Cosmic Pizza and Donair
20A - 2439 54 Avenue SW Calgary AB T3E 1M4 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility has bleach sanitizer prepared at concentrations well above 1000 ppm. The sanitizer solution had a yellow hue, and This concern was corrected during the inspection. Staff were shown how to prepare a 100-ppm solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The hold-holding display case had an ambient temperature of 95F. It was learned from the Manager (off-site) that the machine is malfunctioning and will either be replaced or repaired.Staff onsite were instructed to not use this machine. One pizza was removed from this unit by staff.2) Both prep coolers were struggling to reduce their ambient temperature to 4C. The lowest they got to was 5.5-6C which was verified by a probe thermometer and gaugeREQUIREMENT: Ensure when these prep coolers are not in use that both lids are shut. Call a serviceman and conduct a maintenance/diagnostic check to ensure there's no mechanical issue. Keep both prep coolers maintaining an ambient temperature of 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **July 10, 2026** - Issue remains outstandingTesting strips to verify the concentration of bleach sanitizer were not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **July 10, 2026** - Issue remains outstandingThe range hood's filters had a notable amount of grease and dust built up.REQUIREMENT: Routinely and thoroughly clean and degrease the filters.Verify that the range hood's ventilation system has completed it's routine cleaning. If not, schedule a cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- **July 10, 2026** - Issue remains outstandingCleaning underneath hard-to-reach areas or otherwise cumbersome areas (e,g, tedious to move areas like the pizza box storage space) had a build-up of dust and food debris.REQUIREMENT: Ensure all hard-to-reach areas or otherwise cumbersome areas are routinely cleaned and sanitized. Modify these areas where possible to ensure ease of cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bottle of sanitizer was not prepared at the time of the inspection.This was corrected during the inspection. Staff members prepared a 100-ppm bleach solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **Ongoing Violation** The kitchen handwashing sink, and the pizza prep table are connected without splash protection.REQUIREMENT: A splash guard must be installed between the pizza prep table and the kitchen handwashing sink.
- 09. Are chemicals stored and handled in a safe manner?
- Several spray bottles containing cleaners and sanitizers were not labelled to indicate their contents.REQUIREMENT: Ensure all spray bottles are properly labeled so there is no confusion on the contents of the bottle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operator had an insert of Delmare garlic spread at ambient temperature (~23C). Upon looking at the labelling and ingredients, the following information was obtained:- Contains 'Garlic' and not 'Garlic Powder'- States to 'Keep Refrigerated' and,- States 'Must be cooked to 74C before consuming'Additionally, staff members did not know how long this insert was kept at room temperature.Based on the above information, the risk of foodborne illness/intoxication was deemed unacceptably high, and the Inspector ordered the spread in the insert to be discarded.REQUIREMENT: Do not store perishable food items in the temperature 'danger zone' for over 2 hours. Ensure that all manufacturer instructions for use are followed and seek clarification from the Manufacturer if there are any questions to ensure that food products do not become unsafe for human consumption.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing strips to verify the concentration of bleach sanitizer were not available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Ongoing Violation** The hot water at handwashing sink at the front was not in operational, and the kitchen's handwashing sink do not have soap.REQUIREMENT: Ensure hot water tap is supplied and provide soap and paper towel at all handwashing sinks.
- 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?
- A gap was noted at the bottom left corner of the kitchen back door.REQUIREMENT: Repair this gap and ensure that pests cannot enter the kitchen/establishment.
- 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 range hood's filters had a notable amount of grease and dust built up.REQUIREMENT: Routinely and thoroughly clean and degrease the filters.Verify that the range hood's ventilation system has been thoroughly cleaned as the sticker indicates it's been due since Jan 2024.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning underneath hard-to-reach areas or otherwise cumbersome areas (e,g, tedious to move areas like the pizza box storage space) had a build-up of dust and food debris.REQUIREMENT: Ensure all hard-to-reach areas or otherwise cumbersome areas are routinely cleaned and sanitized. Modify these areas where possible to ensure ease of cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The kitchen handwashing sink and the pizza prep table are connected without splash protection.- A splash guard must be put in place. A temporary guard put in place.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap at handwashing sink at the front was not in operational, and the kitchen's handwashing sink do not have soap.- Ensure hot water tap is repaired and provide soap.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
11 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Metal containers of foods (ie, jalapeno, cheese, deli meats, donair meats) were not labeled with its name and expiration date.- Ensure label is provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food safe sanitizer was prepared - Ensure a food safe sanitizer is prepared during operation.Mixed a 100ppm bleach solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed handling food without hand washing after handling cell phone, gloves were put on.- Ensure handwashing is conducted after handling non-food relative activities, and gloves do not replace handwashing.
- 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 operator would slice the donair meat and store it in refrigerator without a second cook step. - Ensure the donair meat is fully cooked before cooling down for storage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The kitchen handwashing sink and the pizza prep table are connected without splash protection.- A splash guard must be put in place.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no infrared thermometer available for measuring the temperature of sliced/cooked donair meat. (Probe thermometer available wouldn't be adequate to accurately measure temperatures of donair meat)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No food safe sanitizer test strips available.- Ensure bleach test strips are obtained, or other corresponding test strips are obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap at handwashing sink at the front was not in operational, and the kitchen's handwashing sink do not have soap.- Ensure hot water tap is repaired and provide soap.
- 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?
- pest control records were not available for inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cardboard boxes were used throughout the facility, including collecting bins for the oven net, floor mat, divider in the freezer.- Ensure the uncleanable cardboard boxes are removed, only use equipment/tools with smooth, non-porous, and easily cleanable surfaces
- 23. Is the facility maintained in a clean and sanitary condition?
- The splash guard behind the cookline was covered in greaseThe countertop at the donair station was greasy and covered in food debris.- Ensure the areas are cleaned and sanitized.
- 02. Is all food in this facility from an approved source and/or properly labelled?