Domino's Pizza 10065

12-2601 Hwy 6 Vernon BC V1T 5G4 · Restaurant - Food Service

9 inspections

1. MonitoringAug 27, 2025

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The chlorine test strips could not be found. Corrective Action: Provide chlorine test strips to monitor the dishwasher sanitize rinse (minimum 50 ppm). Ensure staff know where they are kept and how to use them.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: There is food debris on one cutting board on the clean storage rack. Corrective Action: Clean and sanitize the cutting board. Inspect equipment to ensure dishwashing processes were effective, rewash and sanitize if needed.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Walk-in cooler (shelving, staff food tray) • Ledge for pizza staging (top of basement stairs) • Portable cart Corrective Action: Clean the areas identified. To prevent injury, remove the wood block, battery, and other heavy items from the concrete ledge above the basement stairs.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringAug 27, 2024

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: The thermometer in the toppings cooler is broken. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. Recurring infraction. Corrective Action: Repair or service the dishwasher. In the meantime, clean and sanitize items in the 3-compartment sink. Monitor and record the sanitizing rinse concentration daily. Replace chemicals and service the machine as needed.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: There is water on the floor inside the walk-in cooler. Corrective Action: Repair the cooler system to stop water accumulation. Remove water from the floor. F2.5B: Inadequate sanitation in the dishwashing area and around the water heater. Corrective Action: Clean the areas identified. Keep in-use wiping cloths immersed in sanitizer solution at 200 ppm Quat residual.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.5: Staff onsite do not hold FoodSafe certificates or an equivalent. Corrective Action: Complete FoodSafe Level 1 training to comply with the requirements below.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
3. MonitoringJan 12, 2023

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A(1): The QAC QR test strips did not provide consistent measurement at the time of inspection. Corrective Action: Obtain an alternate format of Quat (quaternary ammonia) test strips (e.g. Hydrion QT-10/QT-40). F2.1A(2): Chlorine test strips are not available to monitor the mechanical dishwasher sanitizer. Corrective Action: Obtain chlorine test strips. Ensure they are designed for use in food premises and have a test range of 10-200 ppm. F2.1B(1): A thermometer is not present inside the walk-in cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit. F2.1B(2): Probe thermometers onsite are not functional. Corrective Action: Obtain a new NSF-certified probe thermometer OR replace batteries or otherwise fix the existing thermometer(s) so one or more are functional.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: The sanitizing cycle of the low temperature mechanical dishwasher was measured at 0 ppm chlorine residual at the interior surface. Detergent is not being dispensed. Corrective Action: Repair the dishwasher so detergent and rinse aid are fed to the machine and the sanitizing cycle maintains a concentration of at least 50 ppm chlorine residual at the interior. Verify with test strips. In the meantime, continue to wash and sanitize items manually: • Remove large food debris • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 200 ppm Quat sanitizer solution for 2 minutes • Set items to air-dry in a clean place F2.3B: Brushes used for cornmeal are not cleaned or sanitized on a consistent basis. The handles can receive contamination. The finish may not be cleanable. Corrective Action: Treat brush handles with sanitizer at least every four hours. Where possible, clean and sanitize the entire brush. Worn brushes should be replaced. Ensure replacements are made from materials that are smooth, impervious, and easy to clean (handles).
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Observed food debris and loose items under and around equipment in the dishwashing area. Corrective Action: Clean the area to remove debris and objects. Do so regularly. F2.5G: Pizza sauce stored on a prep table had passed the maximum holding time indicated on the label. Corrective Action: Discard the pizza sauce in accordance with food safety procedures. Adhere to the maximum holding times on the container labels.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
4. MonitoringNov 2, 2021

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Chlorine test papers not available onsite. Corrective Action: Obtain chlorine test papers (10-200 ppm test range) to monitor sanitizing cycle of the mechanical dishwasher. F2.1B: Thermometer not present in the prep table (toppings) cooler. Corrective Action: Obtain independent thermometer and place inside the noted cooler.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Sanitizing rinse cycle of low temperature mechanical dishwasher measured at 0 ppm chlorine residual at plate surface. Items are not being sanitized. Corrective Action: Repair or service dishwasher so the sanitizing cycle achieves 50 ppm chlorine residual (minimum) as measured at the plate surface. In the meantime, manually wash and sanitize items, or use the wash and rinse cycles of the dishwasher then manually sanitize: Dispense 200 ppm Quat solution in ware washing sink basin. Immerse items for 2 minutes then air dry in a clean place. F2.3D: Sanitizer spray bottle in kitchen area is past the use-by date noted on the label. Corrective Action: Discard solution. Monitor date labels and prepare new sanitizer solution daily.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation observed in some areas. • Build-up of dry food scraps and particles in pizza oven catch trays • Small amount of debris and items in hard-to-reach places in dishwashing area Corrective Action: Clean the areas identified to remove food debris and stray items. Empty the oven trays on a regular basis. Overall, sanitation is satisfactory. Note: Kitchen floors were covered in excess cornmeal at the time of inspection. This poses a slip hazard to staff. Promptly sweep to remove cornmeal from the floor and prevent injury. Note: Recommend storing cornmeal scoop so the handle does not directly contact the bulk product, such as in a clean container outside of the bulk bin. Wash and sanitize scoop and its container daily.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6B: Putty knife used to scrape ice from prep table cooler is rusted, in poor condition, and not intended for use on food contact surfaces. Corrective Action: Discard or remove putty knife from the facility. Replacement utensils must be designed for use in food premises and made of smooth, non-absorbent, easy to clean material.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7E: Drain of primary hand sink blocked with debris at the time of inspection, dirty water not promptly draining from sink basin. This is unsanitary and obstructs proper handwashing. Corrective Action: Clear drain blockage to ensure water drains freely from sink basin. Monitor and maintain fixtures as needed.
     • F2.7E Handwashing stations must remain accessible at all times.
5. MonitoringApr 2, 2019

   9 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1A Observations: Pre-cooked chicken wing and leg was "cooked" at the time of inspection to ensure chicken is being cooked to appropriate internal temperatures. Environmental Health Officer (EHO) verified internal cooking temperatures at the time of inspection. • Wing 84.3 °C internal • Leg 76.8 °C internal Internal temperature of pre-cooked chicken pieces meets the minimum 74 °C requirement. F1.1B Operator does not perform any internal temperature verification for cooked foods. ACTIONS REQUIRED: • Operator to start verification of internal cooked temperatures for pre-cooked chicken.
     • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7D Food contact surfaces (countertops) reported to be wiped to remove debris and then sanitized. This practice will not allow the sanitizer to effectively sanitize the food contact surface as the surface must first be washed and rinsed prior to sanitizing. ACTIONS REQUIRED: • Operator to ensure staff are washing, rinsing, sanitizing all food contact surfaces in order to prevent cross contamination. • Operator to ensure staff are educated regarding the proper use of sanitizer and are performing all 3-steps for a food contact surface. • NOTE: DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with Quats to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer. • NOTE: Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A Quats sanitizer test strips onsite are missing the colour comparison chart - need new test strips. Chemical bottle and SDS also does not indicate composition of sanitizer. The composition is needed in order to determine which Quats test strips are required to verify sanitizer concentration accurately (i.e. QT-10 for 2-chain and QT-40 for multi-Quat or 4-chain). ACTIONS REQUIRED: • Operator to obtain appropriate Quats sanitizer test strips from supplier and confirm which type of sanitizer is onsite and email/text a photo(s) of the test strips to the Environmental Health Officer (EHO) for infraction resolution. F2.1B Prep pizza table is missing an NSF certified thermometer. Staff reported that it must have broken off the cooler. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to replace NSF thermometer in the cooler and email/text photo to Environmental Health Officer (EHO) for infraction resolution. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B Daylight visible around/under the front exterior door. ACTIONS REQUIRED: • Operator to replace weather stripping and door sweep for front exterior door and email/text photo(s) to EHO clearly showing no daylight visible around/under front door (i.e. at handle side) for infraction resolution.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3C Clean in place warewashing procedures must ensure sufficient washing, rinsing and sanitizing action to remove contamination. Food contact surfaces reported to be wiped to remove debris and then sanitized. This practice will not allow the sanitizer to effectively sanitize the food contact surface as the surface must first be washed and rinsed prior to sanitizing. ACTIONS REQUIRED: • Operator to ensure staff are washing, rinsing, sanitizing all food contact surfaces in order to prevent cross contamination. • Operator to ensure staff are educated regarding the proper use of sanitizer and are performing all 3-steps for a food contact surface. • NOTE: DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with Quats to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer. • NOTE: Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C At the time of inspection it was observed that a wiping cloth in continuous use was being kept at room temperature. This practice can allow bacteria to grow and re-contaminate surfaces and hands. ACTIONS REQUIRED: • Operator to place wiping cloths (if in continuous use) in buckets of 200 ppm sanitizer (e.g. Quats). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with chemical test strips. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6I Staff washroom opens directly to the kitchen and door does not have a self-closing hinge creating a risk of cross contamination between aerosolized pathogens and the food area. ACTIONS REQUIRED: • Operator to install a self-closing spring door hinge (Google "self closing spring door hinge" and look at images for clarification on type of hinge) on the washroom door to prevent the risk of contamination and separate the food premises operation from the incompatible activities of a washroom. Operator to email a photo to EHO for infraction resolution.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3A-F Operator to confirm food safety plan is always available onsite, contains all menu items, and is kept in a location staff are aware of and able to access. If food safety plan cannot be located a new plan is required to be completed (see below for details). Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. ACTIONS REQUIRED: • Operator to write food safety plan to includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review. Refer to the document Writing a Food Safety Plan page 6 (Word document) for food safety plan template. Please add your menu item and submit for review and approval. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
6. MonitoringMar 23, 2018

   0 infractions

7. MonitoringMay 1, 2015

   0 infractions

8. MonitoringNov 14, 2013

   0 infractions

9. MonitoringMar 22, 2013

   0 infractions