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Buster's Pizza & Donair

9757 90 Street Fort Saskatchewan AB T8L 1K6 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on July 21, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 11, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 3 separate inspections, most recently on February 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on February 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 23, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the sanitizer bucket was measured at 0 ppm. The operator was advised to prepare a fresh sanitizer solution, which was subsequently tested and found to be at 100 ppm.
  2. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Donair being prepared for later use was not receiving a second cook step immediately after shaving off the cone. Discussed with operator the Donair requirements and that after being shaved off the cone, Donair meat must receive an immediate second cook step.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags are being used to store foods. Food grade bags meant for the purposes of storing food are to be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the front hand sink was not functioning. Ensure hand sink is functioning appropriately.
    • 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?
      • Monthly pest control records were not available. Ensure that a pest control monitoring program is in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the fan cover of the walk-in Cooler.Clean area noted above.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for use at the time of inspection. The operator prepared a 100ppm chlorine sanitizer solution during inspection.Please ensure an approved sanitizer solution is always prepared for use in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the dry storage room was not operational. The operator stated that the tubes were changed recently but the fixture is still not working.Please repair the light fixture to facilitate proper food handling, cleaning and pest control.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 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?
      • 1.Some ceiling tiles were missing in the front service area.2. Incomplete paint work observed on kitchen walls.Ensure all surfaces are smooth, easy to clean and non-absorbent. Painting should be completed outside of food handling periods.
    • 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 ventilation hood is due for professional maintenance. Operator indicated professional services has been scheduled sometime today. Ensure ventilation hood is professionally serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris observed in the following areas;1.Ceilings of the back kitchen2. Floor beneath the sink and cleaning equipment3. Above the ovenEnsure the indicated areas are cleaned and maintained in a sanitary condition at all times. Include these areas on the cleaning schedule as well.3.

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