Skip to content
Loading map…

Cosmic Pizza & Donair

30 - 504 St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

11 inspections

  1. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning cloths and aprons were observed to be stored in the washroom. Remove all food related items out of the washroom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available in the staff washroom. Ensure all hand wash sinks have adequate supplies for hand washing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was available at the 3 compartment sink. Ensure there is an adequate supply of hot and cold water at the 3 compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed/unfinished wood was observed around the front hand sink. Repaint/refinish the wood such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser was in disrepair and did not dispense any sanitizer. Repair the sanitizer dispenser and ensure the concentration dispensed is adequate. Sanitizer will be manually made until the dispenser is repaired. Ensure 200ppm quats is measured for adequate sanitizing of dishes, utensils, and equipment.March 24, 2026: The sanitizer dispenser has been repaired. Concentration will be verified during a re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the large chest freezer located by the prep table was observed to be in disrepair and had a large amount of tape that is not cleanable. Repair or replace the chest freezer lid and ensure it is smooth, durable, and easy to clean.
  2. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was available during food service. Cleaning cloths were stored on the counter without a sanitizer solution. A sanitizer bucket was prepared upon request measuring 200ppm quats and all cleaning cloths were moved to be stored in the sanitizer bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several pizza doughs were observed to be stored on a rack that was directly on the ground with no barrier around the food items. All pizza doughs were discarded upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning cloths and aprons were observed to be stored in the washroom. Remove all food related items out of the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A garbage bag was used to cover the bowl of the large stand mixer. The garbage bag was discarded upon request. Ensure food grade bags or covers are used for food and food equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was not sanitizing when conducting manual dishwashing. Manual dishwashing procedure reviewed with staff on site and manager over the phone. Ensure manual dishwashing follows a wash, rinse, sanitize procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available in the staff washroom. Ensure all hand wash sinks have adequate supplies for hand washing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was available at the 3 compartment sink. Ensure there is an adequate supply of hot and cold water at the 3 compartment sink.
    • 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 exhaust system was observed to be due for cleaning in January 2026. Contact a service professional and schedule a cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed/unfinished wood was observed around the front hand sink. Repaint/refinish the wood such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime and food residue build up was observed on the can opener. The can opener was washed and sanitized immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the large chest freezer located by the prep table was observed to be in disrepair and had a large amount of tape that is not cleanable. Repair or replace the chest freezer lid and ensure it is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser was in disrepair and did not dispense any sanitizer. Repair the sanitizer dispenser and ensure the concentration dispensed is adequate. Sanitizer will be manually made until the dispenser is repaired. Ensure 200ppm quats is measured for adequate sanitizing of dishes, utensils, and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous inspection reports:April 2, 2024: All high touch surfaces; including but not limited to door handles, light switches, cooler doors, are visibly dirty and require cleaning.November 4, 2024: No change.March 19, 2026: Deep cleaning is required on all high touch surfaces including but not limited to prep coolers, door handles, cooler doors, utensils storage area, shelving, walk-in cooler fan covers, and along the walls and corners of the facility.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 2, 2024: All high touch surfaces; including but not limited to door handles, light switches, cooler doors, are visibly dirty and require cleaning.November 4, 2024: No change.
  4. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent grates show a visible buildup of grease and dust and must be removed and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 2, 2024: Walls by the back exit (including the bathroom door) were dirty and visibly stained with oil and require cleaning.November 4, 2024: Bathroom door is still very dirty on both sides.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 2, 2024: All high touch surfaces; including but not limited to door handles, light switches, cooler doors, are visibly dirty and require cleaning.November 4, 2024: No change.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were two empty spray bottles labelled "sanitizer". The red sani bucket was also empty. Inspection occurred beginning at 12:06. Sanitizer solutions were made at the request of the PHI and employee was informed not to open without having them prepared moving forward.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand washing sink was blocked by a box and six crates of 2L bottles of pop.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of the ceiling tiles missing over the 3-compartment sink area. These must be replaced so as to prevent potential contamination of a food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent grates show a visible buildup of grease and dust and must be removed and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large amount of built-up dirt and food debris on the wire shelving in the walk-in cooler, which can easily fall into food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 2, 2024: Walls by the back exit (including the bathroom door) were dirty and visibly stained with oil and require cleaning.November 4, 2024: Bathroom door is still very dirty on both sides.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 2, 2024: All high touch surfaces; including but not limited to door handles, light switches, cooler doors, are visibly dirty and require cleaning.November 4, 2024: No change.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared approved food safe sanitizer solution was not available at time of inspection. Ensure this is prepared prior to opening to the public. Rags were also observed in use and out on surfaces. These just be soaking in sanitizer once in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items were being stored on the floor of the cooler. All food items must be stored a minimum of 6 inches off the floor to allow for proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was tested and found to be at 8-10C. The dial was adjusted and temperatures were decreasing prior to end of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pieces of food equipment were being stored on the floor underneath the wire shelving unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All high touch surfaces; including but not limited to door handles, light switches, cooler doors, are visibly dirty and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the facility, but specifically toward the back exit, were visibly dirty and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls by the back exit (including the bathroom door) were dirty and visibly stained with oil and require cleaning.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • The walls behind the POS station were damaged with multiple holes in the drywall. Ensure these holes are repaired.
  9. Risk Management Inspection

    4 infractions

    • 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?
      • Mouse droppings were observed in the staff washroom. The operator was notified and educated on the proper way to safely clean up mouse droppings. Follow up with your pest control company and ensure the pest problem is taken care of so that pests are unable to enter and thrive in the facility. August 11 - mouse droppings were still observed throughout the facility, not just limited to the washroom. Operator was instructed to thoroughly clean all of the floors so that better monitoring could be achieved.
    • 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 back exterior door has visible light showing and requires new weatherstripping, so as to prevent entry from mice.
    • 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 walls behind the POS station were damaged with multiple holes in the drywall. Ensure these holes are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the cover of the prep cooler is damaged and is being held together with fraying tape. Ensure that this is repaired or replaced so that it is smooth, easily cleanable and non porous.
  10. Risk Management Inspection

    7 infractions

    • 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?
      • Mouse droppings were observed in the staff washroom. The operator was notified and educated on the proper way to safely clean up mouse droppings. Follow up with your pest control company and ensure the pest problem is taken care of so that pests are unable to enter and thrive in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in the walk-in cooler were made of pieces of drywall that were in disrepair, porous and not easy to clean. Shelves need to be in good repair and made of materials that are smooth, non-porous and easily cleanable.
    • 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 walls behind the POS station were damaged with multiple holes in the drywall. Ensure these holes are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile in the staff washroom is damaged. Ensure all ceiling tiles are in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sides of the lid to one chest deep freeze are damaged in a way that makes the exposed surface porous and not easily cleanable. Ensure this lid is either replaced or repaired so that all surfaces are smooth, non porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the cover of the prep cooler is damaged and is being held together with fraying tape. Ensure that this is repaired or replaced so that it is smooth, easily cleanable and non porous.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The baseboard cover by the back door has a buildup of food debris stuck to it which can potentially act as a food source to mice. Ensure the food debris is scraped off.
  11. Initial Inspection

    18 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A donair cone from the previous day was being reheated and was observed to have an internal temperature of 27C. The operator was informed and the donair cone was disposed of.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of sugar was observed in the kitchen. The operator was notified and the bag of sugar was moved into a food grade bucket with a tight fitting lid. Ensure all open bags of spices, powders, etc are stored in food grade containers with tight fitting lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic scoop was observed stored in the yeast container. The operator was notified and the scoop was disposed of.Ensure all scoops or dispensing containers are stored in such a way that the portion of the container that contacts staffs hands does not contact the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing unknown liquids were observed in the staff washroom. The operator was notified and the bottles were properly labeled.Ensure all spray bottles containing chemicals are clearly labeled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A donair cone from the previous day was cooled in the refrigerator and reheated whole the following day. The operator was informed and the donair cone was disposed of. If donair meat is to be served over multiple days, the meat must be sliced and cooked to 74C before refrigerating at the end of the day. The cone must not be allowed to cool while whole.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Strips of donair meat were measured at 50C in a hot holding unit. The staff was notified and the strips were disposed of. Ensure all hot holding units are maintaining food at a minimum of 60C.
    • 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?
      • Mouse droppings were observed in the staff washroom. The operator was notified and educated on the proper way to safely clean up mouse droppings. Follow up with your pest control company and ensure the pest problem is taken care of so that pests are unable to enter and thrive in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in the walk-in cooler were made of pieces of drywall that were in disrepair, porous and not easy to clean. Shelves need to be in good repair and made of materials that are smooth, non-porous and easily cleanable.
    • 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 walls behind the POS station were damaged with multiple holes in the drywall. Ensure these holes are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile in the staff washroom is damaged. Ensure all ceiling tiles are in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sides of the lid to one chest deep freeze are damaged in a way that makes the exposed surface porous and not easily cleanable. Ensure this lid is either replaced or repaired so that all surfaces are smooth, non porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container that was used to hold the yeast was observed to be dirty with a build up of grime on the outside of the container. The operator was informed and the yeast was transferred to a new container and the dirty container was cleaned. Ensure all food storage containers are cleaned regularly to prevent the build-up of dirt and grime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic squeegee being used to gather pizza crumbs was observed to be damaged and shedding pieces of plastic. The staff were notified, and the squeegee was disposed of. Ensure all food equipment is in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the cover of the prep cooler is damaged and is being held together with fraying tape. Ensure that this is repaired or replaced so that it is smooth, easily cleanable and non porous.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottoms of the broiler coils used to heat the donair cones have a build-up of burnt food debris. Ensure these coils are cleaned regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles, vents and piping were observed to have a build-up of dust. Ensure these areas are cleaned regularly to prevent this build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The baseboard cover by the back door has a buildup of food debris stuck to it which can potentially act as a food source to mice. Ensure the food debris is scraped off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Boxes of canned tomatoes were being stored on the floor, preventing proper cleaning of the floor. The operator was notified and the boxes were moved off the floor. Ensure that goods and equipment are stored in such a way that does not prevent effective cleaning of the floors.