10412 102 Avenue NW · DOWNTOWN
Cosmic Pizza & Donair is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 9 times since March 6, 2025, with 4 in compliance, 5 not in compliance, and 0 closures on record.
The gravy in the hot holding was measured at 45C. Staff indicated gravy was moved from the cooler about an hour before inspection., Gravy was reheated during inspection., , Ensure gravy from the cooler is quickly reheated to 74C before moving to hot holding unit to maintain at least 60C.
The prep cooler opposite the stove was measured at 9C. Staff indicated the cooler was measured at 0-2C in the morning. Ensure high risk food is stored in a cooler below 4C. Keep monitoring cooler every 2 hours. Move high risk food out of the cooler if cooler does not get below 4C IN 2 hours.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Accumulated dirt and debris were observed on the ceiling above the pizza boxes in the kitchen. Ensure the ceiling is cleaned.
Large black flies (~5) observed in the facility. The flies seemed attracted to the dishpit area and the small storage area in the northeast corner of the facility. , , ACTION REQUIRED: , 1. Consult with your pest control provider regarding the above noted fly activity. Conduct a deep clean of the above noted areas. , 2. Email the last three months' pest control service reports or have the service reports available for the re-inspection.
2025-04-08, Ventilation maintenance not yet completed. , , ACTION REQUIRED: email proof of servicing once completed. , ________________________, 2025-03-06, - The ventilation system is past its due date for professional maintenance., , Ensure the ventilation system is professionally cleaned.
2025-04-08, -Debris, dirt, and/or grease build-up observed in the following areas:, -->Under & around the dishwashing area, -->Interior door of the deep fryer unit, -->Exhaust canopy hood filters, -->Baseboard on the west wall in the donair cooking area, , ACTION REQUIRED: Conduct a deep clean in the above noted areas. , _____________________, 2025-03-06, - The buffers of the ventilation system are unclean. , , Ensure the wall and ventilation system are clean.
- The ventilation system is past its due date for professional maintenance., , Ensure the ventilation system is professionally cleaned.
- The buffers of the ventilation system are unclean. , , Ensure the wall and ventilation system are clean.
High risk food in the front prep cooler was measured between 12C-17C using a probe thermometer. Food had been in the cooler for over 4hours. High risk food were discarded during inspection. , , Ensure cooler is not used until it can maintain temperature less than 4C. Keep a thermometer in the cooler for continuous monitoring.
- The ventilation system is past its due date for professional maintenance., , Ensure the ventilation system is professionally cleaned.
- The buffers of the ventilation system are unclean. , , Ensure the wall and ventilation system are clean.
There is no thermometer available to measure food temperatures., Acquire a probe or infra-red thermometer.
High risk food in the prep cooler were measured at an internal temperature of 8-10C. The cooler itself was at 12C. No thermometer was present in the cooler, food was moved to the walk-in cooler during inspection., , Ensure cooler is not used until temperatures can be maintained below 4C, ensure cooler is monitored at least twice a day.
No sanitizer test strip is available to measure the concentration of sanitizer., Acquire chlorine sanitizer test strips.
- The ventilation system is past its due date for professional maintenance., , Ensure the ventilation system is professionally cleaned.
- The wall between the prep table and the walk in cooler needs to be cleaned., - The buffers of the ventilation system are unclean. , , Ensure the wall and ventilation system are clean.