10122 79 Street NW · FOREST HEIGHTS
Cosmic Pizza & Donair is in the FOREST HEIGHTS neighbourhood. FOREST HEIGHTS, Edmonton has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 31, 2026, there are 15 (75%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 11 times since September 17, 2024, with 11 passes and 0 closures on record.
No - there were issues with sink drainage (pipe blockage, etc.) at the two hand-wash sinks in the front kitchen and rear kitchen areas. As as result, the hand-wash sinks were not in use, with the valves 'switched-off' at time of inspection. The operator is to repair the hand-wash sinks, so there is adequate drainage alongside the hot and cold running water under pressure (with supplies of liquid soap and paper towels at the hand-wash sink stations). Note that the drainage issue at these two sinks was a problem previously in this food premises.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
No - there was accumulation of food spillage and dirt/dust along floor sections in the rear food prep area under shelving, adjacent to the dishwashing sinks. The operator is to ensure regular and thorough floor washing throughout the food premises, at all areas (with a clear cleaning schedule outlined and being followed by the staff workers)., , Also, there were soiled cardboard liners being used on the metal shelving in the rear dry food storage room, with the operator to discontinue using cardboard as liners for shelving (the cardboard liners are to be removed and discarded).
During inspection no sanitizing of food surfaces was observed. When asked what he was using to sanitize food surfaces, employee had to search around before finding quats sanitizer solution in a spray bottle, and had to be prompted to find a cloth. Test strips were available and quats sanitizer was measured to be 400 ppm. The required concentration of quats is 200 ppm, no higher. When asked to demonstrate how he would use the spray to sanitize food surfaces, employee said he would spray and then wipe with the cloth. PHI explained the need for cloths to be stored in sanitizing solution at all times when not in use, to prevent growth of bacteria, and that if the employee wanted to sanitize surfaces that way he would need to use a new cloth each time. PHI suggested filling a bucket with sanitizer solution and using that instead. PHI provided education on the importance of sanitizing food surfaces to prevent the transmission of pathogens. PHI asked employee to prepare a sanitizing solution while on site, and employee struggled, first attempting to use the floor cleaner rather than quats sanitizer, and then took several tries to dispense the solution. , , Please ensure sanitizing solution of an appropriate concentration (200 ppm for quats) is available for use at all times, and is used frequently to sanitize food surfaces, equipment and utensils after cleaning. Please ensure all employees are familiar with the location and operation of sanitizer dispensing equipment.
PHI observed that the hose used to dispense quats sanitizer solution into the three compartment sink for dishwashing was not long enough to reach the sink. PHI asked employee about it and employee said someone must have cut the hose, as it used to be longer. PHI asked employee to demonstrate that he was able to use sanitizing solution for dishwashing even with cut hose, to ensure safe sanitizing procedures could still be followed. Employee provided a large bucket that could be used as a temporary solution. Employee also called the company during the inspection to notify them of the cut hose and ask for a repair to be done. , , PHI also noted that sinks were labelled incorrectly. The sink labelled for sanitizing was being used for washing, and the sink labelled as wash was being used for sanitizing. , , Please ensure the hose is repaired or replaced so sanitizing solution can be dispensed into the sink for three compartment dishwashing. Please also switch the sink labels so they reflect the correct use of the sinks (from left to right, wash, rinse, sanitize).
The underside of the stand mixer was dirty with layers of grime and caked on food residue. Please ensure the stand mixer is thoroughly cleaned and sanitized, and ensure it is cleaned regularly in the future.
-Two hand-wash sinks, one in the front foodprep area and one in the back food prep area, had no hot or cold running water, no liquid soap, and no paper towels. The valves were turned off, indicating a plumbing issue., , -Hand-wash sinks must be accessible and fully functional with an adequate supply of hot and cold running water, liquid soap, and paper towels at all times to ensure proper staff hand hygiene.
-Grease buildup was observed in the exhaust hood (canopy) in the main kitchen. The service is due in March 2025, as noted on the maintenance sticker., , -Schedule cleaning and maintenance of the exhaust hood promptly to prevent fire hazards and maintain proper ventilation.
-There were no paper towels or hand dryer available for hand drying in the customer washroom located first on the right., , -All customer washrooms must be equipped with hot and cold running water, liquid soap, and a sanitary method for hand drying, such as a hand dryer or paper towels, to ensure proper hand hygiene.
-Approximately 1 kg of sliced Donair meat was stored in a large rectangular stainless steel well of a hot holding unit that was turned off. The surface temperature measured 17°C with an infrared thermometer, and the internal temperature was 14.5°C using a probe thermometer. The staff member on duty stated the product had been moved from the cooler in the morning, indicating it had been at room temperature for approximately 4+ hours., , -The food product was discarded at the time of inspection. High-risk perishable foods, including Donair must be maintained at temperatures below 4°C or above 60°C at all times to prevent bacterial growth and ensure food safety.
-Two hand-wash sinks, one in the front foodprep area and one in the back food prep area, had no hot or cold running water, no liquid soap, and no paper towels. The valves were turned off, indicating a plumbing issue., , -Hand-wash sinks must be accessible and fully functional with an adequate supply of hot and cold running water, liquid soap, and paper towels at all times to ensure proper staff hand hygiene.
-Grease buildup was observed in the exhaust hood (canopy) in the main kitchen. The service is due in March 2025, as noted on the maintenance sticker., , -Schedule cleaning and maintenance of the exhaust hood promptly to prevent fire hazards and maintain proper ventilation.
-There were no paper towels or hand dryer available for hand drying in the customer washroom located first on the right., , -All customer washrooms must be equipped with hot and cold running water, liquid soap, and a sanitary method for hand drying, such as a hand dryer or paper towels, to ensure proper hand hygiene.
No - the two hand-wash sinks were under repair due to leaking piping (with valves switched off at each respective sink fixture). The staff are required to ensure an adequate set up for temporary hand-washing is created at the 3-compartment sinks (with liquid soap and paper towels provided)., , The repair work is expected to be completed within 24 hours (by this evening). Temporary hand-washing set up at the 3-compartment sinks (with liquid soap and paper towels available).
No - there were no checklists/logs kept of daily food safety temperature recordings. The AHS 'daily food safety temperature' template will be provided to the operator via email (as temperature monitoring must be completed each day, with records kept for a period of 90 days)., , Also, the donair food product sliced from the vertical rotisserie was not being held at proper hot-holding temperature (as the hot-holding unit was not 'switched on' and was not being held on the main kitchen grill). The donair food product was recently sliced and stored full in a large stainless steel well, as the vertical rotisseries were not in use for the rest of the day, and was removed to the food prep refrigeration unit at the front food prep area (upon direction by the public health inspector). The two staff were reminded to ensure all such perishable food products are kept hot or cold at all times.
No - the hot water temperature was at 38 degrees Celsius, and must be at minimum of 45 degrees Celsius. As it appeared the pilot light to the hot water tank was 'switched off' (whether on automatic or manual), the operator made an adjustment and did switch the pilot light 'on' during the inspection., , A large set of 3-compartment sinks were available for all manual washing, rinsing, and sanitizing (with cleaning compounds, detergent, and chlorine bleach sanitizer available).
No - the two hand-wash sinks were under repair due to leaking piping (with valves switched off at each respective sink fixture). The staff are required to ensure an adequate set up for temporary hand-washing is created at the 3-compartment sinks (with liquid soap and paper towels provided).
No - there were no pest control records available on-site for review. The operator was advised that either a licensed pest control service must be conducted at least once per month, or staff must complete the AHS monthly pest control checklist each month (a pdf copy was provided to the operator via email, for review and use). Pest control reports are to be kept for a period of one year, whether as paper copies or digital file.