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Domino's Pizza

115 - 1 Iron Gate Drive Sylvan Lake AB T4S 0T8 · Food - General

Official record from Alberta →

Inspection summary

Domino's Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on July 27, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. 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 June 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 24, 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 3 times across 3 separate inspections, most recently on October 27, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A sewer break occurred in the building complex last week, potentially contaminating the water lines. As there is currently no assurance that the water is potable, the facility will remain closed until such a time as AHS Environmental Public Health is satisfied that the water supply is safe.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Employee washroom observed to be unsanitary, please ensure washroom cleaning happens more frequently, including the ceiling vents in the employee washroom.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer is the buckets and 3 compartment sink observed to have no sanitizer concentration. When trouble shooting the problem, please ensure when filling the buckets or 3 compartment sinks, the sanitizer is on full blast and allowed to run for 5-10 seconds prior to filling. Ensure staff are checking concentrations routinely. For Quat sanitizers, sanitizers must be at 200ppm for all food contact surfaces.
    • 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?
      • Large number of gnats observed in the back of house area by the exit door. Ensure doors are closed to prevent gnats from entering. Please try and remove gnats without poison sprays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Employee washroom observed to be unsanitary, please ensure washroom cleaning happens more frequently, including the ceiling vents in the employee washroom.
  8. Monitoring Inspection

    0 infractions

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