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Domino's Pizza

103 - 5018 45 Street Red Deer AB T4N 1K9 · Food - General

Official record from Alberta →

Inspection summary

Domino's Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on May 11, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 once on December 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 11, 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?

  • 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 once on September 23, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 23, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. 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 kitchen handwashing station was observed to be obstructed with some boxes at the time of inspection. The boxes were removed shortly after and the staff were informed.Please ensure that the handwashing station is kept unobstructed to help ensure and encourage regular and proper hand hygiene.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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 washroom door that opens to a food storage area was observed to be installed without a self-closing door mechanism. Please ensure that a self-closing mechanism is installed for the washroom door to ensure the safe and sanitary storage of food.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator uses a spray bottle containing quats sanitizer and cloths to wipe surfaces.All quats sanitizer spray bottles were measured with test strips and confirmed to be at the correct concentration of 200 ppm.Operator stores used clothes in clean-in-place bucket**The clean-in-place bucket was initially measured at 50 ppm quats. The operator remade the solution, which was confirmed with test strips to be at the correct concentration of 200 ppm quats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *One plastic cutting board in storage was observed to be worn out, making it no longer smooth and easy to clean. The operator promptly discarded the damaged cutting board.*Please ensure worn out utensils are routinely monitored and replaced as required.All other utensils throughout the facility were clean and in good condition.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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