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Domino's Pizza 10148

1 - 554 Carmichael Lane Hinton AB T7V 1S8 · Food - General

Official record from Alberta →

Inspection summary

Domino's Pizza 10148 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on July 20, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 July 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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.

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