10412 102 Avenue NW · DOWNTOWN
5 mars 2026
ConformeAucune infraction trouvée
Cosmic Pizza & Donair se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 461 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 9 fois depuis le 6 mars 2025, avec 4 conformes, 5 non conformes et 1 fermeture au dossier.
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.
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.
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.