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Cosmic Pizza

A - 5021 50 Avenue Wetaskiwin AB T9A 0S3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the hot holding area, a used ladle and cup containing gravy residue were sitting at room temperature. It was indicated that these items would be used again as necessary, then cleaned and sanitized once at the end of the day. This practice increases the risk of cross-contamination, especially with a high risk food sitting at room temperature for prolonged periods.Corrective action: Equipment sitting at room temperature that comes into contact with potentially hazardous foods must be cleaned and sanitized at least every 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A mounted piece of cardboard in the walk-in cooler (used to hold a free-standing thermometer) appeared to have grown mold and was generally soiled. This piece of cardboard was removed and discarded during the inspection due to the potential of contaminating food items stored in the walk-in cooler.2. The pizza peel was being stored in a lattice-style storage bin with a soiled piece of cardboard at the bottom. This storage method is unsatisfactory because it is difficult to effectively clean and sanitize the bin, and the pizza peel will likely become contaminated after contact with the cardboard. During the inspection, the storage container for the pizza peel was replaced with one that is smooth, durable, easily cleanable and impervious to moisture. Staff were instructed not to place cardboard at the bottom of the container.3. When not in active use, staff were placing the pizza cutting board on the floor. This may lead to cross-contamination during food preparation. The cutting board was cleaned and sanitized upon request, and will be stored on a wall-mounted rack going forward.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was an open paper bag containing flour sitting on the floor in the food preparation area. The product was dispensed into a suitable container during the inspection to protect the product from contamination. 2. A large pile of flour was observed on one of the prep tables, leaving it open to the environment and contaminants for extended periods of time. The flour was removed from the table during the inspection, and the owner was advised to only scoop as much flour is necessary for immediate food preparation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • An adequate 3-compartment sink method for effectively cleaning and sanitizing equipment was not in place. During the inspection, there were 2 pails placed in one of the sink compartments - one with a bleach sanitizer solution and the other with dish soap. A sponge was used to wipe down the equipment with soap and sanitizer.Corrective action: The following manual dishwashing procedure must be done to effectively clean and sanitize your equipment. 1. Scrape off any debris or food scraps.2. Wash dishes with dish soap in the first compartment. 3. Rinse dishes with clean water in the second compartment. 4. In the third compartment, completely immerse equipment and utensils in a sanitizer solution of your choice for at least 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired.Corrective action: Obtain new chlorine test strips in order to determine the concentration of your sanitizer solutions.
    • 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 does not keep any written pest control records.Corrective action: Written records of monthly pest control measures must be maintained. This can involve hiring a license pest control operator, or completing a self-monitoring checklist created by Alberta Health Services (which will be provided alongside this report).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Based on the conditions observed during the inspection, additional food safety training is required. At least one person in care and control of this premises must take an approved food safety course to satisfy Section 31 of the Alberta Food Regulation (AR 31/2006). A list of approved courses can be found via this link: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple packs of soft drinks and food items were observed stored directly on the floor near the front till section and in close proximity to the hand sink area.Corrective Action Required:Ensure all food products are stored on appropriate shelving units and maintained at a minimum height of 6 inches (15 cm) off the floor. This practice facilitates effective cleaning, prevents contamination, and helps deter pest infestation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was noted that the two hand sinks in the food preparation area do not have hot water. Staff indicated that this may be due to plumbing issues.Action Required:Please repair the hand sinks to restore hot water functionality. Hot water is essential for effective hand hygiene and plays a critical role in encouraging staff to follow proper handwashing practices. Prompt attention to this issue is necessary to maintain food safety standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean and sanitized cheese shredding equipment parts were found stored in a black storage container that had an accumulation of dust particles at the bottom.Corrective Action Required:Please ensure that staff are cleaning and sanitizing the storage container on a regular basis to prevent contamination of food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning in the kitchen is required (baseboards, flooring and hard to reach areas under the cooking equipment). Please clean all the noted areas now and on regular basis.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the middle section of food preparation area, ceiling surfaces are in disrepair (signs of flaking paint).Ceilings in food preparation area should be constructed of finished material, kept in good repair and free from flaking materials.Please repair it.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 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 paper towel in the dispenser at the front hand washing sink or in the dispenser in the staff washroom.- Operator refilled them during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave was visibly dirty on the exterior and interior (accumulation of grime and debris).- Operator cleaned/sanitized this during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top lids of two chest freezers are in disrepair. The top lids and handle areas are broken and are being held together with tape temporarily. (However, they were measured at satisfactory temperatures.)- Please repair or replace the top lids as these areas are not easily cleanable and also present a physical hazard.- Alternatively, you can replace the entire units.
  8. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminate on shelving by the griddle is lifting in some spots; please continue to tape it down until permanent repairs can be made.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Worn duct tape was observed on chest freezers. These were replaced during the inspection.- Please ensure the tape is replaced when it becomes worn and damaged until permanent repairs can be made to the freezers. This will ensure the surfaces are smooth and easy to clean.A paper cup appeared to be used as a scoop for gravy, although a proper ladle was available next to the gravy. The paper cup was discarded by the operator.- Please ensure disposable utensils are not reused.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold/dirt buildup was observed on the silicone caulking above the dishwashing sinks. This was cleaned by the operator during the inspection.The facility is otherwise clean and sanitary overall.- Reminder to wipe under the handles of cooler doors during nightly cleaning.