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Cosmo's Pizza

9 - 700 Signal Road Fort McMurray AB T9H 4V8 · Food - General

Official record from Alberta →

Inspection summary

Cosmo's Pizza has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 9, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on June 2, 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?

  • 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 2 times on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 7, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 7, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was observed to not have sanitizer for the kitchen line. When tested with the PHI test strips the concentration was chlorine bleach 0 ppm. The operator immediately remade the sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken wings were observed to be stored above pizza dough. Ensure that the chicken wings are moved to the bottom shelf to reduce the risk of cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed to have expired test strips. Please replace the test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cooled Donair meat was observed being stored in large logs that had not been properly broken down. Ensure all Donair meat is cut into smaller portions following service to promote rapid cooling and reduce the risk of contamination and bacterial growth.
    • 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 permit was observed to be expired. Please print and post the new food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A spatula was observed with large sections of rubber missing, creating a risk of physical contamination of food. The operator immediately discarded the utensil at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The microwaves located on the bottom shelf of the stainless-steel table across from the deep fryer were observed to have a buildup of food debris on the interior surfaces. Ensure the microwaves are thoroughly cleaned and sanitized and maintained in a clean condition.2. The stand-mixer was observed to have a build-up of flour and dough debris on the exterior portion of the machine. Ensure that the stand-mixer is cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • Monthly pest inspection reports were not available at the time of inspection. Ensure that monthly pest inspections are completed and recorded.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of onions stored on the floor of the walk in cooler. The onions were moved to a shelf at the time of the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 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 inspection records were not created and maintained. Ensure that a monthly pest monitoring inspection is conducted and that records are available for review.
    • 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?
      • No Food Handling Permit was posted. Ensure that a current, valid permit is posted in a location easily seen by customers.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food equipment, shawarma slicer, and the food item, shawarma oil, were stored right beside the hand washing sink. Operator stored the food equipment and food item away from the sink. Ensure the food equipment and food items are protected from contamination by storing them away from the handwashing sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items stored in the standing freezer next to the back door were uncovered. Cover the food items and ensure all food items are protected to prevent contamination.
    • 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 lacked paper towel. Ensure that the hand sink is always stocked with supplies such as paper towel. Clean the paper towel dispenser prior to refilling.
    • 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 weatherstripping on the back door was in disrepair. Light can be seen coming in from the outside. Update January 18, 2024: Operator stated new weather stripping was installed, although a gap is still visible between the floor and the weather stripping.Seal the gap between the floor and exterior door to prevent entry of pest / vermins.
  11. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. A container of frozen cooked chicken was not fully covered in the freezer. Operator covered the container was covered. 2. Boxes of food items on the stored on the floor of the cooler. Operator moved the boxes above the floor. Ensure that all food items are stored in good condition that prevents food contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food items (raw chicken & blocks of cheese) was in the walk in cooler. Cover all food items in storage to ensure all foods are protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding unit, without a lid, was measured at 46.2C. Operator increased the heat and placed a lid on the unit. Ensure that all high risk food items such as gravy must be kept at a minimum temperature of 60C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink did not have paper towel in the dispenser. Operator placed paper towel in the dispenser.Ensure that the hand sink is fully equipped with supplies.
    • 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 weatherstripping on the back door was in disrepair. Light can be seen coming in from the outside. Replace/repair weatherstripping on all exterior doors to prevent entry of pests/vermins.

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