10640 116 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Buster's Pizza & Donair se trouve dans le quartier QUEEN MARY PARK. QUEEN MARY PARK, Edmonton compte 162 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 123 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) 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.
Brew+Bloom
QUEEN MARY PARK
Ce restaurant a été inspecté 7 fois depuis le 17 novembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
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.
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.
4 infractions
- 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.
1 infraction
-An invoice will be e-mailed to you. Follow the instructions on the invoice on how to pay. Once payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
2 infractions
-Paper towel was not placed in the dispensers. It was indicated the wrong size were ordered. , Place paper towel in the dispenser to allow for easier access and to prevent them from getting wet.
-Pest control records not available. , Pest control records be provided and maintained so it can be verified that pest control measures are in place.
4 infractions
-Paper towel was not placed in the dispensers. It was indicated the wrong size were ordered. , Place paper towel in the dispenser to allow for easier access and to prevent them from getting wet.
-Quat test strips were still on order. , Test strips must be available. Ensure staff know where these are located and how to use them. Sanitizer solution concentration must be checked regularly to ensure the minimum concentration is maintained to ensure germs are adequately killed. , , Sanitizer and detergent lines at the dishwashing sink were correctly labeled.
-Pest control records not available. , Pest control records be provided and maintained so it can be verified that pest control measures are in place.
5 infractions
-Did not observe any thermometers. Staff indicated they had these but were unable to find them. , Thermometers must be available for checking the correct temperatures are achieved and maintained for cooking, hot holding and cooling and cold holding. Staff must know where these are and use them regularly to monitor temperatures.
-The lines for the sanitizer and detergent dispenser unit at the 3 compartment dishwashing sink in the back were placed in the wrong chemicals. The sanitizer line was placed in detergent and the detergent line was placed in sanitizer. , Clear out the lines and ensure each line is placed in the in the proper chemical. Consult with a licensed technician or the manufacturer to ensure it is properly functioning if you are unsure how to do this. , The concentration of the sanitizer was measured at 200 ppm quats out of the detergent line. , , -Quat test strips were not observed. Staff did not know where these were. , Test strips must be available. Ensure staff know where these are located and how to use them. Sanitizer solution concentration must be checked regularly to ensure the minimum concentration is maintained to ensure germs are adequately killed.
Food handler needs to complete to complete a food safety certificaition.
-The exhaust canopies above the deep dryers and the ovens had a build up of grease and dust. , These must be cleaned to prevent attraction of pests, contamination of food and to allow for proper ventilation. , , -Cleaning procedures/checklists are available.
-Staff were unsure if pest control records were available. , Pest control records be provided and maintained so it can be verified that pest control measures are in place.
-Staff were not aware if food safety training certificates were available. , These must be provided to verify that there is at least one person with care or control of the facility has taken an Alberta approved food safety training course. ,
-The exhaust canopies above the deep dryers and the ovens had a build up of grease and dust. , These must be cleaned to prevent attraction of pests, contamination of food and to allow for proper ventilation. , , -Cleaning procedures/checklists were not observed and staff were not aware if these were available., These must be available and staff must know where to find these and they must follow cleaning procedures/checklists.