Buster's Pizza & Donair
6A - 1306 Bow Valley Trail Canmore AB T1W 1N6 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One sanitizer spray bottle in the kitchen was too strong, was around 1000 ppm chlorine. Spray bottle was changed to be used for tables/ customer area only. - Please ensure all sanitizers used in the kitchen are at a food safe concentration such as 100-200 ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in the hot holding unit was at 3C, was not re-heated and was going to be re-heated using the hot holding unit. - Operators were instructed to re-heat the gravy to 74C using the stove, then put into the hot holding unit to be held above 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the back hand sink was empty, was re-filled while onsite. - Please continue to ensure all hand sinks are supplied with soap and paper towels in appropriate dispensers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- If cooling log was filled in correctly, marinara sauce although was down to 4C within 6 hours, did not get from 60C-20C within 2 hours. Need to ensure high risk foods are cooled from 60-20C within 2 hours, then have an addition 4 hours (maximum) to get the food to 4C or below. Dividing into smaller portion, using cooling wands will also aid in cooling foods quickly enough.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for the back handsink is broken. To be repaired. Was advised parts to fix it have been ordered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Handwashing was being done but taps were not being turned off with paper towel after handwashing. Turn off taps with paper towel to prevent re-contaminating hands.Corrected during inspection.
- 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?
- Secondary cooking step was not being done after shaving meat off of kebab. Secondary cooking step to be done and temperature verified with a thermometer.Cooling logs are not being done properly. Unable to confirm whether cooling meat sauce quickly enough. Start timing and taking temperatures during the cooling process when the food reaches 60C and continue until the food reaches 4C or less.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Black garbage bag was being used to cover some of the pizza dough. Box for the garbage bag states they are not to be used for food storage. Use only food-grade plastic bags to cover food/food equipment. Corrected during inspection.There was a box of pita bread on the floor in the walk-in-freezer. Store up off the floor.There were some personal items stored near food items (box with soccer ball on shelf with food). Was removed during inspection.There were some jugs of pop stored on the floor. To be stored up off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- There were cleaning chemicals being store next to food packaging/wrap on shelf. Store cleaners away from food packaging/wrap.Some of the spray bottles of chemical were not labelled. To be properly labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were chicken wings thawing in cold water. To be thawed under cold running water so the food stays at 4C or below while thawing. Corrected during inspection.Kabob meat was being shaved off and put into large bucket. Bucket of kabob meat was being left at room temperature until it was filled which was taking several hours. After shaving off kabob meat and performing secondary cooking step, either keep hot (at 60C or higher) or put into the cooler. Do not leave the meat for an extended time at room temperature. Meat was discarded during the inspection as it had been out at room temperature for over 2 hours.Gravy in hot-holding unit was only at 47C. To be kept at 60C or higher. Gravy was re-heated during inspection and hot-holding unit turned up to high.There were some meats double-stacked in the top of the prep cooler; they were at 10C. Do not double-stack. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not accurate. Please obtain an accurate probe thermometer for checking internal food temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for the back handsink is broken. To be repaired.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was some cooked pasta in the walk-in-cooler that was labelled as having been made 12 days ago. Prepared foods should only be kept for about 3-7 days, depending on the food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some shelves are being lined with cardboard (was greasy/food stains). Do not line shelves with cardboard; clean shelving instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a broom stored hanging off edge of shelf that is used to store clean utensils/food containers. Store broom away from clean utensils. Corrected during inspection.Pizza boxes stored on floor. Although wrapped, please keep up off the floor. There were also jackets sitting on top of the pizza boxes. Do not store any personal items on top of the boxes.Utensils used for gravy were being stored in hot water between uses, but hot water was only at 47C (were in an insert of water in another insert in the hot-holding unit). Utensils would need to be put directly into bottom insert (filled with water) so the water stays at 60C or higher to prevent bacterial growth. Corrected during inspection.Some food wrap was stored in a carboard box that appeared to be re-used/not original box. Do not re-use cardboard boxes for storage of food/food equipment/food wrap/utensils as cardboard can't be cleaned. Corrected during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions
- Demand Inspection
4 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?
- There is a gap between the double exit doors (to the outside) at back of the kitchen. Close off gap to prevent entry by pests/mice.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sneezeguard not yet installed on front off/on prep cooler next to till. To be installed.Missing ceiling tile(s) around the HVAC vent above the 3-compartment sink. Also raw wood pieces on wall in this area. Enclose ceiling in this area and remove the wood.There are also some ceiling tiles that need to be slide back into place once the wiring is finished.There are a couple of damaged floor tiles that need replacement or repair (under 3-cpmt sink and near stainless steel prep table).Edge of ceiling under the screens in front area is missing the edging. Please install.Metal ventilation hoods, etc. still have protective stickers covering them; please remove.
- 23. Is the facility maintained in a clean and sanitary condition?
- There are still several construction items/tools in back area. To be removed.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Plastic liners needed for the garbage bins.
- 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?