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Cosmic Pizza & Donair

9817 Winterburn Road NW Edmonton AB T5T 7P6 · Food - General

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in pail were <100PPM at the time of inspection. The solution is said to have prepared few days ago. Please ensure chlorine sanitizer solutions are prepared freshly every day because bleach breaks down quickly when mixed with water, light, and heat, any unused solution should be discarded after 24 hours.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Waste oil must be disposed off in a safe manner to prevent potential public health hazards by not spilling on or outside the common grease collecting bin located on the property.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Wastewater is dumped into the common storm drain line at the back of the facility. Please ensure that wastewater is disposed of safely. Corrected during inspection.- Installation of a mop sink at appropriate location away from food handling area of the facility is required for safe disposal of wastewater.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Fluff of dust observed example on the vent hoods in the front and kitchen.Please clean and sanitize the indicated areas appropriately for safe and sanitary operation of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - written sanitization procedure / schedule is not up to date. Please update these records.Please educate the staff on this.
  7. Demand 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?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and, a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 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?
      • -No pest issues observed in the facility.-There is no record of pest control measures available for inspection. Pest control measures are essential for the safe and sanitary operation of the facility. Records of these measures and monthly checks must be completed and made available for inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • written sanitization procedure / schedule is not available and maintained for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Grit and grime of dried food items observed example on floor/corners/walls of the front customer service area, kitchen etc.. - The stainless-steel back splash at the Donair rotisserie has built up of dirt.- Fluff of dust observed example on the ceiling, on the top of walk-in cooler etc...Please clean and sanitize the indicated areas appropriately for safe and sanitary operation of the facility.
  8. Monitoring Inspection

    1 infraction

    • 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 rotisserie observed to be switched off and sliced donair is sitting <60C. Please ensure the provincial guidelines-prep-serving-donair is followed. Corrected during inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fine fluff of dust observed on the hoods in the kitchen and front. Cleaning of the indicated area required.
  11. Monitoring Inspection

    1 infraction

    • 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?
      • Left over donair meat is observed reheating & kept holding in a hot holder. Ensure all leftovers are reheated to at least 74 C or 165 F and held later at 60C or above.
  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two stainless steel steam table pan with potentially high risk food (Donair) is sitting at 35C at the time of inspection. Food items were discarded during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No baseboard is in the kitchen area. There is gap between floor & the wall and in some places filled with foam. Ensure the facility is in good repair, easy to clean and sanitize and potential prevent pest harbouring.
  13. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer and test kit to check the correct concentration of the sanitizer is available in the facility. Ensure any one of the approved sanitizers and appropriate test kit is made available and used following manufacturer’s recommendations.
    • 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?
      • Food safety records are not maintained. All food services are required to develop, implement and maintain a food safety plan/record.
    • 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 heat was turned off and the surface temperature was 14C at the time of inspection. The operator turned on the heat and at after 15 minutes the temperature reached 87C. All potentially high risk food items must be kept hot at or above 60C at all times. The cone must be cooked continuously, even when slicing. A food handler MUST NOT TURN OFF the vertical broiler to slow down the cooking of the cone.
    • 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 supervisor advised that at the end of the day the left over donair cone is wrapped and stored in the cooler for use, next day. Ensure the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products are followed with no deviation to ensure food safety. • At the end of a day, partially cooked cones CANNOT be kept intact for future use.• Food handlers may: A) continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165o F) has been reached, a secondary cooking step, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR B) fully cook the remaining cone to an internal temperature of 74oC (165o 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; OR C) discard all remaining partially cooked meat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were observed to be stored in brand new white cloth like bag. All food items must be stored in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Functional thermometer is not readily available to check the temperature of cooked food. A functional thermometer must be made available and kept at easy use locations in the facility. Please wash and sanitize the thermometer prior to and after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in a hot pot was sitting at 40C at the time of inspection. A staff discarded the gravy at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The supervisor dishwashing procedure during inspection. The sanitization step was missing. The Public health inspector educated on correct dishwashing procedure. Ensure correct dishwashing procedures are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink had no single use towel. Ensure the handwashing sink is supplied at all times when the facility is in use to ensure hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No baseboard is in the kitchen area. There is gap betwen floor & the wall and in some places filled with foam. Ensure the facility is in good repair, easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • fluff of FINE dust observed above (outside) the walk-in-cooler potential for them to entrain and end up on food. General cleaning of the facility is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitization records are not maintained up to date.