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Cosmic Pizza & Donair

145 - 150 Nolanridge Court NW Calgary AB T3R 1W7 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on October 13, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13, 2026. 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 6 times across 5 separate inspections, most recently on October 13, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 July 23, 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 2 times across 2 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution measured 0 ppm. There was no more bleach in the container. However, quats sanitizer solution was available and was prepared at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quats test strip to measure the sanitizer solution.Obtain quats test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The coffee machine was connected to a 5 USG jug.Discontinue the use of the coffee machine until it is connected to the municipal water line.
    • 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?
      • The front door was not properly closing very well resulting in a gap between the doors.Fix the door hinge to ensure the door fully closes and to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust buildup was observed on the ventilation canopy filters.Clean the filters at least three times per week.2. The kitchen ceiling was not full covered resulting in dust buildup around the ventilation canopy.3. Debris buildup was observed underneath the preparation cooler.4. Debris buildup was observed behind the ventilation canopy.5. Debris buildup was observed around the ventilation canopy.6. Dust buildup was noted at the back of the Televisions and the television wires.7. Dust buildup was noted along the plumbing lines next to the Donair broiler.8. Dust buildup was noted on the Donair broiler.9. Dust buildup was observed on the kitchen ceiling at the back kitchen next to the oven.10. The bulk food lid was observed with debris buildup.Conduct a deep cleaning in the kitchen.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solutions used for manual dishwashing and food-contact surface sanitizing were not maintained at the required concentration. The sanitizer solutions were adjusted to the appropriate concentration of 100ppm during the inspection.- Inadequate sanitizer concentrations may not effectively eliminate harmful microorganisms, while excessive concentrations may leave chemical residues and pose a contamination risk.- Verify sanitizer concentrations using test strips and monitor concentrations routinely to ensure effective sanitization is maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened leftover canned olives was stored inside the cooler. The food was transferred into a clean, food-grade container with tight-fitting lid.- Store leftover canned foods in a food-grade container rather than the original opened can to maintain food quality and prevent potential contamination due to oxidation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak was observed from the washroom ceiling.- Repair the leaking roof.- Monitor the area for any further signs of water intrusion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were rough and excessively scored. Damaged food-contact surfaces are difficult to clean and sanitize effectively and are breeding grounds for food debris and bacteria.- Replace or resurface damaged cutting boards to provide smooth, non-absorbent, and easily cleanable food-contact surfaces.
  3. Risk Management Inspection

    0 infractions

  4. 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 self-closing device was installed on the staff washroom door. However, the store is not closing properly. Gap was noted around the edges of the door.Recurring violation cited on April 4, 2025:Staff washroom opens directly into the kitchen, no self-closing mechanism was installed.Install a self-closing device.Previous violation:Staff washroom opens into the kitchen, no self-closing mechanismProvide a self-closing mechanism for the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Replace or resurface as needed.
  5. 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)?
      • Improper manual 3-compartment dishwashing procedures. Staff was not following a one-way flow for manual dishwashing.Staff was educated on using a 3-compartment dishwashing procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water faucet at the bac kitchen is not working.Fix the hot water faucet.2. The soap dispenser at the handwashing sink next to the ventilation canopy was jammed. The soap was not dispensing.Fix the soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation cited on April 4, 2025:Staff washroom opens directly into the kitchen, no self-closing mechanism was installed.Install a self-closing device.Previous violation:Staff washroom opens into the kitchen, no self-closing mechanismProvide a self-closing mechanism for the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Replace or resurface as needed.
  6. Initial Inspection

    1 infraction

    • 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 into the kitchen, no self-closing mechanismProvide a self-closing mechanism for the washroom door.

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