Skip to content
Loading map…

Buster's Pizza & Donair

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

Official record from Interior Health →

Inspection summary

Buster's Pizza & Donair has been inspected 3 times by Interior Health Authority since July 30, 2024. The most recent inspection, on April 15, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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 once on April 15, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 30, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 30, 2024. For example: 7 Are foods protected from contamination?

  • 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 once on October 30, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 15, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, 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.

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

Nearby inspected facilities

Own this business? Add a badge to your website