Cosmic Pizza and Donair

113 - 3215 49 Avenue Red Deer AB T4N 0M8 · Food - General

11 inspections

1. Risk Management InspectionJun 24, 2026

   0 infractions

2. Risk Management InspectionJun 19, 2026

   1 infraction

   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is required the following areas: -Shelving above the pizza-cutting station.-Mop sink area floors (in progress). 1. Ensure all areas are maintained in a clean and sanitary condition at all times. A comprehensive deep cleaning of the facility is strongly recommended. Update the cleaning schedule to reflect any areas that are currently being missed.
3. Risk Management InspectionJun 17, 2026

   1 infraction

   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is required the following areas: -Shelving above the pizza-cutting station.-Walls by pizza-cutting station, three-compartment sink area, and behind clean dishes.-Doors (back exit and utility room).-Mop sink area and surrounding floor (in progress). 2. Cleaning is required in the following staff bathroom areas: -The door (outside). 1–2. Ensure all areas are maintained in a clean and sanitary condition at all times. A comprehensive deep cleaning of the facility is strongly recommended. Update the cleaning schedule to reflect any areas that are currently being missed.
4. Demand InspectionJun 9, 2026

   2 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?
     • The ventilation hood was last serviced June 2025.Ensure the ventilation hood is serviced at a minimum annually, or more frequently as needed as per fire code requirements.The ventilation hood is scheduled for maintenance by June 16, 2026.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is required the following areas:-White table in the customer service area-Black counter front in the customer service area. -Top surface of the Frigidaire freezer-High-touch surfaces, including screens, telephones, and fridge/freezer doors-All handwashing sinks, including paper towel and soap dispensers-Side of the deep fryer-Shelving in the till area, above the pizza-cutting station, and near the deep fryer-Fridge vents-Bulk storage bins-Parts of the dough machine-Walls in the customer service area (patch), pizza-cutting station, handwashing areas, three-compartment sink area, and behind clean dishes (patch)-All doors-Mop sink area and surrounding floor2. Cleaning is required in the following staff bathroom areas: -The door-The toilet including surrounding surfaces,-The mirror along with the adjacent wall.1–2. Ensure all areas are maintained in a clean and sanitary condition at all times. A comprehensive deep cleaning of the facility is strongly recommended. Update the cleaning schedule to reflect any areas that are currently being missed.
5. Risk Management InspectionApr 30, 2026

   0 infractions

6. Monitoring InspectionApr 21, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The facility did not have any sanitizer prepared. A chlorine spray bottle was prepared by the operator and was measured at 200 ppm, which is within the effective concentration range of 100–200 ppm.Please ensure sanitizer bottles are always prepared and readily available during operations.--- Please also ensure the sanitizer bottle is labeled such as “Sanitizer (100–200 ppm bleach)”.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The facility was thawing a frozen block of chicken wings, measured to be still frozen below -5°C, in the back sink, one of the three-compartment dishwashing sinks. The water was running at a very low flow rate (dribbling) and was measured at 20°C. The operator drained the water and adjusted the tap to provide a continuous flow of pure cold water at an adequate rate, with full volume being dispensed. The water temperature was then measured at 6–8°C.Please ensure that if thawing is conducted using tap water, it is done under continuous cold running water at a sufficient flow rate to maintain low temperatures over the meat products. This helps prevent the product from entering and remaining in the danger zone of 4–60°C for extended periods of time, which could allow bacteria to grow to unsafe levels.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The front handwashing sink was adequately supplied; however, the water did not drain adequately, resulting in the sink basin becoming approximately one-quarter full during handwashing. Food particles were observed in the drain.Please ensure all handwashing sinks are used solely for handwashing purposes and that no food products are dumped in the sinks.Please ensure the sink drain is repaired to allow adequate drainage and prevent water pooling during use.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The front freezer used for storing meat cones had significant frost buildup on its walls.Please ensure the freezer is emptied and defrosted so it is free of frost buildup. Please also ensure regular defrosting procedures are maintained to prevent the accumulation of frost in the future.Beside the back kitchen handwashing sink, the counter was used to add semolina to dough, and semolina was observed on the floor underneath the counter.Please ensure this area is cleaned regularly when food particles end up on the floor, to ensure the space remains clean and does not present a potential pest attractant.
7. Monitoring InspectionSep 11, 2025

   1 infraction

   • 23. Is the facility maintained in a clean and sanitary condition?
     • Dish pit and deep fryers were observed to have dust, grime, food debris, and disposable gloves accumulating on the floor. Vent hood and ceiling were observed to have dust building up.Please ensure that hard to reach areas are regularly cleaned to prevent unsanitary conditions from forming.
8. Risk Management InspectionMar 16, 2025

   0 infractions

9. Monitoring InspectionMar 5, 2025

   3 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Please ensure pizza boxes, food, and food packaging is stored off the floor.2) Please ensure items used for food storage are food grade. If unsure, please notify PHI.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) CDI - A bag of chicken observed thawing in sink with water. Please ensure water is cool running too to ensure water doesn't warm up/water is not stagnant.Safely Defrosting Foods document from Health Canada emailed to operator.2) Cold holding unit and hot holding temperatures observed maintained at adequate temperatures for food safety.
   • 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?
     • No recent records of pest control monitoring. PHI emailed operator the AHS Pest Control Checklist. Please begin immediately and conduct pest inspection each month.
10. Monitoring InspectionNov 25, 2024

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solutions or cleaning cloth sanitizer buckets were available at the time of inspection.The operator prepared a cleaning cloth bucket with the correct sanitizer concentration of 100 ppm chlorine, verified using test strips.Test strips were available and not expired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A pile of semolina was observed on the counter next to the handwashing sink.The operator discarded the semolina and confirmed that this process will be conducted on a clean surface away from potential contamination.Please ensure only usable amounts of semolina is used for dough preparation during this food processing step. Keep the bulk supply of semolina in a sealed, closed container when not in use, to protect it from contamination. Ensure the counter surface used for this process is cleaned before and after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The end-of-day donair cutting and cooling process did not include the required secondary cooking step to 74°C prior to cooling.Please ensure that after cutting 1/4-inch slices from the Donair cone, the meat is fully cooked to 74°C before cooling. The operator explained that the cooling process is currently completed in three hours prior to cutting.Please ensure that the meat is cooled to 4°C or below within two hours to comply with food safety standards for Donair meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses a three-sink system for dishwashing. The operator explained that the sinks are currently set up with a 100 ppm chlorine sanitizer solution in the first sink, rinsing water in the second sink, and soap and water in the third sink.Please ensure the dishwashing procedure is properly completed as follows:1. First sink: Wash dishes with soap and water to remove all food residues.2. Second sink: Rinse thoroughly with clean water.3. Third sink: Submerge dishes fully in a 100 ppm chlorine sanitizer solution for at least 2 minutes.This ensures all dishes are properly cleaned and sanitized, making them safe for use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The pizza slicer was observed stored on top of the semolina bin with pizza sauce residue on it.Please ensure the pizza slicer is cleaned and sanitized between uses and stored in a clean state, when not in use, to prevent the risk of cross-contamination.2. Scoops and a pitcher were stored directly in food products, in multiple containers of bulk supply, including semolina, flour and sweet sauce.Please ensure all scoops used to take from bulk supplies are stored outside of food products in a clean sanitary manner to prevent the potential of cross contamination.
11. Monitoring InspectionOct 23, 2023

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food corrugated box was observed being used as a mat to collect meat juices dripping in the walk-in cooler floor. Operator complied to remove the soiled carton box. Please ensure to remove soiled corrugated carton box or not to use them as this can cause food contamination and harbor the growth of food-borne pathogens causing food-borne illnesses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that the POS ordering device is on the prep table area. Operator complied to remove and place on a different location to ensure no food contamination occurs. - Please ensure to refrain placing any articles/non-food items on the food preparation table area that can cause potential food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that the Donair meat in the hot holding unit was not being maintained above 60 degrees Celsius. The meat in the upper portion of the container was measured at 50 degrees Celsius. Operator complied with the recommendation to transfer the remaining meat to a different container within the hot holding unit. This was done to ensure that the heat was evenly distributed, thereby maintaining all the meat at or above 60 degrees Celsius. - Please ensure not to stack the meat too high in the deep container to guarantee that all the meat remains above the required temperature.