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Cosmic Pizza

6116 50 Avenue Stettler AB T0C 2L2 · Food - General

20 inspections

  1. Risk Management Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Evidence of renovations was observed. The raw drywall needs to be painted, coving is required around the base of the wall and tile or another durable impervious surface on the wall against the deep fryer to provide easy clean up. Some ceiling tiles above the deep fryer were observed missing and need to be replaced. CORRECTED — A stainless steel sheet was installed against the drywall; however, I observed tinfoil attached to the wall. Staff advised it is easier to remove and replace the tinfoil than clean the wall. The tinfoil must be removed and the wall properly cleaned.The deep frying equipment was observed to be moved away from the wall. I believe it will need to be inspected to ensure the fire suppression is properly aligned before using again. Also, please send me a copy of your after services report. OUTSTANDING — The deep fryer was moved back against the wall; however, the fire suppression nozzle is not positioned over the oil. ADVISED SOMEONE IS SCHEDULED TO COME INThe cutting board on the prep table appears to be incorrectly sized which takes up movable room for safety. I am not a very big person and I cannot stand between the prep cooler and oven without touching each piece of equipment. OUTSTANDING — The prep table was relocated beside the pizza dough table; however, the prep table door cannot be fully opened without contacting the oven, and there remains insufficient space to safely stand and move between the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • What appears to be hardened blood was observed frozen on the bottom interior surface of the freezer and must be thoroughly cleaned and sanitized.The ceiling was observed to have a significant buildup of dust and requires cleaning. The lower wall and coving were also observed with a significant buildup and require cleaning. OUTSTANDINGADVISED THAT A NEW CEILING IS PLANNED TO BE INSTALLED IN THE KITCHEN AND THAT THERE ARE PLANS TO REPAINT THE KITCHEN AND REPLACE THE SHELVING. PLEASE PROVIDE A TIMELINE INDICATING WHEN THESE RENOVATIONS ARE SCEDULED TO TAKE PLACE. ***PLEASE NOTE:NO CONSTRUCTION OR RENOVATIONS ACTIVITIES MAY OCCUR WHILE FOOD HANDLING OR FOOD PREPARATION IS TAKING PLACE.ALL AFFECTED SURFACES AND EQUIPMENT MUST BE PROPERLY CLEANED AND SANITIZED PRIOR TO RESUMING FOOD PREPARATION ACTIVITIES.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • This facility does not have a stove for cooking gravy. I observed a hot plate placed on top of the freezer and was advised it is used to prepare poutine. This equipment setup has not been approved.Equipment placement has been changed without approval. This is concerning, as the deep fryer is no longer positioned under the fire suppression nozzle, and the prep table cannot be properly accessed or its door fully opened without contacting the stove, creating unsafe and impractical working conditions.Referrals have been made to the appropriate agencies.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food must not be stored on the floor. In addition, I observed take-out containers stored on top of the lid used to coat raw chicken prior to cooking, creating a risk of cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of chicken was observed sitting at room temperature. The temperature was approximately 19°C. Staff were mixing sauce in the back when I arrived and, upon being advised that the chicken was at room temperature, stated it had just been cooked. However, this is not consistent with the observed conditions, as the chicken would not normally be present in the front area immediately after cooking.I also observed a bin of chicken thawing in the back at room temperature. Staff advised it had just been removed from the freezer. The product temperature was approximately 5°C.Staff were able to locate a probe thermometer upon request; however, it was not functioning. When asked how doneness is verified, staff indicated the chicken is cooked for approximately 3–4 minutes. They were reminded that the only reliable method to verify that poultry is safely cooked is the use of a properly functioning calibrated thermometer.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Evidence of renovations was observed. The raw drywall needs to be painted, coving is required around the base of the wall and tile or another durable impervious surface on the wall against the deep fryer to provide easy clean up. Some ceiling tiles above the deep fryer were observed missing and need to be replaced. CORRECTED — A stainless steel sheet was installed against the drywall; however, I observed tinfoil attached to the wall. Staff advised it is easier to remove and replace the tinfoil than clean the wall. The tinfoil must be removed and the wall properly cleaned.The deep frying equipment was observed to be moved away from the wall. I believe it will need to be inspected to ensure the fire suppression is properly aligned before using again. Also, please send me a copy of your after services report. OUTSTANDING — The deep fryer was moved back against the wall; however, the fire suppression nozzle is not positioned over the oil.The cutting board on the prep table appears to be incorrectly sized which takes up movable room for safety. I am not a very big person and I cannot stand between the prep cooler and oven without touching each piece of equipment. OUTSTANDING — The prep table was relocated beside the pizza dough table; however, the prep table door cannot be fully opened without contacting the oven, and there remains insufficient space to safely stand and move between the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling was observed to have a significant buildup of dust and requires cleaning. The lower wall and coving were also observed with a significant buildup and require cleaning.What appears to be hardened blood was observed frozen on the bottom interior surface of the freezer and must be thoroughly cleaned and sanitized.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • This facility does not have a stove for cooking gravy. I observed a hot plate placed on top of the freezer and was advised it is used to prepare poutine. This equipment setup has not been approved.Equipment placement has been changed without approval. This is concerning, as the deep fryer is no longer positioned under the fire suppression nozzle, and the prep table cannot be properly accessed or its door fully opened without contacting the stove, creating unsafe and impractical working conditions.Referrals have been made to the appropriate agencies.
  3. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Evidence of renovations was observed. The raw drywall needs to be painted, coving is required around the base of the wall and tile or another durable impervious surface on the wall against the deep fryer to provide easy clean up. Some ceiling tiles above the deep fryer were observed missing and need to be replaced. The deep frying equipment was observed to be moved away from the wall. I believe it will need to be inspected to ensure the fire suppression is properly aligned before using again. Also, please send me a copy of your after services report.The cutting board on the prep table appears to be incorrectly sized which takes up movable room for safety. I am not a very big person and I cannot stand between the prep cooler and oven without touching each piece of equipment.
  4. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were observed to be covered in storage. Please ensure the raw chicken in marinade is not stored on top of any ready to eat foods such as the cheese container.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Advised food comes from Gordon Foods. The meat and poultry in the freezer was observed to be from federal plants and labels were identified on boxes and lot codes observed on plastic packaging inside of the boxes. However, upon further investigation I observed another box of poultry with the federal plant information on the box however the contents inside this box were in unlabeled plastic bags. I was advised that is how it arrives. Later the manager arrived and when I was questing the source of this chicken I was advised it does not come from Gordon Foods but rather was purchased at a facility in Red Deer. As discussed, products should have proper labels which would include some sort of traceable information or markings to identify them as coming from an approved source and/or establishment. I will follow up further.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Upon arriving at the facility, I observed a buffet table (this was not discussed nor part of the original approval). None of the foods were observed to be at a safe temperature i.e. chicken was probed and had an internal temperature of 41 C. All foods were discarded at the time of inspection. Staff advised that the buffet only operates until 2 pm however I observed a sandwich board that read, "Now Buffet Sunday to Thursday 12 pm - 4 pm". Cheese in the food preparation area was observed being cut directly on a brown cardboard shipping box. As discussed, a cutting board is required. Shipping boxes are not food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was above 4 C at time of inspection. I requested staff move the max/min thermometer into this cooler and requested that the temperature be checked in about 1 hour. If it is above 4 C a corrective action needs to be taken.Hot foods on the buffet table were not being held at an internal temperature of 60 C.Raw poultry was observed thawing on top of the deep freezer (still frozen). Staff moved this at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • As discussed, food equipment must be cleaned and sanitized before placing in storage. Storage bins that are cracked must be discarded. Please clean and sanitize shelving and equipment in storage.A rolling cart with several empty dough bins was observed being stored in the bathroom. Food and/or food equipment must never be stored in a washroom.Single use utensils were observed with the business ends up and down on the buffet table. Utensils should be stored with handles up.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test papers available at the time of inspection.Ensure appropriate sanitizer test papers are available to check sanitizer strength
  10. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test papers available at the time of inspection.Ensure appropriate sanitizer test papers are available to check sanitizer strength
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - The facility will be installing light lamps to control flies. - The fly sticky traps were removed from the back area of the facility. - Please keep the back door closed to prevent flies from entering the building. - AHS pest control template will be utilized by the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Food debris was observed behind the pizza oven and underneath the equipment. - Please ensure facility is in clean and sanitary condition to prevent pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection, the ceiling mounted fan in the food prep area appeared dusty.Please clean the ceiling mounted fan.
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution available at the time of inspection. Staff prepared bleach solution in a bucket. Concentration of the sanitizing solution was measured to be at 100 ppm chlorine.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed an open bucket of chili sauce for pizza left on the prep table. Staff stated that she used it for pizza and will return it back into the cooler.Advised staff to always have food items covered to prevent contamination. Staff cover sauce container and return back to the walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test papers available at the time of inspection.Ensure appropriate sanitizer test papers are available to check sanitizer strength
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in one of the washrooms. Staff refill soap bottle during the inspection.All the other sinks in the facility were adequately supplied for hand hygiene procedures.Ensure appropriate hand washing supplies are available at the hand washing sinks at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Flies were observed in the facility. The fly light mounted at the back in the food preparation area appeared not effective as there were lots of dead flies stuck in it.2. No pest control records available at the time of inspection.*Ensure to come up with a plan and contact a certified pest control company to control the flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener that was mounted on the prep table was dirty and sticky. Can opener was removed and cleaned during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection, the ceiling mounted fan in the food prep area appeared dusty.Clean
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The raw chicken station has not been cleaned and the facility just opened for the day. Staff advised they were too busy last night to clean it up and they are very busy in the morning. A written procedure for the chicken station must be developed and submitted to Public Health for review. OUTSTANDING
  14. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Raw milk on the premises.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • As discussed, equipment needs to be put away cleaned and sanitized. A bin of equipment was observed in the storage room unclean. Please discard the broken Rubbermaid bin the equipment is stored in. OUTSTANDING
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The raw chicken station has not been cleaned and the facility just opened for the day. Staff advised they were too busy last night to clean it up and they are very busy in the morning. A written procedure for the chicken station must be developed and submitted to Public Health for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection one staff member was on site. They could not tell me the internal temperature the chicken needs to be cooked to and they could not explain how to safely cool foods. Several pieces of chicken were observed at room temperature and staff first advised it was out since about 11 am and then later said since 12:15; inspection conducted at about 1:30 pm.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The wall that adjoins to the next facility near the dishwashing sinks needs to be repaired. There are holes and I can see through to the other side where construction is taking place. Also one your your knives has gone through the wall. This is unacceptable as the dust from the construction site is next to the food preparation area. SHOWER CURTAIN INSTALLED AS TEMPORARY MEASURE ADVISED IT WILL BE PROPERLY REPAIRED WITHIN A WEEKAlso, the three-compartment sink needs to be repaired properly with durable materials that are smooth an impervious to moisture and intended for the application. The calking around the sink area is black and the linoleum is not a proper fix. OUTSTANDING - PART OF THE SINK HAS BEEN REPAIRED BUT THE SIDES ARE IN POOR CONDITION
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The three compartment sink needs to be repaired so the water doesn't move between the compartments. The light switch in the storage room needs to be cleaned and/or replaced. CORRECTEDThe bottom shelf in the cooler needs to be repaired and/or replaced. OUTSTANDING
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff on site during the inspection needs to complete the safe food handlers course. Staff need to have the proper knowledge on safe food handling practices when working alone. If someone orders chicken they need to know what temperature to cook the chicken to.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned: wall across from the deep fryer, the top of equipment (i.e. freezer), around the bottom of walls, deep freezer (there is one in rough shape that should be replaced) and the cords in the walk-in cooler. OUTSTANDING
  15. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • As discussed, equipment needs to be put away cleaned and sanitized. A bin of equipment was observed in the storage room unclean. Please discard the broken Rubbermaid bin the equipment is stored in. OUTSTANDING
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection one staff member was on site. They could not tell me the internal temperature the chicken needs to be cooked to and they could not explain how to safely cool foods. Several pieces of chicken were observed at room temperature and staff first advised it was out since about 11 am and then later said since 12:15; inspection conducted at about 1:30 pm.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The wall that adjoins to the next facility near the dishwashing sinks needs to be repaired. There are holes and I can see through to the other side where construction is taking place. Also one your your knives has gone through the wall. This is unacceptable as the dust from the construction site is next to the food preparation area. SHOWER CURTAIN INSTALLED AS TEMPORARY MEASURE ADVISED IT WILL BE PROPERLY REPAIRED WITHIN A WEEKAlso, the three-compartment sink needs to be repaired properly with durable materials that are smooth an impervious to moisture and intended for the application. The calking around the sink area is black and the linoleum is not a proper fix.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The three compartment sink needs to be repaired so the water doesn't move between the compartments. The light switch in the storage room needs to be cleaned and/or replaced. CORRECTEDThe bottom shelf in the cooler needs to be repaired and/or replaced. OUTSTANDING
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff on site during the inspection needs to complete the safe food handlers course. Staff need to have the proper knowledge on safe food handling practices when working alone. If someone orders chicken they need to know what temperature to cook the chicken to.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned: wall across from the deep fryer, the top of equipment (i.e. freezer), around the bottom of walls, deep freezer (there is one in rough shape that should be replaced) and the cords in the walk-in cooler. OUTSTANDING
  16. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A large container of salad dressing was observed at room temperature and the label states, "refrigerate after opening". As discussed, products must be stored as per the manufacturer's instructions. Some take out containers were observed wish food splashes on them.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • As discussed, equipment needs to be put away cleaned and sanitized. A bin of equipment was observed in the storage room unclean. Please discard the broken Rubbermaid bin the equipment is stored in.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At the chicken station, there was chicken water (chicken is dipped in water prior to breading) observed from another day. This area needs to be cleaned and sanitized at the end of each day. The chicken water needs to be discarded at the end of each day. The lid that covers the breading station needs to be cleaned and sanitized at the end of each day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection one staff member was on site. They could not tell me the internal temperature the chicken needs to be cooked to and they could not explain how to safely cool foods. Several pieces of chicken were observed at room temperature and staff first advised it was out since about 11 am and then later said since 12:15; inspection conducted at about 1:30 pm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sinks took some time to get hot water to them. If staff are regularly using the handwash sinks it should not take very long for warm water to get to the sink. After handling cash hands must be washed. Staff advised it was a very busy afternoon with many orders and there was no indication of handwashing at the designated sinks (lack of paper towel in garbage and lack of instant warm water to sinks). Also, the phone needs to be cleaned and sanitized as it has been handled with unclean hands.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The wall that adjoins to the next facility near the dishwashing sinks needs to be repaired. There are holes and I can see through to the other side where construction is taking place. Also one your your knives has gone through the wall. This is unacceptable as the dust from the construction site is next to the food preparation area. Also, the three-compartment sink needs to be repaired properly with durable materials that are smooth an impervious to moisture and intended for the application. The calking around the sink area is black and the linoleum is not a proper fix.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The three compartment sink needs to be repaired so the water doesn't move between the compartments. The light switch in the storage room needs to be cleaned and/or replaced. CORRECTEDThe bottom shelf in the cooler needs to be repaired and/or replaced. OUTSTANDING
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff on site during the inspection needs to complete the safe food handlers course. Staff need to have the proper knowledge on safe food handling practices when working alone. If someone orders chicken they need to know what temperature to cook the chicken to.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned: wall across from the deep fryer, the top of equipment (i.e. freezer), around the bottom of walls, deep freezer (there is one in rough shape that should be replaced) and the cords in the walk-in cooler.
  17. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The three compartment sink needs to be repaired so the water doesn't move between the compartments. The light switch in the storage room needs to be cleaned and/or replaced.The bottom shelf in the cooler needs to be repaired and/or replaced.
  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The screen on the back door needs to be vacuumed as it is full of dust and debris. Please send me a picture once completed.
  20. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Chicken is being deep fried in hot oil. The deep frier and the oil temperature are set up for cooking 9 pieces of chicken at one time. The chicken that was recently bought by the client was under cooked because the container was loaded with 15 pieces of chicken and this did not allow for proper cooking time. You need to do a test batch of 15 chicken pieces and determine how long it takes to get the internal temperature of the chicken to 74 degrees Celsius. It will probably take 2 more minutes cooking time to get it to 74C but this must be verified by testing the internal temperature of the chicken pieces, If more that 15 pieces of chicken are cooked then you need to split them into 2 batches of 9 pieces of chicken in order ensure proper cooking temperatures. All staff need to be trained on cooking time of chicken and that the internal temperatures need to reach a minimum temperature of 74C.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the entire inspection there was no handwashing. The Chicken pieces in the holding tray were handled by hand with no hand washing and there was no hand washing before contact with the breading mixture and the frying equipment. Hand washing must be done between each of these steps to prevent cross contamination.NO hand washing was done after touching the chicken and take a food service order from new customers that walked into the store and touching the cash register and touching other food service equipment.During the whole inspection there was not one instance of hand washing that occurred. Hand washing must be done after any point of cross contamination. Specifically, when any raw foods are touched, and any potentially prepared food or food contact surfaces are handled by a food handler. Handwashing is and essential component of food preparation and all staff and managers should regularly wash hands after points of cross contamination.