Cosmic Pizza & Donair
17316 Hiller Road SW Edmonton AB T6W 4H3 · Food - General
12 inspections
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A staff cellphone observed charging was left directly on the cutting board in front of the pizza prep cooler.- All personal belonging must be stored away from foods, food equipment, food contact surfaces and out of the food handling areas. Staff were also instructed to sanitize the surface
- 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 on display expired Aug 31, 2025.- Obtain the renewal permit and display it where the public can view it.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 10 ppm sanitizer detected in the solutions that wiping clothes are stored in.- Staff prepared 100 ppm chlorine sanitizer solutions.
- 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?
- The donair cone on the vertical broiler was measured at 16C. The temperature was turned off. Staff informed that the temperature setting is being turned on and off depending on how busy the facility is. The secondary cook step is also not happening immediately after the meat is sliced from the cone.- The vertical broiler must be on at all times when a cone is on the broiler and the temperature must be set at 60C or higher. Sliced meat from the cone must immediately undergo a secondary cook step - either placed onto the grill or in a steamer that reaches a minimum temperature of 74C.
- 09. Are chemicals stored and handled in a safe manner?
- A container of "Easy Off Cleaner" was stored on the shelf above the pop can storage and some other dry food goods and packaging materials.- All cleaning supplies/chemicals are to be stored below and completely separate from foods and food packaging materials.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The sliced donair meat in the front area hot holding unit was measured at 46C, needs to be at minimum 60C. The temperature setting was increased on the hot holding unit and the meat was reheated on the grill before placing back into the hot holding unit.2.Cooked boxed pizzas (just made) stored on top of the pizza oven measured at 36C. Staff informed that these pizzas were not being delivered for more than 2 hour.- High risk perishable foods must be stored at less than 4C or greater than 60C. Pizzas were relocated to the walk-in cooler as the facility does not have a large hot holding cabinet.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A ladle was stored in the kitchen handwash sink.- Do not store utensils in designated handwash sinks. Handwash sinks are to be used solely for handwashing purposes only.
- 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 on display expired Aug 31, 2025.- Obtain the renewal permit and display it where the public can view it.
- 23. Is the facility maintained in a clean and sanitary condition?
- The exhaust hood filters have a buildup of grease.- Cleaning is required
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down.-Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down.-Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 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?
- Staff are not conducting the secondary cook step immediately after slicing the meat off the cone.- Proper
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down.-Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease accumulation and dust noted on the exhaust hood canopies and the menu board above the front canopy as well as the pizza oven exterior.- Cleaning is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available onsite.
- 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?
- Monitoring Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer could not be located.- A probe thermometer must be available for measuring the temperature of foods when hot holding, cooling and reheating.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of cooked chicken wings was left out on a counter with a container of squeeze bottles stored on top of it. The chicken was measured at 19C. The food was discarded.- High risk foods must be stored at <4C or >60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. 10 ppm chlorine sanitizer is detected in the solution prepared for manual dishwashing.- Chlorine sanitizer solutions must be prepared to a concentration of 100 ppm or greater.2. Only one drain plug is available for the 3 compartment dishwashing sinks.- Each sink must be equipped with a plug to ensure proper manual dishwashing procedures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available.- Sanitizer test papers must be available to measure the concentration of sanitizing agents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down.-Requires repair.
- 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 are not being maintained/not available for review.- Monthly pest control documentation must be 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 expired August 31, 2024.- Renew the Permit immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease accumulation and dust noted on the exhaust hood canopies and the menu board above the front canopy as well as the pizza oven exterior.- Cleaning is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The large mixer and bags of bulk flour being stored next to the mop sink are exposed to possible contamination from splashes. Relocate these items from the area until a barrier has been installed on the side of the mop sink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The large mixer and bags of bulk flour being stored next to the mop sink are exposed to possible contamination from splashes. Relocate these items from the area until a barrier has been installed on the side of the mop sink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 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?
- 1. The secondary cook step is not occurring when donair meat is sliced from the cone. - A secondary cook step must occur once the meat is sliced from the cone.2. A partially cooked cone was observed in the walk-in cooler - Cone discarded.- At the end of the day, partially cooked cones cannot be kept intact for future use, continue to cook and slice the cone until the entire cone is finished.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliced donair meat in the hot holding unit was measured at 25C. High risk foods must be stored at >60C or <4C.- The meat was removed and reheated on the grill to >74C before placing back into the hot holding unit to be held at >60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler temperature was measured at 10C, needs to be at <4C.- The operator informed that the refrigeration technician had already been called for service. relocate high risk perishable foods to the other coolers until a temperature of <4C is maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing step is not occurring when staff are manually washing dishes/utensils.- Educate all staff on how to properly manually wash dishware.
- 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
0 infractions
- Initial Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing supplies are not available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers onsite are damaged.
- 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 supplies are not available.
- 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 menu boards (front cooking area) are attached to an unfinished piece of wood.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedules not available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?