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Buster's Pizza & Donair 215

319 Allard Boulevard SW Edmonton AB T6W 0J2 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair 215 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 10, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on September 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2, 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 2 times across 2 separate inspections, most recently on September 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 5 separate inspections, most recently on September 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 separate inspections, most recently on January 3, 2025. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer was not prepared upon arrival. Staff require training.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • sanitizing step is not being done during three compartment method of dishwashing.
    • 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. The last record displayed was done in 2024.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood fan requires cleaning. Grates must be cleaned at least once a week.The sticker on the hood fan indicates that the next service and cleaning is due June 2025. Please ensure that it serviced.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 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?
      • A partially intact Donair cone was noted in the walk-in cooler. Discarded.- Partially cooked cones cannot be kept intact for future use. Continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test papers onsite expired in 2020.- Obtain new chlorine sanitizer test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation noted on the exhaust hood canopy and filters.- Cleaning is required.The handle of the brush used to oil the pizza pans has grime and oil on it. Sent for cleaning.- Utensils needs to be washed on a frequent basis each day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the public washroom is required - the basin of the handwash sink is visibly dirty with black buildup.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff winter gloves, shirt stored on the same shelf next to "clean" food containers.- All staff personal belongings must be stored away and separate from food equipment, foods and food preparation surfaces.
  6. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff informed PHI they "washed" their hands with hand sanitizer as hand soap was not available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - the meat slicer was left dirty with meat debris overnight without proper cleaning and sanitizing after use. Slicer must be cleaned and sanitized immediately after use has ended for the activity.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - All 3 hansinks in the facility lacked soap, paper towel and or proper working dispensers for the soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the following requires thorough cleaning that includes but is not limited to: the can opener, the bucket for storing flour, interior of microwave, tables were not cleaned in between customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the customer washroom was very dirty: thick build up was observed on both sides of the door, the doo edges, the sinks, the toilets. The soap dispenser is broken.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of raw chicken wings was stored above other foods in the pizza prep cooler. Corrected- All raw meats are to be stored below cooked and or ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold gravy was placed directly into the hot holding unit instead of first being reheated to >74C.- Proper reheating practices were reviewed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The electric knife used to slice donair meat was dirty from the previous day's use. (facility had just opened for the day)- All used utensils must be sent for washing at the end of the operating day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation noted on the deep fryers and sides of the Donair spits. 2. Food particle accumulation noted in the walk-in cooler and freezer floors along the wall edges and on the interior walk-in cooler door. 3. Door interiors of the pizza prep cooler have dried food splashes.- Equipment requires cleaning.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on the counters and no premade sanitizer solution present.- 100 ppm chlorine sanitizer solutions were prepared and cloths immersed in the solution after each use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Knives were stored in the basin of the back area handwash sink. Corrected- Designated handwash sinks are to be kept empty and used only for handwashing purposes.2. No hand wash soap available at the front area handwash sink. Corrected.- Handwash sinks must be properly supplied with soap and paper towel at all times.
    • 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?
      • Monthly pest control records are not being maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease accumulation noted on the deep fryers and sides of the Donair spits. 2. Food particle accumulation noted in the walk-in cooler and freezer floors along the wall edges and on the interior walk-in cooler door. 3. Door interiors of the pizza prep cooler have dried food splashes.- Equipment requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Grease and /or food particle accumulation noted under the cook line equipment and under the food prep counters.- Cleaning required.2. Shelving where dust accumulation is evident requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/schedules are not available.

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