Cosmic Pizza & Donair
15220 127 Street NW Edmonton AB T6V 0C5 · Food - General
12 inspections
- Risk Management Inspection
8 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Improper sanitizer test strips were available.Please obtain QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
- 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?
- Outstanding - 1. Pest control records were not available for review. Ensure that proper pest control measures are in place. Maintain monthly pest control records.Outstanding - 2. The back door weatherstripping is damaged, allowing light to come through. Please repair or replace.
- 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?
- Outstanding - The food handling permit was not properly displayed. Please display the current food handling permit in a location clearly visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.Feb 10/26 - Four light fixtures were missing covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Dishwashing sink faucet had an improvised connection. Please remove. Ensure that the plumbing system is properly installed and maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Chest freezer near the dough mixer is significantly damaged. The top surface flips open, exposing the insulation completely. Please repair top part, remove, or replace the freezer.2. The bottom of the dough mixer bowl was worn and had areas of red/brown discoloration. Please replace the dough bowl.3. Ice buildup noted in all three chest freezers. Please clean and maintain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Kitchen prep cooler surfaces (interior, exterior, and along cooler doors) - Corrected- Top surfaces of all three chest freezers - Corrected - High-touch surfaces: Cooler handles, freezer handles, and light switches- CorrectedFeb 13, 2026: Sides of chest freezers with food splashes- Improvement noted. Please clean the sides of the chest freezer across from the pizza oven.Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Ceiling tiles in kitchen in the main prep area: Dust buildup noted.- Exhaust hood canopy: Dust buildup noted- Walls behind large equipment and counter tops: Food splashes noted - Corrected.- Back door area: Dust/dirt buildup noted.- Hard to reach corners; along walls: Debris accumulation noted.Please clean and maintain in a sanitary condition.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
10 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Outstanding - Samosas were found in the chest freezer with no label or documentation indicating their source. The facility is required to provide proof that the frozen samosas stored in the freezer were purchased from an approved source.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Improper sanitizer test strips were available.Please obtain QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
- 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?
- Outstanding - 1. Pest control records were not available for review. Ensure that proper pest control measures are in place. Maintain monthly pest control records.Outstanding - 2. The back door weatherstripping is damaged, allowing light to come through. Please repair or replace.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Outstanding - A foul odour was detected around the grease-trap and dishwashing area. Ensure the grease trap is regularly cleaned and properly maintained.March 19/26 - Please provide invoices or service records.
- 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?
- Outstanding - The food handling permit was not properly displayed. Please display the current food handling permit in a location clearly visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.Feb 10/26 - Four light fixtures were missing covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Dishwashing sink faucet had an improvised connection. Please remove. Ensure that the plumbing system is properly installed and maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Chest freezer near the dough mixer is significantly damaged. The top surface flips open, exposing the insulation completely. Please repair top part, remove, or replace the freezer.2. The bottom of the dough mixer bowl was worn and had areas of red/brown discoloration. Please replace the dough bowl.3. Ice buildup noted in all three chest freezers. Please clean and maintain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Kitchen prep cooler surfaces (interior, exterior, and along cooler doors) - Corrected- Top surfaces of all three chest freezers - Corrected - High-touch surfaces: Cooler handles, freezer handles, and light switches- CorrectedFeb 13, 2026: Sides of chest freezers with food splashes- Improvement noted. Please clean the sides of the chest freezer across from the pizza oven.Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Ceiling tiles in kitchen in the main prep area: Dust buildup noted.- Exhaust hood canopy: Dust buildup noted- Walls behind large equipment and counter tops: Food splashes noted - Improvement noted.- Back door area: Dust/dirt buildup noted.- Hard to reach corners; along walls: Debris accumulation noted.Please clean and maintain in a sanitary condition.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
10 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Outstanding - Samosas were found in the chest freezer with no label or documentation indicating their source. The facility is required to provide proof that the frozen samosas stored in the freezer were purchased from an approved source.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Improper sanitizer test strips were available.Please obtain QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
- 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?
- Outstanding - 1. Pest control records were not available for review. Ensure that proper pest control measures are in place. Maintain monthly pest control records.Outstanding - 2. The back door weatherstripping is damaged, allowing light to come through. Please repair or replace.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Outstanding - A foul odour was detected around the grease-trap and dishwashing area. Ensure the grease trap is regularly cleaned and properly maintained.March 19/26 - Please provide invoices or service records.
- 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?
- Outstanding - The food handling permit was not properly displayed. Please display the current food handling permit in a location clearly visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.Feb 10/26 - Four light fixtures were missing covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Dishwashing sink faucet had an improvised connection. Please remove. Ensure that the plumbing system is properly installed and maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Chest freezer near the dough mixer is significantly damaged. The top surface flips open, exposing the insulation completely. Please repair top part, remove, or replace the freezer.2. The bottom of the dough mixer bowl was worn and had areas of red/brown discoloration. Please replace the dough bowl.3. Ice buildup noted in all three chest freezers. Please clean and maintain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Kitchen prep cooler surfaces (interior, exterior, and along cooler doors) - Corrected- Top surfaces of all three chest freezers - Corrected - High-touch surfaces: Cooler handles, freezer handles, and light switches- CorrectedFeb 13, 2026: Sides of chest freezers with food splashes- Improvement noted. Please clean the sides of the chest freezer across from the pizza oven.Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Ceiling tiles in kitchen in the main prep area: Dust buildup noted.- Exhaust hood canopy: Dust buildup noted- Walls behind large equipment and counter tops: Food splashes noted - Improvement noted.- Back door area: Dust/dirt buildup noted.- Hard to reach corners; along walls: Debris accumulation noted.Please clean and maintain in a sanitary condition.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
11 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Samosas were found in the chest freezer with no label or documentation indicating their source. The facility is required to provide proof that the frozen samosas stored in the freezer were purchased from an approved source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available while food preparation was taking place. Ensure a sanitizer solution is available at all times. Maintain QUAT sanitizer solutions at 200 ppm. The operator prepared a QUAT sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Improper sanitizer test strips were available.Please obtain QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
- 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?
- Outstanding - 1. Pest control records were not available for review. Ensure that proper pest control measures are in place. Maintain monthly pest control records.Outstanding - 2. The back door weatherstripping is damaged, allowing light to come through. Please repair or replace.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Outstanding - A foul odour was detected around the grease-trap and dishwashing area. Ensure the grease trap is regularly cleaned and properly maintained.
- 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?
- Outstanding - The food handling permit was not properly displayed. Please display the current food handling permit in a location clearly visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.Feb 10/26 - Four light fixtures were missing covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Dishwashing sink faucet had an improvised connection. Please remove. Ensure that the plumbing system is properly installed and maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Chest freezer near the dough mixer is significantly damaged. The top surface flips open, exposing the insulation completely. Please repair top part, remove, or replace the freezer.2. The bottom of the dough mixer bowl was worn and had areas of red/brown discoloration. Please replace the dough bowl.3. Ice buildup noted in all three chest freezers. Please clean and maintain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Kitchen prep cooler surfaces (interior, exterior, and along cooler doors) - Corrected- Top surfaces of all three chest freezers - Corrected - High-touch surfaces: Cooler handles, freezer handles, and light switches- CorrectedFeb 13, 2026: Sides of chest freezers with food splashes- Improvement noted. Please clean the sides of the chest freezer across from the pizza oven.Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Ceiling tiles in kitchen in the main prep area: Dust buildup noted.- Exhaust hood canopy: Dust buildup noted- Walls behind large equipment and counter tops: Food splashes noted - Improvement noted.- Back door area: Dust/dirt buildup noted.- Hard to reach corners; along walls: Debris accumulation noted.Please clean and maintain in a sanitary condition.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A soiled cleaning cloth was observed on the kitchen counter. Please ensure contaminated cleaning cloths are kept in a sanitizer solution when not in use.Corrected on site. A ~200 ppm QUAT sanitizer solution was prepared, and the cloth was placed in the solution. Education was provided.
- 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?
- Repeat violation: Improper donair procedures were observed. It was unclear whether the donair slices had been grilled or cooked to 74C prior to holding. Education was provided. The donair preparation guideline document will be provided in the closing comments section of this report and sent by email. Please ensure all staff are trained accordingly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The hot-holding unit with donair slices was on its lowest setting. The hot-holding unit was turned up. Keep high-risk cooked foods in hot-holding units at 60 C or above at all times.Repeat violation:2. Garlic butter was measured at 24C. The garlic butter was discarded. Do not store garlic butter at room temperature. Keep refrigerated at 4C or below or hot at 60C or above. If garlic butter is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours. The garlic butter was discarded.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Improper sanitizer test strips were available.Please obtain QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
- 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?
- 1. Pest control records were not available for review. Ensure that proper pest control measures are in place. Maintain monthly pest control records.2. The back door weatherstripping is damaged, allowing light to come through. Please repair or replace.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A foul odour was detected around the grease-trap and dishwashing area. Ensure the grease trap is regularly cleaned and properly maintained.
- 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 handling permit was not properly displayed. Please display the current food handling permit in a location clearly visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.Feb 10/26 - Four light fixtures were missing covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Dishwashing sink faucet had an improvised connection. Please remove. Ensure that the plumbing system is properly installed and maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Chest freezer near the dough mixer is significantly damaged. The top surface flips open, exposing the insulation completely. Please repair top part, remove, or replace the freezer.2. The bottom of the dough mixer bowl was worn and had areas of red/brown discoloration. Please replace the dough bowl.3. Ice buildup noted in all three chest freezers. Please clean and maintain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Kitchen prep cooler surfaces (interior, exterior, and along cooler doors) - Corrected- Top surfaces of all three chest freezers - Corrected - High-touch surfaces: Cooler handles, freezer handles, and light switches- CorrectedFeb 13, 2026: Sides of chest freezers with food splashes. Please clean.Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Ceiling tiles in kitchen in the main prep area: Significant dust buildup noted.- Exhaust hood canopy: Dust buildup noted- Walls behind large equipment and counter tops: Food splashes noted.- Back door area: Dust/dirt buildup noted.- Hard to reach corners; along walls: Debris accumulation noted.Please clean and maintain in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 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?
- Improper donair preparation procedures were being followed.Donair meat for wraps was being sliced, cooled, then cooked. Proper procedure: donair must be sliced, cooked to 74C using the grill, microwave, or oven, and then cooled quickly to 4C or less for storage.Please note the following:Following the secondary cooking step the sliced donair meat must be either:a. used immediately to prepare the donairs, orb. stored in a hot holding unit at 60C or greater, orc. cooled quickly to 4C or less for storage.The operator was instructed to cook the recently sliced donair meat and keep hot (>60C) in the hot-holding equipment. A probe thermometer was available to verify temperatures. Education was provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Chopped lettuce and onions in the front prep cooler were measured at 13–14.5C using a probe thermometer. The vegetables were stored on the surface of cooler compartments and held for over 2 hours. Keep cut vegetables at <4C. Discard potentially hazardous food held above 4C for more than 2 hours. The vegetables were discarded onsite.2. Liquid garlic butter in a container was measured at approximately 30C. The operator indicated it had been recently heated. The original container label states it must remain refrigerated. Garlic butter must be kept at <4C or >60C at all times. If garlic butter is stored at room temperature, it must be monitored with timers or written logs to ensure it is discarded after 2 hours. The operator moved the garlic butter to the cooler. 3. Donair meat slices were being cooled in a deep insert of a hot-holding unit that was not on.Donair meat slices must first be cooked to 74 C, then cooled quickly using proper methods (e.g., shallow pans, ice baths). Potentially hazardous foods that have been cooked and are intended to be kept under refrigeration before serving, should be cooled from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours. Education was provided. ***Please monitor the front prep cooler. Keep covers closed when not in use. Ensure coolers are maintained at or below 4C at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Improper sanitizer test strips were available.Please obtain QUAT sanitizer test strips to verify sanitizer concentration. Maintain QUAT sanitizer solutions at 200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the kitchen sink was empty. Please ensure hand sinks are supplied with paper towels 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?
- 1. Pest control records were not available for review. Ensure that proper pest control measures are in place. Maintain monthly pest control records.2. The back door weatherstripping is damaged, allowing light to come through. Please repair or replace.
- 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 handling permit was not displayed. Please display the current 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?
- Outstanding - Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.Feb 10/26 - Four light fixtures were missing covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwashing sink faucet had an improvised connection. Please remove. Ensure that the plumbing system is properly installed and maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Chest freezer near the dough mixer is significantly damaged. The top surface flips open, exposing the insulation completely. Please repair top part, remove, or replace the freezer.2. The bottom of the dough mixer bowl was worn and had areas of red/brown discoloration. Please replace the dough bowl.3. Ice buildup noted in all three chest freezers. Please clean and maintain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Kitchen prep cooler surfaces (interior, exterior, and along cooler doors)- Top surfaces of all three chest freezers - High-touch surfaces: Cooler handles, freezer handles, and light switches.Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Ceiling tiles in kitchen in the main prep area: Significant dust buildup noted.- Exhaust hood canopy: Dust buildup noted- Walls behind large equipment and counter tops: Food splashes noted.- Back door area: Dust/dirt buildup noted.- Hard to reach corners; along walls: Debris accumulation noted.Please clean and maintain in a sanitary condition.
- 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?
- Risk Management 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?
- Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy was not being re-heated to 74C before being placed into hot holding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy hot holding temp measured to be 19C.Gravy reheated during inspection.
- 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?
- Current food permit not posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing light cover noted.Please re-install light cover. Alternatively light tube sleeve covers can be purchased to cover individual bulbs if original light cover is in disrepair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- upper and lower areas of prep cooler in front area - standing water and food debris noted- Side of chest freezer by large mixer
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- walls & ceiling with built up dust by pizza oven
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Need to provide proof that frozen samosas found in freezer came from an approved source.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Require probe thermometer to measure hot holding and internal cooking temperatures of foods.
- 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?
- Current food permit not posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Black plastic garbage bags are being used to line stainless steel table in back
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- upper and lower areas of prep cooler in front area - standing water and food debris noted- inside lower prep cooler in back area as well as gaskets of doors- Side of chest freezer by large mixer
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- wall above and below dough rolling table- outside surfaces of blue bins used to store dry foods- floors and walls by large mixer- walls above sinks- walls & ceiling with built up dust by pizza oven
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding of gravy was 45C - reheated during the inspection.Please keep foods in hot holding at 60C or greater.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Require probe thermometer to measure hot holding and internal cooking temperatures of foods.
- 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?
- Current food permit not posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Black plastic garbage bags are being used to line stainless steel table in back
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- upper and lower areas of prep cooler in front area - standing water and food debris noted- inside lower prep cooler in back area as well as gaskets of doors- Side of chest freezer by large mixer
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- wall above and below dough rolling table- outside surfaces of blue bins used to store dry foods- floors and walls by large mixer- walls above sinks- walls & ceiling with built up dust by pizza oven
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Table surface used for prep of veggies at times is in disrepair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution waw prepared while food prep was taking place.Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use during food prep.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bucket of pizza sauce was noted stored at room temp for an extended period of time even when pizzas where not being made.Sauce moved into cooler during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - Paper towel dispenser was empty in back kitchen.- Soap dispenser was empty in front areaPlease ensure hand sinks are fully equipped at all time.
- 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?
- New weatherstrip required at back door.
- 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?
- Current food permit is not posted.March 22, 2024: Violation remains - please post current copy of Food Permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:Main prep cooler:- lower surfaces inside cooler- door surfaces- door gaskets
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Walk-in cooler floors under storage rack and walls in corner by sauce buckets - built up food debris noted.- Inside utensil storage bins across 3-comp sink on wire storage shelf- Floors under flour and onion storage palets.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?