Buster's Pizza & Donair
4714 56 Street Wetaskiwin AB T9A 1V7 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the back room, bag of onion was found stored directly on the floor.All food products must be stored on shelves or platforms at least 6 inches off the floor to prevent contamination and allow proper cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- As per date of last cleaning on the sticker, the internal cleaning of hoods is past due. Please ensure that ventilation hood is cleaned now and serviced on regular basis to prevent fire hazards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 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?
- No evidence of pest activity was observed. Operator has an AHS pest control checklist.Pest control checklists were not being kept up to date. Please ensure a checklist is filled out monthly and stored on-site for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- As per date of last cleaning on the sticker, the internal cleaning of hoods is past due. Please ensure that ventilation hood is cleaned now and serviced on regular basis to prevent fire hazards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The bulb in the walk-in cooler has been flickering and burnt out; it requires replacement.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy was hot held in the hot holding unit at 45 Celsius.PHI Instructed operator that Gravy that have been cooked, then cooled to 4 C yesterday, shall be reheated to 74 C or higher on the stove that they will pass through the Danger zone, as quickly as possible and then hot held above 60 Celsius.As discussed, this violation was corrected before the end of the inspection.
- 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?
- Operator self-monitors pest management.Pest control records were not up to date (recent one dated: September 2024).Please implement pest control checklist once every month
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Various carboards are placed on the shelves, have accumulation of food debris on top and underneath the cardboards. Remove all the carboards from the food preparation area, shelves and storage areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Old-food residue was on the can opener blade. Can opener cleaning shall be added to daily cleaning log and ensure it is cleaned and sanitized after every use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was not prepared at the start of the inspection. Upon request, the staff prepared sanitizer solution which were measured at 100 ppm (bleach and water).Please ensure multiple sanitizer solutions for food contact surfaces are available at all times. Sanitizer solutions should be readily available at all work stations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In hot holding unit, beef gravy was held at 45 Celsius.Ensure that all food items to be held hot are pre-heated to 74 Celsius before placing into the hot holding unit. Periodic temperature checks must be carried out to ensure all portions of the food held is at or above 60 Celsius.Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bag of frozen pepperoni was observed thawing on the counter at room temperature. The internal temperature was measured at -2 C. The operator stated a bag of pepperoni had been at room temperature for approximately 25 minutes. The operator was instructed to immediately cook or thaw in the walk-in cooler. When asked, operator updated that a bag of pepperoni was outside, and he forgot to put it back in freezer after changing the container and it was not for long time on room temp. Upon request, the operator moved a bag of pepperoni into the fridge to continue thawing. Safe thawing options were discussed with the operator.
- 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?
- Pest control records were not available for review.Please have the pest control measures implemented for review during the re-inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bottle of bug spray was being stored on a shelf in the dry goods pantry. Upon request, a staff member moved the bug spray to a location separate from food storage. Please ensure personal items are stored separately from food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Shelving units near the front of the store were observed to be lined with used cardboard with grease stains & some crumbs underneath. Please ensure cardboard liners are replaced once they become soiled and the shelving surfaces are cleaned regularly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal hand lotion was placed on the food prep table. Tires were placed by food items in the receiving area (Not Corrected)Personal boots were placed by food items on the shelf in receiving area.Requested to remove all personal belongings away from food items and food prep areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand wash sink had run out of soap - this will need to be refilled.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2 damaged, worn and scratched cutting boards were seen in the kitchen area.Requested to replace these cutting boards with new ones.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?