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Buster's Pizza & Donair

5083 Domano Boulevard, Prince George, V2N 5E1 · Restaurant

Official record from Northern Health →

Inspection summary

Buster's Pizza & Donair has been inspected 3 times by Northern Health Authority since January 26, 2022. The most recent inspection, on February 13, 2023, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 February 7, 2023. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 February 7, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Northern Health Authority, 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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Donair meat in steam tray hot holding unit was measured at 38 C. Meat was held for over 2 hours at time of inspection. Hazardous foods such as lamb, chicken, etc must be hot-held at at least 60 C after cooking to prevent growth of bacteria.
      • Corrective Action: Donair meat was disposed of as this was held at a very low temperature for an unacceptable period of time.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Cardboard used in storage shelving for equipment and flour. Utensils (knife) was being stored on top of cardboard and being used to cut dough. This is not an acceptable surface to store items used in direct food preparation as it is absorbent and not easily cleanable.
      • Corrective Action: Remove cardboard from shelving and ensure that utensils are stored on or in a clean dedicated storage area.
  3. Initial Inspection

    0 infractions

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