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Buster's Pizza and Donair

16434 Ellerslie Road SW Edmonton AB T6W 4S8 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza and Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 15, 2025. The most recent inspection, on May 19, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on October 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 15, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/clean dish storage shelving unit next to the mop sink to prevent possible contamination from splashes.
  3. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The secondary cook step is not occurring immediately after the meat is sliced from the cone.- Proper cooking and handling procedures for donairs. shawarmas and similar products was reviewed with the staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/clean dish storage shelving unit next to the mop sink to prevent possible contamination from splashes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in a container of plain water in between uses in the cooking area.- Proper utensil storage practices reviewed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures/records are not available on site.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths are stored in.- Staff prepared a100 ppm chlorine solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when dishware is being manually washed at the 3 compartment sink.- Proper manual dishwashing procedures are Wash with soapy water -> Rinse -> Sanitize -> Air Dry. Review the proper procedures with all staff.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution in the food handling areas.- 100 ppm chlorine solutions were prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff bags are being stored on the shelf next to packaging materials.- Staff personal belongings are to be stored away from food and business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy and sliced donair meat were being hot held at less than 60C.- High risk perishable foods must be held at less than 4C or greater than 60C. Foods were sent for reheating to >74C and the temperature setting on the hot holding units was increased to ensure a minimum of 60C.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water is available at any of the taps.
    • 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?
      • A gap is noted at the bottom of the front doors.- Doors must have tight seals to prevent the possible entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many ceiling tiles throughout the kitchen are not in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Final cleanup pf equipment, surfaces, walls etc. has not been completed. Protective wrap on metal surfaces still needs to be removed.

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