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Domino's Pizza 10185

7 - 12424 Symons Valley Road NW Calgary AB T3R 0A3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    5 infractions

    • 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.