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Buster's Pizza & Donair

120 - 151 Loutit Road Fort McMurray AB T9K 0K6 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 22 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on October 2, 2026, found no infractions.

9 of 22 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on September 17, 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?

  • 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 4 times across 4 separate inspections, most recently on February 16, 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 3 times across 3 separate inspections, most recently on January 6, 2026. 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 5 times across 5 separate inspections, most recently on May 12, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on June 11, 2025. For example: 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?

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.

22 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?
      • Monthly pest inspection records were not available or sent for review. Ensure that monthly pest inspections are conducted and that records are available for review.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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 kitchen vent hood was due for servicing by March 2026. Ensure that the vent hood is serviced every 6 months or as often as a professional recommends.
  5. 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?
      • Monthly pest inspection reports were not provided or sent within 24 hours for review. Ensure that monthly pest inspections are completed and that the reports are made available for review.
    • 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 kitchen vent hood was due for servicing by March 2026. Ensure that the vent hood is serviced every 6 months or as often as a professional recommends.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • Monthly pest inspection reports were not completed. Ensure that a monthly pest inspection is conducted and that the information is recorded and available for review.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy hot holding temperature was measured at 52C at the time of inspection. Operator increased the temperature of the container during the inspection. Ensure that all high-risk food items requiring hot holding are kept at or above 60C.
    • 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?
      • Monthly pest inspection reports were not completed. Ensure that a monthly pest inspection is conducted and that the information is recorded and available for review.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. 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?
      • The posted Food Handling Permit expired in April 2025. Ensure that a valid permit is posted in a location easily seen by customers.
  12. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings were observed stored in cold water in the 3-C sink. The manager turned on cold water so that a steady stream of water was constantly flowing through the sink. Ensure that frozen foods are properly thawed to minimize the risk of foodborne illness.
    • 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?
      • The posted Food Handling Permit expired in April 2025. Ensure that a valid permit is posted in a location easily seen by customers.
  13. Monitoring Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Risk Management 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?
      • A portion of the tile baseboard is missing to the left of the dishwashing sink. Ensure that the area is covered with a material that is smooth, non-absorbent, and easily cleanable.
  16. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The donair meat in the hot holding container measured 25C. Operator adjusted the heat of the container and the temperature started to rise. Ensure that all high-risk foods requiring hot holding are kept at or above 60C.
    • 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?
      • The posted Food Handling Permit expired in April 2024. Ensure that the current, valid permit is posted in clear view of customers.
    • 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 portion of the tile baseboard is missing to the left of the dishwashing sink. Ensure that the area is covered with a material that is smooth, non-absorbent, and easily cleanable.
  17. Monitoring Inspection

    0 infractions

  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available expired on July 1, 2023. Ensure that staff have access to adequate testing methods for measuring sanitizer concentrations.
  20. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available expired on July 1, 2023. Ensure that staff have access to adequate testing methods for measuring sanitizer concentrations.
  21. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available expired on July 1, 2023. Ensure that staff have access to adequate testing methods for measuring sanitizer concentrations.
  22. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of shawarma meat were stored on the floor in the walk-in freezer. Ensure that all food items are stored above the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available expired on July 1, 2023. Ensure that staff have access to adequate testing methods for measuring sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Soiled pieces of cardboard are used as shelf bottoms in the walk-in cooler. Ensure that the soiled pieces of cardboard are discarded.2. The shelf underneath the fans in the walk-in cooler is covered in food debris and requires cleaning. Ensure that all storage spaces are cleaned on a regular basis,

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