Buster's Pizza & Donair
415 - 3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Steel wool scrubbers and sponges, including several that were removed from their original protective packaging, were observed stored in an open basket on a shelf in the staff's washroom directly opposite the toilet. An open box containing single-use kitchen cleaning cloths was also stored in the staff's washroom. Items used for cleaning food-contact surfaces must be protected from contamination. Storage in a washroom may expose these items to microorganisms and other contaminants, increasing the risk of cross-contamination during cleaning activities. Ensure scrubbers, sponges, and single-use cleaning materials are stored in a clean, dry location protected from contamination. CDI: Cleaning materials were removed from the staff washroom and relocated to an approved storage area during the inspection. Exposed steel wool scrubbers and sponges that were not maintained in protective packaging were discarded by staff. Unopened cleaning supplies were retained and properly stored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two packages of raw chicken wings were observed thawing in standing water in a dishwashing sink. The water temperature measured 21.4°C at the time of inspection. Staff indicated the chicken wings had been removed from the freezer and placed in the sink at approximately 10:30 PM the previous evening and had been thawing for nearly 12 hours. Thawing potentially hazardous foods at room temperature or in standing water can allow the food to remain within the temperature danger zone (4°C–60°C), which may support the growth of harmful bacteria. Ensure frozen foods are thawed using an approved method, including refrigeration at 4°C or below, thawing under cold running potable water, or thawing as part of the cooking process.CDI: Staff was directed to immediately discard the chicken wings during the inspection, and the wings were discarded at that time.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler shelving was observed with accumulations of dust, debris, and rust on shelf surfaces. Food products, including covered pizza dough, were stored under the shelving within the cooler. Accumulations of dust, debris, and rust indicate inadequate cleaning and maintenance of the storage area. Food storage shelves should be maintained in a clean and sanitary condition to support safe food storage practices and facilitate effective cleaning. Ensure walk-in cooler shelving is cleaned routinely and maintained in a clean and good state of repair to support sanitary food storage conditions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat violationNo sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.**Observed again on July 9, 2025. Please ensure that a sanitizing bucket with an appropriate concentration of 100 ppm chlorine is being prepared and that sanitizing cloths are placed inside the bucket when not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were being washed with water and soap before cleaning food prep surfaces, but they were not being sanitized. Cloths were being stored on the counter and sink to dry between use.2. Onion cutter was observed to be visibly dirty with food debris and not adequately cleaned during the inspection. Please ensure that equipment being used for food preparation is being adequately cleaned at appropriate times or before use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in hot holding unit was measured at 48.1C in an old container that needed washing for an unknown period of time. Operator was in the middle of cooking a fresh batch of gravy and was asked to discard the old gravy and to put the new gravy into a clean container to be hot held at 60C or above.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 3-compartment sink is used in this facility.Staff are not using adequate dishwashing practice. Dishes are washed with soap and water but are not being soaked in a sanitizing solution for at least 2 minutes before air drying.Sink for sanitizing solution was empty. Please ensure that you are filling your third sink with a chlorine sanitizing solution at a concentration of 100 ppm and that dishes are being soaked for 2 minutes before air drying.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks are accessible and installed in convenient locations to facilitate hand washing.Hand sink near register had soap, but not paper towels. The second hand sank, next to the refrigerator, was installed in a such a way that the paper towel dispensing knob was blocked and therefore could not dispense paper towels.Please refill the supplies for the hand washing sink next to the register and ensure that paper towels are easily accessible from the dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back end of the facility in staff washroom and hallway a huge amount of dust was observed in ceiling vents. Please clean these vents when no food preparation is being done.Staff washroom needs more attention and routine cleaning, stains observed around hand washing sink and toilet.** Observed again on July 9, 2025.Staff bathroom, office, storage, and kitchen ventilation hood were noted to have dust building up along the walls and ceilings. Please ensure that cleaning is being done thoroughly to prevent contaminant buildup.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat violationNo sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
- 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?
- Please ensure all food outside of its original packaging is dated with a best before date or first in date. This includes all sauces, meats in bags in freezer and refrigerators.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Donair meat in the hot holding did not reach at least 60 degrees C or higher, please ensure Donair meat is hot hold at 60 degrees C
- 23. Is the facility maintained in a clean and sanitary condition?
- Back end of the facility in staff washroom and hallway a huge amount of dust was observed in ceiling vents. Please clean these vents when no food preparation is being done.Staff washroom needs more attention and routine cleaning, stains observed around hand washing sink and toilet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat violationNo sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Cardboard is ok as long as it is being change frequently, however some cardboard shows signs of contamination. Repeat ViolationRemove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Remove the onions by the back door, as the winter shovel is stored there and can lead to potential contamination of the onions.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Remove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom toilet observed to be unsanitary, please ensure toilet is being cleaned regularly. Observed grease build up on the edges of the fume hood. No cleaning schedule observed in the facility. Please create a cleaning schedule and add frequency and procedures of cleaning areas and equipment of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing buckets prepared throughout the facility. Please ensure to make sanitizing buckets with acceptable solution concentration of bleach of above 100 ppm or Quats above 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Remove the onions by the back door, as the winter shovel is stored there and can lead to potential contamination of the onions.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Remove all cardboard on the bottom shelves of the prep tables as cardboard is not durable against spills, or moisture or easily cleanable. Observed cardboard used as a liner on the bottom shelves of the prep tables, stained, deteriorating and unsanitary. Please also remove the cardboard boxes being refilled with take-out containers as those boxes are also deteriorating.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom toilet observed to be unsanitary, please ensure toilet is being cleaned regularly. Observed grease build up on the edges of the fume hood. No cleaning schedule observed in the facility. Please create a cleaning schedule and add frequency and procedures of cleaning areas and equipment of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?