EdmontonLEWIS FARMS BUSINESS EMPLOYMENT
9817 Winterburn Road NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 27, 2026
The sanitizer solution in pail were <100PPM at the time of inspection. The solution is said to have prepared few days ago. , Please ensure chlorine sanitizer solutions are prepared freshly every day because bleach breaks down quickly when mixed with water, light, and heat, any unused solution should be discarded after 24 hours.
Cosmic Pizza & Donair is in the LEWIS FARMS BUSINESS EMPLOYMENT neighbourhood. LEWIS FARMS BUSINESS EMPLOYMENT, Edmonton has 10 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 4, 2026, there are 9 (90%) 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.
This restaurant has been inspected 13 times since November 30, 2023, with 7 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
The sanitizer solution in pail were <100PPM at the time of inspection. The solution is said to have prepared few days ago. , Please ensure chlorine sanitizer solutions are prepared freshly every day because bleach breaks down quickly when mixed with water, light, and heat, any unused solution should be discarded after 24 hours.
No violations
No violations
2 violations
Waste oil must be disposed off in a safe manner to prevent potential public health hazards by not spilling on or outside the common grease collecting bin located on the property.
-Wastewater is dumped into the common storm drain line at the back of the facility. Please ensure that wastewater is disposed of safely. Corrected during inspection., - Installation of a mop sink at appropriate location away from food handling area of the facility is required for safe disposal of wastewater.
No violations
3 violations
Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date.
- Fluff of dust observed example on the vent hoods in the front and kitchen., Please clean and sanitize the indicated areas appropriately for safe and sanitary operation of the facility.
- written sanitization procedure / schedule is not up to date. Please update these records., Please educate the staff on this.
4 violations
Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and, a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
-No pest issues observed in the facility., -There is no record of pest control measures available for inspection. Pest control measures are essential for the safe and sanitary operation of the facility. Records of these measures and monthly checks must be completed and made available for inspections.
written sanitization procedure / schedule is not available and maintained for the facility.
1 violation
Donair rotisserie observed to be switched off and sliced donair is sitting <60C. Please ensure the , provincial guidelines-prep-serving-donair is followed. Corrected during inspection.
No violations
1 violation
Fine fluff of dust observed on the hoods in the kitchen and front. Cleaning of the indicated area required.
1 violation
Left over donair meat is observed reheating & kept holding in a hot holder. , Ensure all leftovers are reheated to at least 74 C or 165 F and held later at 60C or above.
2 violations
Two stainless steel steam table pan with potentially high risk food (Donair) is sitting at 35C at the time of inspection. Food items were discarded during inspection.
No baseboard is in the kitchen area. There is gap between floor & the wall and in some places filled with foam. Ensure the facility is in good repair, easy to clean and sanitize and potential prevent pest harbouring.
12 violations
No sanitizer and test kit to check the correct concentration of the sanitizer is available in the facility. Ensure any one of the approved sanitizers and appropriate test kit is made available and used following manufacturer’s recommendations.
Food safety records are not maintained. All food services are required to develop, implement and maintain a food safety plan/record.
- Donair meat heat was turned off and the surface temperature was 14C at the time of inspection. The operator turned on the heat and at after 15 minutes the temperature reached 87C. All potentially high risk food items must be kept hot at or above 60C at all times. The cone must be cooked continuously, even when slicing. A food handler MUST NOT TURN OFF the vertical broiler to slow down the cooking of the cone.
- Grit and grime of dried food items observed example on floor/corners/walls of the front customer service area, kitchen etc.. , - The stainless-steel back splash at the Donair rotisserie has built up of dirt., - Fluff of dust observed example on the ceiling, on the top of walk-in cooler etc..., Please clean and sanitize the indicated areas appropriately for safe and sanitary operation of the facility.
- The supervisor advised that at the end of the day the left over donair cone is wrapped and stored in the cooler for use, next day. Ensure the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products are followed with no deviation to ensure food safety. , • At the end of a day, partially cooked cones CANNOT be kept intact for future use., • Food handlers may: , A) continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165o F) has been reached, a secondary cooking step, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR , B) fully cook the remaining cone to an internal temperature of 74oC (165o F) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR , C) discard all remaining partially cooked meat.
Food items were observed to be stored in brand new white cloth like bag. All food items must be stored in food grade containers.
Functional thermometer is not readily available to check the temperature of cooked food. A functional thermometer must be made available and kept at easy use locations in the facility. Please wash and sanitize the thermometer prior to and after each use.
Gravy in a hot pot was sitting at 40C at the time of inspection. A staff discarded the gravy at the time of inspection.
The supervisor dishwashing procedure during inspection. The sanitization step was missing. , The Public health inspector educated on correct dishwashing procedure. Ensure correct dishwashing procedures are followed.
The hand sink had no single use towel. Ensure the handwashing sink is supplied at all times when the facility is in use to ensure hand hygiene.
No baseboard is in the kitchen area. There is gap betwen floor & the wall and in some places filled with foam. Ensure the facility is in good repair, easy to clean and sanitize.
fluff of FINE dust observed above (outside) the walk-in-cooler potential for them to entrain and end up on food. General cleaning of the facility is required.
Sanitization records are not maintained up to date.