Domino's Pizza 39018
12 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two cleaning cloths were drying on the splash guard surrounding the handwashing sink in the main cooking area. - Do not keep cleaning cloths near the handwashing sink, as they can become contaminated in that area. Instead, store them in a clean location away from potential sources of contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) According to the staff member on-site the collected shredded cheese in the make line is re-used. The temperature of shredded cheese in the make line was measured at 13.5-14 degrees Celsius. - Discarded. - Do not re-use unless temperature is maintained at 4C or less or put back into the cooler immediately after. 2) Garlic butter was stored in room temperature. Garlic butter container clearly states, "store under refrigeration". - Store at 4C or less or at a temperature above 60C or please provide documentation/ accredited laboratory test results to support the safety of this practice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink beside the prep cooler was not working.The operator mentioned that they had called the plumber.-Ensue that the hand sink is fixed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop was stored inside the flour container.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with the food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?