17316 Hiller Road SW · WINDERMERE
October 14, 2025
PassA staff cellphone observed charging was left directly on the cutting board in front of the pizza prep cooler., - All personal belonging must be stored away from foods, food equipment, food contact surfaces and out of the food handling areas. Staff were also instructed to sanitize the surface
The Food Handling Permit on display expired Aug 31, 2025., - Obtain the renewal permit and display it where the public can view it.
Cosmic Pizza & Donair is in the WINDERMERE neighbourhood. WINDERMERE, Edmonton has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 44 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since October 21, 2024, with 7 passes and 0 closures on record.
A staff cellphone observed charging was left directly on the cutting board in front of the pizza prep cooler., - All personal belonging must be stored away from foods, food equipment, food contact surfaces and out of the food handling areas. Staff were also instructed to sanitize the surface
The Food Handling Permit on display expired Aug 31, 2025., - Obtain the renewal permit and display it where the public can view it.
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.
WINDERMERE
10 ppm sanitizer detected in the solutions that wiping clothes are stored in., - Staff prepared 100 ppm chlorine sanitizer solutions.
The donair cone on the vertical broiler was measured at 16C. The temperature was turned off. Staff informed that the temperature setting is being turned on and off depending on how busy the facility is. The secondary cook step is also not happening immediately after the meat is sliced from the cone., - The vertical broiler must be on at all times when a cone is on the broiler and the temperature must be set at 60C or higher. Sliced meat from the cone must immediately undergo a secondary cook step - either placed onto the grill or in a steamer that reaches a minimum temperature of 74C.
A container of "Easy Off Cleaner" was stored on the shelf above the pop can storage and some other dry food goods and packaging materials., - All cleaning supplies/chemicals are to be stored below and completely separate from foods and food packaging materials.
1. The sliced donair meat in the front area hot holding unit was measured at 46C, needs to be at minimum 60C. The temperature setting was increased on the hot holding unit and the meat was reheated on the grill before placing back into the hot holding unit., , 2.Cooked boxed pizzas (just made) stored on top of the pizza oven measured at 36C. Staff informed that these pizzas were not being delivered for more than 2 hour., - High risk perishable foods must be stored at less than 4C or greater than 60C. Pizzas were relocated to the walk-in cooler as the facility does not have a large hot holding cabinet.
A ladle was stored in the kitchen handwash sink., - Do not store utensils in designated handwash sinks. Handwash sinks are to be used solely for handwashing purposes only.
The Food Handling Permit on display expired Aug 31, 2025., - Obtain the renewal permit and display it where the public can view it.
The exhaust hood filters have a buildup of grease., - Cleaning is required
The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down., -Requires repair.
Written cleaning lists are not available onsite.
The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down., -Requires repair.
Written cleaning lists are not available onsite.
Staff are not conducting the secondary cook step immediately after slicing the meat off the cone., - Proper
The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down., -Requires repair.
Grease accumulation and dust noted on the exhaust hood canopies and the menu board above the front canopy as well as the pizza oven exterior., - Cleaning is required.
Written cleaning lists are not available onsite.
A probe thermometer could not be located., - A probe thermometer must be available for measuring the temperature of foods when hot holding, cooling and reheating.
Container of cooked chicken wings was left out on a counter with a container of squeeze bottles stored on top of it. The chicken was measured at 19C. The food was discarded., - High risk foods must be stored at <4C or >60C.
1. 10 ppm chlorine sanitizer is detected in the solution prepared for manual dishwashing., - Chlorine sanitizer solutions must be prepared to a concentration of 100 ppm or greater., , 2. Only one drain plug is available for the 3 compartment dishwashing sinks., - Each sink must be equipped with a plug to ensure proper manual dishwashing procedures.
The staff washroom handwash sink faucet is in disrepair. The water does not flow freely unless the faucet lever is held down., -Requires repair.
Chlorine sanitizer test papers are not available., - Sanitizer test papers must be available to measure the concentration of sanitizing agents.
Pest control records are not being maintained/not available for review., - Monthly pest control documentation must be maintained.
The Food Handling Permit expired August 31, 2024., - Renew the Permit immediately.
Grease accumulation and dust noted on the exhaust hood canopies and the menu board above the front canopy as well as the pizza oven exterior., - Cleaning is required.
Written cleaning lists are not available onsite.