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Blue Dragon Restaurant

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

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