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Cosmic Pizza

20 - 52 Brentwood Boulevard Sherwood Park AB T8A 2H6 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on November 18, 2025, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on November 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on May 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on May 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper cups were observed being used as scoops for the dry goods in the back storage area. Informed operator to ensure proper scoops are available onsite that are washable and cleanable.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine and QUAT test strips available onsite were expired. Please ensure new valid test strips are ordered and available onsite.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable cup with no handle was being used to portion sugar in a dry storage bin. The cup was discarded during inspection and replaced with a proper scoop with handle. Note that proper scoops with handle must be used to portion food items at the facility to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of semolina was observed on the floor at the back area. The staff moved the bag to a shelf during inspection.Ensure food items are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of chicken was observed on the kitchen counter at a temperature of 10C. The operator stated that the chicken was brough out from the cooler for use in completing orders. The staff was advised to move the chicken back to the cooler and bring it out in small quantities when needed for an order.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy inside a hot holding unit was measured to be at 45 degrees Celsius. The staff stated that the gravy was moved to hot holding from the cooler when the facility opened about 30 minutes before inspection. Operator was advised during inspection to move the gravy to a pot and heat it up to at least 74C before returning it into the hot holding unit. Please note that cold food cannot be placed inside the hot holding unit. Food must be reheated first before being kept inside a hot holding unit and maintained above 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored inside an unclean storage container. The staff moved the utensils and container to the dishwashing sink for washing and sanitizing during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some general cleaning is required at the facility. Dirt, dust and debris were observed at the following locations:- Underneath shelves, counters and dishwashing sink.- On the surfaces of some counters and dry storage containers.Please clean these areas and ensure the entire facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave oven located in the prep table was soiled inside and outside and required a thorough cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza prep table measured 15-16C. A bucket, located on the floor below the doors of the table, was receiving dripping water. The table was deemed inadequate and required immediate repair. Remove all food from the table and store it in the walk-in cooler until the table is repaired and showing proper temperatures. (1-4C)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas required repair due to damage:Wall beside dough mixer.Wall surface in pizza box storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required cleaning due to soiling:Grease canopy surface and filters.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Upon arrival the sanitizer solution registered 0ppm QUAT residual. A new solution was created measuring 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A garbage bag was being used to cover pizza dough.- Garbage bag was removed, only items made with food grade material can be used to cover and store food. 2. Multiple Rubbermaid containers were being used to store food. The containers did not contain any indication that they were made from food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were some bags of flour and sugar being stored on the floor. - Ensure all food items are stored off the floor.2. Used utensils were being stored at room temperature.Used utensils that are to be used again should be stored in water with a temperature of less than 4 degrees Celsius, greater than 60 degrees Celsius or in a solution of food safe sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A foldable table in the middle of the kitchen was being used to store kitchen items and personal items. Ensure there is a separation of personal items and items used in the business.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic butter, containing real garlic, was found to be at temperatures of 20 degrees Celsius.Garlic butter was discarded. Garlic butter containing real garlic, must be kept at 4 degrees Celsius at all times. 2. Pre-cooked wings were left at room temperature. Wings measured a temperature of 10 degrees Celsius. The wings were moved back to the cooler upon request. Pre-cooked wings must be kept less than 4 degrees Celsius at all times prior to re-heating.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The far-right door on the pizza prep cooler is in disrepair and is being held in place by tape. Ensure that prep cooler door is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the walk-in cooler. There was an accumulation of food debris on the shelves in the walk-in cooler. Clean and sanitize the areas noted above.

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