10640 116 Street NW · QUEEN MARY PARK
Buster's Pizza & Donair is in the QUEEN MARY PARK neighbourhood. QUEEN MARY PARK, Edmonton has 157 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 124 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since February 12, 2025, with 1 in compliance, 2 not in compliance, and 0 closures on record.
There was no hand soap at the front hand sink., There was no paper towel in the dispenser at the hand sink by the dishwashing sink., , Ensure hand sinks are fully equipped with soap and paper towel at all times.
No test strips were available at the facility to check and monitor sanitizer levels. Provide appropriate test strips to ensure proper monitoring of sanitizer solutions.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Food handler needs to complete to complete a food safety certificaition.
The hose connected to the detergent dispenser over the dishwashing sink is heavily clogged with food debris. Clean or replace the hose to ensure proper operation.
- Shaved donair was probed at 55C, staff reheated to 74C during inspection., , - Hot foods were placed in the hot holding unit that was turned up during inspection and measured at 77C., , Ensure hot food is kept at a minimum of 60C. , Ensure shaved Donair is cooked to 74C prior to hot holding.
- The gravy in the hot holding unit was measured at 38C, gravy had been in the unit for over 4 hours, gravy was discarded during inspection. , - Spare gravy on the counter was measured internally at 25C. Staff indicated gravy was cooling down and prepared within the last 2 hours. Gravy was reheated., - Hot foods were placed in the hot holding unit that was turned up during inspection and measured at 77C., , Ensure hot food is kept at a minimum of 60C.
There was no hand soap at the front hand sink., There was no paper towel in the dispenser at the hand sink by the dishwashing sink., , Ensure hand sinks are fully equipped with soap and paper towel at all times.
Food handler needs to complete to complete a food safety certificaition.