319 Allard Boulevard SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Buster's Pizza & Donair 215 is in the ALLARD neighbourhood. ALLARD, Edmonton has 13 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 28, 2026, there are 9 (69%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (8%) Closed.
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.
Discovery Out of School Care Dr. Lila Fahlman - Kitchen
ALLARD
This restaurant has been inspected 9 times since August 4, 2023, with 4 in compliance, 5 not in compliance, and 0 closures on record.
No violations
5 violations
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 violation
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 violations
** - 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.
No violations
No violations
4 violations
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 violations
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 violations
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.