Cosmic Pizza & Donair
707 - 10441 99 Avenue Fort Saskatchewan AB T8L 0V6 · Food - General
13 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer was not prepared at the time of the inspection. A sanitizer was prepared measured 100 ppm chlorine residual once noted by inspector.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Donair meat was observed siting at room temperature. Internal temperature of Donair meat measured 17-20 degrees Celsius. Donair meat was re-cooked to 74 degrees Celsius and hot held above 60 degrees Celsius. Ensure that cooked Donair meat is either kept at temperatures less than 4 Degrees Celsius, or greater than 60 degrees Celsius 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)?
- There was only one drain plug available for the three compartment sink.Ensure three drain plugs are available for dishwashing, rinsing and sanitizing.
- 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?
- There was a cap in the weatherstripping of the back door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Large containers of grease and oil are being stored by the back door and the area surrounding those areas have a buildup of grease. Ensure that the grease is properly stored and discarded.Ensure area around grease containers is cleaned.There was an accumulation of dust on the vent canopy filters on the ventilation canopy above the pizza oven.There was an accumulation of dust surrounding the ceiling vents in the back kitchen. Clean areas noted above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Large containers of grease and oil are being stored by the back door and the area surrounding those areas have a buildup of grease. Ensure that the grease is properly stored and discarded.Ensure area around grease containers is cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not available at the time of the inspection. Ensure that a sanitizer solution is prepared for use at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls were being used as scoops and stored directly in bulk food containers. Use a scoop with a handle and store in a way that protects food from contamination. 2. Bulk food containers are not constructed of food grade material.All food is to be stored in food grade containers.
- 15. Is the facility free of a pest infestation?
- During the inspection, various traps were inspected and the carcass of 8 mice were observed.
- 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?
- Monthly pest control records were not available.Monthly pest control monitoring is to occur, and records are to be retained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Large containers of grease and oil are being stored by the back door and the area surrounding those areas have a buildup of grease. Ensure that the grease is properly stored and discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls were being used as scoops and stored directly in bulk food containers. Use a scoop with a handle and store in a way that protects food from contamination. 2. Bulk food containers are not constructed of food grade material.All food is to be stored in food grade containers.
- 15. Is the facility free of a pest infestation?
- During the inspection, various traps were inspected and the carcass of 8 mice were observed.
- 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?
- Monthly pest control records were not available.Monthly pest control monitoring is to occur, and records are to be retained.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not prepared at the time of the inspection. A 100ppm chlorine residual sanitizer solution was prepared once noted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls were being used as scoops and stored directly in bulk food containers. Use a scoop with a handle and store in a way that protects food from contamination. 2. Bulk food containers are not constructed of food grade material.All food is to be stored in food grade containers.
- 15. Is the facility free of a pest infestation?
- During the inspection, various traps were inspected and the carcass of 8 mice were observed.
- 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 weather stripping for the back exit door was missing. Replace the missing weather stripping to prevent pest entry into the facility.Still outstanding February 13, 2024.
- 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?
- Monthly pest control records were not available.Monthly pest control monitoring is to occur, and records are to be retained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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 weather stripping for the back exit door was missing. Replace the missing weather stripping to prevent pest entry into the facility.
- 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?
- 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?
- Temperature logs at the facility were not up to date.Please ensure temperature coolers, freezers and hot holding units at the facility are checked daily (at least twice) and records/logs kept.
- 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 strips were not observed. The facility currently uses chlorine solution as sanitizer.Please obtain chlorine test strips.
- 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 weather stripping for the back exit door was missing. Replace the missing weather stripping to prevent pest entry into the facility.
- 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 displayed food handling permit had expired.Replace the permit with the current/valid one.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared sanitizer solution for use. The staff prepared a 100ppm chlorine sanitizer solution at the time of inspection. The concentration was measured by the PHI and education provided on how to prepare a 100ppm chlorine sanitizer solution until the required test strips are obtained.
- 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 strips were not observed. The facility currently uses chlorine solution as sanitizer.Please obtain chlorine test strips.
- 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 weather stripping for the back exit door was missing. Replace the missing weather stripping to prevent pest entry into the facility.
- 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 displayed food handling permit had expired.Replace the permit with the current/valid one.
- 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 compartments out of the 3-compartment sink were not draining, used water was backing up and the sink appeared very unclean. Please note that the facility cannot operate without a means of dishwashing. The PHI discussed with the facility owner over the phone and 2 hours was given to ensure the sink plumbing system is repaired and the sink cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 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 strips were not observed. The facility currently uses chlorine solution as sanitizer.Please obtain chlorine test strips.
- 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 weather stripping for the back exit door was missing. Replace the missing weather stripping to prevent pest entry into the facility.
- 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 displayed food handling permit had expired.Replace the permit with the current/valid one.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no test strip for the quat sanitizer.Ensure test strip for quat sanitizer is obtained.April 01, 2024: The required Quat test strips were still not observed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 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?
- - Pans of shaved donair were seen in the cooler. Operator indicated donair is shaved into the cooler without the final cooking to 74C. Ensure shaved donair is cooked to a minimum of 74C, cooled adequately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no test strip for the quat sanitizer.Ensure test strip for quat sanitizer is obtained.
- 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
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation counters.2. No prepared sanitizer solution was observed during inspection. The Quat sanitizer dispenser was not operational.The Public Health Inspector educated the staff present on how to prepare 100ppm chlorin/bleach sanitizer solution. Buckets of 100ppm solution was prepared and the cleaning cloths stored in the solution.Please note that if the facility will continue using chlorine/bleach sanitizer solution, chlorine test strips must be purchased and always available to measure the concentration of sanitizer solutions. Ensure the Qaut sanitizer dispenser is repaired to facilitate easy dispensing of sanitizer especially during dishwashing. The concentration must be verified with the Quat test strips available in the facility. 200ppm Quat solution is required for sanitizing.
- 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 meat on the rotating cooking equipment was at 38C. The staff was advised to increase the temperature of the equipment during inspection. Requirement for preparing Donair will be sent with this report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of semolina and sugar were stored on the floor at the back area.Please ensure all food items at the facility are stored above the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Used utensils in the facility were not being sanitized. The Quat sanitizer dispenser was not working, and the sanitizer container appeared almost empty. The staff was educated on how to prepare 100ppm bleach/chlorine sanitizer solution. Please note that utensils at the facility must be washed rinsed and sanitized.
- 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?
- Food handling permit for the facility was not posted.Please ensure a valid food handling permit is posted at a conspicuous location in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?