solutions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - LG upright cooler/freezer combo = 3ºC and -21ºC- Walk in freezer = -27ºC- Walk in cooler = 2ºC- Prep table cooler = 3ºC- Front counter cooler = 2ºC- Pepsi cooler = 2ºCDonair Hot holding = was ~50ºC initially, discussed concern with staff member present, informed him proper hot holding temperatures are 60ºC and greater, food temperature corrected at this time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Observed that three compartment dishwashing procedures are not being properly followed.- Third compartment of sink (sanitizing sink) to be used for sanitizing of cleaned and rinsed dishes and equipment, proper concentration of sanitizer solution required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Garbage bags are being used to cover rising dough. Please use food grade plastic.
- 09. Are chemicals stored and handled in a safe manner?
- Some chemical spray bottles were not properly labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked, sliced, donair meat was being hot held in a steam table at 50 - 55 C. Cabinet temperature was adjusted and meat was reheated. CDI
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?