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Buster's Pizza & Donair

5 - 4041 63 Avenue Lacombe AB T4L 1V6 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on February 19, 2026, recorded 2 infractions.

3 of 5 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: Food temperature control.

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.

  • 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 once on November 20, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 19, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 20, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • Donair meat is shaved from the cone, placed in a container to cool, then stored. Meat is then reheated in steamer as needed.Second cook step immediately after shaving from the cone is required. Discussed with operator. Second cook step can include baking, grilling, steaming, microwaving, etc - second cook step much reach 74C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoon and whisk for hot held gravy are stored inside a container of water. The gravy-covered utensils held in water at room temperature will begin to rapidly grow bacteria after 2 hours, and will cross-contaminate the gravy when they contact it again.Options for utensil storage include:-Store used utensils in a container of sanitizing solution, which is changed out every 1-2 hours.-Wash and sanitize utensils every 1-2 hours.-Use a clean (washed and sanitized) utensil for each entry into the gravy.Operator on-site noted that he will discuss with owner and will confirm new process, but that he will mix a 100ppm chlorine sanitizing solution for storing the utensils until further notice.-
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the donair meat in the hot holding unit was 34.8C. Tried to increase the temperature and was measured at 40C. Operator voluntarily discarded the donair meat and adjusted the temperature of the hot holding unit.Coolers were measured to be below 4C.Freezers were measured to be below -18C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink closed to the front counter did not have any handsoap. Please ensure handsoap is available.
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