Buster's Pizza & Donair
8064 167 Avenue NW Edmonton AB T5Z 0E5 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Donair meat in the hot holding unit was at 46C. Operator corrected by increasing the temperature setting. Ensure hot holding is at 60C or greater and place out smaller amounts of meat.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT sanitizer was low for the three compartment sink. Operators were instructed to obtain more sanitizer before the end of the day.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were saturated with moisture, discolored and expired in 2024. Obtain new ones. This has been a repeated issue. Two vials of chlorine test strips were present, however, both expired in March 2026. No bleach was onsite.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Improper test strips were available. Please obtain QUAT sanitizer test strips to verify the concentration of QUAT sanitizer solution. QUAT should be maintained at 200 ppm.QUAT test strips were available; however, they were expired. Please obtain valid test strips.
- 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?
- Outstanding - No written pest control record is observed during the inspection. Ensure that the most recent pest control report is provided to the inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- Outstanding - No food safety certificate is observed during the inspection. Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Most cooling units were maintained at safe temperatures; however, the front prep cooler containing vegetable toppings was measured at approximately 10C using both an infrared (IR) and probe thermometer.Ensure coolers are maintained at or below 4C at all times. Discard high-risk food held above 4C for more than 2 hours. Please monitor and/or repair the cooler as needed. Ensure the internal monitoring thermometer remains inside the cooler to verify temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter was left out at room temperature. Please keep garlic butter refrigerated, as per the instructions on the manufacturer’s label.If garlic butter is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours. The operator stated that the garlic butter had been left out for 30 minutes. Corrected onsite. The garlic butter was moved to the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Improper test strips were available. Please obtain QUAT sanitizer test strips to verify the concentration of QUAT sanitizer solution. QUAT should be maintained at 200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap was only available at one hand sink in the kitchen. Soap dispensers at the front and back hand sinks were not working. Ensure soap is available at all hand sinks to facilitate proper handwashing. The operator indicated that the dispensers require new batteries. Please replace the batteries or repair the dispensers as needed.
- 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?
- Outstanding - No written pest control record is observed during the inspection. Ensure that the most recent pest control report is provided to the inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- Outstanding - No food safety certificate is observed during the inspection. Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- No written pest control record is observed during the inspection. Ensure that the most recent pest control report is provided to the inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate is observed during the inspection. Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared food-contact surface sanitizer at time of the inspection. Ensure that a sanitizer is readily available at all times for sanitizing food-contact surfaces and storing used wiping cloths. The operator prepared a 100ppm chlorine/bleach sanitizer during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large volume of gravy is observed to be cooling in a large container on the counter and is measured at 48.5 degrees Celsius with a probe thermometer. The operator informed that the gravy had been on the counter for more than two hours. Ensure food is properly cooled from 60 degrees Celsius to 20 degrees Celsius in a maximum of two hours, and from 20 degrees Celsius to 4 degrees Celsius in a maximum of four hours. The operator discarded the gravy during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of Donair meat in a hot-holding unit are measured at 48.5 degrees Celsius and 52.1 degrees Celsius respectively with a probe thermometer. The operator informed that the Donair meat had been stored there for more than two hours. Ensure potentially hazardous food such as Donair meat are stored at a minimum hot holding temperature of 60 degrees Celsius. The operator discarded the indicated containers of Donair meat during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap in a dispenser is not available at the handwashing sink at the front and at the handwashing sink in the back. Ensure soap in a dispenser is always readily available at handwashing sinks to ensure proper handwashing is occurring in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips still. Ensure it is obtained to verify concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliced Donair meat in the hot holding unit was at 58C. Operator was asked to increase the temperature on the unit. Thermometer was unavailable at the time. Ensure all staff knows where to find the thermometer. Hot holding must be at a minimum of 60C at all times.Discussed cooling of leftover Donair cone(s) and it is wrapped up and placed into the cooler. The next day it would be broken up and then used for Donair Pizza. Ensure the leftover Donair cones are cut up (after taking it off the vertical broiler) before placing it into the cooler for cooling. Raw chicken wings were stored in a designated area in the prep cooler. The wings would be deep fried for 8-10 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available to verify sanitizer concentrations. At the time, there was chlorine, obtain chlorine sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand sink had no hot water only cold water. Also, paper towel dispenser was empty at the time and staff was asked to restock the unit. Soap was present.Back hand sink had no cold water and no soap in the dispenser. Ensure all hand sinks are equipped with soap, paper towels, hot and cold water. Repair all sinks to ensure they are working properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?