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Kosmos Restaurant & Lounge

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

Official record from Alberta →

Inspection summary

Kosmos Restaurant & Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on October 14, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on July 31, 2025. 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 July 31, 2025. 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 4 times across 3 separate inspections, most recently on October 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on October 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food was observed being stored in the walk-in cooler, with some uncovered foods being stacked directly on top of each other. Please ensure all food is covered and protected from contamination during storage. Stacked foods need to be covered to provide a barrier between the exterior of containers and the food product. Please also ensure food is being stored 6inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Broken lids were observed in the dry storage area, including lids for:- Black Pepper and Montreal Steak Spice. Please ensure storage containers are in good condition to ensure food is protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken mesh strainers were removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust and/or grime was observed in hard-to-reach areas and on high touch surfaces throughout the kitchen. The following areas require cleaning: - Ceilings and ceiling vents - Light switches, paper towel dispensers - Shelving - Dry ingredient storage containers - Spills were observed near pop dispensers- Inside the ice machine - Behind and around equipment
  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.

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