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Domino's Pizza

720 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel of soap dispenser at the handwashing sink in the front food handling area. - Advised manager, to immediately obtain soap and paper towel at this handwashing sink. - All handwashing sinks must always be supplied with soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Please increase light level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some of the tiles in back area were broken.-Fix the floor.2) Baseboard under the 3-compartment sink was coming off.Fix the baseboards.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler insert the chicken was measured at 9 degrees C on the top.Chicken was stored above the insert fill line.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food above the insert fill line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Please increase light level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some of the tiles in back area were broken.-Fix the floor.2) Baseboard under the 3-compartment sink was coming off.Fix the baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Keyboard above the prep table was covered with a plastic that can't be cleaned or sanitized. Provide a cleanable cover for the keyboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains build-up on the washroom and mop sink doors. Clean the doors.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured near 0 ppm.* New Quat solution was made which was tested at 200 ppm.-Ensure that the Quat sanitizer is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler insert the chicken was measured at 9 degrees C on the top.Chicken was stored above the insert fill line.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food above the insert fill line.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink faucet was leaking, and the hot water was turned off for the hand sink. When asked the reason the operator mentioned that whenever the hot water was turned on the faucet started leaking.* Operator furthered mentioned that the owner had already called in a plumber to fix the leak. **The hot water was turned on by the operator.-Ensure that the hand sink is fixed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water was turned off for the Kitchen hand sink. When asked the reason the operator mentioned that whenever the hot water was turned on the faucet started leaking.* Operator furthered mentioned that the owner had already called in a plumber to fix the leak. **The hot water was turned on by the operator.-Ensure that the hot and cold water are always turned on and readily available in the facility.-DO NOT TURN OFF THE HOT WATER.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some of the tiles in back area were broken.-Fix the floor.2) Baseboard under the 3-compartment sink was coming off.Fix the baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Please increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Keyboard above the prep table was covered with a plastic that can't be cleaned or sanitized. Provide a cleanable cover for the keyboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains build-up on the washroom and mop sink doors. Clean the doors.
  5. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Please increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Keyboard above the prep table was covered with a plastic that can't be cleaned or sanitized. Provide a cleanable cover for the keyboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains build-up on the washroom and mop sink doors. Clean the doors.