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Buster's Pizza & Donair

110 - 4911 50 Street Innisfail AB T4G 1N7 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on June 30, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests 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.

  • 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 2 times across 2 separate inspections, most recently on June 19, 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?

  • 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 4, 2024. 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 4 times across 4 separate inspections, most recently on May 2, 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 once on July 30, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • Gap under back door to be addressed to prevent entry of insectsRepair or replace door sweep to provide a proper seal at bottom of door.Correct by June 29 2026
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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 monitoring is not currently being carried out/ records are not up to date.**Please ensure pest monitoring activities are carried out at least once a month and records are maintained on file at the facility.
    • 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 fume canopy is due for maintenance. **Please have the hood serviced and maintain adequate records of the maintenance activities.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • The wall adjacent to the walk-in cooler was observed to be in disrepair.**Please have the wall repaired to ensure it is smooth, nonabsorbent and cleanable.
  7. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal food items were observed on a shelf and was being consumed in a food storage area.-Ensure to assign a dedicated staff area for eating, drinking, and storage of personal items that is separate from areas for food preparation and food storage.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The utensils hot water bath beside the hot gravy was measured at 50C. The water must be 60C or hotter to prevent bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were three paper towel rolls lying around without a dispenser. Provide dispensers for paper towel rolls.The facility was observed to be clean and orderly at the time of the inspection.There was no clutter to inhibit cleaning / sanitation efforts.
  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot held gravy was measured to be 55C. Hot hold foods must be maintained above 60C. The store had only been open a short time and the operator adjusted the temperature up.Ensure the hot hold water baths for the utensils is filled with hot water so that it heats up quicker in the morning. Water temp was measured at 34C when it should be above 60C.There was no probe thermometer for measuring the temperature of cooked meat. Ensure a probe type thermometer is available.Cooler temperatures were monitored and recorded.Temperatures were satisfactory. Coolers were measured below 4C. Freezers below -18C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were three paper towel rolls lying around without a dispenser. Provide dispensers for paper towel rolls.The facility was observed to be clean and orderly at the time of the inspection.There was no clutter to inhibit cleaning / sanitation efforts.

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