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Cosmic Pizza & Donair

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

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 10, 2024. The most recent inspection, on March 24, 2026, recorded 6 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 19, 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 once on April 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 16 times across 6 separate inspections, most recently on March 24, 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?

  • 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 8 times across 4 separate inspections, most recently on March 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 5 separate inspections, most recently on March 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 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

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