Skip to content
Loading map…

Cosmic Pizza

5202 50 Street Stony Plain AB T7Z 1T6 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on April 10, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on April 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 on April 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's mobile phone was observed on a cutting board in the food preparation area. PHI educated the operator on keeping personal items out of food handling areas. The phone was removed, and the cutting board was cleaned and sanitized by the operator.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle containing sanitizer was observed in the kitchen. Please ensure that all the bottles are labeled correctly to avoid any accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the staff washroom, paper towels were observed on a toilet water tank that is without a lid for hand drying. PHI educated the operator on the associated contamination risk, including exposure to toilet aerosols and splash-back during flushing. The operator was instructed to replace the batteries in the paper towel dispenser to ensure proper hand drying and maintain sanitation standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged and cracked plastic seasoning containers were observed in the dry storage area. The operator was instructed to replace them with new containers to ensure food safety and prevent potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front cooler was observed with accumulated debris on the racks, walls, and door. The operator was instructed to clean all affected areas to ensure proper sanitation and prevent potential food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal scoops were observed stored with the handle in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the scoop with the handle extended out of the product or in a designated clean holder to prevent cross‑contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust and debris accumulation were observed on the chain located above the pizza oven. The operator was instructed to clean the affected area, as operation of the range hood may draw contaminants from the chain into surrounding areas. The chain was positioned directly above the area where raw pizza pans are placed into the oven, creating a potential risk of food contamination.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza dough trays/bins were stored directly on the ground in the walk-in cooler. The pizza dough trays were all closed and no visible contamination was observed. The pizza dough trays were moved and stored off the ground upon request. Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza toppings in the prep cooler were piled too high and several pizza topping were measured to be 10°C in the prep cooler. The toppings were separated into smaller batches to allow for proper refrigeration of foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed at the bottom of the standup freezer and grease build up was observed in high touch areas such as handles of the food equipment. Clean the above mentioned areas.
  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website