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Kosmos Restaurant & Lounge

5011 50 Avenue Leduc AB T9E 6V9 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep coolers shelves, in the bar area, had an accumulation of dust. There was grime build up in the hard to reach areas.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the sanitizer bucket, was 0ppm. This was corrected during inspection. Chlorine was added in the bucket and was 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was open food containers stored in the coolers and prep coolers. Please ensure that the food containers are covered to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen chicken at room temperature. This was corrected during inspection. The chicken was placed under cold running water to thaw.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the prep coolers were 8°C-10°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep coolers shelves, in the bar area, had an accumulation of dust. There was grime build up in the hard to reach areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was stored above cooked potatoes in the walk-in freezer. The staff moved raw meat to the bottom shelf during inspection. Ensure raw meat is always stored at the bottom shelf to prevent cross contamination.2. Disposable cups were being used to portion food items in dry storage bins. The operator removed the cups during inspection, to be replaced with proper scoops with handles observed in the facility. Ensure proper scoops with handles are always used to portion food items to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer concentration was measured from the low temperature dishwasher after the sanitizing cycle. The operator contacted their service technician during inspection for immediate repairs. As discussed, all utensils or dishware washed in the dishwashing sink must be sanitized in the sink using 100ppm chlorine sanitizer solution until repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop at the kitchen area had a broken handle and stored on top of the ice machine. The operator discarded the scoop during inspection. Ensure ice scoops are also stored in a clean container and not on top of the ice machine.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer level of the sanitizer solution for wiping cloths is recorded nil. Wiping cloths are observed dirty. Operator prepared fresh sanitizer solution and used new wiping cloths at the time of inspection. Operator is advised to monitor concentration of sanitizer solution and use clean wiping cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one prep cooler is recorded 10 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed at many places in the kitchen.