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Buster's Pizza & Donair

3-10058 Hwy 97 Lake Country BC V4V 1P8 · Restaurant - Food Service

3 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Chlorine test strips expired January 2026. Corrective Ensure test strips are not expired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Grease-covered cardboard was used to cover shelving. This material is absorbent and not easily cleanable, and grease residue may attract pests. Corrective Action: Remove and discard the grease-covered cardboard. Do not use absorbent materials to cover shelving. Ensure shelving surfaces remain smooth, non-absorbent, and easily cleanable, and clean regularly to prevent grease buildup.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  2. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed employee re-using gloves for multiple different work stations. Gloves must be changed periodically and in-between stations. Hands must also be washed prior to glove use.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food contact surface sanitizer concentration was above 200 ppm. Discussed with employee procedure for making sanitizer at the correct concentration. 1 liter of water to 1 teaspoon of household unscented 5.25% bleach.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employee at time of shift did not have food safe certification. Ensure at least one staff member at all times has food safe level 1 certification.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions