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Domino's Pizza

137 Broad Street East Dunnville ON N1A 1E8 · Restaurant

6 inspections

  1. Follow-up

    0 infractions

  2. Required

    2 infractions

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure ceilings are kept clean and in good repair
  3. Follow-up

    0 infractions

  4. Required

    4 infractions

    • Manual dishwashing requirements are met (C)
      • Ensure sanitizing agents are used in accordance with the manufacturer's instructions
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
  5. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
  6. Required

    5 infractions

    • Manual dishwashing requirements are met (C)
      • Ensure sanitizing agents are used in accordance with the manufacturer's instructions
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating