10640 116 Street NW · QUEEN MARY PARK
25 février 2026
ConformeAucune infraction trouvée
Buster's Pizza & Donair se trouve dans le quartier QUEEN MARY PARK. QUEEN MARY PARK, Edmonton compte 157 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 124 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 12 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
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.
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.
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.