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Buster's Pizza & Donair

D - 1225 1 Street SE High River AB T1V 0J5 · Food - General

Official record from Alberta →

Inspection summary

Buster's Pizza & Donair has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on June 2, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on February 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on February 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on August 8, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 April 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

13 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**There was a build-up of grease on the ventilation canopy.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cleaning required under the floor in the cookline.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2/25. 1) Corrected. 2) Corrected. 3) Outstanding.2/24. The following areas require cleaning. 1) The can opener had a build-up of food debris. 2) The door handle of the small fridge by the pizza oven was greasy.3) There was a build-up of grease on the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/24. The following areas require cleaning. 1) Floors under the cookline. 2) Floors under the shelving by the back door.
  5. Monitoring Inspection

    5 infractions

    • 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?
      • 2/24. Staff was asked about the procedure for cooking donair meat. Unsafe cooking procedures are being followed. A second cook step is not being completed immediately after slicing meat off the cone. Staff stated the sliced meat is being kept in the hot hold and the second cook step is being done to order. This is an unsafe procedure as the donair meat is not being fully cooked to 74C and can result in bacterial growth. Safe donair cooking procedure:Portions of meat sliced from the partially cooked cone must receive a second cooking step prior to serving. For all types of meats, the temperature of the sliced portion must be further heated to ensure the meat reaches a temperature of 74oC (165oF). Once the secondary cook step has been completed, then you may keep the donair meat in the hot hold.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2/24. Leftover sliced donair meat from the cooler is not being reheated before placing in the hot holding unit. Hot holding units cannot be used to reheat food. The sliced donair meat must be reheated to 74C and then placed in the hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2/24. The manual dishwashing procedure was reviewed with staff onsite. Operator stated that dishes and utensils are being washed with detergent and water and then rinsed. Staff were not sanitizing dishes. Manual dishwashing procedures must be reviewed with all staff.1. Wash with soap and water. 2. Rinse with water.3. Soak in 100ppm bleach/water. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2/24. The following areas require cleaning. 1) The can opener had a build-up of food debris. 2) The door handle of the small fridge by the pizza oven was greasy.3) There was a build-up of grease on the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/24. The following areas require cleaning. 1) Floors under the cookline. 2) Floors under the shelving by the back door.
  6. Risk Management Inspection

    0 infractions

  7. Demand 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)?
      • 6/24. There bleach sanitizer test strips were expired. Obtain new test strips.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small plastic sauce cups were being used as scoops for several food items. All scoops must have a handle to prevent contamination of food via hands. Obtain new scoops for toppings. Spoons must be used in the meantime.
    • 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 handwashing sink was not working. Repair faucet to ensure both the hot water and cold water taps work.
  11. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was paper in clear covers that were taped on the interior of the prep cooler lid. The covers were visibly dirty and in contact with the food inside the prep cooler. These were removed from inside the cooler during time of the inspection.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine surface sanitizer had a concentration of 0ppm bleach. Chlorine surface sanitizer must have a concentration of 100ppm. Chlorine was added to the water during time of the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed doffing a pair of single use gloves and then reusing the same pair of gloves. Once a pair of single use gloves has been taken off, it cannot be reused. Staff used a new pair of gloves during time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips were not observed onsite. Please obtain test strips.

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