319 Allard Boulevard SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Buster's Pizza & Donair 215 se trouve dans le quartier ALLARD. ALLARD, Edmonton compte 12 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 mai 2026, 9 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (8%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Discovery Out of School Care Dr. Lila Fahlman - Kitchen
ALLARD
Ce restaurant a été inspecté 9 fois depuis le 4 août 2023, avec 4 conformes, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
A partially intact Donair cone was noted in the walk-in cooler. Discarded., - Partially cooked cones cannot be kept intact for future use. Continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced.
A probe thermometer is not available onsite.
The chlorine sanitizer test papers onsite expired in 2020., - Obtain new chlorine sanitizer test papers.
Grease accumulation noted on the exhaust hood canopy and filters., - Cleaning is required., , The handle of the brush used to oil the pizza pans has grime and oil on it. Sent for cleaning., - Utensils needs to be washed on a frequent basis each day.
Cleaning of the public washroom is required - the basin of the handwash sink is visibly dirty with black buildup.
1 infraction
Staff winter gloves, shirt stored on the same shelf next to "clean" food containers., - All staff personal belongings must be stored away and separate from food equipment, foods and food preparation surfaces.
5 infractions
** - staff informed PHI they "washed" their hands with hand sanitizer as hand soap was not available.
** - the meat slicer was left dirty with meat debris overnight without proper cleaning and sanitizing after use. Slicer must be cleaned and sanitized immediately after use has ended for the activity.
** - All 3 hansinks in the facility lacked soap, paper towel and or proper working dispensers for the soap and paper towel.
Aucune infraction
Aucune infraction
4 infractions
Container of raw chicken wings was stored above other foods in the pizza prep cooler. Corrected, - All raw meats are to be stored below cooked and or ready to eat foods.
Cold gravy was placed directly into the hot holding unit instead of first being reheated to >74C., - Proper reheating practices were reviewed.
The electric knife used to slice donair meat was dirty from the previous day's use. (facility had just opened for the day), - All used utensils must be sent for washing at the end of the operating day.
7 infractions
Used wiping cloths left on the counters and no premade sanitizer solution present., - 100 ppm chlorine sanitizer solutions were prepared and cloths immersed in the solution after each use.
1. Knives were stored in the basin of the back area handwash sink. Corrected, - Designated handwash sinks are to be kept empty and used only for handwashing purposes., , 2. No hand wash soap available at the front area handwash sink. Corrected., - Handwash sinks must be properly supplied with soap and paper towel at all times.
Quat sanitizer test papers are not available.
3 infractions
Spray bottle of 100 ppm chlorine was not labelled as to contents.
A large dirty pot was noted in the mop sink basin. Do not store any equipment/dishware waiting to be washed in the mop sink.
1.Floor mats are visibly dirty. Cleaning is required on a daily basis., 2. The dishwashing area is cluttered. Organize and keep all dirty equipment/utensils in one area.
** - the following requires thorough cleaning that includes but is not limited to: the can opener, the bucket for storing flour, interior of microwave, tables were not cleaned in between customers.
** - the customer washroom was very dirty: thick build up was observed on both sides of the door, the doo edges, the sinks, the toilets. The soap dispenser is broken.
Grease accumulation noted on the deep fryers and sides of the Donair spits. 2. Food particle accumulation noted in the walk-in cooler and freezer floors along the wall edges and on the interior walk-in cooler door. 3. Door interiors of the pizza prep cooler have dried food splashes., - Equipment requires cleaning.
Monthly pest control records are not being maintained.
1. Grease accumulation noted on the deep fryers and sides of the Donair spits. 2. Food particle accumulation noted in the walk-in cooler and freezer floors along the wall edges and on the interior walk-in cooler door. 3. Door interiors of the pizza prep cooler have dried food splashes., - Equipment requires cleaning.
1.Grease and /or food particle accumulation noted under the cook line equipment and under the food prep counters., - Cleaning required., , 2. Shelving where dust accumulation is evident requires cleaning.
Written cleaning lists/schedules are not available.