Buster's Pizza & Donair
5022 50 Avenue Bonnyville AB T9N 2H1 · Food - General
Inspection summary
Buster's Pizza & Donair has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on March 4, 2026, recorded 2 infractions.
3 of 10 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 and Cleaning and sanitizing.
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.
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 2 times across 2 separate inspections, most recently on March 4, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 once on August 13, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 6 times across 5 separate inspections, most recently on March 4, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 2 times across 2 separate inspections, most recently on February 21, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 14, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
10 inspections
- Monitoring Inspection
2 infractions
- 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?
- Pest control records have not been maintained since December 2025. No signs of pest activity were observed at the time of the inspection.Ensure that monthly pest control records are kept up to date and are available onsite for review during inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The mechanical ventilation system/range hood servicing has been overdue since August 2025. The operator indicated that a work order has already been submitted and they are currently awaiting service from the maintenance team. The hood filters were observed to be clean at the time of inspection.Please follow up with the maintenance company regarding the pending work order. In the meantime, ensure that the hood filters continue to be cleaned manually on a routine basis until professional servicing is completed.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temp. chlorine-based dishwasher was measured at 50 ppm chlorine at dish-level. Please repair the machine.IMMEDIATE ACTION REQUIRED.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Open flour bag was observed on the shelve under the preparation table (dough making table at the back). Action required:-Please ensure that the food is stored in the food grade containers with lids on them to protect it from contamination.
- 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?
- - 2-3 mice droppings were cited on the floor and below shelves in the dry storage area.-All the food items stored in the dry storage area were stored in food grade containers with lids on them. -A gap was observed at the back door that could be an entry point for the pest.Actions required:-Operator was instructed to organize the area, remove the unnecessary items, clean and disinfect the shelves. Mice droppings cleanup protocol will be shared with via email. -Please seal all the holes/gaps if any. Store all the food items in food grade pest proof containers.Action required:-Please repair the door and ensure that the back door is tight sealed when enclosed (there should be no gaps). repair the door.-Pest control template will be provided to the operator to maintain the records.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Deep cleaning is required in the following areas:-Under the dough making table at the back (accumulation of flour dust was observed).-The wall behind the dough making table.-the can opener at the dough making table.-the handles of the preparation cooler at the front area.-Cleaning and sanitation template will be shared as a reference via email.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation is due for cleaning. The owner has contacted a service company and is waiting to be scheduled.
- 23. Is the facility maintained in a clean and sanitary condition?
- The surface of the dishwasher needed cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The water in the dishwasher was dark after running a cycle. Please clean the interior of the dishwasher. The owner will contact a service person.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation is due for cleaning. The owner has contacted a service company and is waiting to be scheduled.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The water in the dishwasher was dark after running a cycle. Please clean the interior of the dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation is due for cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives and spoons were placed on the dishwasher. The operator took them away for washing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- No staff had food safety training certificate. The owner registered the course and is in the process of getting one.
- 20. Do food handlers at the facility have adequate food safety training?