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Cosmic Pizza & Donair

11012 100 Street Grande Prairie AB T8V 2N1 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on October 1, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on September 3, 2025. 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 September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on September 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 2 separate inspections, most recently on September 16, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 9/29. All equipment sufficiently cleaned. However, the chest freezer requires some additional cleaning. 9/16. The following equipment requires cleaning:- Can opener- Blender- Ventilation hood filters- Microwave- Dough mixer- The doors and handles for all coolers and freezers. - Inside the white standing freezer in the back. - Inside the chest freezer by the back door. - The exterior of the prep cooler that is to be repaired.
  3. Monitoring Inspection

    10 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?
      • 9/16. A second cook step is not being completed after slicing off meat from partially cooked cone on the rotating vertical broiler. Portions of meat sliced from the partially cooked cone must receive a second cooking step prior to serving or placing in the hot holding unit. Secondary cooking steps can include the use of ovens, grills, broilers, and microwaves.Staff was instructed to review the AHS "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products."https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 9/16. There were bags of sugar in paper bags stored in close proximity to the mop sink. Store the bags of sugar in a location away from the mop sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 9/16. There was only one drain plug for the 3-compartment dishwashing sink. Multiple drain plugs are required to allow for the basins to be filled with water/detergent and sanitizer. Obtain more drain plugs to allow for proper manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 9/16. The back handwashing sink was slightly obstructed. Remove boxes stored in front of the handwashing sink.
    • 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?
      • 9/16. The Food Handling Permit posted at the front of the store had expired in July 2026. Post new Food Handling Permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/16. The light fixture above the prep table next to the dough mixer was cracked. Replace light fixture cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 9/16. 1) The plastic for one of the blenders was cracked. The blender was discarded.2) There were two cutting boards stored in a manner where part of the cutting boards were directly above an open garbage bin.The cutting boards were placed in dishwashing sinks to wash. The garbage bin moved away from clean dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 9/16. The following equipment requires cleaning:- Can opener- Blender- Ventilation hood filters- Microwave- Dough mixer- The doors and handles for all coolers and freezers. - Inside the white standing freezer in the back. - Inside the chest freezer by the back door. - The exterior of the prep cooler that is to be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/16. 1) General deep cleaning of the kitchen is required. This includes:- Floors under the cookline, around the dough mixer, behind the white standing freezer in the back, behind the white chest freezer by the can opener, under the prep coolers, around the pizza oven, around the back door, and under the shelving unit by the back door and by the walk-in cooler. - Outside of both the garbage bins. - Walls by the dough prep table and throughout the kitchen.2) A cleaning schedule was observed; However, the cleaning schedule was not being used by staff.The cleaning schedule needs to be modified and records of use of the cleaning schedule needs to be provided.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 9/16. There were two large black trash bins in the back that did not have lids. Obtain lids for trash bins.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Top of the donair machine is still dirty. Ensure donair machine is cleaned and maintained.
  6. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed open bag of flour and sugar.Ensure all open food items are stored in food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers are doubled stacked inside the pizza prep cooler. Ensure food containers are never double stacked inside the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are missing for freezer's (two upright freezer & chest freezer)Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza hot holding unit is not equipped with a thermometer to monitor temperature. Ensure pizza hot holding unit is equipped with a oven thermometer to monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the front and back of the kitchen are not easily accessible. Ensure storage shelve is relocated and upright freezer is moved to allow easy access to hand washing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood has not been professionally cleaned: Service date September 2025.Ensure ventilation hood is professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into the kitchen. Door is not self-closing. Ensure washroom door is self-closing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment(s) are dirty and must be cleaned:- sides of the deep fryer.- inside of the ventilation hood including the covers of the light bulbs.- inside of all freezers.- surface of the microwave.- pizza oven - weighing scale- side of the table (next to the pizza prep cooler)- surface and handle of the pizza prep cooler- cutting board of donair prep cooler (black knife marks).- top of the donair machine.Ensure all the food equipment's are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and must be cleaned:- lids of storage containers.- floor around the dough machine. - storage shelves.- wall around the mop sink.Ensure the above areas are cleaned and maintained.
  7. Monitoring Inspection

    0 infractions

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