Domino's Pizza 10148
1 - 554 Carmichael Lane Hinton AB T7V 1S8 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The maximum hot water temperature at the dedicated hand sink was initially measured at ~24°C, which is below the temperature required for effective handwashing. The supervisor attempted to adjust the temperature using the mixing valve located under the sink. Following the adjustment, the water temperature increased to ~50°C, which was excessively hot for handwashing. The supervisor was unable to adjust the water temperature to a comfortable range. Both the hot and cold taps are dispensing hot water.- Advised food handlers to wash hands at the 3-comparment sink until the dedicated hand sink is fixed.- Please investigate the hand sink to ensure it provides properly tempered water for handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed multiple food products held at room temperature for more than four hours after opening and while in use. These products include, garlic spread, pizza sauce, BBQ sauce, and marinara sauce. - The PHI conducted file review and confirmed that the facility has not received Time as a Public Health Control (TPHC) approval from EPH-AHS to hold these food products without refrigeration.- July 17: Advised the operator to complete TPHC application and submit it to EPH-AHS for review and approval and to ensure these products are temperature controlled until TPHC approval is granted.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed that the hand sink was not working - no hot water, no cold water from the faucets. Facility staff stated that the hand sink stopped operating 3 days ago. Advised facility staff: - to fix the hand sink within 24 hours. - to wash hands in one of the sinks of the three-compartment sink until the hand sink is fixed. The three-compartment sink was supplied with hand soap and paper towels. - to wash hands in the other two sinks. Discussed the two-sink dishwashing method.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions