16434 Ellerslie Road SW · AMBLESIDE
19 mai 2026
ConformeAucune infraction trouvée
Buster's Pizza and Donair se trouve dans le quartier AMBLESIDE. AMBLESIDE, Edmonton compte 101 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 84 (83%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 7 fois depuis le 15 mai 2025, avec 4 conformes, 2 non conformes et 1 fermeture au dossier.
A barrier must be installed on the side of the food/clean dish storage shelving unit next to the mop sink to prevent possible contamination from splashes.
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.
The secondary cook step is not occurring immediately after the meat is sliced from the cone., - Proper cooking and handling procedures for donairs. shawarmas and similar products was reviewed with the staff.
A barrier must be installed on the side of the food/clean dish storage shelving unit next to the mop sink to prevent possible contamination from splashes.
Utensils are being stored in a container of plain water in between uses in the cooking area., - Proper utensil storage practices reviewed.
Written sanitation procedures/records are not available on site.
0 ppm sanitizer detected in the solution that wiping cloths are stored in., - Staff prepared a100 ppm chlorine solution.
The sanitizing step is not occurring when dishware is being manually washed at the 3 compartment sink., - Proper manual dishwashing procedures are Wash with soapy water -> Rinse -> Sanitize -> Air Dry. Review the proper procedures with all staff.
No readily available sanitizer solution in the food handling areas., - 100 ppm chlorine solutions were prepared.
The gravy and sliced donair meat were being hot held at less than 60C., - High risk perishable foods must be held at less than 4C or greater than 60C. Foods were sent for reheating to >74C and the temperature setting on the hot holding units was increased to ensure a minimum of 60C.
Staff bags are being stored on the shelf next to packaging materials., - Staff personal belongings are to be stored away from food and business related items.
No hot water is available at any of the taps.
A gap is noted at the bottom of the front doors., - Doors must have tight seals to prevent the possible entry of pests.
Many ceiling tiles throughout the kitchen are not in place.
Final cleanup pf equipment, surfaces, walls etc. has not been completed. Protective wrap on metal surfaces still needs to be removed.