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Buster's Pizza & Donair

45 - 2840 13 Avenue Wainwright AB T9W 0A2 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on May 27, 2026, recorded 1 infraction.

1 of 4 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, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on May 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 May 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 25, 2024. 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Observed that operators are still not following proper dishwashing procedures, using the sanitizer sink for thawing of high risk foods (chicken).- Sight did not have any testing strips for verifying sanitizer solution in sanitizer sink.- Discussed proper dishwashing with staff present, request that they use the wash sink for any thawing of raw foods.- Directed staff to acquire proper test strips.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - At initial review of sanitizer observed staff member adding a QUAT based degreaser to sanitizer bucket. Upon further review observed that premise actually has a Chlorine based sanitizer for use.- Dipper bucket dumped and proper sanitizing compound added, solution tested at >500ppm Chlorine.- Request that staff utilize the proper product for mixing of sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - LG upright cooler/freezer combo = 3ºC and -21ºC- Walk in freezer = -27ºC- Walk in cooler = 2ºC- Prep table cooler = 3ºC- Front counter cooler = 2ºC- Pepsi cooler = 2ºCDonair Hot holding = was ~50ºC initially, discussed concern with staff member present, informed him proper hot holding temperatures are 60ºC and greater, food temperature corrected at this time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Observed that three compartment dishwashing procedures are not being properly followed.- Third compartment of sink (sanitizing sink) to be used for sanitizing of cleaned and rinsed dishes and equipment, proper concentration of sanitizer solution required.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags are being used to cover rising dough. Please use food grade plastic.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles were not properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked, sliced, donair meat was being hot held in a steam table at 50 - 55 C. Cabinet temperature was adjusted and meat was reheated. CDI

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