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Cosmic Pizza & Donair

3632 153 Avenue NW Edmonton AB T5Y 0S5 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 7, 2025. The most recent inspection, on September 11, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 September 3, 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 2 times on September 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 3, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 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?
      • Donair cone was observed in the walk-cooler. No probe thermometer was available onsite to verify meat temperatures.At the end of the day, partially cooked cones cannot be kept intact for future use. Food handlers must either:- Continue cooking and slicing the entire cone, ensuring the meat reaches 74C, then cool and store it.- Fully cook the remaining cone to 74C , verify the temperature with a thermometer, slice it, then cool and store it.- Discard any remaining partially cooked meat.The cone was discarded onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - All observed monitoring thermometers were not working. - Walk-in cooler was not equipped with an internal monitoring thermometer.Ensure all coolers are equipped with properly functioning thermometers.- No probe thermometer was available onsite. Please obtain a probe thermometer to verify cooking and holding temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available. Please obtain sanitizer test strips to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No warm water available at hand sink by prep cooler. Ensure all hand sinks are supplied with hot and cold water at all times. Please repair the hand sink.
    • 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 were not available for review. Please keep pest control records onsite for review. Please provide pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Heavy buildup of black spots/residue resembling mold on wall surface behind dishwashing sinks. Wall surface also seems to be detaching. Please clean and repair or replace wall surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Metal lid on gravy hot-holding unit was detached. Please repair or replace.- Dough mixer had a buildup of food debris. Please clean and sanitize thoroughly.- Chest freezer had a buildup of food debris along the upper rim. Please clean.- Several large white storage containers had a heavy buildup of food debris and dirt along the edges. Please clean and sanitize.- Equipment handles had a buildup of grime/grease (walk-in cooler, pizza hot-holding units). Please clean. Focus cleaning efforts on high-touch surfaces.- Several cutting boards were stored directly on the floor. Please relocate to a clean, suitable storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Hand sink faucets - heavy grime/food debris build up noted.- Staff washroom surfaces. Please clean and sanitize thoroughly. - Surface of wall behind dishwashing sinks - Black spots and residue resembling mold noted. Please clean thoroughly.- Surface of back kitchen exhaust hood - dust noted.Please clean and maintain.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An intact donair cone that is partially cooked was observed in the walk-in cooler wrapped in aluminum foil. Staff confirmed that the partially cooked cone was a left over from the previous day. Once notified, the cone was immediately discarded in the presence of PHI by the staff member. The following was discussed will staff onsite: 1. At the end of a day, partially cooked cones CANNOT be kept intact for future use. fully cook the remaining cone to an internal temperature of 74°C (165°F) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR2. Discard all remaining partially cooked meat.
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