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Buster's Pizza & Donair 164

12070 Jasper Avenue NW Edmonton AB T5K 0P3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Walk in cooler had a jug of opened 2% milk with the best before date of September 19, 2025
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for the pizza warmer was not on at the time. Please ensure the unit reaches a minimum 60C before hot holdingTwo probe thermometers were presentThere was no hot holding in place. Gravy made to orderThe small prep cooler was missing a thermometer. Ensure all coolers holding perishable foods are equipped thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The order of the three step dishwashing was incorrect. Staff was informed of the 3 step dishwashing method. CDI
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the oven area was equipped with soap and paper towelsThe hand sink in the prep kitchen (with the 3-compartment sink) was equipped with paper towels, however, the soap dispenser was empty.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Warm water and cold water were present. Operators indicated that the landlord for the building was already made aware and that it would be rectified within 24 hrs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza prep cooler was equipped with a thermometer, however, the handles had buildup of dried food. Please clean the high touch areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink had soap and bleach, however, both chemicals were running very low. Ensure there is extra dish soap and bleach available for cleaning and sanitizing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Warm and cold water was detected at each sink basin. Ensure there is hot and cold water readily available at each basin.
    • 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?
      • Mouse droppings were observed in the shelves of the office. Ensure the affected areas are cleaned and sanitized. Increase pest control measures may be required.
    • 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?
      • Permit was not posted. Ensure a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler light was dim. Increase lighting in the walk in cooler.High touch areas such as handles had minor buildup of food, please clean.
  5. Initial 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?
      • There is no weatherstripping on the exterior door leading to the shared hallway or on the door leading into the food facility.Either the door leading to the exterior or the door leading into the facility needs to have weatherstripping to prevent easy entry of pests into the facility.