Skip to content
Loading map…

Domino's Pizza 39005

B - 81 Liberton Drive St. Albert AB T8N 4L5 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The employee washroom's garbage container was overflowing at time of inspection. This was emptied by the Operator at the request of the PHI.
  2. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Insufficient sanitizer levels, nonfunctioning dishwasher and the repeated storing of a perishable product at room temperature may cause a foodborne illness. The necessary maintenance and change of practices must occur.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray bottles of sanitizer were tested and were found to only be at 100 ppm. The sani dispenser was tested and was found to only be dispensing at 100 ppm. Unit must be calibrated to ensure proper 200 ppm concentration is being dispensed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • September 13: A container of garlic spread was being held at room temperature (21C). The bulk container states that it must be kept refrigerated after opening. Time stamp on the container states prepared same day at 10:55 am. Time of inspection was 2:15, thus the high risk product was held within the danger zone of 4C-60C for over 2 hours. Item must be stored at 4C or colder or portioned out in smaller amounts and disposed of after the 2 hour window.November 13: Violation is still occurring. Employee Frannie stated head office had said this was ok. Confirmed with EDM zone management this is not the case. Will be following up with head office.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All three chemicals required to operate the dishwasher (detergent, rinse aid and sanitizer) were found to be empty at time of inspection. Dishwasher was only achieving a temperature of 50.3 C, and thus required a chemical sanitizer. Detergent and rinse aid were replaced with supplies from the back, but no sanitizer was available. Employees were instructed to only use the dishwashing machine for washing, but that the dishes would need to be submerged in the sink with 200 ppm quat solution then air dried following washing.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray containers of quat sanitizer were tested and were found to be <100 ppm. Both were remade at 200 ppm by operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of garlic spread was being held at room temperature (21C). The bulk container states that it must be kept refrigerated after opening. Time stamp on the container states prepared same day at 10:55 am. Time of inspection was 2:15, thus the high risk product was held within the danger zone of 4C-60C for over 2 hours. Item must be stored at 4C or colder or portioned out in smaller amounts and disposed of after the 2 hour window.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils such as cutters, strainers and sauce bottle covers were stored in unclean containers. The staff present moved the utensils and containers into the dishwashing sink for washing and sanitizing during inspection.Ensure utensil storage containers are always maintained in a sanitary condition.