D'Famous Burger Baron
10215 101 Avenue Lac La Biche AB T0A 2C0 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution in the bucket for cleaning cloths measured 50 ppm. Water was cloudy.Replace chlorine solutions approximately every 2 hours or when water becomes dirty. Chlorine solutions must be maintained at 100-200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bucket containing sanitizer and cleaning cloths was in the handwashing sink.Do not store items in the handwashing sink. The handwashing sink must remain clear and easily accessible for handwashing at all times.Bucket was removed from handwashing sink during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There was water dripping from the ceiling over the prep table.Do not use the prep table while the ceiling is dripping as unsanitary water may splash onto food.Repair the roof so it does not leak.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine concentration measured <100 ppm.Chlorine was added to create a 100 ppm solution during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was observed to rinse hands in the dishwashing sink and dry them on his apron.Hands must be washed with soap and water in the handwashing sink, and dried with single use paper towel.Handwashing was reviewed with operator during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing capabilities are not sufficient.The dishwasher is not functional and only a 2 compartment sink is available. Facility uses re-usable customer items (eg cups).Facility must have one of the following options:- a functional dishwasher capable of sanitizing dishes and a two compartment sink, or- a three compartment sink (no dishwasher required), or- only use disposable customer items (plates, utensils, cups, etc).Forward a plan to EPH by the date indicated on how this concern will be addressed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was paper towel in the dispenser at the kitchen handwashing sink; however, the dispenser was not functioning. There was no hot water present at the sink.Note: a new paper towel dispenser is onsite and will be installed.Handwashing sink must be only used for handwashing.Handwashing sink must have hot and cold running water.
- 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?
- Pest control records were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.Pest control self checklist provided via email.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was no paper towel present in the dispenser in the women's washroom. Ensure there is paper towel in the dispenser at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The top of the pizza oven had a build up of dust/debris.Clean the top of the pizza oven.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were three stainless steel containers of raw hamburger patties sitting on the counter, likely to thaw.High risk foods must be thawed in an approved manner:- in the cooler- under cold running water- as part of the cooking process- in the microwave, if the food will be used immediately.Do not store high risk food at room temperature.Containers with patties were moved to the cooler during inspection.Guideline document on thawing and cooling foods provided via email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was a container of sliced donair meat sitting beside the rotisserie that was just over half full of donair meat. Operator could not specify what time he started slicing the donair meat.Donair meat must be cooled from 60C to 4C within two hours. Do not overfill containers as they take longer to cool and are difficult to stir.Fill containers halfway and allow to cool to room temperature before placing in the cooler. Stir meat frequently to help cool. Mark time in some way (eg timer, grease pencil on the container, sharpie on tape on the container).Sliced donair meat was placed into the cooler during inspection and a new container started.Donair guideline document sent via email.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing capabilities are not sufficient.The dishwasher is not functional and only a 2 compartment sink is available. Facility uses re-usable customer items (eg cups).Facility must have one of the following options:- a functional dishwasher capable of sanitizing dishes and a two compartment sink, or- a three compartment sink (no dishwasher required), or- only use disposable customer items (plates, utensils, cups, etc).Forward a plan to EPH by the date indicated on how this concern will be addressed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen had a large garbage can in front of it, restricting access. The sink also had a bucket of sanitizer present in the sink. There was paper towel in the dispenser; however, the dispenser was not functioning. There was no hot water present at the sink.Keep the hand sink easily accessible at all times.Handwashing sink must be only used for handwashing.Handwashing sink must have hot and cold running water.It is recommended to have a small garbage can under the handwashing sink and move the large garbage can to a location where it does not impede access to the handwashing sink.
- 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?
- Pest control records were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.Pest control self checklist provided via email.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was no paper towel present in the dispenser in the women's washroom. Ensure there is paper towel in the dispenser at all times.
- 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 ventilation filters above the grills/fryers had a significant build up of grease and debris and require cleaning. Inspector was informed that filters are cleaned monthly.Clean filters as often as necessary to prevent grease/debris build up. Weekly cleaning is recommended to start.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing capabilities are not sufficient.The dishwasher is not functional and only a 2 compartment sink is available. Facility uses re-usable customer items (eg cups).Facility must have one of the following options:- a functional dishwasher capable of sanitizing dishes and a two compartment sink, or- a three compartment sink (no dishwasher required), or- only use disposable customer items (plates, utensils, cups, etc).Forward a plan to EPH by the date indicated on how this concern will be addressed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was no paper towel present in the dispenser in the men's washroom. A loose paper towel roll was present.Ensure there is paper towel in the dispenser at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking has worn away where the counter and the wall join behind the handwashing sink in the front area.Ensure the joint between the wall and counter is sealed to prevent water infiltration.2. The wall behind the line cooler has some damage.Ensure the wall is repaired and maintained so it is smooth, impervious to moisture and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?