Cosmic Pizza and Donair
347 Heritage Drive SE Calgary AB T2H 1M8 · Food - General
Inspection summary
Cosmic Pizza and Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on February 10, 2026, recorded 2 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 4 times across 4 separate inspections, most recently on February 10, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on January 21, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on January 21, 2026. For example:
Are chemicals stored and handled in a safe manner?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 3 times across 3 separate inspections, most recently on February 10, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on February 3, 2026. For example:
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?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
5 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Repeat Violation*Sliced donair meat in the hot holding was measured between 35.5-43.3C (discarded).- Ensure 'hot' food is stored at or above 60C.**February 3, 2026: Sliced donair meat was measured at 52.2C in the hot holding. Operator adjusted the heat dial to 'medium' and temperature was measured 60.4C during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Ongoing Violation*Front handwashing sink was not equipped with a splash guard. A preparation table was directly beside the sink where food equipment was stored. - Operator is to equip the handwashing sink with a splash guard.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Repeat Violation*Sliced donair meat in the hot holding was measured between 35.5-43.3C (discarded).- Ensure 'hot' food is stored at or above 60C.**February 3, 2026: Sliced donair meat was measured at 52.2C in the hot holding. Operator adjusted the heat dial to 'medium' and temperature was measured 60.4C during inspection.
- 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?
- *Ongoing Violation*Food handling permit was not displayed at the facility.- Please ensure that permit is displayed in a conspicuous place at the facility
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Ongoing Violation*Front handwashing sink was not equipped with a splash guard. A preparation table was directly beside the sink where food equipment was stored. - Operator is to equip the handwashing sink with a splash guard.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ongoing Violation*1. Excessive buildup of grease and dust was observed on both ventilation canopy filters.2. Accumulation of old food debris noted on front and back line coolers. Food stains noted on coolers door fronts and handles. 3. Grime noted on and besides the cooking equipment at the front of the facility.- Thoroughly clean the above-mentioned areas/equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility.- Operator was able get bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops for bulk items were covered in product and stored inside the bulk containers.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Dough trays and food containers were observed stored directly on the floor in the walk-in cooler.- Ensure all food and food related items/utensils are stored at least 6 inches (15 cm) off the floor.3. Staff personal bottle and cellphone was placed on food preparation tables in the back kitchen.- Ensure personal items are stored away from food and food preparation areas.
- 09. Are chemicals stored and handled in a safe manner?
- Label for sanitizer spray bottle was not present. Operator relabeled bottle during the inspection.- All chemical bottles/containers are to be properly labeled as to its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Seven pizza slices placed in the front pizza warmer were measured at 50.7C using probe thermometer (discarded).- Operator adjusted temperature dial. Ensure pizza warmer is able to maintain temperature of 60C or above at all times.2. Sliced donair meat in the hot holding was measured between 35.5-43.3C (discarded).- Ensure 'hot' food is stored at or above 60C.3. Heat on the vertical broiler unit was turned off. Meat cone was rotating slowly, and probe temperature was measured between 21.9-26.1C (discarded).- Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing stations were not supplied with soap. Operator refilled soap at both hand sinks during the inspection.- Ensure all hand sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
- 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?
- Food handling permit was not displayed at the facility.- Please ensure that permit is displayed in a conspicuous place at the facility
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Front handwashing sink was not equipped with a splash guard. A preparation table was directly beside the sink where food equipment was stored. - Operator is to equip the handwashing sink with a splash guard.2. Dough mixer in the back kitchen was not properly cleaned, and food debris was noted on the machine.- Please ensure the food equipment is cleaned more thoroughly and sanitized after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Excessive buildup of grease and dust was observed on both ventilation canopy filters.2. Accumulation of old food debris noted on front and back line coolers. Food stains noted on coolers door fronts and handles. 3. Grime noted on and besides the cooking equipment at the front of the facility.- Thoroughly clean the above-mentioned areas/equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Donair cone from previous night was saved by freezing it, and then cooking it again on the vertical broiler. -donair cones can not be saved. They must be continuously cooked and shaved in order to be saved.-read and implement donair food handling procedures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Sliced donair meat in the hot holding unit measured 35-55Celsius (surface temperatures).-all "hot" food must be stored at 60Celsius or above.2) Donair meat did not receive a secondary cook step PRIOR to the hot holding unit (grill was still clean).-after slicing donair meat, it must receive a secondary cook step to achieve 71Celsius.3) Donair meat was saved at the end of the night by freezing them.-review the Alberta Donair Requirements. Train all staff.
- 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?
- Initial Inspection
0 infractions