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Domino's Pizza 39005

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

Official record from Alberta →

Inspection summary

Domino's Pizza 39005 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on March 9, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on November 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 13, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 9, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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.

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.

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