Buster's Pizza & Donair
FCU4 Londonderry Mall NW Edmonton AB T5C3C8 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several personal items were stored on the side of the dough sheeter machine. Please store personal items away from food contact surfaces/food preparation areas. A dedicated space should be designated for the storage of personal items. The items were taken for removal.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available to verify donair meat temperatures. Please obtain a probe thermometer.Jan 27/26 - A probe thermometer was available but was not functioning properly. Please replace battery, or repair/replace the thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy stored in a container on the grill was measured at 52C. The operator indicated that the gravy had been placed in the container less than two hours ago. Keep hot gravy at or above 60C at all times. The gravy was reheated to 74C.**Use proper hot-holding equipment to avoid temperature fluctuations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Chlorine sanitizer test strips were expired. Please obtain valid test strips.
- 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?
- Outstanding - The food handling permit was not displayed. Please display the current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - The dough sheeter and stand mixer were observed with heavy buildup of food debris. The operator indicated that the dough is prepared in the morning. Please clean and sanitize the machines after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Exhaust hood with a buildup of grease - corrected - White flour bin near the prep cooler with food debris buildup - corrected- Floors in the back kitchen - outstandingPlease conduct a deep cleaning and organization of the facility. Remove items/equipment not in use. - outstanding
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - No sanitizer solution was readily available. The operator was unable to locate the sanitizer solution and then provided a nearly empty chlorine spray bottle that was dusty and appeared unused. Ensure that a proper sanitizer solution is available at all times for active cleaning and sanitation.Corrected onsite. The operator prepared a new chlorine sanitizer solution in a bucket. The bucket was then labelled. Chlorine was measured at >100 ppm.- Two soiled cleaning cloths were left out in the back kitchen. Keep contaminated cleaning cloths in a sanitizer solution when not in use. The cloths were moved to the dirty cloth bag. Education was provided.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of garlic butter/margarine was stored uncovered on a bottom shelf near a can and other items.Do not leave food uncovered. Store all food properly and away from non-food items or areas. The spread was discarded onsite.**Keep high-risk foods <4C or >60C at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- More than two items of staff belongings were stored on the dough sheeter. Please remove all items not associated with food from this area and ensure that staff personal belongings are stored separately from food areas. The items were removed from the area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available to verify donair meat temperatures. Please obtain a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Donair meat was held in a container on a bottom shelf near the cookline at 23C. Do not hold high-risk foods at room temperature. Ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. Discard high-risk foods held between 4C and 60C for more than 2 hours.The donair meat was discarded onsite.- The donair broiler was turned off; the small cooked donair cone on it was measured at approximately 50C. Keep the donair broiler on at all times to maintain proper temperature. Donair meat is grilled before serving. The operator turned on the broiler.***The cooler with sauces and various vegetable toppings was overfilled. Please fill the cooler compartments to the fill line.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips were expired. Please obtain valid test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - No hand soap was available at the front hand sink, and the paper towel dispenser was empty. - The soap at the back hand sink was heavily diluted. The facility did not have a stock of soap. Ensure soap and paper towels are available at all times for proper handwashing.Operators were instructed to obtain soap, which was acquired during the inspection. The operator stated the paper towel dispenser will be refilled soon.
- 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 handling permit was not displayed. Please display the current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough sheeter and stand mixer were observed with heavy buildup of food debris. The operator indicated that the dough is prepared in the morning. Please clean and sanitize the machines after each use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The flour cart/container was missing a cover/lid. A piece of cardboard was being used to cover the container. Replace the cover for the flour cart or store the flour in an appropriate container.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Exhaust hood with a buildup of grease- White flour bin near the prep cooler with food debris buildup- Floors in the back kitchenPlease conduct a deep cleaning and organization of the facility. Remove items/equipment not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operator could not locate a thermometer during the inspection. Ensure that a thermometer is readily available to help monitor temperatures of the Donair during hot-holding, cooking and cooling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing baseboards were observed on the wall beneath the front service counter. Ensure that the indicated area is refinished to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime was observed on the wire racks above the dishwashing sink. Ensure that the indicated area is cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operator could not locate a thermometer during the inspection. Ensure that a thermometer is readily available to help monitor temperatures of the Donair during hot-holding, cooking and cooling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing baseboards were observed on the wall beneath the front service counter. Ensure that the indicated area is refinished to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime was observed on the wire racks above the dishwashing sink. Ensure that the indicated area is cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A container of lettuce is observed to be uncovered in the walk-in cooler. Ensure all food is stored with covers to help prevent potential contamination. The operator provided a lid for the lettuce during 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?
- Minor cockroach activity noted in a trap beneath the back food prep counter. Ensure pest control measures are taken to try and eliminate the presence of cockroaches in the facility.
- 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 baseboards on the front counter are observed to be in disrepair and are no longer smooth and easily cleanable. Ensure that the indicated baseboards are repaired to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris is observed beneath the front counter where the pizza is hot-held. Ensure that the indicated area is cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ensure used towels are placed in sanitizer solutions when not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine test strips unavailable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the time, the hand sink had a small pail in the basin. To avoid enforcement actions, the sink cannot be obstructed/inaccessible at any time. Staff were reminded of the requirement during inspection. At the front. the roll of paper towels were soaked from being too close to the faucet. Ensure the roll of paper towels are close by but away from cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Staff indicated the flour bin lid was on order.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used towels were found on counters. No prepared sanitizer was available to store the used towels. Ensure used towels are placed in sanitizer solutions when not in use. Operator showed a bottle of Clorox being used for counters.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator obtained QUAT test strips, however, it is ineffective for the current sanitizer in the facility. If using bleach, please use chlorine test strips. If using a QUAT product, use QUAT test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- High touch areas such as handles of coolers had buildup of dried food and grease. Please clean those areas. Flour bin lid was cracked and no longer repairable. Please replace the lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of clutter in certain areas that prevented proper cleaning and/or space for food storage. Please review items and any items no longer serving its purpose to the food establishment is to be removed to allow for proper cleaning and storage of food/supplies.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used towels were found on counters. No prepared sanitizer was available to store the used towels. Ensure used towels are placed in sanitizer solutions when not in use. Operator showed a bottle of Clorox being used for counters.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two compartment sink was equipped with dish detergent and bleach, however, chorine test strips were missing. When cleaning, ensure items are always washed in hot soapy water, rinse in hot water and sanitized using an approved sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen hand sink was obstructed with a pail in the basin again. Soap was present, however, paper towels were missing.Front hand sink was missing soap and paper towels. Ensure all hand sinks are equipped with soap and paper towels at all times. It is important to monitor supplies on a frequent basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- High touch areas such as handles of coolers had buildup of dried food and grease. Please clean those areas. Flour bin lid was cracked and no longer repairable. Please replace the lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of clutter in certain areas that prevented proper cleaning and/or space for food storage. Please review items and any items no longer serving its purpose to the food establishment is to be removed to allow for proper cleaning and storage of food/supplies.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?