Buster's Pizza & Donair
728 23 Street N Lethbridge AB T1H 3S8 · Food - General
9 inspections
- Monitoring 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?
- The fire suppression system was last inspected in April 2025 and requires an updated inspection to comply with local codes. The inspection is scheduled in the next two weeks according to the operator. Please email a photo of updated tag once complete.
- 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
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Silverfish noted in back storage area along brick wall by utility lines. No water leaks were noted. Please put some sticky traps down to catch the pests and monitor for signs of moisture.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of hot holding unit was <60C upon inspection. Temperature turned up by staff during inspection. A thermometer is available to check that the hot holding unit can maintain 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Extra donair meat that is cooked is placed in a white bucket for holding at room temperature. The operator was unsure when to discard the product if it is not used. Either the meat in the white bucket must be temperature controlled (held hot or cold) or there must be a time stamp to verify when the product needs to be discarded (2 hours at room temperature).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Operator was unsure if the ventilation canopy had been serviced. The sticker on the canopy did not indicate a cleaning date. Please advise.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was absent as 2/3 hand wash stations. Operator stocked paper towels during inspection. Paper towel dispensers are on order as paper towel rolls do not fit in current dispensers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Donair shaver had meat build up on guard and blade. This had not yet been used for the day. Operator cleaned and sanitized the equipment during inspection. The donair shaver must be cleaned and sanitized at a minimum of every 4 hours when in constant use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions