Domino's Pizza #10024

107 - 19475 Fraser Hwy, Surrey · Restaurant

25 inspections

Routine InspectionApr 17, 2026
0 infractions
Routine InspectionOct 31, 2025
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No QUAT sanitizer available at food preparation area.
  - Corrective Action(s): Ensure QUATs sanitizer bucket and spray bottles avaialble at food preparation area to sanitize food contact surfaces.
  - Violation Score: 5
Routine InspectionJun 6, 2025
0 infractions
Routine InspectionNov 29, 2024
0 infractions
Routine InspectionJun 5, 2024
0 infractions
Routine InspectionJan 19, 2024
0 infractions
Routine InspectionJul 27, 2023
0 infractions
Routine InspectionJan 17, 2023
0 infractions
Routine InspectionJun 20, 2022
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1. Dried on food soil noted on the underside of the door handles in the 3-door prep cooler and walk-in cooler.
  - 2. Black buildup noted on the door gasket of the 3-door prep cooler.
  - Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition.
  - Date to be corrected by: June 27, 2022
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Broken door gasket noted in the middle door of the 3-door prep cooler.
  - Corrective Action(s): Replace or fix the damaged door gasket in the 3-door prep cooler.
  - Broken door gasket may lead to warm air seeping into the cooler unit and decrease the efficiency of the unit not being able to maintain at <= 4C.
  - Date to be corrected by: July 4, 2022
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Missing thermometer in the 3-door prep cooler.
  - Corrective Action(s): Place a thermometer in the 3-door prep cooler.
  - All refrigeration units must be equipped with a functioning thermometer to allow food handler to see whether the units are functioning within the proper temperature range.
  - Date to be corrected by: June 27, 2022
  - Violation Score: 1
Follow-Up InspectionAug 12, 2021
0 infractions
Follow-Up InspectionAug 10, 2021
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Thermometer in the under the counter cooler observed to not be not working.
  - Corrective action: Replace or fix the thermometer.
  - Rationale: Thermometer needs to be in working order to monitor that potentially hazardous foods are stored under the proper temperature (4C or lower) to prevent incidence of foodborne illness.
  - Date to be corrected by: Today
  - Corrective Action(s):
Routine InspectionAug 9, 2021
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): food debris observed on spatula and scissors that were stored on the rack and were last used yesterday as indicated by the operator.
  - Corrective action: Clean and sanitize the utensils.
  - Rationale: Food debris left on unclean utensils can support the growth of harmful bacteria and production of toxins, which can contaminate the food when the unclean utensils are used and can potentially lead to foodborne illness.
  - Corrective Action(s):
  - Violation Score:
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
  - Observation: Health permit observed to be posted in the back of the kitchen.
  - Corrective action: Move the health permit to the front of the premises that is visible to the public.
  - Rationale: The health permit must be posted in a conspicuous location to ensure that it is visible by the public, so that they are aware that the premises have been approved and capable to follow safe food handling practices to prevent foodborne illness
  - Date to be corrected by: Today
  - Corrective Action(s):
  - Violation Score:
  - 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Black mold observed on the gaskets of the under the counter prep cooler.
  - Corrective action: Clean and sanitize the gaskets.
  - Rationale: Food handler can touch the gaskets and transfer the black mold to food contact surfaces or food, which can lead to foodborne illness.
  - Date to be corrected by: Today
  - Corrective Action(s):
  - Violation Score:
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Thermometer in the under the counter prep cooler observed to be not working due to no battery.
  - Corrective action: Replace the battery of the thermometer.
  - Rationale: A working thermometer is necessary to ensure that the refrigeration unit is maintaining the cold potentially hazardous foods at 4C or lower.
  - Date to be corrected by: Today
  - Corrective Action(s):
Routine InspectionMay 19, 2021
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Honey Garlic, fetticini, and BBQ sauces on the front prep counter are stored in room tempeture overnight. Internal temperatures measured at 14C.
  - Corrective Action(s): Discard the aforemention sauces. Ensure that all sauces are stored under refrigeration unit holding at least 4C or lower.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Pizza slicer has built-up of tomato sauce debris.
  - Corrective Action(s): Replace pizza slicer immediately. Clean and disinfect all pizza slicer in use every 2 hours.
  - Violation Score: 5
Routine InspectionAug 17, 2020
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (pepperoni, cut onion, cut bell pepper, cut mushroom) measured at 10C in prep line cooler, stored for more than 2 hr.
  - Corrective action: Above mentioned foods discarded. All potentially hazardous foods must be stored at or below 4C to prevent pathogen growth and/or toxin production.
  - Corrective Action(s):
  - Violation Score:
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured at 100ppm Quaternary Ammonia compound.
  - Corrective Action: Staff refilled sanitizer bottle with 200ppm QUATS. This is necessary to adequately sanitize food-contact surfaces and prevent pathogen growth. Clean and sanitize all food contact surfaces with freshly prepared sanitizer.
  - Corrective Action(s):
  - Violation Score:
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Prep cooler measured t 6.4C ambient air temperature.
  - Corrective Action: Repair cooler to maintain food at or below 4C. Do not use cooler until it holds temp. of 4C or less. Use walk-in cooler in mean time until cooler is fixed. This is necessary to keep potentially hazardous food at or below 4C and prevent pathogen growth and or toxin production.
  - Date to be corrected by: 3 days
  - Corrective Action(s):
Follow-Up InspectionOct 16, 2019
0 infractions
Follow-Up InspectionOct 2, 2019
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation:
  - No staff on duty has certification for FOODSAFE Level 1. Operator has provided copy of registration to FOODSAFE Level 1 class taking place on October 5, 2019 for three employees.
  - Corrective Action(s):
  - Ensure at least one person onsite has certification for FOODSAFE Level 1 or it's equivalent at all times of operation. To be corrected immediately.
  - Violation Score: 1
Routine InspectionSep 25, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - No sanitizer available in food preparation/processing area.
  - Corrective Action(s):
  - - Fill spray bottles or buckets with sanitizer solution of 200 ppm QUATS or 100-200 ppm chlorine.
  - - Ensure sanitizer is available in all preparation and processing areas.
  - - Sanitizer needs to be prepared daily and checked using chemical test strips.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Handle for 3-compartment sink water faucet and spray nozzle is not functioning properly.
  - Corrective Action(s):
  - - Repair/replace handle for 3-compartment sink water faucet.
  - - Ensure water faucet and spray nozzle are functioning properly and there is no water leakage.
  - - To be corrected by October 2, 2019.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation:
  - No staff member onsite had certification for FOODSAFE Level 1 or it's equivalent.
  - THIS IS A REPEATED VIOLATION FROM THE LAST FEW INSPECTIONS:
  - - Routine inspection on September 25, 2019
  - - Routine inspection on April 8, 2019
  - - Complaint-based inspection on December 10, 2018
  - - Routine inspection on April 25, 2018
  - Corrective Action(s):
  - 1. Correction Order Issued.
  - 2. Ensure at least one person onsite must hold certification for FOODSAFE Level 1 or it's equivalent at all times of operation.
  - 3. Send any staff who do not hold certification for FOODSAFE Level 1 or it's equivalent to achieve their certificate.
  - 4. Keep copies of certificates onsite for each staff member for review by the health inspector.
  - Failure to meet this legislative requirement from now on will lead to further progressive enforcement, including a Closure Order and a Violation Ticket. To be corrected immediately.
  - Violation Score: 1
Follow-Up InspectionApr 15, 2019
0 infractions
Routine InspectionApr 8, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Less than 100 ppm quaternary ammonium sanitizer dispensed from the dispenser at the 3 compartment sink. This is an outstanding violation.
  - Corrective Action(s): Manually mix the quaternary ammonium sanitizer to ensure 200 ppm is available for sanitizing utensils and food contact surfaces. DO NOT use the dispenser until it is able to dispense 200 ppm quaternary ammonium sanitizer.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): The paper towel dispenser for the washroom hand washing station was empty.
  - Corrective Action(s): Refill the paper towel dispenser. Ensure single-use paper towels are available at all hand washing stations during operation.
  - Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sanitizer dispenser at the 3 compartment sink dispensed less than 100 ppm quaternary ammonium.
  - Corrective Action(s): Service/fix the santizer dispenser to ensure 200 ppm quaternary ammonium sanitizer is dispensed. Correct by: April 15, 2019.
  - Violation Score: 1
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staffs on site did not have a valid FOODSAFE Level 1 certificate.
  - Corrective Action(s): Take the FOODSAFE Level 1 course and ensure at least one person on site has a valid FOODSAFE Level 1 certificate during operation. Correct by: April 29, 2019.
  - Violation Score: 5
Follow-Up InspectionDec 10, 2018
0 infractions
Follow-Up InspectionOct 4, 2018
0 infractions
Follow-Up InspectionSep 26, 2018
0 infractions
Routine InspectionSep 25, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - General sanitation of the facility needs improvement, especially in the following areas:
  - - All hard to reach areas
  - - Behind and under all equipment
  - - Staff washroom
  - - All storage racks
  - - Ceiling panels and exhaust vents
  - Corrective Action(s):
  - Clean all areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected starting today.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Walk-in cooler is not in service since this morning. All veggies and meats had already been transferred to the back cooler before the health inspector arrived. Dough was still stored in the walk-in cooler at the time of inspection.
  - Operator informed that he will voluntarily close as the walk-in cooler is their main cooler storage space.
  - Corrective Action(s):
  - Repair walk-in cooler so that the temperature is maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). Discard all dough that is stored in the walk-in cooler at the moment. To be corrected today.
  - Closure order issued. Do not open facility for the public until written confirmation is received by the health inspector to open the facility.
  - Violation Score: 3
Routine InspectionApr 25, 2018
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation:
  - At the time of inspection, no staff on duty has FOODSAFE Level 1 certification.
  - Corrective Action(s):
  - Ensure at least one person on site has FOODSAFE Level 1 certification. Keep copies of certificates onsite for review by the health inspector for the next inspection.
  - Violation Score: 1
Routine InspectionSep 20, 2017
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): QUAT sanitizer in bottle was measured at 400ppm. Diluted by staff at this time.
  - Corrective Action(s): Ensure the QUAT is prepared at 200ppm when manually preparing the solution.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Liquid soup container was empty. Staff had replaced the soap at this time.
  - Corrective Action(s): Ensure the liquid soap is available at all handwash stations at all times.
  - Violation Score: 5