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Cosmic Pizza & Donair

727 Daniels Way SW Edmonton AB T6W 1A7 · Food - General

Official record from Alberta →

Inspection summary

Cosmic Pizza & Donair has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on June 3, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on May 20, 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 3 times across 2 separate inspections, most recently on May 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 5 separate inspections, most recently on May 26, 2026. For example: 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 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 7 times across 4 separate inspections, most recently on May 23, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 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 Food Handling permit is not available.- Post the Permit where the public can view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • May 26, 2025:The chest freezer still has ice buildup, the pizza oven exterior has grease accumulation, food particle buildup noted on the pizza oven conveyor. - Cleaning is required.May 20, 2025:The pizza make cooler door handles have dried food particle buildup. The chest freezer has considerable ice buildup and requires defrosting. The sides of the deep fryer and pizza oven have grease accumulation. The hot plate and handheld blender are visibly dirty with dried food splashes/grease buildup.- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records are not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 26, 2026:A section of ceiling tiles and walls in the kitchen still has dust accumulation.- Further cleaning is required.May 20, 2026:The following areas require cleaning: the ceiling tiles and walls where dust accumulation has occurred, shelving above the pizza packaging table has grease buildup, remove the frayed, dirty protective wrap currently on the front hot holding unit/oven
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was measured in the solutions that wiping cloths were stored in. The automatic dispenser is not working.- Staff manually prepared 200 ppm quat sanitizer solutions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer strength is not being tested on a daily basis and staff had to search to locate the sanitizer test papers.
    • 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 Food Handling permit is not available.- Post the Permit where the public can view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The electric shaver has tape on it. Remove the tape or replace the shaver.- The operator informs that a part has been ordered for the shaver.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza make cooler door handles have dried food particle buildup. The chest freezer has considerable ice buildup and requires defrosting. The sides of the deep fryer and pizza oven have grease accumulation. The hot plate and handheld blender are visibly dirty with dried food splashes/grease buildup.- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: the ceiling tiles and walls where dust accumulation has occurred, shelving above the pizza packaging table has grease buildup, remove the frayed, dirty protective wrap currently on the front hot holding unit/oven
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the back of house handwash sink is not working.- Designated hand wash sinks must be supplied with hot and cold running water. Requires repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into the food handling area - Door left open.- Install a self closure device on this door.
  6. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of raw chicken is stored above other foods in the walk-in cooler. - Raw meats are to be stored below cooked and or ready-to-eat foods. Corrected
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers could not be located.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the back of house handwash sink is not working.- Designated hand wash sinks must be supplied with hot and cold running water. Requires repair.
    • 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 Food Handling Permit is not displayed.- Locate and display the Permit where the public can view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into the food handling area - Door left open.- Install a self closure device on this door.
  7. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed to handle their cell phone and then proceed back to food handling activities without first washing their hands.- Proper handwashing practices and frequencies were reviewed.
    • 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?
      • The secondary cook step is not occurring immediately after the meat is sliced from the cone.- The sliced donair meat must undergo a secondary cook step once sliced from the cone and prior to being used immediately to prepare the donair/shawarma, transferred to hot holding unit or cooled for future use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaning supplies are not labelled as to contents.- All cleaning supplies/chemical containers must be properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced meat in the countertop hot holding unit was measured at 22C, needs to be held at 60C or hotter.- Reheat cold foods prior to placing into the hot holding unit. The temperature setting was turned up on the unit and foods were removed and reheated to 74C before placing back into the warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom handwash sink - no soap or paper towel was available.- Handwash sinks must be supplied with soap and paper towel at all times.
    • 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 Food Handling Permit is not displayed.- Locate and display the Permit where the public can view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into the food handling area - Door left open.- Install a self closure device on this door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler door front and pizza storage pan box are dirty.- Cleaning is required.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • The secondary cook step is not occurring immediately after the Donair meat is sliced from the cone.- Review the requirements for the preparation and serving of donairs with all staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (keys, cell phones, wallet) stored on top of equipment in the food handling/storage areas.- All staff personal belongings are to be stored completely separate from the food handling and storage area, away from business related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Racks of 2L pop bottles stored directly on the floor.- Store an empty crate under the pop to ensure all foods are stored up off the floor.Bulk food dispensers are stored with the handles in contact with the foods.- Store the dispensers in a holder or out of the food bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat in the hot holding unit measured at 42-44C, needs to be held at greater than 60C.- Donair meat removed and reheated on the grill to a temperature of greater than 74C and then hot held at greater than 60C. The temperature setting on the hot holding unit was set too low.Pizza slices and several chicken pieces in the countertop pizza warmer were measured at 52C.- High risk perishable foods need to be hot held at greater than 60C. Staff were instructed to discard the food and to discontinue using the warmer until it can maintain a temperature of greater than 60C.
    • 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 Food handling permit could not be located.- Locate and display the Permit where the public can easily view it

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