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Buster's Pizza & Donair 164

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

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair 164 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on July 21, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 3, 2024. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 9, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on October 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 21, 2026. 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food items such as chicken were stored on the floor in the walk-in freezer. The boxes were moved to the shelf by the operator during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front handwashing station was empty. The staff refilled the dispenser during inspection.
    • 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?
      • Food handling permit was not displayed.The staff displayed a valid food handling permit for the facility during inspection.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.

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