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Dominos's Pizza

386 City Centre, Kitimat, V8C 1T6 · Restaurant

Official record from Northern Health →

Inspection summary

Dominos's Pizza has been inspected 5 times by Northern Health Authority since December 7, 2023. The most recent inspection, on May 6, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 March 19, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 19, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 19, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

5 inspections

  1. Complaint Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food probed in chest refrigeration unit was between 6.8°C and 10°C. Operator stated that food was moved from walk-in refrigeration unit to chest freezer two hours prior. Thermometer on refrigeration unit indicated an air temperature of 7.7°C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator moved potentially hazardous foods to working refrigeration units immediately. Have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Observed build-up of dirt and food debris on handles and outside of blue dough bins. 2. Observed build-up of soot and grease on ventilation above oven. Build-up of dirt and food debris can act as a bacterial reservoir and contaminate food.
      • Corrective Action: Operator to clean and sanitize blue dough bins and ventilation above pizza oven.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed cardboard lining shelves used to hold used equipment. Materials like cardboard will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No employee present with a valid FOODSAFE level 1 or equivalent.
      • Corrective Action: Operator to ensure that at least one staff member has FOODSAFE level 1 or equivalent at all times.
  4. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Observed white bins storing clean equipment with some build up of food debris/dirt. 2. Observed build up of grease and soot on fume hood on both sides of pizza oven. Build up of food debris, dirt, grease and grime can act as a bacterial reservoir and attract pests, both of which can cross contaminate foods with potentially harmful organisms.
      • Corrective Action: Operator to clean and sanitize white bins and fume hood above the pizza oven.
  5. Initial Inspection

    0 infractions

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