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Buster's Pizza & Donair

5 - 4041 63 Avenue Lacombe AB T4L 1V6 · Food - General

5 inspections

  1. Monitoring Inspection

    2 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?
      • Donair meat is shaved from the cone, placed in a container to cool, then stored. Meat is then reheated in steamer as needed.Second cook step immediately after shaving from the cone is required. Discussed with operator. Second cook step can include baking, grilling, steaming, microwaving, etc - second cook step much reach 74C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoon and whisk for hot held gravy are stored inside a container of water. The gravy-covered utensils held in water at room temperature will begin to rapidly grow bacteria after 2 hours, and will cross-contaminate the gravy when they contact it again.Options for utensil storage include:-Store used utensils in a container of sanitizing solution, which is changed out every 1-2 hours.-Wash and sanitize utensils every 1-2 hours.-Use a clean (washed and sanitized) utensil for each entry into the gravy.Operator on-site noted that he will discuss with owner and will confirm new process, but that he will mix a 100ppm chlorine sanitizing solution for storing the utensils until further notice.-
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the donair meat in the hot holding unit was 34.8C. Tried to increase the temperature and was measured at 40C. Operator voluntarily discarded the donair meat and adjusted the temperature of the hot holding unit.Coolers were measured to be below 4C.Freezers were measured to be below -18C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink closed to the front counter did not have any handsoap. Please ensure handsoap is available.