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Buster's Pizza & Donair

10640 116 Street NW Edmonton AB T5H 0P8 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on February 25, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on December 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on December 5, 2023. 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?

  • 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 February 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 5 separate inspections, most recently on December 4, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    4 infractions

    • 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 at the facility to check and monitor sanitizer levels. Provide appropriate test strips to ensure proper monitoring of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the front hand sink.There was no paper towel in the dispenser at the hand sink by the dishwashing sink.Ensure hand sinks are fully equipped with soap and paper towel at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler needs to complete to complete a food safety certificaition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hose connected to the detergent dispenser over the dishwashing sink is heavily clogged with food debris. Clean or replace the hose to ensure proper operation.
  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?
      • - Shaved donair was probed at 55C, staff reheated to 74C during inspection.- Hot foods were placed in the hot holding unit that was turned up during inspection and measured at 77C.Ensure hot food is kept at a minimum of 60C. Ensure shaved Donair is cooked to 74C prior to hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The gravy in the hot holding unit was measured at 38C, gravy had been in the unit for over 4 hours, gravy was discarded during inspection. - Spare gravy on the counter was measured internally at 25C. Staff indicated gravy was cooling down and prepared within the last 2 hours. Gravy was reheated.- Hot foods were placed in the hot holding unit that was turned up during inspection and measured at 77C.Ensure hot food is kept at a minimum of 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the front hand sink.There was no paper towel in the dispenser at the hand sink by the dishwashing sink.Ensure hand sinks are fully equipped with soap and paper towel at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler needs to complete to complete a food safety certificaition.
  4. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -An invoice will be e-mailed to you. Follow the instructions on the invoice on how to pay. Once payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Paper towel was not placed in the dispensers. It was indicated the wrong size were ordered. Place paper towel in the dispenser to allow for easier access and to prevent them from getting wet.
    • 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?
      • -Pest control records not available. Pest control records be provided and maintained so it can be verified that pest control measures are in place.
  6. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Quat test strips were still on order. Test strips must be available. Ensure staff know where these are located and how to use them. Sanitizer solution concentration must be checked regularly to ensure the minimum concentration is maintained to ensure germs are adequately killed. Sanitizer and detergent lines at the dishwashing sink were correctly labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Paper towel was not placed in the dispensers. It was indicated the wrong size were ordered. Place paper towel in the dispenser to allow for easier access and to prevent them from getting wet.
    • 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?
      • -Pest control records not available. Pest control records be provided and maintained so it can be verified that pest control measures are in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The exhaust canopies above the deep dryers and the ovens had a build up of grease and dust. These must be cleaned to prevent attraction of pests, contamination of food and to allow for proper ventilation. -Cleaning procedures/checklists are available.
  7. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Did not observe any thermometers. Staff indicated they had these but were unable to find them. Thermometers must be available for checking the correct temperatures are achieved and maintained for cooking, hot holding and cooling and cold holding. Staff must know where these are and use them regularly to monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -The lines for the sanitizer and detergent dispenser unit at the 3 compartment dishwashing sink in the back were placed in the wrong chemicals. The sanitizer line was placed in detergent and the detergent line was placed in sanitizer. Clear out the lines and ensure each line is placed in the in the proper chemical. Consult with a licensed technician or the manufacturer to ensure it is properly functioning if you are unsure how to do this. The concentration of the sanitizer was measured at 200 ppm quats out of the detergent line. -Quat test strips were not observed. Staff did not know where these were. Test strips must be available. Ensure staff know where these are located and how to use them. Sanitizer solution concentration must be checked regularly to ensure the minimum concentration is maintained to ensure germs are adequately killed.
    • 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?
      • -Staff were unsure if pest control records were available. Pest control records be provided and maintained so it can be verified that pest control measures are in place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -Staff were not aware if food safety training certificates were available. These must be provided to verify that there is at least one person with care or control of the facility has taken an Alberta approved food safety training course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The exhaust canopies above the deep dryers and the ovens had a build up of grease and dust. These must be cleaned to prevent attraction of pests, contamination of food and to allow for proper ventilation. -Cleaning procedures/checklists were not observed and staff were not aware if these were available.These must be available and staff must know where to find these and they must follow cleaning procedures/checklists.

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