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Buster's Pizza & Donair

205 - 1133 137 Avenue SE Calgary AB T2J 6Y5 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 6, 2026. The most recent inspection, on May 20, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 May 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 15, 2026. 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 3 times across 3 separate inspections, most recently on May 20, 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.

4 inspections

  1. Initial 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?
      • 1) There were gaps at the top of the baseboard to the wall at corners.-fill the gaps with caulk or another durable material.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The large can opener cutting blade was dirty with sauce debris.-clean and sanitize all food contact equipment after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front service cooler measured 12Celsius (condenser malfunction earlier today).-repair/replace the condenser and ensure it can maintain 4Celsius or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There were gaps between the baseboard and the wall. The baseboards were not secure to the wall and served no purpose as they were poorly installed.-replace baseboards and install properly2) There was a gap between the floor/wall interface behind the cooking equipment.3) The condensers in walk-in cooler and freezer had a bucket to catch the condensate.-install the condensers according to code and manufacturer's instructions (Verified with Technical Assistance center with Plumbing and Gas inspections).4) Walls in the cooler and freezer were covered in plastic.-remove all plastic, which will lift and pull caulk, so that will need to be redone too.5) Prep tables had gaps and loose caulk at edges. -Remove caulk, clean and sanitize, then re-caulk with a product safe for food-contact.6) Final construction wasn't completed (painting, bathroom, etc).-complete all work; thoroughly clean food premises.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The large can opener cutting blade was dirty with sauce debris.-clean and sanitize all food contact equipment after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front service cooler measured 12Celsius (condenser malfunction earlier today).-repair/replace the condenser and ensure it can maintain 4Celsius or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There were gaps between the baseboard and the wall. The baseboards were not secure to the wall and served no purpose as they were poorly installed.-replace baseboards and install properly2) There was a gap between the floor/wall interface behind the cooking equipment.3) The condensers in walk-in cooler and freezer had a bucket to catch the condensate.-install the condensers according to code and manufacturer's instructions (Verified with Technical Assistance center with Plumbing and Gas inspections).4) Walls in the cooler and freezer were covered in plastic.-remove all plastic, which will lift and pull caulk, so that will need to be redone too.5) Prep tables had gaps and loose caulk at edges. -Remove caulk, clean and sanitize, then re-caulk with a product safe for food-contact.6) Final construction wasn't completed (painting, bathroom, etc).-complete all work; thoroughly clean food premises.
  4. Demand Inspection

    0 infractions

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