EdmontonSTRATHCONA INDUSTRIAL PARK
3715 Gateway Boulevard NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 14, 2026
*** A bus pan of cut chicken shawarma meat was observed cooling on the counter without having undergone the required secondary cooking step. The external temperature of the chicken shawarma meat was measured at 49°C. The food handler present indicated that the meat had not been subject to a secondary cook step. , , Note: A secondary cook step is required for all shawarma/donair meat to prevent the risk of cross contamination from undercooked meat products. When shawarma/donair meat is sliced from the roasting spit, the knife passes through both the cooked outer layers and the undercooked/raw inner layers, potentially transferring bacteria from the undercooked portions to the cooked product. The secondary step ensures that all the sliced shawarma/donair meat reaches 74° C. Once meat has reached 74° C, it may be: , , 1) quickly cooled to 4° C or less for storage. , 2) used immediately to prepare shawarma/donair, 3) stored in a hot holding unit at 60° C or greater. , , The food handler was directed by the PHI to cook the shawarma/donair meat until it reached the required temperature of 74° C. The final cooking temperature was verified by the PHI while onsite. , , A second bus pan of chicken shawarma/donair meat was found in the front prep cooler, with an external temperature of 1-2° C. The food handler that was present confirmed that the shawarma/donair meat had also not gone through the secondary cook step. As the product had not reached 74° C as required, the full bus pan of chicken shawarma/donair meat was discarded and adulterated by the PHI while on site.
*** Remove the single use disposable protective manufacturer's wrap from all food equipment. All surfaces in open food handling areas must be smooth, cleanable, non-absorbent and durable. The plastic wrap is not durable. , , *** Manufacturer’s labels were observed on food containers in walk-in cooler. All food containers must have labels removed and be fully washed before they are used for food products. Food containers must be smooth, cleanable and maintained in a sanitary condition.
***High-risk Food items such as meat and cut vegetables in prep coolers should not exceed top fill line of the food pans. Overfilled containers may impede proper air circulation and prevent foods from being maintained at the required cold holding temperatures for 4°C and below.
*** Spoons, scoops, bowls were stored with the dirty high-touch surface in contact with the food ingredients, spices, and high risk foods. Do not use bowls as scoops. Use scoops with handles and ensure that the dirty high-touch surfaces does not come into contact with the food and is stored in a sanitary manner.
*** The interior of the sanitizer hose had an accumulation of grease, grime, food and debris in kitchen sanitizer hose. The affected area must be thoroughly cleaned and sanitized.
Cosmic Pizza & Donair is in the STRATHCONA INDUSTRIAL PARK neighbourhood. STRATHCONA INDUSTRIAL PARK, Edmonton has 232 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 203 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Goggi's Gully
STRATHCONA INDUSTRIAL PARK
This restaurant has been inspected 5 times since July 24, 2024, with 3 in compliance, 2 not in compliance, and 0 closures on record.
5 violations
*** A bus pan of cut chicken shawarma meat was observed cooling on the counter without having undergone the required secondary cooking step. The external temperature of the chicken shawarma meat was measured at 49°C. The food handler present indicated that the meat had not been subject to a secondary cook step. , , Note: A secondary cook step is required for all shawarma/donair meat to prevent the risk of cross contamination from undercooked meat products. When shawarma/donair meat is sliced from the roasting spit, the knife passes through both the cooked outer layers and the undercooked/raw inner layers, potentially transferring bacteria from the undercooked portions to the cooked product. The secondary step ensures that all the sliced shawarma/donair meat reaches 74° C. Once meat has reached 74° C, it may be: , , 1) quickly cooled to 4° C or less for storage. , 2) used immediately to prepare shawarma/donair, 3) stored in a hot holding unit at 60° C or greater. , , The food handler was directed by the PHI to cook the shawarma/donair meat until it reached the required temperature of 74° C. The final cooking temperature was verified by the PHI while onsite. , , A second bus pan of chicken shawarma/donair meat was found in the front prep cooler, with an external temperature of 1-2° C. The food handler that was present confirmed that the shawarma/donair meat had also not gone through the secondary cook step. As the product had not reached 74° C as required, the full bus pan of chicken shawarma/donair meat was discarded and adulterated by the PHI while on site.
*** Remove the single use disposable protective manufacturer's wrap from all food equipment. All surfaces in open food handling areas must be smooth, cleanable, non-absorbent and durable. The plastic wrap is not durable. , , *** Manufacturer’s labels were observed on food containers in walk-in cooler. All food containers must have labels removed and be fully washed before they are used for food products. Food containers must be smooth, cleanable and maintained in a sanitary condition.
***High-risk Food items such as meat and cut vegetables in prep coolers should not exceed top fill line of the food pans. Overfilled containers may impede proper air circulation and prevent foods from being maintained at the required cold holding temperatures for 4°C and below.
*** Spoons, scoops, bowls were stored with the dirty high-touch surface in contact with the food ingredients, spices, and high risk foods. Do not use bowls as scoops. Use scoops with handles and ensure that the dirty high-touch surfaces does not come into contact with the food and is stored in a sanitary manner.
*** The interior of the sanitizer hose had an accumulation of grease, grime, food and debris in kitchen sanitizer hose. The affected area must be thoroughly cleaned and sanitized.
No violations
3 violations
During the inspection it was observed that there was no hand soap and/or paper towels at the hand sinks in the facility. The operator made a temporary soap dispenser as to ensure one hand skink in the prep area had access to soap. , , Please ensure that all hand sinks are equipped with soap and a sanitary method of drying hands at all times.
Food items were stored under the hand sink in the front-end of the facility. , , Please ensure that food is stored in a manner that protects it from contamination at all times.
1. Appropriate test strips for the type of sanitizer solution used at the facility were not available in the facility. , , Please ensure the facility is equipped with the test strips for the sanitizer in use., , 2. The sanitizer solution was found to be not at an adequate concentration. , , Please ensure the sanitizer solution is tested regularly to ensure it is at an appropriate concentration.
No violations
No violations