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Cosmic Pizza

A - 5402 Highway 2A Ponoka AB T4J 1L9 · Food - General

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand washing station required paper towel at the dispenser at the time of the inspection. Paper towels available at the front hand washing sink and both sinks were accessible and otherwise supplied for handwashing purposes. The paper towel supply was directed to be restocked to allow for the drying of hands after washing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The current food handling permit was printed and provided to the operator for posting at the time of the inspection.If a digital copy of the current food handling permit is not received by the operator after submitting payment, ensure that the local health authority is contacted.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • A wooden platform built for use in front of the facility's new prep cooler was not surfaced in a manner that protects it from moisture and makes it easy to clean.Ensure that the raw wood is surfaced or protected so that the wood is made to be non-absorbent and easy to clean.
  4. 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?
      • A wooden platform built for use in front of the facility's new prep cooler was not surfaced in a manner that protects it from moisture and makes it easy to clean.Ensure that the raw wood is surfaced or protected so that the wood is made to be non-absorbent and easy to clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection it was observed that some food boxes were stored on the floor (near the entry door).Discussed it with the operator to make sure that All food and food items must be maintained at minimum of 15 cm (6in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza hot holding was measured at around 49 degrees C.Discussed it with the operator temperature was adjusted to 60 degrees C or above.
    • 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)Pest control records were not observed during the inspection.Please provide the updated pest control records.2) A gap was observed on the bottom of exit door. Exterior openings should be protected against the entry of pests. Open gaps could facilitate the entry of pests.Please make sure to address the issue.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted on public display was expired. New permit was posted during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The accumulation of dust and grease was observed on the facility ceiling.Surfaces, such as floors, walls and ceilings, should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.**Please make sure that there is no open food handling during the ceiling clean-up to prevent any cross contamination. **2)Written cleaning schedules were not maintained by the facility.Develop a written sanitation program to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • Previously:Handwashing sink in front food handling area is not supplied with soap or paper towel. Water has been turned off. The sink is not accessible. Operator noted that they do not use this hand sink.ACTION: Ensure that handwashing sinks are fully supplied with hot and cold running water, hand soap, and paper towel. Ensure that hand sinks are fully accessible.Now: Handwashing is not supplied with hot water. Operator says he will acquire the necessary part to rectify this.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previously:The wall near the hand sink and near the pizza oven are not in good repair or easy to clean. There are holes in the wall and unfinished/unsealed surfaces.ACTION: Ensure that walls are smooth, durable, non-absorbent, in good repair, and easy to clean.Now:The holes have been patched but the area has not been mudded, taped, and painted.
    • 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 employee and customer washrooms both open into the same room as the food handling (no threshold in between kitchen/food storage and the washrooms). The employee washroom door remains closed and locked at all times, however, the customer washroom door is unlocked and the door is not self-closing.ACTION: Ensure that toilet rooms that open directly into food handling areas are equipped with self-closing doors.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizing solutions available in spray bottles - measured at 0ppm.Operator and PHI remade the solution (100-200ppm).ACTION: Sanitizing solutions should be re-made at least once per day to prevent the chlorine concentration from dropping below 100ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various cleaning cloths observed at room temperature on food surfaces and at the dish sink. Operator noted that these cloths are used for wiping surfaces with sanitizing solution.Used cloths at room temperature grow germs rapidly after 2 hours - this is unsanitary. Operator removed the cloths during inspection. PHI discussed options with operator who has elected to submerge cleaning cloths in a bucket of sanitizing solution, changed out 1-2 times per day or when visibly soiled.ACTION: Submerge cleaning cloths in sanitizing solution. Change cloths out when they become visibly soiled or 1-2 times per day.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various towels observed hanging off wire rack. Towels were visibly unclean and dry. Operator noted that these were not used and discarded them.Discussed with operator that towels for hand drying should be new for each use and separated for laundering after one use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in back area is supplied and accessible.Handwashing sink in front food handling area is not supplied with soap or paper towel. Water has been turned off. The sink is not accessible. Operator noted that they do not use this hand sink.ACTION: Ensure that handwashing sinks are fully supplied with hot and cold running water, hand soap, and paper towel. Ensure that hand sinks are fully accessible.Hand sinks should be used prior to food handling. Having to leave the front area to wash hands before handling food at the front is not convenient - convenience is essential to encourage handwashing.
    • 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 wall near the hand sink and near the pizza oven are not in good repair or easy to clean. There are holes in the wall and unfinished/unsealed surfaces.ACTION: Ensure that walls are smooth, durable, non-absorbent, in good repair, and easy to clean.
    • 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 employee and customer washrooms both open into the same room as the food handling (no threshold in between kitchen/food storage and the washrooms). The employee washroom door remains closed and locked at all times, however, the customer washroom door is unlocked and the door is not self-closing.ACTION: Ensure that toilet rooms that open directly into food handling areas are equipped with self-closing doors.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dec 1:Hot holding machine that does not reach temperature was not in use and was turned off. Operators confirmed they will not use it and will look into repairing it.Dec 5 via telephone: Operators are sourcing a replacement part for the hot holding device and will contact PHI when it is ready to use.Previously:Observed pizza in hot holding unit at 49 C. Operator mentioned that he recently noticed that the unit has not been reaching the appropriate temperature. Operator was asked to discard the remaining 3 slices of pizza in the hot holding unit. He discarded the pizza in my presence.
  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chest freezer was observed at -18 C.Chest freezer #2 was observed at -24 C.Pizza prep cooler observed at 2.4 CCold holding for onions, ham and toppings was observed at 0.5 C.Walk-in cooler observed at 1.3 C.Mini freezer at front of the store observed at -22C.Gravy in hot holding observed at 70 CObserved gravy in a cooking pot at 49.9C in the kitchen area. Operator informed me that it has been cooling for about 2 hours and was just about to keep it in the cooler. Operator moved gravy pot into the cooler in my presence. Observed pizza in hot holding unit at 49 C. Operator mentioned that he recently noticed that the unit has not been reaching the appropriate temperature. Operator was asked to discard the remaining 3 slices of pizza in the hot holding unit. He discarded the pizza in my presence. Potential hazardous foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60 C.