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Buster's Pizza and Donair

102 - 9203 100 Street, Fort St. John, V1H 5Z9 · Restaurant

Official record from Northern Health →

Inspection summary

Buster's Pizza and Donair has been inspected 2 times by Northern Health Authority since September 24, 2024. The most recent inspection, on November 18, 2025, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 18, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on November 18, 2025. For example: 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Routine Inspection

    3 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Donair cone on a broiler was only made rotary with the heater switched off (Public Health Significance). Turning off of broiler heater while the cone is still mounted could lead to uneven heating of the cone core, causing potential temperature abuse. The outside of the cone will be maintained at required temperature, while the inner core will be left within the danger zone.
      • Corrective Action: Employee immediately turned on the heater, monitor the cone temperature using probe thermometer, shave down any leftover cone at the end of the shift and store in cooler of 4 C or colder. Ensure anytime the cone is mounted, the heater is turned on as well.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer is used for in sanitizing equipment in the three compartment sink. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of equipment used in the kitchen. Washing and rinsing alone cannot deactivate the microbes know to cause potential food borne illnesses.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Always sanitizer with bleach solution/QUAT before air-drying.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Initial Inspection

    0 infractions

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