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Cosmic Pizza & Donair

10412 102 Avenue NW Edmonton AB T5J 0B4 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy in the hot holding was measured at 45C. Staff indicated gravy was moved from the cooler about an hour before inspection. Gravy was reheated during inspection.Ensure gravy from the cooler is quickly reheated to 74C before moving to hot holding unit to maintain at least 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler opposite the stove was measured at 9C. Staff indicated the cooler was measured at 0-2C in the morning. Ensure high risk food is stored in a cooler below 4C. Keep monitoring cooler every 2 hours. Move high risk food out of the cooler if cooler does not get below 4C IN 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris were observed on the ceiling above the pizza boxes in the kitchen. Ensure the ceiling is cleaned.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 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?
      • Large black flies (~5) observed in the facility. The flies seemed attracted to the dishpit area and the small storage area in the northeast corner of the facility. ACTION REQUIRED: 1. Consult with your pest control provider regarding the above noted fly activity. Conduct a deep clean of the above noted areas. 2. Email the last three months' pest control service reports or have the service reports available for the re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2025-04-08Ventilation maintenance not yet completed. ACTION REQUIRED: email proof of servicing once completed. ________________________2025-03-06- The ventilation system is past its due date for professional maintenance.Ensure the ventilation system is professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-04-08-Debris, dirt, and/or grease build-up observed in the following areas: -->Under & around the dishwashing area -->Interior door of the deep fryer unit -->Exhaust canopy hood filters -->Baseboard on the west wall in the donair cooking areaACTION REQUIRED: Conduct a deep clean in the above noted areas. _____________________2025-03-06- The buffers of the ventilation system are unclean. Ensure the wall and ventilation system are clean.
  7. Risk Management Inspection

    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 system is past its due date for professional maintenance.Ensure the ventilation system is professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The buffers of the ventilation system are unclean. Ensure the wall and ventilation system are clean.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food in the front prep cooler was measured between 12C-17C using a probe thermometer. Food had been in the cooler for over 4hours. High risk food were discarded during inspection. Ensure cooler is not used until it can maintain temperature less than 4C. Keep a thermometer in the cooler for continuous monitoring.
    • 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 system is past its due date for professional maintenance.Ensure the ventilation system is professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The buffers of the ventilation system are unclean. Ensure the wall and ventilation system are clean.
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer available to measure food temperatures.Acquire a probe or infra-red thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food in the prep cooler were measured at an internal temperature of 8-10C. The cooler itself was at 12C. No thermometer was present in the cooler, food was moved to the walk-in cooler during inspection.Ensure cooler is not used until temperatures can be maintained below 4C, ensure cooler is monitored at least twice a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strip is available to measure the concentration of sanitizer.Acquire chlorine sanitizer test strips.
    • 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 system is past its due date for professional maintenance.Ensure the ventilation system is professionally cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The wall between the prep table and the walk in cooler needs to be cleaned.- The buffers of the ventilation system are unclean. Ensure the wall and ventilation system are clean.
  10. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer available to measure food temperatures.Acquire a probe or infra-red thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strip is available to measure the concentration of sanitizer.Acquire chlorine sanitizer test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The storage room door is not good repair. The door has been removed and placed on a wall in the kitchen.Fix the storage room door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken floor tiles in the front service/food preparation area.Replace the broken floor tiles noted in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are missing baseboards on walls in the front service/food preparation area. Open holes were also noted on walls in the kitchen. An improperly finished wood between the dishwashing sink and wall was also noted in the dishwashing area.Replace all missing baseboards in the facility.Repair all open holes on wall.Replace the improper finished wood in the dishwashing area.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scent bleach is being used as sanitizer.- Replace the lemon bleach containers noted onsite with regular bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no thermometer available to measure food temperatures.Acquire a probe or infra-red thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strip is available to measure the concentration of sanitizer.Acquire chlorine sanitizer test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The storage room door is not good repair. The door has been removed and placed on a wall in the kitchen.Fix the storage room door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken floor tiles in the front service/food preparation area.Replace the broken floor tiles noted in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are missing baseboards on walls in the front service/food preparation area. Open holes were also noted on walls in the kitchen. An improperly finished wood between the dishwashing sink and wall was also noted in the dishwashing area.Replace all missing baseboards in the facility.Repair all open holes on wall.Replace the improper finished wood in the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no cleaning schedule in the food premise.Develop a written cleaning/sanitation program for all areas in the food premise.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particles and debris are present on the floor in hard to reached areas (floor beneath dishwashing sink and floor behind chest freezer).Clean all hard to reached areas in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room and the area used to store pizza delivery boxes are not well organized.Reorganize the storage room and the area used to store pizza boxes to facility cleaning and pest monitoring.