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Buster's Pizza & Donair

130 - 4529 49 Avenue Olds AB T4H 1A4 · 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 February 9, 2024. The most recent inspection, on March 27, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on October 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer is used for countertop prep surfaces between use. Concentration of the solution was found to be too low, at 50 ppm. A new solution was made and measured with a chlorine test strip at 100 ppm.Please ensure that you are regularly testing the chlorine sanitizers in the facility to ensure that it is at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was measured to be at 38.0C with an IR thermometer and was found to have been held at that temperature for over two hours.Gravy was discarded and a new batch was created.Please ensure that hot holding units are holding cooked foods at 60C or above.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection by preparing a new pail of Sanitizer. Chlorine Sanitizer measured to have a concentration of 200 ppm at the time of Inspection.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair Meat being stored in the Hot Holder was measured to be at 53 degrees Celsius at the time of Inspection.Ensure that High Risk Foods such as Donair Meat are being kept at or above 60 degrees Celsius at all times in order to prevent potential food borne illness. This was Corrected during the Inspection by turning the temperature dial from medium to high.Temperatures of Coolers and Freezers were measured to be within required safe ranges at the time of Inspection.
  5. Monitoring Inspection

    0 infractions

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