Domino's Pizza 10225
2724 James Mowatt Trail SW Edmonton AB T6W 3R3 · Food - General
Inspection summary
Domino's Pizza 10225 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on September 2, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 5 times across 4 separate inspections, most recently on August 31, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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.
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine is being dispensed in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.- Manager called the dishwash technician for service. In the meantime, dishware will be manually sanitized at the 3-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine is being dispensed in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.- Manager called the dishwash technician for service. In the meantime, dishware will be manually sanitized at the 3-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available in the front food handling area. Corrected- A 200 ppm quat sanitizer solution was brought to the front food handling area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine is being dispensed in the dishwasher rinse cycle, needs to be at minimum 100 ppm chlorine.- Manager called the dishwash technician for service. In the meantime, dishware will be manually sanitized at the 3-compartment sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available sanitizer solution was present in the front food handling areas.- A 200 ppm quat sanitizer solution was prepared.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
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