Domino's 10079
1 - 4625 Veterans Way, Chetwynd, V0C 1J0 · Restaurant
Inspection summary
Domino's 10079 has been inspected 5 times by Northern Health Authority since February 3, 2023. The most recent inspection, on April 16, 2026, recorded 2 infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on April 16, 2026. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on April 16, 2026. For example:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on February 3, 2023. For example:
105 - Remote Inspection
About this data
These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
5 inspections
- Routine Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: The temperature of the line cooler in the kitchen was observed to be slightly elevated (greater than 4°C). food handler said it was due to rush hour. Public Health Significance: Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: Operator is to esure the temperature of the line cooler is monitored and record for two days and then email the result to EHO. Operator is aware that it is necessary for the line cooler in the kitchen to provide a temperature of 4° and below at all times.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Stove was observed being used as a hot holding unit, when food handler was asked, he said thatOperator their escond hot holding unit is broken. He also said that they placed order for a new hot holdinh unit. Public Health Significant:Having a broken hot holding unit creates room for potentially hazardous food to stay at danger zone (4 C to 60 C) this can lead to bacteria multiplication, production of toxins and then food borne illness.
- Corrective Action: Operator is to ensure that the broken hot holding unit be replaced to prevent storing potentially hazardous food at danger zone.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Initial Inspection
1 infraction
- 105 - Remote Inspection
- Observation: Due to inability to go to Chetwynd to complete on site inspection of the new location, a remote inspection was completed.
- Corrective Action: Pictures of facility area, food prep area, storage looked good. Health approval application was approved. Operator is aware an onsite inspection will be completed once an EHO is in Chetwynd
- 105 - Remote Inspection