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Domino's Pizza

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

Official record from Alberta →

Inspection summary

Domino's Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on September 28, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 September 28, 2026. 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 April 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 4 separate inspections, most recently on September 17, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat in sanitizer spray bottle was measured below 100 ppm. Quat sanitizer solutions must be used at 200 ppm. Please ensure to change the solution at adequate intervals and use Quat test strips to verify the concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Staff are not rinsing dishes properly prior to submerging into the sanitizer solution. Please ensure to wash with detergent and warm water, then rinse thoroughly prior to submerging into the sanitizer solution.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.
  5. 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.
  6. 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.

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