17316 Hiller Road SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 octobre 2025
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.
Cosmic Pizza & Donair se trouve dans le quartier WINDERMERE. WINDERMERE, Edmonton compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 juin 2026, 46 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Royal Pizza
KESWICK
Ce restaurant a été inspecté 12 fois depuis le 30 août 2023, avec 2 conformes, 9 non conformes et 1 fermeture au dossier.
2 infractions
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.
7 infractions
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.
Aucune infraction
2 infractions
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.
2 infractions
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.
4 infractions
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.
9 infractions
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.
1 infraction
The large mixer and bags of bulk flour being stored next to the mop sink are exposed to possible contamination from splashes. Relocate these items from the area until a barrier has been installed on the side of the mop sink.
1 infraction
The large mixer and bags of bulk flour being stored next to the mop sink are exposed to possible contamination from splashes. Relocate these items from the area until a barrier has been installed on the side of the mop sink.
4 infractions
1. The secondary cook step is not occurring when donair meat is sliced from the cone. , - A secondary cook step must occur once the meat is sliced from the cone., 2. A partially cooked cone was observed in the walk-in cooler - Cone discarded., - At the end of the day, partially cooked cones cannot be kept intact for future use, continue to cook and slice the cone until the entire cone is finished.
Sliced donair meat in the hot holding unit was measured at 25C. High risk foods must be stored at >60C or <4C., - The meat was removed and reheated on the grill to >74C before placing back into the hot holding unit to be held at >60C.
The walk-in cooler temperature was measured at 10C, needs to be at <4C., - The operator informed that the refrigeration technician had already been called for service. relocate high risk perishable foods to the other coolers until a temperature of <4C is maintained.
Aucune infraction
5 infractions
Dishwashing supplies are not available.
Hand washing supplies are not available.
Chlorine test papers onsite are damaged.
The menu boards (front cooking area) are attached to an unfinished piece of wood.
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
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.
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.
The sanitizing step is not occurring when staff are manually washing dishes/utensils., - Educate all staff on how to properly manually wash dishware.
Written cleaning schedules not available.