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Domino's Pizza #10023

170 - 20330 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Domino's Pizza #10023 has been inspected 18 times by Fraser Health Authority since October 12, 2017. The most recent inspection, on May 11, 2026, found no infractions.

11 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on May 14, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on August 23, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 6, 2021. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Fraser 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Floor drain cover not secured to floor, tripping hazard
      • Corrective Action(s): Secure floor drain in front of 2 Compartment sink
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer concentration below 200 ppm. Sanitizer dispenser concentrate supply line full of air.
      • Corrective Action(s): Sanitizer concentrate supply line fully inserted in to container.
      • Solutions replaced tested at 200 ppm Quats.
      • Test solution routinely.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted
      • Corrective Action(s): Post permit
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Basket used to hold "clean and sanitized" utensils after dishwashing promoting the accumulation of stagnant water and slimes at the bottom. This is a design flaw as it doesn't allow the drainage of water and utensils then sit in this stagnant water becoming contaminated again.
      • Corrective Action(s): re-wash and sanitize all utensils in basket, including basket itself. Change or modify basket so water properly drains and "clean" utensils do not come in contact with bottom of basket. Any basket or similar product to hold utensils during the air-dry process must be cleaned and sanitized daily. Discussed options with operator.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler rail temperature controls not allowing proteins to remain below 4 C. Checked temperatures and ham, cheese and meat chunks between 6.5 C and 8.5 C.
      • Corrective Action(s): see public comments for corrective action. Start corrective action immediately and complete actions prior to re-inspection date noted on report.
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pizza prep cooler table condiment inserts ranged in temperature from 9 C to 12 C. Discussed with staff the length of time various inserts stored in unit. Some foods exceeded 2 hours some were less than 2 hours.
      • Corrective Action(s): A) Discard food that exceeded 2 hours on the prep line. All remaining food must be moved to working area of cooler (base observed at or below 1 C). Staff discarded ham, sausage etc.
      • B) Begin monitoring top area of unit similar to bottom and ensure food maintains 4 C or less at all times.
      • C) Keep lid of this unit closed at all times when not making pizzas.
      • **If food in top section of unit is unable to maintain temperatures less than 4 C, there must be a re-design of food storage practices in this unit to ensure food safety practices are maintained.
      • ***The use of plastic inserts in conjunction with inconsistent use of the sliding lid tops may be contributing to poor temperature controls in this part of the unit. Stainless steel is a better medium to exchange temperatures and may enable unit to function more effienctly and maintain 4 C on a more consistent level.
      • THIS WILL BE REVIEWED ON FOLLOW P INSPECTION DATE NOTED ON REPORT.
      • Violation Score: 15
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer feed at dish sink not feeding adequately (0 ppm). Owner called chemical supply to have fixed.
      • Corrective Action(s): Fix and ensure supply dispenses at 200 ppm.
      • Violation Score: 5
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