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Cosmic Pizza & Donair

13212 82 Street NW Edmonton AB T5E 2T7 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on June 9, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on October 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 10, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 5 separate inspections, most recently on June 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on June 8, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not posted/available for review
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Again, prepared sanitizer was not available. A QUAT sanitizer was prepared during the inspection. Staff are having difficulty preparing sanitizer because the missing faucet is connected to the sanitizer dispenser. The operator brought a container of sanitizer concentrate to assist staff in preparing the sanitizer solution as a short-term measure.
    • 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?
      • Staff was observed turning on the broiler before proceeding to the front cash area. The operator was informed that donair cones must be cooked continuously and that the broiler must not be turned off. The operator was instructed to ensure staff are properly trained.
    • 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 faucet for the dishwashing sink was missing. The operator indicated that they recently replaced the old 3-compartment sink with a larger one and were only able to install one faucet. The other faucet will be installed soon.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not posted/available for review
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer was not available. QUAT sanitizer at 200ppm made during the inspection
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were being reused
    • 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?
      • Staff was turning off broiler for donair cone during off periods. Operator was instructed to ensure that the donair cone is being continuously cooked.
    • 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 faucet for the dishwashing sink was missing. The operator indicated that they recently replaced the old 3-compartment sink with a larger one and were only able to install one faucet. The other faucet will be installed soon.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not posted/available for review
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not posted/available for review
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution.QUAT solution at 200ppm made at the time of inspection
    • 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?
      • Broiler for donair cone was turn off at the time of inspection. -discussed donair standards with staff-copy of donair standards provided to staff
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sliced donair meat was being stored in a black fabric grocery bag, which was observed to be in an unsanitary condition. The donair meat was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat was being held at ~40C in the hot holding unit. Operator indicates that the donair meat has been in the hot holding unit for a couple of hours. Donair meat discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located
    • 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 review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust canopy filters require cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not posted/available for review
  6. Demand Inspection

    1 infraction

    • 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?
      • broiler for donair cone was turned off at the time of inspection. Operator instructed to ensure broiler is running continuously.
  7. Risk Management 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?
      • Broiler for donair cone was turned off. Operator was instructed to ensure that broiler is kept running with heat on
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • hot holding unit for donair meat was off
  8. Initial Inspection

    0 infractions

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