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Buster's Pizza & Donair

107 - 1840 Strachan Road SE Medicine Hat AB T1B 4J8 · 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 December 19, 2023. The most recent inspection, on August 6, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on July 20, 2026. 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 July 20, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 separate inspections, most recently on December 8, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat was being reheated in the hot holding unit. Staff removed the meat and started cooking it on the grill to reheat the food. Foods being reheated must be done in a manner such that they pass through the danger zone (4-60 degrees C) as quickly as possible.
    • 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?
      • There is a gap at the back door along the vertical strip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The elevate wire rack on top of the prep cooler for making pizzas have dried tomato sauce spilled on it. The middle section of wires are stabilized by adhesive putty and a zip tie. Clean this area and remove the adhesive putty; all surfaces need to be smooth, durable, and easy-to-clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A non-food grade container was used to store donair meat in the front prep cooler. The operator transferred the meat into food grade containers as instructed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals in spray bottles are not being labelled.*Clearly label contents of each chemical container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and have accumulated grime: - prep cooler at front service area- the sides of the deep fryer- can opener*Thoroghly clean the indicated areas.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken (still in packaging) was thawing in the sink, it was not submerged under cold running water. Staff submerged the chicken under cold running water.Food may be thawed:i) under refrigeration at 4 degrees C or less;Ii) completely submerged in cold running water;iii) as part of the cooking process;iv) by microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Scrap donair meat was being held in a container at room temperature. It was discarded by staff.Ensure any leftovers are quickly cooled and then stored at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not demonstrate or describe how to properly sanitize dishes when manually washing. They were given instructions on how to manually sanitize with 100 ppm chlorine and a sink was set up for demonstration. Written instructions on the poster by the sink were updated as it they were not longer legible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some dirt buildup underneath the hand dryer and beside the toilet in the customer washroom.There is a buildup of dead ants/debris underneath the shelving by the three-compartment sink.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat from the cooler had been placed in hot holding and measured <60 degrees C. The operator recooked the donair meat before placing everything back in the hot holding.
    • 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 cold-water tap is not working at either handwashing sink in the kitchen area. Noted that the hot water tap did provide a comfortably warm temperature after 20 seconds.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored inside bulk food containers. The scoops were removed by the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no cold water available at the hand sink adjacent to the donair grill area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the dishwashing sinks was clogged. Staff were attempting to fix it during the inspection.

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