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Domino's Pizza - Salmon Arm

181 Trans - Canada Hwy Salmon Arm BC V1E 4P1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday10:30 AM–1 AM
  • Monday10:30 AM–1 AM
  • Saturday10:30 AM–1 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 - Salmon Arm has been inspected 7 times by Interior Health Authority since November 5, 2019. The most recent inspection, on August 19, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on August 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 13, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 20, 2023. 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 4 times across 2 separate inspections, most recently on August 19, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 19, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They have had not been testing and recording sani-sprays, but have commenced doing so.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): They sent me a link to corporate policies after the inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): They sent me a link to corporate policies after the inspection.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walk in cooler had a leak coming from the compressor fan. A leak can cause problems such as inefficient cooling. Corrective Action Ensure no foods are stored away from the leak. Identify cause of leak. Service compressor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel was missing from the hand sink beside the prep cooler. Hand sinks must be supplied with a single service hand drying product at all times to ensure proper hand washing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Top of the line cooler was holding food at 10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it can hold food at 4°C or below.
      • 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)?
      • Observation(s): Floor tiles are still broken in front of the line cooler, a floor tile was still missing in the dishwashing area and floor tiles are getting cracked in front of the walk in cooler. Floors must be maintained so that they are easy to clean to prevent the build up of dirt and bacteria. Repair/replace all of the broken or missing tiles.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  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): Floor tiles are broken in front of the line cooler, a floor tile was missing in the dishwashing area and floor tiles are getting cracked in front of the walk in cooler. Floors must be maintained so that they are easy to clean to prevent the build up of dirt and bacteria. Repair/replace all of the broken or missing tiles.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • On-site manager was unable to locate Food Safety Plan. The Food Safety Plan must be current and available on-site. • Upon questioning by the EHO, staff were not aware of corrective actions for critical temperature controls. Staff must be aware of the critical control points and the actions that are to be taken if those critical limits are not achieved.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • On-site supervisor was unable to locate Sanitation Plan. The Sanitation Plan must be current and available on-site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  7. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Raman SD

    I had a wonderful experience at this Domino's! The pizza was incredibly tasty, fresh, and cooked to perfection. Inside, the restaurant was super clean with really nice decor, making it a great spot to sit down and enjoy a meal. Even the bathrooms were spotless! I loved the welcoming vibe and will definitely be back for more delicious food.

  • Leslie Matsikiti

    I go to Domino’s regularly and they never disappoint. They genuinely have the best pizza out of all the competition in town, with Boston Pizza being the only place that rivals them. The food is always great, the service is reliable, and Jeswin especially deserves some praise. He’s always friendly, helpful, and provides great customer service. Definitely one of my go to spots whenever I’m craving pizza!

  • Scott McTavish

    Should have checked before leaving the store. Two large pizzas, $55 even with a 50% coupon. Completely messed them both up. Sauce on only 1/2 of 1 pizza, none on the other. No double cheese. Toppings we don’t ask for, missing bacon on the other. Completely dried out. The receipt showed clearly what we asked for. We’ll be going elsewhere from now on.

  • Patrick Klem

    This used to be a pretty good franchise but for the last year it been hit or miss and more misses than hits. The last miss was it for us, even my 15 year old stated "that wasn't their finest work". The leftovers were left to die in the fridge. When i arrive food was piled up on the counter ,staff was confused if you wanna know what your pizza was cold last Friday - now you know !

  • Scott

    I've now had three poor experiences with this location. Each of them have to do with delivery. My last two orders showed up 25 minutes after they were taken out of the oven, the food showed up cold. I decided to give them one more try, my pizza has been out of the oven for over twenty five minutes, and it still hasn't arrived. After 30 minutes I called and cancelled the order. I used to love dominos pizza but there is something wrong with this particular locations delivery system

  • Raman SD

    I had a wonderful experience at this Domino's! The pizza was incredibly tasty, fresh, and cooked to perfection. Inside, the restaurant was super clean with really nice decor, making it a great spot to sit down and enjoy a meal. Even the …

  • Leslie Matsikiti

    I go to Domino’s regularly and they never disappoint. They genuinely have the best pizza out of all the competition in town, with Boston Pizza being the only place that rivals them. The food is always great, the service is reliable, and …

  • Scott McTavish

    Should have checked before leaving the store. Two large pizzas, $55 even with a 50% coupon. Completely messed them both up. Sauce on only 1/2 of 1 pizza, none on the other. No double cheese. Toppings we don’t ask for, missing bacon on the …

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