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Buster's Pizza & Donair

168 - 6800 48 Avenue Camrose AB T4V 4T1 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on August 25, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 8 times across 5 separate inspections, most recently on July 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on July 20, 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 3 times across 3 separate inspections, most recently on July 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 6 separate inspections, most recently on August 25, 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?

  • 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 6 times across 5 separate inspections, most recently on July 20, 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.

14 inspections

  1. 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?
      • There were missing ceiling tiles observed above the walk-in freezer at the time of the inspection. The operator informed the PHI that these were removed as a result of water leakage a couple of weeks earlier.Please ensure that this is replaced as soon as possible.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was tested and found to be at 00 ppm.The operator was found to have not used the right chemical choice in preparing the sanitizing solution. The correct mixing and preparation was explained and demonstrated to the operator and was thereafter tested with the facility test strips to be at between 100 ppm - 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some onion bulbs were observed sitting in an open carton on the floor and not elevated or protected from cross contamination. This was discussed with the operator and was noted to have been appropriately stored on the rack before the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed during the inspection that the process for the donair first cook step was not compliant with cooling time and temperature control. This was discussed with the operator to ensure that the cooled Pre-cooked donair beef was time monitored and transferred to the cooler within a couple hours. An inspection follow-up check was observed 3 hours later on the same day. It was confirmed that the pre-cooked donair observed earlier had been moved into the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza cuts cold holding and had a temperature of 8.5C which remained the same throughout the duration of the inspection. The device had some vegetables, onions, mushrooms and beef cuts sitting in it.The same temperature was observed 3 hours later when the PHI visited again for confirmation. This is outside the safe temperature of below 4C for ensuring food safety.This upper compartment of the Pizza cooling device is observed to not be working properly and should not be used, until it can be confirmed by a PHI to be functioning properly.
    • 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?
      • Pest Control records were not available for review at the time of the inspection. Alway ensure to have pest control records available within the facility at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing ceiling tiles observed above the walk-in freezer at the time of the inspection. The operator informed the PHI that these were removed as a result of water leakage a couple of weeks earlier.Please ensure that this is replaced as soon as possible.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Donair prep cooler next to the cash register was measured at 9C. All high-risk food items were moved to a functioning cooler. Please stop using this cooler until it is able to maintain a temperature of <4C.Technician determined the thermostat needs to be replaced. Timeline is approximately 1 month. Do not use this cooler until it is repaired.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Donair prep cooler next to the cash register was measured at 9C. All high-risk food items were moved to a functioning cooler. Please stop using this cooler until it is able to maintain a temperature of <4C.Technician is scheduled for 11 am on Monday.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Donair prep cooler next to the cash register was measured at 9C. All high-risk food items were moved to a functioning cooler. Please stop using this cooler until it is able to maintain a temperature of <4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser had fallen off the wall at the front hand sink. Please have this replaced.
    • 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?
      • The facility stopped maintaining monthly written pest control records.- Please ensure a monthly pest control plan is implemented, maintain monthly records, and keep them on site for future reference.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1 of the 2 vertical Donair grills is not operational. Please have this replaced/repaired or removed.
  7. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Discussed Donair cooking procedure-Ensure the cooking requirements for Donair meat are being followed. *2nd cook step was not occurring before hot holding. - REPEAT VIOLATION https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a scoop without a handle found inside the flour container.Operator was notified and this was corrected. Please ensure scoops with handles are purchased and are stored with the handles facing up and away from the food supply or outside the bulk bins in a clean container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Donair prep cooler next to the cash register was measured at 9C. All high-risk food items were moved to a functioning cooler. Please stop using this cooler until it is able to maintain a temperature of <4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat was being held at room temperature. Operator indicated this was cooling. This was moved into the walk-in cooler. Potentially hazardous foods must be cooled from 60ºC to 20ºC or less within two hours and then from 20ºC to 4ºC or less within four hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available to ensure Donair meat is being heated to 74C. Please purchase a thermometer.
    • 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?
      • The facility stopped maintaining monthly written pest control records.- Please ensure a monthly pest control plan is implemented, maintain monthly records, and keep them on site for future reference.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The electric meat slicer cord was held together with electrical tape. Operator indicated this is because it sparks. Electrical tape cannot be cleaned. Please have this repaired or replaced.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Red and Green cutting boards that were stored in the shelving rack in the back of the kitchen had deep grooves and were improperly finished.2. Middle prep cooler near the pizza oven had damaged rubber gaskets with tape around it.Corrective action:1. Please ensure the cutting boards are discarded and replaced.2. Please ensure the gasket in the middle prep cooler is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning schedule present but not maintained. Last recorded log entry was in June 2024. Please ensure cleaning records are maintained. 2. Sink faucet in the washroom is loose and needs to repaired.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine solution in pail at the time of inspection. Please ensure sanitizer solution in pails are readily available at all times. The operator prepared a chlorine solution with a concentration of 100 ppm. Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken in a boxed container was placed directly on the floor in the walk-in cooler.Staff moved boxed chicken on the bottom of the shelving rack.
    • 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 evidence of pests. Pest control checklist implemented but not maintained. Last recorded entry was on 15/08/2024.Please ensure pest control checklist is maintained monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Red and Green cutting boards that were stored in the shelving rack in the back of the kitchen had deep grooves and were improperly finished.2. Middle prep cooler near the pizza oven had damaged rubber gaskets with tape around it.Corrective action:1. Please ensure the cutting boards are discarded and replaced.2. Please ensure the gasket in the middle prep cooler is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning schedule present but not maintained. Last recorded log entry was in June 2024. Please ensure cleaning records are maintained. 2. Sink faucet in the washroom is loose and needs to repaired.
  11. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at greater than 200 ppm.- Educated and directed staff to make a 100 ppm chlorine sanitizer solution.- Moving forward, please ensure chlorine sanitizer is at 100 ppm.
  12. Risk Management Inspection

    0 infractions

  13. 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 ventilation service is overdue from September 2023.- Please ensure the ventilation is serviced.
  14. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a large green storage bin (Brand & Model: type A Restore Storage Container) that is being used to directly store flour. This storage bin is not food grade.- Ensure food (including flour) is stored in food grade containers.- Do not store food directly in this bin.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bottle of water used for cooking Donair was being stored in the hand washing sink.- Directed staff to move this during the inspection.- Please ensure the hand washing sink is accessible at all times and is only used for hand washing.
    • 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?
      • The facility stopped maintaining monthly written pest control records.- Please ensure a monthly pest control plan is implemented, maintain monthly records, and keep them on site for future reference.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection.Some options include:- Install a shorter hose that does not reach the sink basin (air gap).- Cutting the hose shorter so that it does not reach the sink basin (air gap).- Install a shut-off valve before connecting the hose.
    • 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 is not displayed.Please ensure your permit is displayed in a publicly visible area.If you cannot obtain your permit, you may contact AHS Environmental Public Health at: 1-833-476-4743
    • 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 ventilation service is overdue from September 2023.- Please ensure the ventilation is serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler beside the pizza oven was measured at 10-12 C.- The operator discovered the prep cooler plug had accidentally been removed from the outlet after another staff member was cleaning behind the prep cooler.- The prep cooler was plugged back in and it was measured at 4 C at the end of the inspection.Moving forward, please ensure this prep cooler is not accidentally unplugged when staff are cleaning behind it.

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