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Buster's Pizza & Donair

400 - 80 Donlevy Avenue Red Deer AB T4R 2Y8 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution in the spray bottle had no measurable chlorine. Staff immediately added bleach to the bottle and mixed it up. The new concentration measured at 200ppm.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was made up and staff indicated that they only sanitize surfaces at the end of the day. Food handling surfaces and equipment must be sanitized regularly throughout the day to remove bacteria and pathogens that can cause foodborne illness. The simplest way to do this is to store wiping cloths in a bucket of sanitizer solution that is changed every few hours. Corrected During Inspection: a 100ppm chlorine solution was mixed into a bucket and placed near the prep area.
    • 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 in the kitchen was stocked with soap and paper towel but the hand sink in the front was missing paper towels in the dispenser. Please restock the dispenser to encourage thorough hand washing when staff are preparing food in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors, walls, counters and other surfaces were cleanable and in good condition.The hoods over the fryers, pizza oven and donair spits were professionally cleaned in July 2025. The filters were clean & in good shape.Cardboard is being used to line most of the prep table shelves, several shelves in the walk-in cooler and the floor of the walk-in cooler. Cardboard is not smooth, water resistant and easy to clean, and must not be used to line food storage surfaces. Please remove the cardboard liners and simply clean these surfaces as often as needed.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the spray bottle had no measurable chlorine in it. Please ensure that a fresh solution is made daily as chlorine breaks down over time. Corrected During Inspection: a new solution was prepared and measured at 100ppm.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle for the chlorine solution wasn't working and no other solution was available at the time of inspection. Corrected During Inspection: A new 100ppm chlorine solution was mixed in a sanitizer bucket.Please ensure that a sanitizer solution is mixed and in use at all times foods are being handled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in Cooler: 4.9CWalk-in freezer: -21CPepsi Cooler (back): 4.7CKitchen Prep Cooler: 2.3CHot Holder: 69.3CDanby Fridge: 0.7C/-22CPepsi Cooler (front): 3.1CDonair Steam Table: 69.9CDonair Prep Cooler: 8.6CThe Donair Prep Cooler was too warm, even after leaving a probe thermometer in the cooler for 15 minutes to see if it would recover. Coolers must be at 4C or less to keep bacteria from growing to dangerous levels in foods. The staff member was instructed to take this unit out of service and move all high-risk foods to a different cooler. During busy period, donair toppings can be stored over ice in the top portion.In the future, temperature logs are strongly encouraged to help staff detect these issues.
    • 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?
      • The bottom corner of the screen on the back door has torn away from the frame. which can allow insects, mice and other pests into the kitchen. The plywood in front of the bottom of the door does not seal it and mice can still get in. Please repair the screen door to help keep out pests. This has been an outstanding issue since last year.
  5. Monitoring 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?
      • The top of the screen on the back door has torn away from the frame. which can allow flies and other insects into the kitchen. Please repair the screen door to help keep out pests.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walkin Freezer: -18CWalk-in Cooler: 2.7CPepsi Cooler: -1.9CPizza Prep Cooler: 4.6CDanby Fridge/Freezer: 3.0C/-19CDonair Prep Cooler: 4.1CThe countertop steamtable in the back kitchen was not turned on and the gravy inside had cooled to 45C. Corrected During Inspection: staff reheated the gravy on the burner and turned the steamtable on to heat it up to 60C. Please ensure that staff doublecheck that hot and cold holding equipment is turned on and at the right temperature before storing foods.