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Buster's Pizza & Donair

610 - 4500 Blackfalds Crossing Way Blackfalds AB T0M 0J0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy hot holding unit was observed to be 50 C. The gravy was made thirty minutes prior to inspection. During the inspection, onsite staff adjusted the temperature of the hot holding unit. After the adjustment the gravy was probed with a thermometer, and was 64.3 C. Please ensure that all hot holding units can maintain food at 60 C or above.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy initially measured 31C in hot holding unit. Hot holding unit appear to have broken.Transferred to hot holding unit with donair meat, measured 67C.Donair hot holding at 73C.Foods cooked prior to hot holding.All coolers at 4C or less.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy measured at 43C. Using steam table to heat. Steam table is only meant for hot holding. Gravy and sauces must be cooked on stove prior to hot holding.Coolers at 4C and less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ladell for sauce in walk-in cooler has handle in sauce and would require touching the sauce to use.Removed handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility clean throughout.Had cardboard on stainless steel shelving where flour is stored. Removed cardboard.Store food products on washable surfaces to prevent contamination.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Not repaired.Inadequate lighting in walk-in cooler to allow for appropriate cleaning. Replace current lights with increased wattage to allow for easier cleaning.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wipe cloths stored out of solution. Create wipe cloth bucket solution of appropriate sanitizer and store wipe cloths in solution.2. Chlorine spray bottle without top and not labelled. Attach spray nozzle to bottle and label as chlorine or sanitizer. Testing strips available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and meat measured at 14C and 21C respectively while in hot holding area. Foods need to be cooked prior to hot holding to minimize time spent in the danger zone. All coolers at 4C or less.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired permit posted.Post current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in walk-in cooler to allow for appropriate cleaning. Replace current lights with increased wattage to allow for easier cleaning.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of onions and other food items were found to be stored on the floor in the storage and freezer area. The operator moved it onto a shelf above the floor.- Please ensure food is kept off the floor at all times to prevent pests and debris from potentially contaminating the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in cool holding units were measured and kept below 4 degrees C, and in freezer units below minus 18 degrees C. However, the food in the hot holding unit was measured at 39 degrees C. Noted that the unit was not plugged in. Staff plugged in the unit.*Please ensure to check all the temperature regulated units for hot and cold foods to maintain units holding above 60 and below 4 degrees C.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit displayed is no longer valid.