FCU4 Londonderry Mall NW · KILDARE
23 février 2026
RéussiAucune infraction trouvée
Buster's Pizza & Donair se trouve dans le quartier KILDARE. KILDARE, Edmonton compte 29 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 avril 2026, 14 (48%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 21 octobre 2024, avec 8 réussites et 1 fermeture au dossier.
A probe thermometer was not available to verify donair meat temperatures. Please obtain a probe thermometer., , Jan 27/26 - A probe thermometer was available but was not functioning properly. Please replace battery, or repair/replace the thermometer.
Gravy stored in a container on the grill was measured at 52C. The operator indicated that the gravy had been placed in the container less than two hours ago. Keep hot gravy at or above 60C at all times. The gravy was reheated to 74C., , **Use proper hot-holding equipment to avoid temperature fluctuations.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Several personal items were stored on the side of the dough sheeter machine. Please store personal items away from food contact surfaces/food preparation areas. A dedicated space should be designated for the storage of personal items. The items were taken for removal.
Outstanding - Chlorine sanitizer test strips were expired. Please obtain valid test strips.
Outstanding - The food handling permit was not displayed. Please display the current food handling permit.
Outstanding - The dough sheeter and stand mixer were observed with heavy buildup of food debris. The operator indicated that the dough is prepared in the morning. Please clean and sanitize the machines after each use.
The following areas require attention:, , - Exhaust hood with a buildup of grease - corrected , - White flour bin near the prep cooler with food debris buildup - corrected, - Floors in the back kitchen - outstanding, , Please conduct a deep cleaning and organization of the facility. Remove items/equipment not in use. - outstanding
- No sanitizer solution was readily available. The operator was unable to locate the sanitizer solution and then provided a nearly empty chlorine spray bottle that was dusty and appeared unused. Ensure that a proper sanitizer solution is available at all times for active cleaning and sanitation., , Corrected onsite. The operator prepared a new chlorine sanitizer solution in a bucket. The bucket was then labelled. Chlorine was measured at >100 ppm., , - Two soiled cleaning cloths were left out in the back kitchen. Keep contaminated cleaning cloths in a sanitizer solution when not in use. , , The cloths were moved to the dirty cloth bag. Education was provided.
A container of garlic butter/margarine was stored uncovered on a bottom shelf near a can and other items., , Do not leave food uncovered. Store all food properly and away from non-food items or areas. The spread was discarded onsite., , **Keep high-risk foods <4C or >60C at all times.
A probe thermometer was not available to verify donair meat temperatures. Please obtain a probe thermometer.
- Donair meat was held in a container on a bottom shelf near the cookline at 23C. Do not hold high-risk foods at room temperature. , Ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. Discard high-risk foods held between 4C and 60C for more than 2 hours., , The donair meat was discarded onsite., , - The donair broiler was turned off; the small cooked donair cone on it was measured at approximately 50C. Keep the donair broiler on at all times to maintain proper temperature. Donair meat is grilled before serving. The operator turned on the broiler., , ***The cooler with sauces and various vegetable toppings was overfilled. Please fill the cooler compartments to the fill line.
- No hand soap was available at the front hand sink, and the paper towel dispenser was empty. , , - The soap at the back hand sink was heavily diluted. The facility did not have a stock of soap. , , Ensure soap and paper towels are available at all times for proper handwashing., , Operators were instructed to obtain soap, which was acquired during the inspection. The operator stated the paper towel dispenser will be refilled soon.
More than two items of staff belongings were stored on the dough sheeter. Please remove all items not associated with food from this area and ensure that staff personal belongings are stored separately from food areas. The items were removed from the area.
Chlorine sanitizer test strips were expired. Please obtain valid test strips.
The food handling permit was not displayed. Please display the current food handling permit.
The dough sheeter and stand mixer were observed with heavy buildup of food debris. The operator indicated that the dough is prepared in the morning. Please clean and sanitize the machines after each use.
The flour cart/container was missing a cover/lid. A piece of cardboard was being used to cover the container. Replace the cover for the flour cart or store the flour in an appropriate container.
The following areas require attention:, , - Exhaust hood with a buildup of grease, - White flour bin near the prep cooler with food debris buildup, - Floors in the back kitchen, , Please conduct a deep cleaning and organization of the facility. Remove items/equipment not in use.
The operator could not locate a thermometer during the inspection. , Ensure that a thermometer is readily available to help monitor temperatures of the Donair during hot-holding, cooking and cooling.
Several missing baseboards were observed on the wall beneath the front service counter. , Ensure that the indicated area is refinished to be smooth and easy to clean.
A buildup of grime was observed on the wire racks above the dishwashing sink. , Ensure that the indicated area is cleaned and sanitized.
The operator could not locate a thermometer during the inspection. , Ensure that a thermometer is readily available to help monitor temperatures of the Donair during hot-holding, cooking and cooling.
Several missing baseboards were observed on the wall beneath the front service counter. , Ensure that the indicated area is refinished to be smooth and easy to clean.
A buildup of grime was observed on the wire racks above the dishwashing sink. , Ensure that the indicated area is cleaned and sanitized.
A container of lettuce is observed to be uncovered in the walk-in cooler. Ensure all food is stored with covers to help prevent potential contamination. The operator provided a lid for the lettuce during the inspection.
Minor cockroach activity noted in a trap beneath the back food prep counter. , Ensure pest control measures are taken to try and eliminate the presence of cockroaches in the facility.
The baseboards on the front counter are observed to be in disrepair and are no longer smooth and easily cleanable. , Ensure that the indicated baseboards are repaired to be smooth and easy to clean.
A buildup of food debris is observed beneath the front counter where the pizza is hot-held. , Ensure that the indicated area is cleaned and sanitized.