Buster's Pizza & Donair

Ce restaurant a été inspecté 9 fois depuis le 4 mars 2024, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.

1. 22 juill. 2026Non conforme

   1 infraction

   Autre

   July 22, 2026, No valid food safety certificate available on site. At least one person who is in care and control of a food establishment must hold a valid food safety certificate. , , July 10, 2026, Food handler was unable to identify any staff member holding a valid food safety certificate. All food safety training certificates on-site were either expired or did not meet food safety training requirements. At least one person who is in care and control of a food establishment must hold a valid food safety certificate. , , Ensure that at least one staff member successfully completes an Alberta Health Services- recognized food safety training course and obtains a valid certificate. A list of recognized courses is available at:, https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety

2. 10 juill. 2026Non conforme

   5 infractions

   Crucial

   Facility used quaternary ammonium (QUATS) sanitizer solution for sanitizing equipment and utensils. When tested, the concentration was above 500 ppm. Excessively high sanitizer concentrations can leave chemical residues on equipment and utensil surfaces, which may contaminate food., , Corrective action: At the time of inspection, the PHI required the food handler to discard the prepared sanitizer solution. Education was provided on-site regarding the proper preparation and testing of quaternary ammonium sanitizer solutions to achieve a concentration of 200 ppm.

   Crucial

   The internal temperature of the poutine gravy was measured at 49°C using a probe thermometer. The hot holding unit was being used to reheat gravy, which is not an approved method of reheating. All food items must be reheated to a minimum temperature of 74°C before being placed into a hot holding unit., , The food handler present advised that the gravy had been prepared in advance and had been in the hot holding unit for approximately one hour. The food handler was instructed to fully reheat gravy to 74°C before returning it to the hot holding unit or to discard gravy and make a new batch. The food handler chose to make a fresh batch while PHI(T) was present. Placed in hot holding unit and had an surface temperature of 60.2°C .

   Autre

   Bowls were observed stacked directly on top of uncovered food items. The exterior surfaces and bottoms of containers may be contaminated and can transfer contaminants to exposed food, increasing the risk of food contamination. Ensure food items are covered with properly fitted lids, food-grade wrap or other effective covering method. If space is limited, use smaller containers or adjust storage practices so all food items can remain covered and protected from contamination.

3. 25 mars 2026Conforme

   Aucune infraction

4. 19 nov. 2025Non conforme

   1 infraction

   Crucial

   The front deli table was in disrepair. Do not use until it is repaired. Food discarded., , An insert of donair meat was being. Left on the counter. Please ensure that cooked meat is stored below for Celsius or above 60 Celsius.

5. 6 nov. 2025Non conforme

   1 infraction

   Crucial

   The front deli table was in disrepair. Do not use until it is repaired. Food discarded., , An insert of donair meat was being. Left on the counter. Please ensure that cooked meat is stored below for Celsius or above 60 Celsius.

6. 10 oct. 2025Non conforme

   1 infraction

   Crucial

   The front deli table was in disrepair. Do not use until it is repaired. Food discarded., , An insert of donair meat was being. Left on the counter. Please ensure that cooked meat is stored below for Celsius or above 60 Celsius.

7. 5 mars 2025Conforme

   Aucune infraction

8. 9 avr. 2024Conforme

   Aucune infraction

9. 4 mars 2024Non conforme

   1 infraction

   Crucial

   Front deli table was 8C. Please monitor and repair, as required.