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Buster's Pizza & Donair

200 - 6900 Taylor Drive Red Deer AB T4P 1K4 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on October 16, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on October 16, 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 August 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 8, 2026. 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 6 times across 5 separate inspections, most recently on October 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 3 separate inspections, most recently on October 1, 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?

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.

12 inspections

  1. Risk Management 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?
      • New weatherstripping was installed. However, the back door had gaps allowing light inside. Please install door sweep at bottom of weatherstripping area.
  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet behind the front counter was slow to drain.
    • 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?
      • New weatherstripping was installed. However, the back door had gaps allowing light inside. Ensure weather stripping is installed to prevent entry of pests.
    • 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 splash guard protector was removed from between the deep frying area. Please install a splash guard protector to prevent any injuries to staff.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer did not turn on. Please purchase a new probe thermometer.Cold holding unit temperatures were in accordance. However, the prep cooler in kitchen had water pooling inside on the bottom. Please look into what is causing the pooling of water in the unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet behind the front counter was loose and drain was slow to drain. Please repair or replace.
    • 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?
      • Back door had gaps allowing light inside. Ensure weather stripping is installed to prevent entry of pests.Mouse dropping found behind door in dry storage area. Please clean.
    • 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 was duct tape on corner of one dishwashing sink making it not easily cleanable. Remove duct tape and repair sink.Trim was peeling off near back door. Please repair.The re-usable broom head was showing signs of disrepair. Please purchase a replacement push broom head.The splash guard protector was removed from between the deep frying area. Please install a splash guard protector to prevent any injuries to staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following needs to be cleaned:-Ceiling tiles in the kitchen had a buildup of dirt and grease on them. Improvements have been made. However, remaining ceiling tiles still need to be cleaned. -Wall located across from staff washrooms had a buildup of dirt and grease-Items behind the door in the dry storage area and fan were either not being used, blocking accessibility or taking up space to facilitate proper cleaning of areas. Please remove any items not used and ensure areas get cleaned.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat stored in front hot holding unit measured 49.2C. Donair meat was stored in unit since noon. Staff was told to discard Donair meat at time of inspection. Discussed having hot holding temperatures to at least >60C. Staff have an infrared thermometer to measure fridges and freezers. However, the probe thermometer did not turn on. Please purchase a new probe thermometer.Cold holding unit temperatures were in accordance. However, the prep cooler in kitchen had water pooling inside on the bottom. Please look into what is causing the pooling of water in the unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are three sinks for manual dishwashing. Staff use soap in first sink and then rinse soap off in second sink. Once rinsed, staff air dry equipment and utensils. Discussed last step must be sanitizing in bleach solution. Ensure bleach water in sink is at least 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser was empty in staff washroom. Staff filled soap dispenser during inspection.The hand sink faucet behind the front counter was loose and drain was slow to drain. Please repair or replace.
    • 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?
      • Back door had gaps allowing light inside. Ensure weather stripping is installed to prevent entry of pests.Mouse dropping found behind door in dry storage area. Please clean.
    • 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 was duct tape on corner of one dishwashing sink making it not easily cleanable. Remove duct tape and repair sink.Trim was peeling off near back door. Please repair.The re-usable broom head was showing signs of disrepair. Please purchase a replacement push broom head.The splash guard protector was removed from between the deep frying area. Please install a splash guard protector to prevent any injuries to staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following needs to be cleaned:-Ceiling tiles in the kitchen had a buildup of dirt and grease on them-Side of fridge next to deep fryer had a buildup of grease-Can opener attached to table felt greasy to touch-High touch areas such as fridge door felt greasy to touch-Wall located across from staff washrooms had a buildup of dirt and greaseItems behind the door in the dry storage area and fan were either not being used, blocking accessibility or taking up space to facilitate proper cleaning of areas. Please remove any items not used and ensure areas get cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentration in spray bottle was too strong.The sanitizer strength was changed to 100 ppm.CorrectedUse ½ teaspoon of bleach for spray bottle to reach 100 ppm chlorine.Ensure that chlorine test strips are available onsite for verifying sanitizer strength.
    • 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?
      • Food containers were on the floor in the cooler and freezer. Food containers cannot be in contact with the floor to prevent contamination to food contact surfaces. Container were moved from floor.Corrected.Please post a laminated sign on cooler exterior noting Containers cannot be on the floor – store on shelf.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic insert container for tomato sauce was damaged – broken corner.This insert container was discarded due to the risk for contamination of food with plastic. A new container was used.CorrectedPlease keep an eye on the condition of plastic insert containers due to their becoming brittle and susceptible to cracking and pieces breaking off.
    • 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 was not working properly paper towel was jamming up not allowing for proper dispensing.Please repair adjust or replace the dispenser to ensure a proper working paper towel dispenser at all times.Correct by Mon Dec 8 2025.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at time of visit.Chlorine sanitizer made for spray bottle at 100 ppm chlorine.Chlorine test strips are available onsite for verifying sanitizer strength.Please ensure that an approved sanitizer for food contact surfaces is available at all times and used as needed.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the kitchen and the staff bathroom are not working.Roll of paper towel is available on the counter.Please ensure the paper towel dispensers are working properly by Dec 15
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Container on floor in walk-in freezer.Move containers to a shelf or use a platform or pallet to set containers on so they are not touching the floor Food containers cannot be in contact with the floor to prevent contamination to food contact surfaces. Correct by Dec 15

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