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Buster's Pizza & Donair

7 - 4800 Highway 2A Ponoka AB T4J 1K2 · 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 February 21, 2024. The most recent inspection, on October 14, 2026, recorded 4 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on October 14, 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?

  • 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 October 3, 2025. 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were found lying on food preparation surfaces. Operator was asked to replace cleaning clothes with fresh clean cloths and kept in a sanitizer solution of adequate concentration.Remark: Unsatisfactory
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution on site at the time of the inspection.Operator was required to replace the sanitizer immediately before continuing to receive food orders. Operator bought a sanitizer solution and sent pictures via email on the same day of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previously, two ceiling tiles between the dry storage area and the dishwashing area were noted to have water damage at the time of the inspection.One of the ceiling tiles was mostly destroyed, and the second tile had one corner containing heavy signs of water damage.No evidence of leaking from the ceiling were observed at the time of the inspection.Ensure that the indicated ceiling tiles are replaced so that the ceiling is maintained in good repair, and so that future water leaks from the ceiling can be monitored.Ensure that any identified water leaks are repaired.October 14th, 2026, the ceiling tiles has not been replaced. The identified ceiling tiles need to be replaced.Remark: Unsatisfactory
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas under the food preparation table beside the chest freezer is not properly cleaned. The flour mixing machine has flour debris all around its edges. Operator was notified to ensure food establishment environment especially under the preparation table is cleaned and the flour mixer is properly cleaned in place and sanitized to ensure equipment are kept clean and used in a sanitary manner.Remark: Unsatisfactory
  2. Monitoring 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 the time of the inspection, the dishwashing sink's water line that supplies the chemical feed was leaking into a bucket below the left side of the stainless-steel frame.The bucket was half full at the time of the inspection and was preventing water from leaking onto the floor.Ensure that the water line to the chemical feed is repaired or replaced so that the water leak is eliminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling tiles between the dry storage area and the dishwashing area were noted to have water damage at the time of the inspection.One of the ceiling tiles was mostly destroyed, and the second tile had one corner containing heavy signs of water damage.No evidence of leaking from the ceiling were observed at the time of the inspection.Ensure that the indicated ceiling tiles are replaced so that the ceiling is maintained in good repair, and so that future water leaks from the ceiling can be monitored.Ensure that any identified water leaks are repaired.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen's mixed chlorine sanitizer solution in the wiping bucket was tested to be at a concentration of 25-ppm at the time of the inspection.A new 100-ppm sanitizer solution was mixed by the staff member at the time.Ensure that the concentration of sanitizer solutions is confirmed when made, and that solutions are replaced as needed throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, shaved donair meat contained in a plastic container near the cook top was measured to be at a temperature of 20 degrees Celsius though the use of a probe thermometer. No donair was being cooked at the time of the inspection. The donair meat had been taken out of the refrigerator prior to the inspection and was allowed to warm to 20 degrees Celsius. The staff member was directed to discard the food in an abundance of caution due to its high-risk nature.Ensure that donair meat is handled according to the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and that refrigerated foods are not subjected to be temperature abused.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of the inspection, the ladle and whisk used at the gravy station were stored in a room temperature water bath while not in use.This practice introduces food debris to the room temperature water and may allow for conditions that support bacterial growth. The water was indicated to be changed every 5 hours.Ensure that one of the following practices is adopted as an alternative:1) That the water is changed and documented at least every 2 hours;2) Utilize a sanitizer solution for the storage of rinsed utensils;3) That additional utensils are available and that used items are washed between uses; 4) Stored the utensils in the hot foods of 60 degrees Celsius or greater
  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?
      • - Observed no thermometer in the Danby refrigeration unit in the cooking area of the kitchen. Please ensure the refrigeration unit is equipped with thermometer to monitor temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dust accumulation observed on the ceiling, directly above the exhaust hood system. Please ensure all hanging dust on the ceiling is removed to minimize the risk of contamination to food items.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Range hood filters need cleaning. Please ensure this is added to the weekly cleaning schedule.- Cleaning log must be used and maintained weekly.- Immense amount of hanging dust around facility, please ensure this is cleaned, and food is covered.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza prep cooler - bottom measured at 2C to 3C (satisfactory). Top measured at 7C to 9C (infrared thermometer).PHI used probe thermometer to measure internal temperatures which varied: -Crumbled meat: 5C-Deli meat: 10C-Cut mushrooms: 9.7C-Shredded cheese: 7.7CManifold on prep cooler read 2.1CDeli meat and cut mushrooms were in containers sitting on-top of other containers. They were both discarded by operator. Shredded cheese was moved from a plastic container to two metal containers.PHI discussed with operator that stacking items on-top of other containers does not allow for proper cooling; PHI suggested storing the less popular items in the bottom of the prep cooler so that the top is not over-filled. PHI also suggested using metal containers instead of plastic as it helps the cooling. Operator was agreeable to this.ACTION:Please do not stack containers on-top of other containers in the top of the prep cooler as it can prevent proper cooling of the food in the containers. Using metal containers can help to keep foods.Other notes: temperature logs are posted by had not been maintained in several weeks at the time of inspection. Temperature logs for all temperature-controlled units are best practice and should be continued.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test papers for the facility not observed, operator unaware of quat test paper location.ACTION:Please ensure that test strips for measuring the concentration of sanitizing solutions.
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