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Cosmic Pizza & Donair

104 - 4812 43A Avenue Leduc AB T9E 6M5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Upon inquiry regarding the manual dishwashing procedure, the staff member was unable to accurately describe the required three-step process. They indicated that dishes were washed using only soap and water. The proper three-compartment sink method—including wash, rinse, and sanitize was reviewed with staff
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station located in the front area was out of service due to a leak.
    • 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 hood vent was overdue for servicing. Please ensure that the hood vent is serviced to prevent the risk of a fire.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of dough was observed at the upper section of the mixer, around the attachment area.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution readily available during food processing** Food contact surfaces were not regularly cleaned and sanitized.The operator was directed to dispense a fresh sanitizer solution and to regularly clean and sanitize food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The shaved donair meat on the steam table was at 43C and the steam table was set to low. The operator was directed to increase the temperature of the steam table.**Garlic butter was observed on the counter at the back food processing area. The operator was directed to store the garlic butter in the cooler- Gravy was kept above 60C- All refrigerator units maintained safe food temperatures at 4C/colder.ACTION REQUIRED:1) All food items on hot holding must be kept at 60C or hotter.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The temperature of the Donair meat in the steam table was 3.7C (measured with a probe thermometer). The staff said he just took it out of the cooler. The steam table was set at LOW and the water temperature was 25C. As per the explanation of the staff, this appears to be a regular practice by staff at this facility. This has also been found and discussed during past inspections. The staff was directed to reheat the Donair meat in the microwave. The staff was also educated on the temperature requirements for reheating cold food.FURTHER ACTION REQUIRED:1) Cold food from the cooler shall be reheated to an internal temperature of at least 74C/165F2) The steam table SHALL NOT be used to reheat cold food from the fridge.3) Food on the steam table shall be kept at 60C/140F or hotter.4) The steam table shall be pre-heated prior to placing food items in it for hot holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **There was a lot of meat particle on the electric shaver for Donair. The staff said the shaver was last used the night before and they did not have the time to clean it. This has been a recurrent issue observed in previous inspections. The staff was directed to clean and sanitize the shaver.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The prep cooler in front of the stove was still not repaired. There were no food items in the cooler.**The steam table was being used to reheat a partially shaved Donair cone from the cooler. The internal temperature of the partially shaved Donair cone was 17C. A staff was directed to discard the Donair.ACTION REQUIRED:1) No food items shall be stored in the prep cooler until it is repaired and capable of maintaining a temperature of 4C/40F or colder2) Continue to maintain daily temperature records of all refrigerator units.3) Ensure that cold food from the cooler is reheated on the grill or in the microwave to a temperature of 74C/165F before it goes into the steam table. Probe thermometer shall be used to verify cooking temperatures.4) Ensure that food on the steam table is kept at 60C/140F or hotter at all times.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution available during food processing.** Wiping cloths/towels were observed on the food prep surfaces at the back.** Food contact surfaces are not cleaned and sanitized as required. Food contact surfaces and high touch surfaces had food particles and food smears.ACTION REQUIRED:1) A sanitizer solution must be readily available during operation.2) Cleaning cloths/towels shall be stored in a sanitizer solution between use3) Food contact surfaces and high touch surfaces shall be regularly cleaned and sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **One food handler started her shift during the inspection. PHI did not observe the staff perform hand hygiene prior to the start of food handling.**The apron the above staff was wearing did not look clean**Another food handler covered his sneeze with his palms and did not perform hand hygiene after. The staff continue to touch surfaces and handle utensils without performing hand hygieneACTION REQUIRED:1) Staff shall perform hand hygiene prior to the start of their shift.2) Staff must wear clean clothing/aprons3) Staff shall practice good personal hygiene and regularly wash their hands.Also attached to this report is a personal hygiene checklist for food handlers.
    • 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 staff at this facility are not following the proper procedures for preparing and serving Donair's as explained by the food handler:- The shaved meat is placed in the steam table without undergoing a secondary good step as required.- Partially cooked cone was observed in the walk-in coolerACTION REQUIRED1) Ensure that staff are following the proper procedures for preparing and serving donair. A copy of the procedure is attached to this report for your reference. 2) Ensure that all of your staff are re-educated on the proper procedure for preparing and serving Donair. A copy of the procedure shall be printed and displayed in the facility for staff reference.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Partially cook Donair cone was stored on the cover of another food container in the walk-in cooler. The Donair cone was in direct contact with the wall of the walk-in cooler.ACTION REQUIRED:1) Food items must be stored in a clean container and covered to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The prep cooler in front of the stove was at 10C. There were no temperature records.The operator was directed to transfer the food items in the cooler into another coolerACTION REQUIRED:1) No food items shall be stored in the prep cooler until it is repaired and capable of maintaining a temperature of 4C/40F or colder2) Maintain daily temperature records of all refrigerator units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The soap dispenser at the hand sink located at the entrance into the kitchen was empty.**The hand sink in the kitchen, near the dough mixer, was not accessible. Brooms and canola oil containers were obstructing access to the sink.ACTION REQUIRED:1) Ensure that all hand sinks are supplied with soap and paper towel2) Ensure that all hand sinks are accessible at all times.
    • 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 being maintained. Please ensure that monthly pest control records are maintained, and copies kept on site for future verification.
    • 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 food permit was not displayed. Please ensure that your food permit is displayed in a location visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **There was a lot of meat particle on the electric shaver for Donair that was used in the morning**Dried dough residual from previous use were observed on the dough machine guard grillACTION REQUIRED:1) The electric shaver for the Donair meat shall be cleaned and sanitized after use.2) The guard grill for the dough mixer shall be properly cleaned.3) Clean the covers of food containers in the walk-in cooler and the flour storage containers.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shaved donair meat in the steam table was at 41C. The cook was asked if the shaved donair meat in the steam table had undergone a secondary cook step and he said NO. The cook was directed to reheat the shaved Donair meat to 74C and then keep hot at 60C. The proper procedures for processing Donair were also discussed with the cook.GOING FORWARD:1) Ensure that shaved Donair meat undergoes a secondary cook step and then kept hot at 60C/hotter or cooled and stored in the cooler.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions