901 Mountain Street
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 7, 2026
Line cooler was measuring around 7C, temperature was adjusted while onsite., , - Please ensure this cooler can hold temperatures below 4C before it is used.
Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including bacon was 11C. Bacon was discarded onsite., , - Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
Many food items in the dry storage area were stored on the ground. , , - Please ensure all food items are stored at least 15cm above the ground to protect from contamination and facilitate cleaning.
Many items in the walk-in cooler were stored without a date label indicating when they were prepared. , , - Please ensure all items stored in the walk-in are labelled correctly with the date.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Domino's Pizza
This restaurant has been inspected 7 times since November 7, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
4 violations
Line cooler was measuring around 7C, temperature was adjusted while onsite., , - Please ensure this cooler can hold temperatures below 4C before it is used.
Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including bacon was 11C. Bacon was discarded onsite., , - Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
Many food items in the dry storage area were stored on the ground. , , - Please ensure all food items are stored at least 15cm above the ground to protect from contamination and facilitate cleaning.
Many items in the walk-in cooler were stored without a date label indicating when they were prepared. , , - Please ensure all items stored in the walk-in are labelled correctly with the date.
9 violations
Many large batches of sauces, soups, and gravies are cooled. No cooling logs are kept onsite. , , - Please record cooling process to ensure temperature of item being cooled is going from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
Glass cleaner spray bottle was unlabeled. , , - Label was added during the inspection. Please ensure all chemicals are properly labelled to indicate their contents.
Large pot of BBQ sauce in the walk-in cooler was at 20C. Staff said sauce was prepared that day around 3 hours ago. Sauce was put back into an ice bath and portioned into smaller containers to be cooled properly., , - Please ensure items are cooled from 60-20C within 2 hours and 20-4C within 4. Ensure temperature is measured with a probe thermometer in the middle of the sauce to get an accurate temperature reading.
5 violations
Buckets of untensils in sanitizier solutions had a concentartion of 0 ppm. , , -Sanitizer was changed and was measured at the appropriate concetration for "Sink and Surface" sanitizer.
Observed a food handler change gloves without washing their hands. , , - Please ensure that after taking off gloves, hands are washed and dried using soap and paper towels before donning new gloves. Please also ensure gloves are changed between tasks when going from handling raw foods to ready-to-eat foods and as often as necessary to ensure good hand hygiene.
Hollandaise sauce was on the counter at 40C. Sauce was made around 8am, 2 hours earlier. , , - Staff discarded the sauce onsite. Please ensure time and temperature of sauce is monitored.
3 violations
One of the spatulas that was hanging was damaged with burnt and chipped edges. , , - Please discard or replace any damaged cooking utensils.
There was a knife with food debris on it stored between two coolers. , , -Knife was moved, ensure all utensils stored are clean. Do not store utensils between coolers.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris (flour, and dry products) near the dry storage area. , , - Please clean this area.
5 violations
A "sink and surface" sanitizer bottle had a concentration of 0 ppm. , , - Bottle was emptied and then refilled. Refilled bottle was measured at the appropriate concentration.
Salad line cooler did not have a thermometer inside of it. , , - Please ensure that all fridges have appropriate thermometers inside.
The scoop for the flour was stored with the handle inside of the product. , , - Please ensure that all scoops for dry products are stored with the handles outside of the product to prevent contamination from hands onto the product.
6 violations
, Chemical bottles in the kitchen were unlabeled. Operators added labels during the inspection. , , - Please ensure all chemicals used are labelled to indicate their contents.
, The far-right line cooler was warm at the time of inspection (around 12C). The breaker had gone out and all products were removed from this cooler. , , - Ensure this cooler can maintain temperatures below 4C before it is used to stored products.
, Some personal items i.e. keys were out of food preparation surfaces. , , - Ensure all personal items are stored away from food preparation surfaces.
7 violations
, Uncooked bacon and raw eggs were left on the counter without temperature control surface temperature was 22C. , , - Bacon and eggs were moved during the inspection, ensure all high-risk foods are stored below 4C to prevent pathogen growth., ,
, 1) Some of the bulk products (flour/sugar) did not have real scoops with handles, were just using bowls to scoop the product. , , - Ensure all scoops have handles to prevent contamination of products from hands. , , 2) Some personal items i.e. keys were out of food preparation surfaces. , , - Ensure all personal items are stored away from food preparation surfaces.
, There were no sink and surface sanitizer strips. , , - Test strips must be obtained.
Bar cooler was warm, temperature was 13C. , , - High-risk items were removed from this cooler. Please do not use this cooler until it can hold temperatures below 4C.
Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including raw chicken was 11C. Chicken was discarded onsite., , - Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
Many items in the walk-in cooler were stored without a date label indicating when they were prepared. , , - Please ensure all items stored in the walk-in are labelled correctly with the date.
Cell phones were out on top of plates and preparation counters. , , - Please ensure cell phones are kept separately from food preparation areas. Ensure hands are washed after touching phone before handling food.
No QUAT test strips could be located onsite. , , -Please acquire appropriate QUAT test strips for the sanitizer used.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris noted in the following areas: , , - Mop sink area, - Dry storage area, , Please clean these areas.
Some of the equipment in the back of the kitchen was stored dirty. , , - Please clean items including the blenders, the slicer, and the outside of the rice cooker.
Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris noted in the following areas: , , - Floor of the walk-in cooler, - Dry storage shelf, - Under the onion crates, , Please clean these areas.
Some items in the walk-in cooler were missing labels or were not labeled with the date it was prepared., , - Please ensure all food that is stored is appropriately date labelled.
Some of the spatulas that were hanging were damaged with burnt and chipped edges. , , - Please discard or replace any damaged cooking utensils.
, No chlorine test strips could be located for the dishwasher. , , - Please acquire appropriate test strips to ensure the dishwasher is sanitizing properly.
, The light covers in the main cook line area were cracked/damaged. , , - Repair or replace the covers.
, Some food debris was noted on the floors along the bottom of the coolers and prep tables. , , - Move coolers and tables and clean underneath them, ensure food debris is removed so as to not attract pests. ,
, A few flies were noted in the dishwashing area and in the main cook line area. , , - Remove any standing water or food debris that could be attracting them, if it does not improve consult with a pest control company. ,
, The laundry machines have been installed directly beside food preparation areas. , , - They need to be in a separate area (fully enclosed with a door and walls) or they cannot be used. , ,
, Some food debris was noted on the floors along the bottom of the coolers and prep tables. , , - Move coolers and tables and clean underneath them, ensure food debris is removed so as to not attract pests. ,
, 1) Caulking in the dishwashing area is beginning to mould. , , - Replace the caulking. , , 2) There is some clutter in the back preparation area making it difficult to clean and could attract pests. , , - Organize the area, remove any items not associated with food preparation.