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Blue Dragon Restaurant

2 - 7611 49 Avenue Red Deer AB T4P 1M3 · Food - General

Official record from Alberta →

Inspection summary

Blue Dragon Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on May 27, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 September 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on September 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on September 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • X A buildup of dust was observed on the ceiling diffusers and on light covers above the cook line.Please ensure indicated area is cleaned.Overall, facility appeared in a clean and sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean-in-place buckets (correctly storing used cleaning clothes) and sanitizer spray bottles were found to have chlorine concentrations above 400ppm, as high as 1000 ppm.Operators were instructed on the correct preparation of sanitizer to achieve the required concentration of 100–200 ppm.Please ensure approximately ½ teaspoon of bleach is used per 1 L of water and verify that the sanitizer concentration is between 100–200 ppm using test strips.Maintaining sanitizer within this range is important: concentrations that are too high increase the risk of chemical residues on food-contact surfaces and can cause skin irritation or damage, while concentrations that are too low will not effectively reduce microbiological contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The operator’s personal items, including over-ear headphones and a cell phone, were observed on top of the dishwasher. The operator was instructed to remove these items from the food preparation area. Please ensure all personal articles are stored away from food processing and handling areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks were accessible and supplied with warm water, soap, and paper towels. ---Food matter was observed in the backroom handwashing sink despite posted signage indicating that food products are not to be dumped in this sink. The operator removed the food products at the time of inspection. Please ensure this sink is used exclusively for handwashing, as dumping food may cause plumbing blockages that could result in a malfunctioning sink and limit handwashing availability when required. Maintaining this sink for handwashing only will help ensure it remains functional and accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside the ice machine, precipitation and dirt have accumulated on the upper surfaces and the water supply piping. Please ensure the ice machine is emptied, thoroughly cleaned, and sanitized to remove any contamination that could compromise the quality of the ice produced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4 cutting boards were observed to be significantly worn and discolored. The operator was instructed to discard the cutting boards. Please ensure that utensils and equipment are routinely monitored for damage and removed from service when they become unsuitable for use, such as when deep grooves or other significant wear prevent effective cleaning and sanitizing.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were observed on food contact surfaces, were visibly unclean, and were not stored in sanitizing solution.Operator moved cloths during inspection.ACTION:Ensure that cleaning cloths are stored in sanitizing solution to prevent bacterial growth and contamination of food equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Prepared dumplings in the cooler (nearest to the grill) were stored uncovered.Covering food when in storage protects it from contamination from other food and from debris when in storage.ACTION:Ensure that all food is stored covered, off the floor, and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw prawns were observed at room temperature (measured at 16C on the counter). This was discarded by operators with PHI providing education about the high-risk nature of seafood that has undergone temperature-abuse.ACTION:Ensure that foods of animal origin are stored below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Lo temperature chlorine dishwasher measured at 0ppm.PHI discovered that sanitizing bucket was empty. Operator changed buckets. 100ppm measured when dishwasher was run again.ACTION:Please verify chlorine concentration at the dishwasher - this serves to inform staff when the dishwasher is not sanitizing effectively so that troubleshooting can be done to resolve the issue.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was accessible and supplied, however, a large accumulation of food debris was observed in the sink, indicating that it is used for activities other than handwashing. Operators noted that it is used for 'dumping'.PHI provided education regarding only using the hand sink for hand washing, not for food handling or dumping of any kind.ACTION:Please clean and sanitize the hand sink, and implement a practice of only using this sink for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dishwasher tray with clean glasses was observed to have a container of cooked noodles sitting on top of them.Food was relocated and glasses were re-washed and re-sanitized.
  8. Monitoring Inspection

    0 infractions

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