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Domino's Pizza

9932 102 Avenue, Fort St. John, V1J 2E1 · Restaurant

Official record from Northern Health →

Inspection summary

Domino's Pizza has been inspected 6 times by Northern Health Authority since April 18, 2023. The most recent inspection, on July 9, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on March 4, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 3 separate inspections, most recently on May 6, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on March 4, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 9, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 3 separate inspections, most recently on July 9, 2026. For example: 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

About this data

These results come from Northern Health Authority, 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. Follow-Up Inspection

    2 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The floor plan that was submitted does not depict an accurate representation of the facility. Please ensure that you include cooler units on prep tables, pizza oven, upright coolers, dry storage areas. It is important to have a current floor plan in your file to verify that your facility is suitable for food service.
      • Corrective Action: Send a current floor plan schematic to Northern Health. This floor plan can be hand drawn.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weatherstripping on the back door of the facility had gaps. Gaps in entry doors can allow pest entry into the facility.
      • Corrective Action: Ensure that the facility is pest proof.
  2. Routine Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There is no floor plan for the facility in our file. It is important to have a current floor plan in your file to verify that your facility is suitable for food service.
      • Corrective Action: Send a current floor plan schematic to Northern Health. This floor plan can be hand drawn.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weatherstripping on the back door of the facilty had gaps. Gaps in entry doors can allow pest entry into the facilty.
      • Corrective Action: Ensure that the facility is pest proof.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There were pails put underneath the pipes in the three compartment sink. The operator claimed that they were leaking. Failing infrastructure can lead to condensation and mould growth. The vent fan above the mop sink was very dusty and could contaminate the area with dust. The walls in the staff washroom above the toilet tank and the handwash sink were in disrepair. Inadequate seals in moist spaces including staff washrooms can allow condensation and the growth of mould. Poorly maintained spaces cannot be cleaned and sanitized effectively.
      • Corrective Action: Ensure that the equipment in the facility including the plumbing for the three compartment sink and the areas in the staff washroom are maintained and in good working order. Ensure that the equipment is free from debris build up that could be ineffective and work poorly.
  3. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The permit was not posted at the time of the inspection. The operator mentioned that it was removed during renovations. Posting the permit illustrates to the public that the facility has been inspection and approved by Northern Health.
      • Corrective Action: Post your food permit in a conspicuous place.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pizza dough was left on the counter for more than 4 hours and had a temperature of 20 degrees Celsius. No record was found for the time temperature control. Food left in the temperature danger zone without time controls can permit microbe growth and cause foodbourne illness.
      • Corrective Action: The pizza dough was discarded during the inspection. The operator will provide the food safety plan regarding the dough.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: A pot of sliced mushrooms were found in the large prep cooler uncovered. Uncovered food is susceptible to contamination.
      • Corrective Action: A cover was placed on the pot during the inspection.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There were no written food safety plans available during the inspection. Food safety plan ensure that operators follow proper procedures to produce safe food.
      • Corrective Action: Ensure that the food safety plan is onsite at the facility and staff are aware of how to use it. Ensure that there are details refering to dough left at room temperature.
  4. Routine Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Prep cooler lids were left open and food was left uncovered
      • Corrective Action: Keep prep cooler lids closed when not in use to protect food from potential contamination.
  5. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures in the prep cooler are slightly elevated at 6 C since the containers were filled all the way to the top.
      • Corrective Action: Operator took out half of the food items in each container and placed them inside the cooler upon request - Please ensure that in the future, food is not overfilled to ensure it is stored at proper temperatures (4 C or less)
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods in the prep cooler were left uncovered and open to contamination.
      • Corrective Action: Please ensure that there are covers placed on each container in the prep cooler.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The sanitizer (QUATS) solution in the 3 compartment sink was reading at 50 ppm.
      • Corrective Action: The operator refilled the sink with QUATS solution to get a reading of 200 ppm. Please ensure to check the QUATS solution before performing manual dishwashing procedures.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There was flour collected together on the floor in the food prep area. It was also evident that the floors are slippery - possibly due to the flour not being regularly swept off the floors.
      • Corrective Action: Please ensure that floors are cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris
  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) One of the meat items in the prep cooler was reading a little bit high at 6°C.
      • Corrective Action: Ensure that food item containers in the prep cooler are not filled all the way to the top to allow for proper cooling of the food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Prep cooler foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Ensure each food item in the prep cooler has a cover of its own
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed flour being left out on the food prep counter.
      • Corrective Action: Ensure that food prep counters are cleaned and sanitized at a frequency that enhibits the growth of pathogens.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed food handler not washing hands thoroughly for the sufficient amount of time (30 seconds) before food prep.
      • Corrective Action: Ensure that food handlers are washing their hands thoroughly with soap and warm water after taking a break, after touching other surfaces, after using the washroom, in between changing tasks, after taking out the garbage, etc.

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