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Busters Pizza & Donair

D110 - 110408 8 Street, Dawson Creek, V1G 4V7 · Restaurant

4 inspections

  1. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Permit To Operate is not posted in the facility. The current year decal is not attached to the Permit.
      • Corrective Action: The fee for the current year decal has been paid. The decal has not been received. Upon receipt of the decal attach it to the Permit and post the Permit in a conspicuous location in the facility. Send a photo of the posted Permit to the EHO.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: The temperature of the gravy in the hot holding unit was 17°C. The required hot holding temperature is 60°C or more. The gravy was being reheated in the hot holding unit. Bacteria multiply quicker at temperatures between 5 and 59°C.
      • Corrective Action: Reheat gravy on the stove/ microwave oven to a temperature of 60°C or more before placing the gravy in the hot holding unit and maintain the temperature at 60°C or more.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Toilet paper is not available in a dispenser/ holder. Users must handle a toilet paper roll. This poses a risk of contamination being spread between users.
      • Corrective Action: Provide toilet paper rolls in appropriate dispenser/ holder.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing - there is no liquid hand soap in the dispenser in the washroom. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of the "Wing Fridge" cooler that is use to store pre-made dipping sauces was measured at 7.2°C. Temperature log showed that the refrigerator was not able maintain a temperature of 4°C since July 18. Refrigeration temperature for potentially hazardous foods must be kept at a minimum of 4°C to prevent the growth of harmful microbes that could lead to foodborne illness.
      • Corrective Action: Operator to adjust and repair cooler. Operator moved all pre-made dipping suaces into another working cooler. Temperatures of all cooler should be maintained at 4 °C or below.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer concentration in wipe buckets and sanitizer bottle was measured at 0 ppm. Morning employee said only soap and water was added to wiping buckets to clean food contact surfaces. Operator has chlorine on site but employee does not know to set up sanitizer for wiping buckets. Chlorine sanitizer must meet a minimum concentration of 100 ppm to effectively sanitizer food contact surfaces. Soap and water is not an acceptable sanitizer. Inadequate sanitization allows growth of harmful microbes increasing the risk of foodborne illness.
      • Corrective Action: Operator added chlorine to the wiping bucket and sanitizer bottle and checked that it reached a concentration of 100 ppm. Operator should ensure employees in the morning knows how to set-up and test for wiping bucket and sanitizer bottle concentration.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only operator has FOODSAFE training and they were not onsite when inspection initially started. The two employees onsite do not have FOODSAFE training and was not able to set-up wiping cloth or understand importance of keep temperature of potentially hazardous products under 4°C. At least one employee should have FOODSAFE or equivalent per shift to ensure food prepared in the food premises is safe.
      • Corrective Action: Operator to ensure at least one employee is trained in FOODSAFE per shift.
  4. Initial Inspection

    0 infractions