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The Burger's Priest 3708

10148 109 Street NW Edmonton AB T5J 1M7 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler Board #2 was at 6C. Operator was advised to monitor temperature and to replace/repair if unit cannot return to 4C or less. Gravy was at 60C, leftovers would be discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand wash sink had no paper towels in the dispenser. It was corrected with a stack of paper towels for the time being.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of food/debris behind the cheese curds coolerBuildup of onions/food under the beef grill
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front small prep cooler holding raw chicken/raw beef had an ambient air temperature of 12C. Ground beef was probed at 10C. All items were relocated or discarded during the inspection. Operator was instructed to not use the cooler until the unit is repaired/replaced. *Note: this unit has been an issue during every inspection. The unit must be properly repaired or replaced to ensure the temperature remains at 4C or less. Do not use the unit until the inspector approves of it. If repaired, provide invoice to indicate it has been repaired by a refrigeration technician/professional.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, however, the chlorine concentration was at 0ppm. Staff was instructed to manually sanitize after running items through the dishwasher. Two compartment sink was equipped with detergent and QUAT. Concentration of QUAT was at 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Syrup bottles had buildup on the pump spouts, please clean and sanitize. Mechanical ventilation hood had buildup of dust and grease
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall cleanliness of the facility requires improvement. The hard to reach areas of the floor had buildup of debris, food, grease. Certain areas of the walls had buildup of sauce. Floor was slippery due to grease.