Domino's Pizza 10185
7 - 12424 Symons Valley Road NW Calgary AB T3R 0A3 · Food - General
Inspection summary
Domino's Pizza 10185 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on September 24, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 2 times on November 25, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 November 25, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on November 21, 2024. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 4 times across 3 separate inspections, most recently on April 9, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 3 times across 3 separate inspections, most recently on April 9, 2025. 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.
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash station located in the staff washroom were missing paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.The operator promptly refilled the paper towel dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak was observed from the valve behind the toilet in the staff washroom, resulting in a puddle of water on the floor.Please repair the indicated area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler was observed to be inoperable. The operator was using ice beneath the inserts to maintain ingredient temperatures at 4C or below and was verifying the temperatures with a probe thermometer.Please repair the prep cooler to ensure it is capable of maintaining a temperature of 4C or below.
- 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
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quat sanitizer solution in the dispensing bottles was measured around 100 ppm.The operator prepared a new sanitizing solution which was tested to be at 200 ppm.-Ensure that the Quat sanitizer solution is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza Prep cooler:Pepperoni and cheese were measured between 8.5 to 10.0 degrees C on top and were measured at 4 or below at the bottom. The heat from the pizza oven and air vents added heat by the pizza prep cooler. Temperatures were checked with store and PHI's thermometers.Reduce amount of perishable food in the insert and store them at 4 degrees C or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quat test strips had expired.-The operator mentioned that new test strips have been ordered, and they were waiting for the delivery.-Ensure that the test strips are available for measuring the sanitizing agent concentration in the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- "Outstanding Violation" Staff washroom handwash tap was broken.Fix the tap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hot water tap for the front hand sink was broken. Warm water was still available for handwashing. Hot water was control from the shut off valve. Fix the handwash sink hot tap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the fluorescent tubes in the walk-in cooler was burnt out.Fix the light.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Slight holes were noted on plastic saran wrap was used to cover the keyboard. The plastic saran wrap can't be cleaned and sanitized properly.Clear plastic which was used to cover the keyboards was removed.-Provide cleanable covers or change the plastic coverings every 2 hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Date of inspection: November 21, 2024.Time of inspection: Between 12:30pm to 1:00 pm.The operator did not allow the inspector to proceed with the inspection by not allowing the inspector to enter inside the facility.The operator was rude and disrespectful and accused the inspector as a scammer using fake id to enter even when a valid AHS id badge was shown by the inspector. The operator was demanding a permission letter or form to enter the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic spread was left out at room temperature without temperature control. Label stated " Keep Refrigerated".Please follow the manufacture instruction and store garlic spread at 4 degrees C. or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom handwash tap was broken.Fix the handwash sink tap.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Black flies in the facility. Remove black flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease trap was not being maintained. According to the record, there was 30 % Fat, Oil and Grease (FOG) and 20 % solid in the trap. FOG and solid should only be 25% of the trap volume. Clean grease trap more often.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clear plastic was used to cover the keyboard and spice bottles. Remove clear plastic and provide cleanable covers.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
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