Skip to content
Loading map…

Buster's Pizza & Donair

134 - 9080 25 Avenue SW Edmonton AB T6X 2H4 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on July 22, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on July 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10, 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 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 July 22, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • July 22, 2026No valid food safety certificate available on site. At least one person who is in care and control of a food establishment must hold a valid food safety certificate. July 10, 2026Food handler was unable to identify any staff member holding a valid food safety certificate. All food safety training certificates on-site were either expired or did not meet food safety training requirements. At least one person who is in care and control of a food establishment must hold a valid food safety certificate. Ensure that at least one staff member successfully completes an Alberta Health Services- recognized food safety training course and obtains a valid certificate. A list of recognized courses is available at:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility used quaternary ammonium (QUATS) sanitizer solution for sanitizing equipment and utensils. When tested, the concentration was above 500 ppm. Excessively high sanitizer concentrations can leave chemical residues on equipment and utensil surfaces, which may contaminate food.Corrective action: At the time of inspection, the PHI required the food handler to discard the prepared sanitizer solution. Education was provided on-site regarding the proper preparation and testing of quaternary ammonium sanitizer solutions to achieve a concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed stacked directly on top of uncovered food items. The exterior surfaces and bottoms of containers may be contaminated and can transfer contaminants to exposed food, increasing the risk of food contamination. Ensure food items are covered with properly fitted lids, food-grade wrap or other effective covering method. If space is limited, use smaller containers or adjust storage practices so all food items can remain covered and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the poutine gravy was measured at 49°C using a probe thermometer. The hot holding unit was being used to reheat gravy, which is not an approved method of reheating. All food items must be reheated to a minimum temperature of 74°C before being placed into a hot holding unit.The food handler present advised that the gravy had been prepared in advance and had been in the hot holding unit for approximately one hour. The food handler was instructed to fully reheat gravy to 74°C before returning it to the hot holding unit or to discard gravy and make a new batch. The food handler chose to make a fresh batch while PHI(T) was present. Placed in hot holding unit and had an surface temperature of 60.2°C .
    • 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?
      • No pest records on site. Operator is required to produce pest control records upon request to a PHI. Consistent pest records help to ensure that a food facility remains free from pests and is not creating harbouring conditions for pests. Operator must email or show PHI their pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler was unable to indentify any staff member holding a valid food safety certificate. All food safety training certificates on-site were either expired or did not meet food safety training requirements. At least one person who is in care and control of a food establishment must hold a valid food safety certificate. Ensure that at least one staff member successfully completes an Alberta Health Services- recognized food safety training course and obtains a valid certificate. A list of recognized courses is available at:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front deli table was in disrepair. Do not use until it is repaired. Food discarded.An insert of donair meat was being. Left on the counter. Please ensure that cooked meat is stored below for Celsius or above 60 Celsius.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front deli table was in disrepair. Do not use until it is repaired. Food discarded.An insert of donair meat was being. Left on the counter. Please ensure that cooked meat is stored below for Celsius or above 60 Celsius.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front deli table was in disrepair. Do not use until it is repaired. Food discarded.An insert of donair meat was being. Left on the counter. Please ensure that cooked meat is stored below for Celsius or above 60 Celsius.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front deli table was 8C. Please monitor and repair, as required.

Nearby inspected facilities

Own this business? Add a badge to your website