8064 167 Avenue NW · SCHONSEE
December 30, 2025
PassImproper test strips were available. Please obtain QUAT sanitizer test strips to verify the concentration of QUAT sanitizer solution. QUAT should be maintained at 200 ppm., , QUAT test strips were available; however, they were expired. Please obtain valid test strips.
Outstanding - No written pest control record is observed during the inspection. , Ensure that the most recent pest control report is provided to the inspector.
Outstanding - No food safety certificate is observed during the inspection. , Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
Buster's Pizza & Donair is in the SCHONSEE neighbourhood. SCHONSEE, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 27, 2026, there are 9 (64%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since October 17, 2024, with 4 passes and 0 closures on record.
Improper test strips were available. Please obtain QUAT sanitizer test strips to verify the concentration of QUAT sanitizer solution. QUAT should be maintained at 200 ppm., , QUAT test strips were available; however, they were expired. Please obtain valid test strips.
Outstanding - No written pest control record is observed during the inspection. , Ensure that the most recent pest control report is provided to the inspector.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
SCHONSEE
Outstanding - No food safety certificate is observed during the inspection. , Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
Most cooling units were maintained at safe temperatures; however, the front prep cooler containing vegetable toppings was measured at approximately 10C using both an infrared (IR) and probe thermometer., , Ensure coolers are maintained at or below 4C at all times. Discard high-risk food held above 4C for more than 2 hours. Please monitor and/or repair the cooler as needed. Ensure the internal monitoring thermometer remains inside the cooler to verify temperatures.
Garlic butter was left out at room temperature. Please keep garlic butter refrigerated, as per the instructions on the manufacturer’s label., If garlic butter is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours. The operator stated that the garlic butter had been left out for 30 minutes. Corrected onsite. The garlic butter was moved to the cooler.
Soap was only available at one hand sink in the kitchen. Soap dispensers at the front and back hand sinks were not working. Ensure soap is available at all hand sinks to facilitate proper handwashing. , , The operator indicated that the dispensers require new batteries. Please replace the batteries or repair the dispensers as needed.
Improper test strips were available. Please obtain QUAT sanitizer test strips to verify the concentration of QUAT sanitizer solution. QUAT should be maintained at 200 ppm.
Outstanding - No written pest control record is observed during the inspection. , Ensure that the most recent pest control report is provided to the inspector.
Outstanding - No food safety certificate is observed during the inspection. , Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
No written pest control record is observed during the inspection. , Ensure that the most recent pest control report is provided to the inspector.
No food safety certificate is observed during the inspection. , Ensure that a food safety certificate for an individual in care and control of the facility is provided to the inspector.
No prepared food-contact surface sanitizer at time of the inspection. Ensure that a sanitizer is readily available at all times for sanitizing food-contact surfaces and storing used wiping cloths. The operator prepared a 100ppm chlorine/bleach sanitizer during the inspection.
A large volume of gravy is observed to be cooling in a large container on the counter and is measured at 48.5 degrees Celsius with a probe thermometer. The operator informed that the gravy had been on the counter for more than two hours. Ensure food is properly cooled from 60 degrees Celsius to 20 degrees Celsius in a maximum of two hours, and from 20 degrees Celsius to 4 degrees Celsius in a maximum of four hours. The operator discarded the gravy during the inspection.
Two containers of Donair meat in a hot-holding unit are measured at 48.5 degrees Celsius and 52.1 degrees Celsius respectively with a probe thermometer. The operator informed that the Donair meat had been stored there for more than two hours. Ensure potentially hazardous food such as Donair meat are stored at a minimum hot holding temperature of 60 degrees Celsius. The operator discarded the indicated containers of Donair meat during the inspection.
Soap in a dispenser is not available at the handwashing sink at the front and at the handwashing sink in the back. , Ensure soap in a dispenser is always readily available at handwashing sinks to ensure proper handwashing is occurring in the facility.