Buster's Pizza & Donair
2 - 5120 50 Street Drayton Valley AB T7A 1S3 · Food - General
Inspection summary
Buster's Pizza & Donair has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on February 27, 2026, recorded 3 infractions.
None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.
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.
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 February 27, 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 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 February 28, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 8 times across 5 separate inspections, most recently on February 27, 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 2 times across 2 separate inspections, most recently on February 4, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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
- Risk Management Inspection
3 infractions
- 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 were visible gaps in the weatherstripping of the back receiving door that were large enough to allow light infiltration. Corrective action: Weatherstripping on the back receiving door must be repaired or replaced for adequate vermin-proofing of the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards are missing in some sections around the dishwashing area, which has exposed bare wood and the underlying insulation. With this being a high-traffic wet area, there is a risk of accumulating water and pathogen growth (especially mold). Corrective action: The missing baseboards must be replaced. Please note that the materials for the baseboards must be smooth, durable, easily cleanable, and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is still an accumulation of dirt and debris surrounding the grease trap which requires further cleaning.
- 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?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some food items in the dry storage area and the walk-in cooler were not being stored off of the floor to protect them from contamination. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor.
- 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 were visible gaps in the weatherstripping of the back receiving door that were large enough to allow light infiltration. Corrective action: Weatherstripping on the back receiving door must be repaired or replaced for adequate vermin-proofing of the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard that is used on some of the shelving needs to be removed since it is not a material that is smooth, durable, easily cleanable, and impervious to moisture. The shelving itself must be cleaned and sanitized as part of your routine sanitation procedures.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards are missing in some sections around the dishwashing area, which has exposed bare wood and the underlying insulation. With this being a high-traffic wet area, there is a risk of accumulating water and pathogen growth (especially mold). Corrective action: The missing baseboards must be replaced. Please note that the materials for the baseboards must be smooth, durable, easily cleanable, and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas have a buildup of dirt and debris that must be cleaned and sanitized as part of your routine sanitation practices:1. In hard-to-reach areas such as under equipment and along the walls. 2. Around the grease trap.3. In the bathroom, especially near the toilet.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Complaint received about staff sitting on the counter top with bare feet. I spoke with the manager about food safety and then obtained the phone number for the owner of the restaurant.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard that is used on some of the shelving needs to be removed and shelves properly cleaned and sanitized.Floor edges in the facility require cleaning within the kitchen and washrooms.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring 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?
- Cardboard that is used on some of the shelving needs to be removed and shelves properly cleaned and sanitized.Floor edges in the facility require cleaning within the kitchen and washrooms.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring 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?
- Cardboard that is used on some of the shelving needs to be removed and shelves properly cleaned and sanitized.Floor edges in the facility require cleaning within the kitchen and washrooms.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler tested 1.3C, fridge 1.8C, prep cooler 3.4C, walkin cooler 1.0C, walkin freezer -18C. Hot holding temperature tested below 60C. Water in the devices was at a low level. Water was added and the warming devices were turned up to measure 60C or greater.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?