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Buster's Pizza & Donair

610 - 4500 Blackfalds Crossing Way Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on March 5, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 4 times across 4 separate inspections, most recently on March 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on February 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 8, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy hot holding unit was observed to be 50 C. The gravy was made thirty minutes prior to inspection. During the inspection, onsite staff adjusted the temperature of the hot holding unit. After the adjustment the gravy was probed with a thermometer, and was 64.3 C. Please ensure that all hot holding units can maintain food at 60 C or above.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy initially measured 31C in hot holding unit. Hot holding unit appear to have broken.Transferred to hot holding unit with donair meat, measured 67C.Donair hot holding at 73C.Foods cooked prior to hot holding.All coolers at 4C or less.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy measured at 43C. Using steam table to heat. Steam table is only meant for hot holding. Gravy and sauces must be cooked on stove prior to hot holding.Coolers at 4C and less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ladell for sauce in walk-in cooler has handle in sauce and would require touching the sauce to use.Removed handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility clean throughout.Had cardboard on stainless steel shelving where flour is stored. Removed cardboard.Store food products on washable surfaces to prevent contamination.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not repaired.Inadequate lighting in walk-in cooler to allow for appropriate cleaning. Replace current lights with increased wattage to allow for easier cleaning.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wipe cloths stored out of solution. Create wipe cloth bucket solution of appropriate sanitizer and store wipe cloths in solution.2. Chlorine spray bottle without top and not labelled. Attach spray nozzle to bottle and label as chlorine or sanitizer. Testing strips available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and meat measured at 14C and 21C respectively while in hot holding area. Foods need to be cooked prior to hot holding to minimize time spent in the danger zone. All coolers at 4C or less.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired permit posted.Post current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in walk-in cooler to allow for appropriate cleaning. Replace current lights with increased wattage to allow for easier cleaning.
  8. Monitoring Inspection

    0 infractions

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