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Buster's Pizza & Donair

101 - 343 Gregg Avenue Hinton AB T7V 2A7 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 11 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on June 20, 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 2 times across 2 separate inspections, most recently on June 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 3, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on October 21, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Three toilets in the women's washroom are out of order. - Ensure the toilets are maintained in proper working order.
  2. Demand Inspection

    1 infraction

    • 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?
      • Improper donair cooking practice was reported by the food handler during the inspection: Sliced donair meat from the vertical broiler was cooled and stored in a cooler for later use prior to undergoing a required secondary cooking step. - Sliced donair meat must be cooked to a minimum internal temperature of 74 °C during a secondary cooking step (on a grill, oven, or microwave) before being served, hot‑held, or cooled and stored in a cooler. - Discussed the requirements for the preparation and serving of donairs, and provided a paper copy of the applicable AHS guidance document.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels for the public men's washroom handwashing basin are not stored in proper dispenser, and the air dryer is out of order. - Facility staff reported that a dispenser has been ordered.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine/bleach was detected in a sanitizer bucket used to store cleaning cloths. * 100 ppm chlorine was provided during inspection. * Please check the concentration of chlorine solution every 2-3 hours and change when the concentration is below 100 ppm. * Please label the chlorine/bleach sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked gravy stored in a hot holding unit (warmer pan) was measured at 48C. * Advised facility staff to reheat the gravy to 74C and keep it in the warmer - corrected at the time of inspection. * Please ensure that gravy is cooked to a minimum internal temperature of 74C (165F) and be kept at 60C (140F) or warmer in a hot holding equipment (warmer pan). * Ensure the warmer is capable of maintaining 60C (140F) or warmer pan.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to measure the concentration of chlorine/bleach sanitizer solution. *Please provide test strips and implement use.
    • 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 hand sink faucets (cold and hot faucets) are not working - they are loose. The shut-off valves underneath the sink are being used. Facility staff advised the problem occurred 3 days ago. * Please fix the faucets.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy (about one serving or "one poutine") stored in a hot holding unit (warmer) was measured at 39C. - Facility staff discarded the gravy at the time of inspection. - Discussed that gravy needs to be cooked to a minimum internal temperature of 74C (165F) in a cooking equipment (not in a warmer) and be kept at 60C (140F) or warmer in a hot holding unit (warmer).
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    1 infraction

    • 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. A ceiling tile is missing above the walk-in cooler/walk-in freezer. - Please re-install the ceiling tile. 2. Carboard lining is observed on the shelving of the preparation cooler. - Carboard lining is not acceptable. - Please ensure food storage surfaces are smooth, non-absorbent to moisture, and easily cleanable.
  11. Demand Inspection

    0 infractions

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