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Cosmic Pizza & Donair

3715 Gateway Boulevard NW Edmonton AB T6J 5V5 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on July 31, 2026, found no infractions.

4 of 7 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 and Cleaning and sanitizing.

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 once on July 14, 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 August 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on July 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on July 24, 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?

  • 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 once on July 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

    0 infractions

  2. Risk Management Inspection

    3 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?
      • July 24, 206 Violation: *** A bus pan of donair meat was observed in prep-cooler without signs of having undergone the required secondary cooking step, including signs of charring or variances in colour of the meat. The external temperature of the donair meat was measured at 4°C. Food handler present indicated the donair meat was from previous evening. The bus pan of donair meat was was discarded and adulterated by the PHI while on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 24, 2026 *** The hand-washing sink closest to the walk-in cooler was observed with have no running hot water. Adequate hot and cold running water must be available at all designated handwashing sinks to ensure proper hand hygiene and sanitation practices are followed. Repair and restore hot water supply to the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • July 24, 2026*** Cutting board observed with signs of extreme wear. Cutting boards can begin to break down and can result in the contamination of food products. Replace the damaged cutting board with a smooth, non-absorbent, food-grade cutting board. Regularly inspect all cutting boards and replace any that are excessively worn, chipped or difficult to properly clean and sanitize.
  3. Monitoring Inspection

    5 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?
      • *** A bus pan of cut chicken shawarma meat was observed cooling on the counter without having undergone the required secondary cooking step. The external temperature of the chicken shawarma meat was measured at 49°C. The food handler present indicated that the meat had not been subject to a secondary cook step. Note: A secondary cook step is required for all shawarma/donair meat to prevent the risk of cross contamination from undercooked meat products. When shawarma/donair meat is sliced from the roasting spit, the knife passes through both the cooked outer layers and the undercooked/raw inner layers, potentially transferring bacteria from the undercooked portions to the cooked product. The secondary step ensures that all the sliced shawarma/donair meat reaches 74° C. Once meat has reached 74° C, it may be: 1) quickly cooled to 4° C or less for storage. 2) used immediately to prepare shawarma/donair3) stored in a hot holding unit at 60° C or greater. The food handler was directed by the PHI to cook the shawarma/donair meat until it reached the required temperature of 74° C. The final cooking temperature was verified by the PHI while onsite. A second bus pan of chicken shawarma/donair meat was found in the front prep cooler, with an external temperature of 1-2° C. The food handler that was present confirmed that the shawarma/donair meat had also not gone through the secondary cook step. As the product had not reached 74° C as required, the full bus pan of chicken shawarma/donair meat was discarded and adulterated by the PHI while on site.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Remove the single use disposable protective manufacturer's wrap from all food equipment. All surfaces in open food handling areas must be smooth, cleanable, non-absorbent and durable. The plastic wrap is not durable. *** Manufacturer’s labels were observed on food containers in walk-in cooler. All food containers must have labels removed and be fully washed before they are used for food products. Food containers must be smooth, cleanable and maintained in a sanitary condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *** Spoons, scoops, bowls were stored with the dirty high-touch surface in contact with the food ingredients, spices, and high risk foods. Do not use bowls as scoops. Use scoops with handles and ensure that the dirty high-touch surfaces does not come into contact with the food and is stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***High-risk Food items such as meat and cut vegetables in prep coolers should not exceed top fill line of the food pans. Overfilled containers may impede proper air circulation and prevent foods from being maintained at the required cold holding temperatures for 4°C and below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** The interior of the sanitizer hose had an accumulation of grease, grime, food and debris in kitchen sanitizer hose. The affected area must be thoroughly cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During the inspection it was observed that there was no hand soap and/or paper towels at the hand sinks in the facility. The operator made a temporary soap dispenser as to ensure one hand skink in the prep area had access to soap. Please ensure that all hand sinks are equipped with soap and a sanitary method of drying hands at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were stored under the hand sink in the front-end of the facility. Please ensure that food is stored in a manner that protects it from contamination 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)?
      • 1. Appropriate test strips for the type of sanitizer solution used at the facility were not available in the facility. Please ensure the facility is equipped with the test strips for the sanitizer in use.2. The sanitizer solution was found to be not at an adequate concentration. Please ensure the sanitizer solution is tested regularly to ensure it is at an appropriate concentration.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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