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Domino's Pizza

111 - 4717 Lakelse Avenue, Terrace, V8G 1R5 · Restaurant

6 inspections

  1. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used as scoops were observed left in food products for ongoing use, including ingredient bins and foods stored in refrigeration units. (Public Health Significance): Improper scoops and scoop storage exposes items to bare-hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or to bare-hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer was detected in the sanitizer containers or spray bottles. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Prepare & change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications).
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher was observed to be out of service at the time of inspection and has reportedly been functioning improperly since last year, despite servicing. When one of the staff attempted to run a cycle to check the temperature, water leaked onto the floor, creating a slip hazard. (Public Health Significance): A malfunctioning dishwasher may prevent the proper cleaning and sanitization of food-contact equipment and utensils. In addition, water leaking from the dishwasher may create a physical safety hazard by increasing the risk of slips and falls for staff and patrons.
      • Corrective Action: The operator has been advised multiple times since last year to either replace the dishwasher with a new, properly functioning unit or remove the existing dishwasher from the premises. Until the dishwasher is repaired and capable of reaching sanitizing temperatures, manual dishwashing with the approved sanitizer must be continued.
  2. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) During the inspection, the lower refrigeration cabinet of the prep station was observed to be turned off, and potentially hazardous food (string cheese) was found stored at elevated temperatures of approximately 16 °C inside the unit. (Public Health Significance): Potentially hazardous foods must be maintained below 4 °C or above 60 °C to prevent the rapid growth of pathogenic micro-organisms. Storage at 16 °C places these foods in the temperature danger zone, increasing the risk of bacterial proliferation and the potential for foodborne illness.
      • Corrective Action: Foods inside the cabinet were probed and assessed during the inspection. The string cheese was discarded. Any non-potentially hazardous foods, as well as those that remained at or below 4 °C, were verified as safe and retained. The refrigeration cabinet was turned on and returned to proper operating temperature. The operator must ensure that employees consistently record the temperatures of cold-holding equipment before storing foods and remind staff to turn the equipment on and ensure that cold potentially hazardous foods are stored or displayed at or below 4 °C,
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used as scoops were left in products for ongoing use, including in ingredient bins, ice machines, and ready-to-eat items. (Public Health Significance): Improper scoops and scoop storage exposes items to bare-hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or to bare-hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer was detected in the sanitizer containers or spray bottles. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher was observed to be out of service. When the operator attempted to run a cycle to check the temperature, water leaked onto the floor, creating a slip hazard. (Public Health Significance): A malfunctioning dishwasher can prevent proper sanitization of food contact equipment and in this case water leaking from the dishwasher may also create physical hazards such as slips and falls.
      • Corrective Action: Until the dishwasher is repaired and capable of reaching sanitizing temperatures, manual dishwashing with the approved sanitizer must be continued. The dishwasher must be repaired or replaced as necessary to ensure it is functioning properly.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: An employee in the kicthen was observed using a personal phone and handling other tasks, then immediately working with dough without washing their hands. This resulted in direct hand contact with food after engaging in non-food activities. (Public Health Significance): Hands can easily transfer harmful microorganisms from contaminated surfaces, such as phones, equipment, or other objects, to ready-to-eat foods. Failure to wash hands before handling food significantly increases the risk of cross-contamination and foodborne illness.
      • Corrective Action: The manager was reminded that staff must wash hands after using personal devices, touching non food surfaces, or performing any activity that may contaminate hands. Reinforcement of proper handwashing and personal hygiene practices is required to prevent cross contamination
  3. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, it was observed that no active sanitizer solution was prepared or available in the facility for cleaning food contact surfaces and counters. (Public Health Significance): Sanitizing solutions must be properly prepared and maintained in the facility at an adequate concentration (200 ppm for QUATs) during all operational hours to ensure effective cleaning and sanitization of food counters and all food contact surfaces.
      • Corrective Action: Upon education, the operator used a spray bottle with an adequate concentration of 200 ppm QUATs to effectively sanitize the food counters, correcting the issue at the time of inspection.
  4. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The operating permit was not posted in a conspicuous location. The Food Premises Regulation requires the operating permit to be posted in a conspicuous location within the food service establishment so that customers can view it.
      • Corrective Action: The operating permit must be posted in a clear and conspicuous location and must remain available at all times for customers to view, even if it doesn't bear a valid decal for the current fiscal year.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) (Foods were left uncovered and exposed to potential contamination): At the time of inspection, both Philly Steak and marinated Tandoori Chicken were observed in containers without lids, stored in the refrigerated cabinets of the prep cooler in the front station. (Public Health Significance): Contamination of food due to contact with objects, people, pests, or chemicals can pose serious health risks. To prevent foodborne illness, all food must be properly covered and protected from any form of contamination.
      • Corrective Action: The operator was advised to cover both uncovered foods, and this was corrected at the time of inspection. To prevent contamination, all foods must be covered or otherwise protected from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A buildup of food debris and grease was observed on the grill throughout the pizza oven, where pizza is kept (i.e., food comes into direct contact with this area). (Public Health Significance): The accumulation of food debris, dirt, grease, and grime can serve as a bacterial reservoir and attract pests, both of which pose a risk of cross-contaminating food with potentially harmful organisms.
      • Corrective Action: The operator was educated on the importance of deep cleaning the grill of the pizza oven to ensure that all areas where food (pizza) comes into contact are properly maintained. Regular cleaning and maintenance of the oven are fundamental to preventing temperature control issues and food contamination. Any signs of damage or debris buildup should be promptly addressed.
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The paper towel dispenser was empty at the hand wash station in the back. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Paper towel was provided for the back hand wash station during the inspection. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.