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Domino's Pizza - Northshore

60-789 Fortune Dr Kamloops BC V2B 2L3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday10:30 AM–3 AM
  • Monday10:30 AM–1 AM
  • Saturday10:30 AM–3 AM
  • Sunday10:30 AM–1 AM
  • Thursday10:30 AM–1 AM
  • Tuesday10:30 AM–1 AM
  • Wednesday10:30 AM–1 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Domino's Pizza - Northshore has been inspected 9 times by Interior Health Authority since May 17, 2018. The most recent inspection, on June 8, 2026, recorded 2 infractions.

2 of 9 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: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 6 times across 6 separate inspections, most recently on June 8, 2026. For example: 7 Are foods protected from contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on August 22, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on July 6, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on May 17, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff must ensure if they have a habit of chewing gum ( that they spit the gum out to waste bin) before reporting to work for food handling duties ( this also applies when staff are returning to work from a break) also discussed facial hair and jewellery compliance in the premises ( food safety plan and policy requirements stated in the FSE's binder for policies and food safety plan; staff mentioned there used to be poster with a photo illustrating the expected physical appearance of food handlers but that poster has since been taken down from the wall)
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Garlic spread in 1QT container ( volume 1/2 of container) in the walk in was labelled expired 06/06/2026 but was still in the cooler instead of in the waste bin. Inquiry with staff onsite (GG) revealed the cause to be due to human error- that instead of using the product first ( to follow FIFO) he took out the one labelled 06/09/2026 and used that garlic spread first.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  2. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Two food handlers working at time of inspection; 1of two observed the proper sequence for hand hygiene. One of the workers turned off the taps using bare washed hands instead of using a barrier ( eg paper towel ) to turn off the taps
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 3-4 inches of rubberized baseboard on the wall to floor junction around the corner from the kitchen hand wash station got peeled off ( missing) and must be replaced
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B Operator must ensure utensils are adequately air dried individually ( both sides) before putting them on the storage shelves ( silpats or slicone mats for baked goods were observed wet and are adhering to the other mats on the wire storage shelf).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K pls read the comments above under F2.3B
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Holes (2) on the floor of the walk in cooler must be covered to make the surface smooth and cleanable
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Left cooler (walk in cooler) air temp was found to be 48°F, PHFs being stored in the unit have internal temperatures above 4°C/40°F
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test paper on site to verify quaternary ammonia ( sanitizer supplied by Cintas Diversey) concentration ( automatic dispenser located in the three comp't sink)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  9. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two chain quat ammonia product ( Zep FS supermarket sanitizer) is used in premises-Operator needs to obtain QT-10 test strip for checking chemical/ quat ammonia concentration
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): floor to wall junction baseboard by Hand sink (side) needs to be secured to the wall; silicone for the hand sink to be re-applied as well Leak in the base/foot pedal for the FOH hand sink needs to be repaired and cleaned up and baseboard for this sink also is peeling off from the pony wall
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): binder for food safety plan/SOP is not onsite
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): binder for Sanitation procedures is not onsite

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Alton Stone

    While I was waiting inside for our pizzas last night at approximately 8:10 pm I observed that when the delivery drivers return from their deliveries they assist in the back with the pizza making. As I was watching one of the drivers returned from a delivery, walked in the front door, put down his delivery bag, put on his apron and started handling the food without first washing his hands. No foodsafe here obviously. I asked him when he handed us OUR ORDER after touching our food while boxing it up why he didn't wash his hands. He mumbled something but I couldn't understand due to his heavy accent. I'm going to call this morning and hopefully get in touch with a manager.

  • Maria Pacatang

    I've had the same order for the past 4 years. I always get the same thing once/twice a month. I asked for Alfredo sauce in one pizza and extra Alfredo sauce for the other. I was really excited as I don't order out that often since it is expensive too. When the pizza arrived, I was disappointed like it barely had any sauce.. it was really dry. I don't know why they were so cheap about it since it was never really like this. I wish it could've been better. Thank you.

  • Larry

    This Domino's franchise has proven it's worthyness. Over the years the training to establish reliable pizza chefs has proven there consistency for pizzas. Everytime a pizza has been purchased the consistency has been the same. Pizzas are amazing and good to eat. All Dominoes franchises should take this location as a training center.

  • Cody Rickson

    Absolutely Incredible! Place a large order for 9 large pizza first thing in the morning. I forgot the gentleman's name that made the food but he was a straight up wizard back there! He was by himself and very busy but still very polite, friendly, amd attentive! Even laughed at my bad jokes! Pizza were hot and delicious, it was for the Kaybingham grade 7 elementary graduation fun day, the kids enjoyed and all went home with full bellies! Please give a huge shout out to guy making that made the magic happen today. Fortune drive location kamloops BC Monday June 22nd 1130am

  • Tamara U

    UPDATE: Excellent customer service! Thank you for taking the time to communicate with us and give us another opportunity to try the food. Appreciate it! The pizza tasted like cardboard and was very overpriced! $37 for two medium cardboard pizzas. So disappointing. Nothing wrong with the staff or anything, I think it’s just the food is not for us. Sorry.

  • Alton Stone

    While I was waiting inside for our pizzas last night at approximately 8:10 pm I observed that when the delivery drivers return from their deliveries they assist in the back with the pizza making. As I was watching one of the drivers …

  • Maria Pacatang

    I've had the same order for the past 4 years. I always get the same thing once/twice a month. …

  • Larry

    This Domino's franchise has proven it's worthyness. Over the years the training to establish reliable pizza chefs has proven there consistency for pizzas. Everytime a pizza has been purchased the consistency has been the same. Pizzas are amazing and good to eat. All Dominoes franchises should take this location as a training center.

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