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Buster's Pizza & Donair

110 - 28 Southridge Drive Okotoks AB T1S 0J7 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on November 3, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 separate inspections, most recently on September 11, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 3, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 5 separate inspections, most recently on November 3, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 separate inspections, most recently on September 11, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy tomatoes were observed stored in an open box in the walk-in cooler at the time of inspection. This was pointed out to the operator, and the affected tomatoes were discarded during the inspection. All food items must be maintained in good condition and safe for consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The current donair cooking and handling process, as explained by the operator, does not meet Alberta Health Services requirements for safe donair meat preparation. Operator stated that donair cones are fully cooked, shaved, and stored in a food-grade bucket before being placed in the lower prep cooler. Upon customer order, the shaved meat is reheated to 85°C before serving. This method does not follow the required secondary kill step and proper cooling procedures. It is recommended that shaved donair meat be reheated to a minimum internal temperature of 74°C to ensure food safety. Proper cooling techniques must be applied immediately after cooking if the meat is not served right away. The meat should be cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within the next 4 hours. Please refer to the documents provided for further guidance.***Adjust your donair meat cooking process.
    • 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?
      • Food permit on display was expired. **Display current food permit.***OUTSTANDING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed on the floor near the entrance beside the front counter. This damage can lead to the buildup of dirt and debris, and may create a potential harborage for pests. **Repair hole to ensure floors are smooth, water-resistant, and easily cleanable
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Food permit on display was expired. **Display current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on walk in cooler floor.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were observed to be stored in the insert area of the cooler located adjacent to the cash register. **Ensure disposable gloves are discarded after use. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cheese was observed to be stored above the insert container in the cooler adjacent to the cash register. **Do not overfill the insert containers as food will not be able to be maintained a temperature of 4 degrees Celsius or colder. ***CORRECTED DURING INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the lower prep cooler adjacent to the cash register. **Obtain thermometer. ***CORRECTED DURING INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on site did not detect concentration. **Discard and obtain new chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following area due to the accumulation of grease, dirt and/or debris: 1) Ventilation canopy of the Donair station. 2) Walk in cooler floor underneath the blue pallets. 3) Cooler handles throughout the facility. **Clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza oven conveyor was identified as requiring cleaning.Clean indicated areas.**Still outstanding.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A quats-based sanitizer was being used in the facility without test strips suitable to verify its concentration.Acquire test strips for measuring the concentration of ammonium chloride (quats). *Operator indicated test strips are on order - follow-up once received.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza oven conveyor was identified as requiring cleaning.Clean indicated areas.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several surfaces used for food equipment storage were observed to be surfaced using visibly soiled cardboard. Cardboard is absorbent and cannot be cleaned if contaminated. Remove cardboard from surfaces so they can be regularly cleaned.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A quats-based sanitizer was being used in the facility without test strips suitable to verify its concentration.Acquire test strips for measuring the concentration of ammonium chloride (quats).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were identified as requiring cleaning:-Pizza oven conveyor-Fire suppression hoses above cooking appliancesClean indicated areas.

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